Name: Shrimp Tostadas: Crispy Tostadas Loaded with Spicy Shrimp, Creamy Guacamole & Zesty Sauce
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Cuisine: Mexican
Ingredients: 1/4 cup mayonnaise; 2 tablespoons sour cream; 1 tablespoon sriracha; 1/2 teaspoon garlic powder; Fresh lime juice to taste; 2 avocados; Juice from 1/2 lime; 2 tablespoons chopped cilantro; Salt to taste; 1 lb shrimp, peeled, deveined, and tails removed; 2 teaspoons chili powder; 2 teaspoons cumin; 1 teaspoon salt; 1/2 teaspoon onion powder; 1/2 teaspoon garlic powder; 1/4 teaspoon cayenne pepper; 2 tablespoons olive oil; 6 tostada shells; Shredded cabbage; Diced tomatoes; Crumbled cotija or queso fresco; Jalapeño slices

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These shrimp tostadas are crunchy, flavor-packed open-faced tortillas piled high with spicy-sautéed shrimp, creamy guacamole, shredded cabbage, tomatoes, cheese, and jalapeños — all finished with a zesty, tangy sauce. A perfect party dish or weeknight dinner that balances heat, texture, and fresh flavor.

Why You’ll Love This Recipe

You get contrasting textures — crispy tostada shell, crunchy cabbage, tender shrimp, and creamy guac.
The spice level is customizable (you can go mild or fiery).
It’s fresh and vibrant thanks to avocado, lime, and cilantro.
Quick to make — about 20–25 minutes from prep to plate.
Great for feeding a crowd or easy to scale up/down.

Shrimp Tostadas: Crispy Tostadas Loaded with Spicy Shrimp, Creamy Guacamole & Zesty Sauce

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the sauce:
- 1/4 cup mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon sriracha
- 1/2 teaspoon garlic powder
- Fresh lime juice, to taste
For the guacamole:
- 2 avocados
- Juice from 1/2 lime
- 2 tablespoons chopped cilantro
- Salt, to taste
For the shrimp:
- 1 lb shrimp, peeled, deveined, tails removed
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 1 teaspoon salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 2 tablespoons olive oil
For the tostadas:
- 6 tostada shells
- Shredded cabbage
- Diced tomatoes
- Crumbled cotija or queso fresco
- Jalapeño slices

directions

Preheat oven to 350°F (175°C).
In a small bowl, mix together mayonnaise, sour cream, sriracha, garlic powder, and fresh lime juice. Chill until ready to use.
In another bowl, mash the avocados to your desired consistency. Stir in lime juice, chopped cilantro, and salt.
In a zip‑lock bag or bowl, toss the shrimp with chili powder, cumin, salt, onion powder, garlic powder, and cayenne pepper.
Heat olive oil in a skillet over medium heat. Add the shrimp and cook about 2–3 minutes per side, until opaque and fully cooked. Remove from heat.
Place the tostada shells in the oven for about 3‑4 minutes to get crisp.
To assemble: spread guacamole over each tostada shell. Top with shrimp, shredded cabbage, diced tomatoes, crumbled cheese, and jalapeño slices. Drizzle with the spicy sauce. Serve immediately.

Servings and timing

Servings: 6 tostadas (makes 6 servings)
Prep Time: ~15 minutes
Cooking Time: ~8 minutes
Total Time: ~23 minutes

Variations

Change the protein: Use fish (like tilapia or mahi‑mahi), shredded chicken, or even roasted cauliflower for a vegetarian version.
Different shells: Use soft tortillas instead of tostada shells; just lightly toast them or fry them for some crunch.
Swap the cheese: If you don’t have cotija or queso fresco, feta or a mild panela work nicely.
Add more heat: Use habanero, chipotle peppers, or more cayenne in the shrimp seasoning or sauce.
Make it lighter: Use Greek yogurt instead of sour cream in the sauce; bake shrimp instead of skillet fry; use baked shells.

storage/reheating

If you have leftovers, store components separately (shrimp, guacamole, sauce, vegetables). Putting everything together will make the tostada shells soggy.
Guacamole is best eaten fresh; if storing, press plastic wrap directly on its surface to minimize browning. Refrigerate, use within 1–2 days.
Reheat shrimp gently in a skillet or in the oven to avoid overcooking.
Tostada shells can be reheated in the oven (around 325–350°F / 160‑175°C) for a few minutes to crisp them again.

FAQs

What kind of shrimp should I use?

You can use any raw shrimp that’s peeled and deveined. Medium to large sizes work well. If frozen, thaw completely and pat dry before seasoning.

Can I make this recipe ahead of time?

Partially, yes. You can prepare the sauce, guacamole, shrimp, and veggies ahead and refrigerate. Assemble at serving time so the tostadas stay crisp.

How spicy is this recipe? Can I adjust the heat?

It has moderate heat from the cayenne, jalapeños, and sriracha. You can reduce or omit cayenne and jalapeños to make it milder, or add extra hot sauce or chiles for more heat.

What if I can’t find cotija or queso fresco?

You can substitute with feta, panela, queso blanco, or even queso fresco alternatives in your region. Mild, crumbly cheese works best.

Can I use soft tortillas instead of tostadas?

Yes — soften them lightly or warm them, then fill similarly. They won’t be crunchy unless you toast or fry them, but they’ll still be delicious.

How to make this dairy‑free?

Replace the sour cream and mayonnaise (depending on whether the mayo is dairy‑free) with dairy‑free alternatives. Omit the cotija/queso cheese or use a dairy‑free cheese substitute. Use avocado or cashew‑based creams if needed.

Can I make the guacamole less “mushy”?

Yes — mash the avocados less, leaving more chunky pieces. Also, adding a bit more lime juice helps keep color and texture.

Is there a gluten‑free version?

Use tostada shells made from corn tortillas (check that they are certified gluten‑free). Ensure all other seasoning mixes and ingredients are free from gluten.

What sides go well with shrimp tostadas?

Good sides include Mexican rice, black beans or refried beans, a simple salad, chips and salsa, or grilled corn. Lime wedges are great to squeeze over.

How many calories per tostada?

This recipe is estimated around ~320‑360 kcal per serving depending on exact portion sizes and toppings. (Since you provided ~317 kcal per serving for 6 servings in your recipe, that aligns well.)

Conclusion

Shrimp tostadas are a vibrant, satisfying dish that hits all the right notes: spicy, creamy, crunchy, fresh. They’re not hard to assemble but deliver big on flavor. Whether you’re feeding family, entertaining friends, or just craving something lively and bright, this recipe is sure to impress.