These Shrimp Tostadas are a celebration of freshness—juicy shrimp seasoned to perfection, nestled on a crispy tortilla and mixed with a vibrant Pico de Gallo style salsa and creamy slices of avocado. Every bite delivers a satisfying crunch, bursts of citrus, and the perfect balance of heat and cool.
This shrimp tostada recipe is a perfect example of fresh, flavorful cooking with minimal effort. Using pre-prepped frozen shrimp means no peeling or deveining—just a quick boil and light chopping.
Most of the flavor comes from raw, vibrant ingredients like tomatoes, onions, cilantro, lime juice, and creamy avocado, so there’s little cooking and lots of bright, bold taste. It's quick, refreshing, and ideal for warm-weather meals or busy weeknights.
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Ingredients
- Shrimp- Frozen peeled, deveined, and tail-off shrimp are a convenient and quick-cooking protein. They’re the star of the dish, bringing a slightly sweet, briny flavor and tender texture that pairs beautifully with fresh toppings and crunchy tostadas.
- Lime & Lemon Juice- These citrus juices act as the base of the marinade, helping to "cook" the shrimp in a ceviche-style preparation or simply add brightness. They enhance the overall flavor with zesty acidity and help tenderize the shrimp.
- Red Onion- Adds sharpness and crunch to the shrimp mixture. Its vibrant color and bite contrast nicely with the other fresh ingredients and the creamy avocado.
- Tomatoes- Provide juiciness, sweetness, and acidity to the salsa. They help balance the richness of the shrimp and avocado while adding color and freshness.
- Cilantro- A classic herb that adds a punch of bright, citrusy flavor. It gives the dish a signature Mexican flair and depth of flavor.
- Jalapeño- Brings a mild to moderate heat to the Pico de Gallo. It adds a fresh, grassy spice that wakes up the flavors without overpowering them.
- Garlic-Adds depth and savoriness to the marinade or Pico de Gallo. Just a little goes a long way in rounding out the fresh and acidic notes with something earthy.
- Avocados- Offer a creamy, cooling element that balances the acidity of the citrus and the heat of the jalapeño. They also add healthy fats and a buttery texture that makes the tostadas feel rich and complete.
- Tostada Shells-These provide the necessary crunch and structure. Their sturdy texture supports the toppings and gives the dish contrast, making each bite crisp and satisfying.
See recipe card for quantities.
How to Make Shrimp Tostadas
- Step 1: Place half of the frozen shrimp into the boiling water. Gently stir to make sure the shrimp are not stuck together. Cook for 2-3 minutes or until fully cooked.
- Step 2: Remove and place in the ice bath for 30 seconds. Bring the water back to a rolling boil and repeat with the other half of the shrimp. Remove all of the shrimp from the ice bath and set aside.
- Step 3: In a large mixing bowl, add diced tomatoes, red onions, garlic, jalapeno, cilantro, lime juice, apple cider vinegar, season to taste, and mix to make a fresh Pico de Gallo style salsa.
- Step 4: Add chilled shrimp and diced avocado to the salsa. Cover and chill for a minimum of 15 minutes and at most one day.
How to Serve
I like to use prepared tostada shells and heat them for 2-3 minutes in the toaster oven.
To keep the tostada shell from getting soggy, spread a thin layer of smashed avocado over the whole shell. This will keep the shell crispy and help the shrimp stay on while you eat.
I like to add a layer of lightly dressed coleslaw to the top of my tostada for extra crunch and add a few dashes of Mexican hot sauce for spice.
Shrimp Tostada Toppings
Coleslaw
- Add 1 Tablespoon Mayo, 1 Tablespoon Lemon Juice, and Mexican Hot sauce with 2 cups of coleslaw mix. This makes a crisp cool topping for the tostadas.
Smashed Avocado
- Smash 1 ripe avocado and mix with a squeeze of lime juice, and season with salt and pepper to taste.
Diana's Tips for Success
Hint: The amount of time it takes to cook shrimp depends on the size and if it is frozen or fresh. Larger shrimp take longer, but not much. The difference between medium and large shrimp is only about 30 seconds. Medium shrimp may only take 1 minute and 30 seconds to be cooked. Large and Jumbo will take 2- 3 minutes.
Top Tip
Don’t skip the ice bath. Boiled shrimp will continue to cook once they are removed from the hot water and perfectly cooked shrimp can quickly become overcooked and rubbery. The ice bath stops the cooking and will ensure you have perfectly cooked, tender shrimp.
Variations
- Spicy - Add additional jalapeño, a small amount of serrano, or some Mexican Hot sauce for some extra heat.
- Chips - Skip the tostada shells and opt for a chips and salsa type experience. Dice the shrimp into small pieces and use tortilla chips to scoop up the juicy shrimp mixture.
- Gluten Free - If you use corn tortillas (check that they’re certified gluten-free) and avoid any sauces with hidden gluten, shrimp tostadas can be a naturally gluten-free dish.
FAQ
Yes! Frozen cooked shrimp tend to be more firm than freshly cooked, but they can be a great time saver. Just make sure to thaw the shrimp completely. Pat them dry to avoid excess moisture before adding them to the Pico de Gallo.
The shrimp mixture is pretty juicy. To keep your tostadas crisp, spread a thin layer of smashed avocado or guacamole as a moisture barrier before adding shrimp. Use a slotted spoon to serve the shrimp to strain away excess liquid. Serve immediately after assembling.
Definitely. The fresh vegetables can be diced and seasoned a day or even two ahead of time. And the whole dish is great when assembled a few hours ahead of time so that the shrimp and avocado have time to absorb the delicious Pico de Gallo flavor. However, shrimp should not be added a whole day in advance as the acidity will toughen the meat and overpower the delicate shrimp.
Related
Looking for other recipes like this? Try these:
- Mexican Shrimp Cocktail
- Shrimp Mango Corn Salad
- Chunky Guacamole
- Texas Fajitas
- Mango and Avocado Salad
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📖 Recipe
Shrimp Tostadas with Creamy Avocado
Equipment
- 1 Large Pot
- 1 Cutting Board
- 1 Knife
- 1 Mixing bowl
Ingredients
- 8 Tostada Shells
- 1 Pound Large Shrimp raw, peeled, deveined, tail off
- 1 Tablespoon Salt
- 1 Bay Leaf
- 1 ½ Cups Tomatoes diced
- ½ Cup Red Onion diced
- 1 Large Avocado diced
- 1 Clove Garlic minced
- 2 Tablespoons Cilantro chopped
- 1 Tablespoon Jalapeno diced
- 4 Tablespoon Lime Juice fresh approx. 2 limes
- 1 Tablespoon Lemon Juice fresh approx. ½ Lemon
- 1 Tablespoon Apple Cider Vinegar
- Mexican Hot Sauce to taste (optional)
- Salt and Black Pepper to taste
Shrimp Tostada Toppings
- 1 Avocado smashed, seasoned with salt and squeeze of lime juice
- 2 Cups Coleslaw plain
- 1 Tablespoon Mayonnaise
- 1 Tablespoon Lime Juice
- Mexican Hot Sauce
Instructions
- Start by bringing 2 quarts (8 cups) water, 1 bay leaf, and 1 tablespoon salt to a boil.
- Prepare a large bowl with half water and half ice to make an ice bath.
- Place half of the frozen shrimp into the boiling water. Gently stir to make sure the shrimp are not stuck together. Cook for 2-3 minutes or until fully cooked. Remove and place in the ice bath for 30 seconds.
- Bring the water back to a rolling boil and repeat with the other half of the shrimp. Remove all of the shrimp from the ice bath and set aside.
- In a large mixing bowl, add diced tomatoes, red onions, garlic, jalapeno, cilantro, lime juice, apple cider vinegar, season to taste, and mix to make a fresh Pico de Gallo style salsa.
- Add chilled shrimp and diced avocado to the salsa. Cover and chill for a minimum of 15 minutes and at most one day.
- Serve by placing the shrimp mixture on a crispy corn tortilla with some smashed avocado, dressed cabbage, and hot sauce.
Shrimp Tostada Toppings
- Smash 1 ripe avocado and mix with a squeeze of lime juice, and season with salt and pepper to taste.
- Add 1 Tablespoon Mayo, 1 Tablespoon Lemon Juice, and Mexican Hot sauce with 2 cups of coleslaw mix. This makes a crisp cool topping for the tostadas
Notes
-
- Spicy - Add additional jalapeño, a small amount of serrano, or some Mexican Hot sauce for some extra heat.
-
- Chips - Skip the tostada shells and opt for a chips and salsa type experience. Dice the shrimp into small pieces and use tortilla chips to scoop up the juicy shrimp mixture.
-
- Gluten Free - If you use corn tortillas (check that they’re certified gluten-free) and avoid any sauces with hidden gluten, shrimp tostadas can be a naturally gluten-free dish.
A: Yes! Frozen cooked shrimp tend to be more firm than freshly cooked, but they can be a great time saver. Just make sure to thaw the shrimp completely. Pat them dry to avoid excess moisture before adding them to the marinated vegetables. Q: Can I make the components ahead of time?
A: Definitely. The chopped vegetables can be diced and seasoned a day or even two ahead of time. And the whole dish is great when assembled a few hours ahead of time so that the shrimp and avocado have time to absorb the delicious Pico de Gallo flavor. However, shrimp should not be added a whole day in advance as the acidity will toughen the meat and overpower the delicate shrimp.
Nutrition
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Diana Reis says
I make this all throughout the summer. It is fresh, light , and so delicious.