Shrimp Tostadas Recipe

I just made these killer shrimp tostadas with tangy, lime-marinated shrimp, crunchy veggies and some creamy avocado that kinda blew my mind, and i swear its the easiest, most delicious dinner i’ve ever had.

I love making shrimp tostadas. I used 1 lb shrimp that i marinated with garlic, lime juice, chili powder and cumin then cooked in olive oil.

My crispy tostada shells topped with lettuce, tomatoes, avocado, Cotija cheese and cilantro make a protein-rich, flavorful meal.

Ingredients

• Shrimp are protein rich and bring a fresh, slightly salty ocean taste.
• Garlic gives a bold, pungent flavor with health benefits and natural antioxidants.
• Lime juice offers tangy zest that’s refreshing and high in vitamin C.
• Avocado adds creaminess and healthy fats, making the dish extra satisfying.
• Lettuce contributes crunch and fibre while tomatoes deliver sweet, juicy bursts.
• Cotija cheese provides a salty, crumbly texture that elevates the meal.
• Cilantro finishes it with a fresh herbal touch that brightens the flavour.
• Olive oil infuses a smooth rich flavor and helps spread the spices evenly.

Ingredient Quantities

• 1 lb large shrimp, peeled and deveined
• 2 cloves garlic, minced
• Juice of 1 lime
• 1 tsp chili powder
• 1/2 tsp ground cumin
• Salt and pepper to taste
• 2 tbsp olive oil
• 8 crispy tostada shells
• 2 cups shredded lettuce
• 1 cup diced tomatoes
• 1 ripe avocado, diced
• 1/2 cup crumbled Cotija cheese
• 1/4 cup sliced red onion (optional)
• 2 tbsp chopped fresh cilantro
• Lime wedges for serving
• 1/4 cup sour cream (optional for drizzling)

How to Make this

1. Mix the shrimp with minced garlic, lime juice, chili powder, ground cumin, salt, pepper and olive oil in a bowl and let it sit for about 15 minutes.

2. Heat a skillet over medium-high heat and then add the shrimp. Cook them for 2 to 3 minutes on each side until they turn pink and are cooked through.

3. While the shrimp are cooking, warm your tostada shells in the oven or a separate skillet so they get extra crispy.

4. Once the shrimp are done, remove them from the pan and set aside.

5. Prepare the toppings by shredding the lettuce, dicing the tomatoes and avocado, slicing the red onion if you are using it, and chopping the fresh cilantro.

6. Lay a tostada shell on a plate and add a generous layer of shredded lettuce.

7. Top the lettuce with the cooked shrimp, then add diced tomatoes, avocado, and red onion slices.

8. Sprinkle crumbled Cotija cheese over the top.

9. If you like, drizzle a little sour cream over the whole thing and squeeze extra lime juice for more tang.

10. Garnish with chopped cilantro, serve with lime wedges on the side, and enjoy your delicious shrimp tostadas.

Equipment Needed

1. A medium mixing bowl to combine the shrimp and marinade ingredients like garlic, lime juice, chili powder, cumin, salt, pepper and olive oil
2. A skillet to cook the shrimp over medium-high heat; make sure its big enough to let them sear properly
3. Either an oven or a second skillet to warm the tostada shells until they get extra crispy
4. A cutting board to chop the lettuce, tomatoes, avocado, red onion and cilantro
5. A chef’s knife for dicing and slicing the veggies efficiently
6. Tongs or a spatula to flip the shrimp in the skillet safely
7. Measuring cups and spoons to accurately measure out spices and liquid ingredients
8. A plate for assembling and serving your finished shrimp tostadas

FAQ

• Q: How long do I cook the shrimp?
  A: Cook the shrimp for about 2 minutes per side until they turn pink and opaque. Make sure you dont overcook them or they get rubbery.
• Q: Could I swap the shrimp for another protein?
  A: Yes, you can use chicken or even firm white fish, but adjust the cooking times accordingly so you get the best flavor and texture.
• Q: What if I cant find crispy tostada shells?
  A: You can bake corn tortillas in the oven at 400°F for about 10 minutes until they are crisp. Just keep an eye on them so they dont burn.
• Q: Can I make this recipe spicier?
  A: For sure, just add some jalapeno slices or a dash of hot sauce while you cook the shrimp, and if you like, sprinkle extra chili powder over the finished tostadas.
• Q: Can I prepare any of the ingredients ahead of time?
  A: Definitely, you can marinate the shrimp in advance and chop all your topping ingredients so when its time to cook, everything comes together fast.

Shrimp Tostadas Recipe Substitutions and Variations

• If you can’t find large shrimp, try using firm white fish like tilapia. It gives a similar texture and flavor.
• Out of fresh garlic? Garlic powder works pretty well. Use about a quarter teaspoon for each clove.
• No lime on hand? Squeeze in half a lemon instead for that bit of acidity.
• If Cotija cheese isn’t available, feta cheese or even grated Parmesan can be a decent swap.
• Not a fan of red onion? Try finely chopped shallots or just leave it out entirely.

Pro Tips

1. Let the shrimp marinade for at least 15 minutes before you start cooking them. This gives them time to really soak up all that garlic, lime, and spice flavor — trust me, its worth the wait even if you think its too long.
2. Don’t overcrowd your pan when you cook the shrimp. If they’re too crowded they end up steaming rather than gettin that nice sear. Cook in batches if you need to so every shrimp gets a perfect pink color.
3. When warming the tostada shells, try putting them in a preheated oven for a few minutes instead of microwaving them. That way their crispiness stays intact and they wont get soggy when you add all the toppings.
4. Prep your toppings evenly. It might seem like a small detail but dicing tomatoes, avocado, and onions evenly ensures every bite is balanced. A lot of times i notice some bites either have too much or too little of one thing and it messes up the overall flavor.