Calling all shrimp lovers! You will love this spicy homemade mini tostada. Sauteed shrimp with cooling sour cream and guacamole and a crunchy tortilla is a match made in flavor heaven.
Shrimp Tostadas Recipe
This shrimp tostadas recipe has an amazing amount of flavor. Between the crunchy tostadas cups, to the spicy shrimp with lime, you’ll be begging for more. Perfect as an appetizer or entree and great for parties like Cinco de Mayo.
Shrimp Tostadas became an idea after I saw something on Pinterest showing how to make your own mini tortilla shells for taco salad. I also didn’t want to serve boring taco salad like everyone else in the world, so I developed a spicy shrimp with cooling, sour cream avocado sauce.
Most tostadas use a base of refried beans and while I love them, we decided to use leftover ripe avocados.
Plus, shrimp tostadas are perfect to serve as an appetizer, snack or even an entree. If someone in your house doesn’t care for shrimp, feel free to substitute chicken or ground beef using the same Mexican seasoning.
Crispy Tostadas Ingredients
Traditional tostadas are made with a crispy corn tortilla, refried beans, red onion, lime juice, chili powder and mashed avocado. Chicken tostadas and bean tostadas are also authentic Mexican cuisine. Lastly, they are seasoned with salt and pepper.
But you can also add your favorite toppings. There are no rules for the best tostadas!
- Corn tortillas– These will make the base for the actual tostada shells. When baked they turn into a little cup or small bowl if you will, and they are crunchy, delicious and so fun!
- Avocados- you can’t have homemade guacamole without avocados! Make sure you use ripe avocados (I know they only are perfectly ripe for a day or two!) because they are much easier to mash when soft and ripe.
- Sour cream– I actually add this to the guacamole mixture. It gives it a slight tang, and also makes is extra creamy.
- Tomatoes- I use plum tomatoes in this recipe. Just make sure they are chopped with both the pulp and the seeds removed.
- Hot sauce– You can use your favorite brand of hot sauce here. Frank’s will give you more of a buffalo flavor while sriracha will have more of an Asian flair. Choose one that you know you like.
- Onion– I like using a red onion when I make my guacamole. Not only do I love the flavor, but the color adds a little flair to the guacamole too.
- Lime juice– If you have a bottle of lime juice in the refrigerator, I know you will be tempted to use it. But fresh lime juice totally makes a difference with these shrimp tostadas. Also save some limes to serve lime wedges on the side.
- Shrimp– And now for the shrimp! I like to use medium sized shrimp for this recipe. The jumbo shrimp don’t fit into the cups as nicely.
- Chili powder– We use this for flavor, but the color also makes it nice to sprinkle a little on top as a garnish.
- Lettuce- Whether you buy a bag of pre-shredded lettuce or shred it yourself, it doesn’t matter. I would just suggest making sure the pieces are small enough to fit into your tortilla cups.
PRO TIP: When choosing an avocado, it should feel firm until gentle pressure, but shouldn’t feel overly soft or mushy. Also look for any bruises or discoloration on the skin.
How to Make Shrimp Tostadas
What is a tostada you may wonder? Tostada means “toasted” in Spanish, so that includes quite a few Mexican dishes since half of the time the base is toasted in the recipe.
If you don’t feel like making your own baked tostada cups, you can always use store bought tostadas, either the small or large version.
There are four main components to this recipe, so let’s go through them:
- First, make the tostada cups. Lightly coat the wells of one cupcake tin, and then also spray the bottom side of another cupcake tin of the same size. Then wrap the tortillas in paper towels and microwave them for 10-15 seconds. This softens them up a bit and prevents them from tearing. Make a slit in each so you can overlap them a bit. Fit the tortillas into east cupcake tin, and it’s ok to fold them over so they fit. Put the other cupcake tin on top and then bake for 12-15 minutes or until they’re crispy. Some might have little holes, this is fine, the guac will plug them up.
- Next, make the guacamole. Scoop out the avocados and mash them together with the sour cream. Fold in the tomatoes, onion, hot sauce and lime juice, mix well and set aside for later.
- And last but not least- cook the shrimp with chili powder in a medium skillet with vegetable oil (or olive oil) and cook over medium-high heat. Continue cooking and stir until the shrimp are pink and start to curl. This should take 3-4 minutes. remove to paper towel lined plate.
- Now assemble your shrimp tostadas! First lay a bed of shredded lettuce into the cups, top that with dollop of guacamole, and then add two shrimp per cup. Finish them off with a spritz of lime juice from a lime wedge and dusting of chile powder if you’d like.
Like so many of our recipes, we love the option to customize, here are some quick and easy ideas.
Storage & Reheating
This is one of those meals that is best enjoyed fresh. You can store leftovers in the fridge for up to 5 days, but the cups might get a little soggy from guacamole. To reheat, place in an oven heated to 350°F for about 5 minutes.
I do not recommend freezing.
More easy shrimp recipes:
- Seafood Thai Coconut Soup
- Garlic Butter Shrimp
- Lemon Garlic Shrimp Salad
- Shrimp Salad in Fresh Pineapple
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- This step may be done in advance. Preheat the oven to 350°F and lightly coat the wells on a 12 cup muffin tin. Also spray the bottom side of another cupcake tin of the same size.
- Wrap 6 corn tortillas in paper towels and microwave for 10-15 seconds. Slightly heating will make them pliable. Cut a slit halfway through on each. Fit tortillas into each muffin tin, folding over one edges so they fit. Repeat with second set of 6. Then lightly cover with the second tin to hold the corn tortillas in place.
- Bake for 12- 15 minutes or until lightly browned a crispy. Remove and set aside.
- Halve and pit the avocados, scoop out and mash with the sour cream.
- Fold in the diced tomatoes, red onion, hot sauce and 2 tablespoons lime juice. Set aside.
- In a medium skillet, heat the vegetable oil over medium heat. Add the shrimp and chili powder. Stir until the shrimp are pink and start to curl, approximately 3-4 minutes for medium shrimp. Remove to paper towel lined plate.
- To assemble, start with a bed of shredded lettuce, top with dollop of guacamole, top with 2 shrimp per cup and garnish with a spritz of lime juice from a lime wedge and dusting of chile powder.
- If you've tried this recipe, come back and let us know how it was in the comments or ratings.