These Shrimp Tostadas are my favorite warm-weather dinner. Juicy shrimp, creamy avocado, and crisp shells make every bite irresistible. They’re zesty, refreshing, and come together in 10 minutes.
Jump to Recipe
Why This Recipe Works
These Shrimp Tostadas are my go-to when I want something light, fresh, and seriously flavorful! Here’s why this recipe works:
- Bright, Zesty Flavor: Lime juice, jalapeño, and fresh cilantro bring bold flavor to every bite—simple ingredients, big payoff. They remind me of these Chili Lime Shrimp Tacos.
- Quick and Easy Assembly: Everything comes together fast, and layering the creamy avocado mash with the shrimp salad makes every tostada feel like a little masterpiece.
- Perfect for Make-Ahead: The shrimp salad only gets better after a quick chill, making this ideal for prep-ahead lunches or low-stress entertaining.
- Crispy, Creamy, Crunchy: Between the crispy tostada base, creamy avocado, and juicy shrimp salad—this has all the textures I love in a single bite. Another delicious option are these Beer Battered Fish Tacos!
If you enjoyed this recipe, please come back and give it a rating. I ❤️ hearing from you!
Ingredients
- Cooked Shrimp – Light, juicy, and protein-packed, shrimp is the star of these tostadas. Cutting it into bite-sized pieces makes it easy to pile high and enjoy in every bite.
- Cherry Tomatoes – These sweet, juicy tomatoes add a burst of freshness and color that pairs perfectly with the zesty lime and creamy avocado.
- Cilantro – A handful of chopped cilantro brings a bright, herby flavor that ties together the shrimp and veggies with a punch of freshness.
- Avocado – Used both diced in the salad and mashed for the base, avocado adds rich creaminess and balances the zesty lime and spicy jalapeño.
- Lime Juice – Freshly squeezed lime juice brightens the salad and brings out the natural flavors of the shrimp and vegetables.
- Jalapeño – Finely chopped and deseeded, jalapeño adds the perfect level of heat. You can add more or swap in serrano if you like it spicy.
- Tostadas – Crispy and sturdy, tostadas are the perfect base for holding the creamy mash and flavorful shrimp salad without getting soggy.
For full list of ingredients and instructions, see recipe card below.
Instructions
- Chop Shrimp: Pat the cooked shrimp dry and cut into bite-sized pieces.
- Chop Cherry Tomatoes: Quarter the cherry tomatoes and set aside.
- Deseed and Chop the Jalapeño: Remove the seeds from the jalapeño and finely dice it.
- Chop the Avocado: Dice one large avocado into small chunks.
- Add Ingredients to a Bowl: In a mixing bowl, combine the shrimp, tomatoes, jalapeño, avocado, chopped cilantro, lime juice, and kosher salt.
- Mix Shrimp Salad: Gently toss the mixture until well combined. Taste and adjust lime juice or salt as needed.
- Make the Avocado Mash: In a small bowl, mash ½ avocado with lime juice and salt until smooth.
- Layer on Tostada and Serve: Spread a layer of avocado mash on each tostada, top with the shrimp salad, and garnish with extra cilantro if desired. Serve immediately!
For full list of ingredients and instructions, see recipe card below.
Substitutions & Variations
Here are some of my favorite substitutions and variations:
- Spicier: I love adding jalapeño for a mild kick, but serrano peppers are perfect if you want a spicier bite. Add them finely diced so they blend right in with the shrimp salad.
- Extra Crunch: For a little extra texture, toss in finely chopped red onion or sweet onion. It adds a nice bite that contrasts beautifully with the creamy avocado.
- Add Sweetness: Diced mango or pineapple gives these tostadas a sweet, juicy pop that balances the lime and spice. It’s one of my favorite ways to make this feel extra summery and fresh.
What to Serve with Shrimp Tostadas
Main Dishes
- These shrimp tostadas are fresh, bright, and perfect as a light main dish, but they’re also great served alongside Grilled Cilantro Lime Chicken Thighs or Carne Asada for a more filling, protein-packed spread.
- They pair beautifully with Salmon Fish Tacos, Grilled Salmon Kabobs, or even a bowl of Creamy Chicken Tortilla Soup if you want something warm to go with the cool, zesty shrimp salad.
- For a party or dinner board, we love adding them to a seafood platter with ceviche and mini crab cakes.
Other Sides
- Shrimp tostadas are even better with a few sides on the table. We love them with Mexican Street Corn Salad, Avocado Mango Salsa, Fresh Pico De Gallo, or a scoop of Instant Pot Cilantro Lime Rice.
- They also go well with Grilled Zucchini and Squash, Quick Pickled Onions, or a side of spicy refried beans to make the meal extra satisfying.
- We often round it out with a chilled avocado cucumber salad or some tangy pineapple slaw for a sweet contrast.
Crackers & Chips
- Of course, this shrimp salad is just as tasty served with crunchy Air Fryer Tortilla Chips on the side. We like classic corn chips, but plantain chips or blue corn chips add a fun twist.
- You can even scoop the shrimp mixture onto mini tostada shells or pita chips for a bite-sized appetizer.
- If you’re prepping a spread, set out the salad with a variety of chips and let everyone build their own—no forks required!
FAQs
Can I use frozen shrimp for this recipe?
Yes! Just make sure the frozen pre-cooked shrimp are fully thawed before using. Pat them dry and cut into bite-sized pieces for the best texture.
Can I make the shrimp salad ahead of time?
You can! Make the shrimp salad up to an hour in advance and chill it in the fridge to let the flavors meld. If prepping further ahead, wait to add the avocado until just before serving to keep it fresh.
Can I serve this a different way?
Definitely. Instead of tostadas, scoop the shrimp salad with tortilla chips or pile it into lettuce cups or mini taco shells for a fun twist.
What’s the best way to assemble tostadas without them getting soggy?
Start with a layer of avocado mash as a moisture barrier, then top with the shrimp salad right before serving. This keeps the tostada crispy.
How long do leftovers keep?
Leftover shrimp salad (without avocado) can be stored in an airtight container in the fridge for up to 2 days. For the best texture, assemble tostadas fresh.
More Shrimp Recipes You’ll Enjoy
- Steak and Shrimp Kabobs – These Steak and Shrimp Kabobs are bursting with savory, juicy, and zesty flavors! The combination of succulent steak cubes, tender shrimp, and homemade garlic butter is a true surf and turf crowd-pleaser.
- Bang Bang Shrimp – Experience the flavors of Bonefish Grill with this copycat Bang Bang Shrimp recipe. Picture battered shrimp coated in spicy, creamy, and tangy bang bang sauce, all garnished with fresh chives.
- Shrimp Louie Salad – Shrimp Louie Salad is a refreshing-yet-indulgent classic that combines a medley of vibrant mix-ins with a boldly-flavored dressing.
- Poached Shrimp Cocktail – This Poached Shrimp Cocktail is a foolproof appetizer you can serve at parties, holidays, or as a crowd-pleasing snack. Homemade seafood stock fills the shrimp with aromatic flavors while the cocktail sauce is perfect for dipping!
If you try this Shrimp Tostadas recipe, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!
Shrimp Tostadas
Servings: 6 servings
These Shrimp Tostadas are my kind of quick summer meal. Creamy avocado, juicy shrimp, and all the fresh toppings—stacked on a crispy tostada shell.
Ingredients
- 1 pound cooked shrimp
- 1 cup cherry tomatoes, quartered
- ⅓ cup cilantro, chopped
- 1 jalapeño, small, deseeded and finely chopped
- 1 avocado, large, diced
- 1 lime, large, juiced (or more to taste)
- ½ teaspoon kosher salt, or more to taste
- 6 tostadas, for serving
For the Avocado Mash:
- ½ avocado, large, mashed
- 1 lime, juiced
- ½ teaspoon kosher salt, or more to taste
Instructions
- Pat your cooked shrimp dry with a paper towel and cut them into bite size pieces. Then add them to a mixing bowl and set aside.
- Next, add the quartered tomatoes, chopped cilantro, chopped jalapeño (if using), diced avocado and salt to the bowl with your shrimp.
- Freshly squeeze the lime and mix until the salad is completely coated. Taste and adjust your salt and lime juice accordingly.
- Make the avocado mash by mashing the avocado with lime juice and salt until smooth texture forms.
- To serve, add a spoonful of avocado mash to the tostada, then add a few spoonfuls of the shrimp salad on top. Top with any additional cilantro and enjoy.
Notes
- If you’re using frozen pre-cooked shrimp, make sure to thaw your shrimp completely before cutting and adding them to the bowl.
- You can make the salad ahead of time and let it chill in the fridge for 30 minutes – 1 hour before serving.
- Alternatively, you can serve the shrimp salad with your favorite tortilla chips.
- This recipe is part of my 30 Minutes or Less Recipes Collection.
Diana kolo
This salad was so yummy. Very refreshing and easy to make. Also looks very pretty on a table . Will definitely be making more of it
lena gladstone
So happy that you enjoyed this recipe. It’s one that I make all the time.
Amy
I made this recipe for dinner on a warm, summer day and it was perfect. So flavorful and so easy! I added grilled corn snd cojita cheese. Reminded me of something served at an expensive restaurant. I will definitely add this to my summer dinner rotation.
lena gladstone
Ohh I love the addition of corn and cotija cheese. Glad you enjoyed the recipe Amy.
Katie datskaya
If you’re looking for a high protein quick meal THIS IS IT! So delicious, healthy and easy! Even my picky 4 year old approved!!
lena gladstone
Love that your kids are enjoying all the benefits of you trying new recipes Katie. Thank you for sharing.
kristina
This is my new go to quick meal when I don’t have time to cook. I started meal prepping this to make lunches and dinners even easier. So good.
lena gladstone
That’s amazing to hear that Kristina. Happy you are enjoying the recipe.