Shrimp Tostadas

When it comes to warm-weather entertaining, tostadas are my go-to recipe and always impress. They feel a bit more special than tacos, but with the same "build your own" options that make them great for parties and easy dinners. Just set everything out and let everyone add whatever toppings they like. Since almost everything can be prepped in advance and shrimp only takes a couple of minutes to cook, it's easy and fast!

The other thing I love about shrimp tostadas is that they are super light and refreshing. Between the crunchy tortillas and all the veggies, it feels almost like a fun twist on a salad. And the beans make it a bit more filling.

One more thing to totally sell you on shrimp tostadas is that they are totally customizable. You can season the shrimp any way you like, grab your favorite beans, get creative with toppings, and build an awesome meal in a flash!

Mexican food lovers will also want to try these Chicken Tostadas and Salmon Tostadas!

Before You Get Started

Here are a few tips to make your Shrimp Tostadas the best ever:

• Crispy tortillas: Baking your own tostada shells keeps them lighter than store-bought fried ones.
• Bean base: Mashing black beans with sour cream makes them creamy and helps toppings stick.
• Shrimp size: Medium to large shrimp (21–30 per pound) work best. They cook quickly and fit well on the tortilla without falling off.
• Prep ahead: The beans, toppings, and tortillas can be made in advance. Cook shrimp fresh for the best texture.

How to Make Shrimp Tostadas

Here's the brief rundown of how to make shrimp tostadas at home:

1. Bake the Tostadas

The healthiest and easiest option for tostadas is to bake your own tostada shells in the oven. Store-bought versions are usually deep-fried. Here's how to make your own tostadas.

1. Preheat the oven to 400 degrees.
2. Spray the tortillas lightly with cooking spray on both sides. Sprinkle with salt.
3. Place on a prepared baking sheet or directly on the oven grates.
4. Cook for 5 minutes and flip.
5. Cook for an additional 5-8 minutes until the tortilla is crispy.

2. Mash the Beans

Mash beans with sour cream until smooth (or blend for extra creaminess). Add lime juice or hot sauce if you like. Warm before serving.

3. Season the Shrimp

Toss shrimp with olive oil, paprika, garlic powder, oregano, onion powder, chili powder, salt, and pepper.

4. Cook the Shrimp

Shrimp is a quick-cooking protein, meaning there are lots of options when it comes to cooking them. Choose a method that works for you based on the season and other dishes. In the summer, I almost always grill shrimp, but when I am in a rush, I usually use a skillet since it's quick and easy. Also, remember the exact cooking time for each method varies based on the size of the shrimp.

• Skillet: Once your shrimp is seasoned, add a touch of oil to a hot skillet and cook the shrimp for 2-3 minutes per side until pink and opaque. Remove immediately so they do not overcook.
• Grill: The easiest way to grill shrimp for a tostada is on a skewer so the shrimp doesn't fall through the grates. Start by tossing the shrimp in a touch of oil and the spice blend. Then cook for 2-3 minutes per side, flip when the shrimp have some grill marks and are beginning to curl and turn pink.
• Broiled: Another often overlooked way to cook shrimp is in the broiler. Toss the shrimp with oil and spices and lay them flat on a baking sheet. Cook for 2-3 minutes and shake the pan or flip the shrimp. Cook for another 1-2 minutes until cooked through.

5. Assemble

Spread beans onto tostada shells. Top with corn, cabbage, avocado, shrimp, and cilantro. Finish with a squeeze of lime.

Make a Build-Your-Own-Tostada Bar

When it comes to tostadas, you can pretty much build them any way you wish. Grab any combination of toppings you like, think about the same things you would put on a taco, and get creative. With that said, every good tostada includes:

• Beans: Traditionally, tostadas come with a layer of refried beans. You can choose to use black beans or pinto beans , and although they are usually refried, so they don't fall off the tortilla, whole beans will work too. If you don't like beans, consider adding a layer of guacamole, sour cream, or even hummus to help the toppings stick to the tortilla.
• Lettuce or slaw: Next, you want something green and crunchy. Traditionally chopped lettuce is used, but I love adding the crunch of a cabbage slaw instead. If you want more flavor, try this spicy cabbage and corn slaw instead!
• Veggies: Now reach for some veggies. Make traditional tostadas with things like tomatoes, cilantro, onion, and avocado , or get creative and add bell peppers, zucchini, or any other cooked or raw veggies.
• Salsa: Salsa is a key part of any tostada to add some heat and flavor. Almost any salsa will work, from a fresh pico de gallo to a mild green tomatillo salsa or a classic homemade salsa roja. They are also delicious with this cilantro lime shrimp taco sauce.
• Cheese: Whether or not to include cheese with seafood is a never-ending debate. If you like, top your shrimp tostadas with some queso fresco or shredded cheese.
• Get creative: Tostadas are a blank canvas, and there are so many ways to get creative. Add mango salsa or grilled pineapple salsa for a sweet element, try some fresh diced pineapple, go in an Asian route with your favorite sesame dressing, or take things in a Greek route with tomatoes, cucumbers, lemon, and feta.

How to meal prep shrimp tostadas?

Tostadas can be prepared in advance to some extent, but they will be best if the shrimp and tostadas are cooked fresh. Reheated shrimp tends to get rubbery, and the tostadas will harden and dry out the longer they sit. With that said, you can definitely prep all the toppings and beans ahead of time, which is the most time-consuming part of this recipe.

One other option for meal prepping tostadas is to serve the shrimp cold. With this option, you can pack up the shrimp, toppings, and beans separately. Then, when ready to eat, just heat up the beans and bake the tostadas.

Variations and Tips

Shrimp tostadas are super customizable and work with whatever you've got! Here are some fun ways to change up this recipe:

• Spicy kick: Swap chili powder for chipotle powder, add cayenne, or drizzle with hot sauce before serving. You can also add serrano or jalapeño slices, add extra chili powder to the shrimp, or serve with a fiery Habanero Salsa.
• Protein swap: Use salmon, chicken, ground beef, carnitas, or even crispy baked tofu.
• Make it salad-style: Skip the tostada shell and build everything over shredded lettuce for a low-carb option.

Storage and Reheating

Here's the best way to store and reheat leftovers to enjoy the next day:

• Shrimp: Store cooked shrimp separately in the fridge up to 2 days.
• Beans and toppings: Keep in airtight containers for up to 4 days.
• Tostadas: Store in a sealed bag at room temperature for up to 5 days. Crisp in the oven if needed.
• Leftovers: If you worry that you may get bored with tostadas, turn them into healthy shrimp tacos or quick shrimp rice bowls as well to vary your meals more.