You haven't lived until you've had a shrimp tostada. It's one of those Mexican street foods that's just so good. Crunchy tostada topped with creamy guacamole, juicy shrimp coated in smoky spices, and a fresh mango jalapeño salsa that's sweet, spicy, and tangy all at once. Every bite hits different. This is the kind of easy, crispy shrimp tostada you'll crave all the time.
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Living in Cabo San Lucas for the past two years, I know my tostadas. They are everywhere here, at mercados, little family-owned spots, and at beachside restaurants. They're always crispy, always messy, and always so unbelievably delicious. This shrimp tostada is my take on a classic. Juicy shrimp seasoned with that signature hit of chicken bouillon. Trust me, that's how everyone does it here. Layer everything, first the tostada, guacamole, shrimp and the salsa and enjoy!
Shrimp tostadas are the ultimate flexible meal. They come together in under 30 minutes, which makes them perfect for busy weeknights when you want something quick, fresh, and satisfying.
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Ingredients and Substitutions
Corn Tostadas → Substitute with flour tortillas or corn tortillas
Shrimp → Prawns, scallops, white fish (cod, halibut, or tilapia), or chicken strips for a non-seafood option.
Spices → Use any spices you have on hand. Smoked paprika, ancho chili powder, cayenne (use less for less heat), or taco seasoning.
Chicken Bouillon Powder → Vegetable bouillon will work too. Omit if you do not want to use it.
Tomato and Onion → Omit if you don't like it.
Mango → Pineapple, peaches, or nectarines for a similar sweet and juicy bite.
Avocado → if storing the salsa, omit and add avocado to the tacos fresh.
Jalapeño → Serrano for more heat, poblano for milder, or bell pepper if avoiding spice.
Lime → Lemon juice & zest, orange juice, or rice vinegar.
Salt → Sea salt, kosher salt, soy sauce, or fish sauce for a savory punch.
Avocado Oil → Olive oil, canola oil, vegetable oil, or grapeseed oil.
See recipe card for quantities.
How to make shrimp tostadas
- Step 1: Make the salsa and guacamole. Set them aside.
- Step 2: Clean and deveined the shrimp. Season well.
- Step 3: Mix until well combined.
- Step 4: On a skillet.
- Step 5: Add the onion and tomatoes.
- Step 6: Assemble tostada, guacamole, shrimp then salsa.
Top tips for success
- Can't find tostadas? - Buy corn tortillas and fry them in oil. Boom! You've got homemade tostadas.
- Not into shrimp? Try these with white fish like cod, tilapia, or halibut for the same vibe.
- Buy store bought guacamole and salsa. You're welcome.
Shrimp tostada recipe - FAQs
Yes! If you're using frozen shrimp, just thaw them completely and pat dry before seasoning. Peel and deveined obviously.
This is a loaded question. You can add whatever you want just keep it fresh and simple! I love adding shredded cabbage, cotija cheese, pickled onions, or a drizzle of sour cream. But honestly, the guacamole and mango jalapeño salsa already give it so much flavor. Up to you.
The trick is to layer smart. Spread the guacamole right before serving, and don't overload with salsa until you're ready to eat. If you're making these ahead, keep all the toppings separate and assemble just before serving for that perfect crunch.
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Crispy Shrimp Tostada
Ingredients
Equipment
Method
- In a small bowl, gently mix the diced jalapeño, mango, cucumber, lime juice and zest, and salt. Adjust seasoning to taste. I love using a chopper to cut down my prep time.
- In another bowl, make the guacamole. Make sure to adjust the seasoning to your liking.
- In a bowl, toss the shrimp with chili powder, chicken bouillon, chipotle powder, garlic powder, cumin, salt, and black pepper until evenly coated.
- In the same skillet, add the oil. Cook the shrimp.
- Add the diced tomatoes and onion over medium-high heat for 2-3 minutes per side, or until the shrimp are pink and slightly charred. Remove from heat.
- Top each tostada with a spoonful of the guacamole, followed by shrimp, then the salsa. Garnish with cilantro and lime wedges.
Notes
- Can't find tostadas? - Buy corn tortillas and fry them in oil. Boom! You've got homemade tostadas.
- Not into shrimp? Try these with white fish like cod, tilapia, or halibut for the same vibe.
- Buy store bought guacamole and salsa. You're welcome.
Nutrition
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Mention @eatwithcarmen in all social platformsFood safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
Chris Lowe says
11/10. Can't stop making this, my new favorite lunch ❤️
Jason M says
Crazy GOOD
Luke P says
This is the best shrimp tostada I've ever made at home!!! So easy, tastes so fresh and delicious!! Thanks Carmen
Jill Brown says
WOW!!! I feel like I'm in Cabo while sitting in Oregon!!! This is so good, if I take a bite and close my eyes I'm in Mexico ❤️