Can I make these shrimp tostadas in advance?

Absolutely! You can prepare the shrimp and toppings ahead of time. Just store them separately in the refrigerator. Assemble the tostadas right before serving to keep the shells crispy.

Can I substitute shrimp with another protein?

Yes, you can definitely swap shrimp for grilled chicken, tofu, or even beans for a vegetarian option. Each will offer a unique flavor that suits the tostada style.

What toppings can I use for these tostadas?

The beauty of shrimp tostadas lies in their versatility. Feel free to add toppings like radishes, olives, or a sprinkle of cilantro for an extra burst of flavor.

How do I store leftover tostadas?

To store leftovers, keep the shrimp and toppings separate from the tostada shells. The shells will get soggy if stored together. Place in airtight containers and refrigerate.

Are these shrimp tostadas spicy?

The level of spice largely depends on the chili powder you use and any additional toppings, such as jalapeños or hot sauce. For mild flavor, choose a mild chili powder.

Shrimp Tostadas That Taste Like Summer

Ingredients

Units Scale

6 corn tostada shells
1 lb medium shrimp, peeled and deveined
1 tsp chili powder
1/2 tsp ground cumin
1/2 tsp salt
1 tbsp olive oil
Juice of 1 lime
1 avocado, sliced
2 cups shredded cabbage
1/2 cup sour cream or Mexican crema
1/2 cup fresh salsa (Pico de Gallo)
1/2 cup queso fresco or shredded cheese (optional)

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Instructions

Marinate the shrimp:In a medium bowl, toss the peeled and deveined shrimp with chili powder, cumin, salt, and lime juice until evenly coated.
Cook the shrimp:Heat olive oil in a skillet over medium-high heat. Add the seasoned shrimp and sauté for 3–4 minutes until pink and cooked through. Avoid overcrowding the pan.
Warm the tostadas:Preheat the oven to 350°F. Place tostada shells on a baking sheet and warm for 5 minutes until extra crispy.
Prepare toppings:While tostadas warm, slice the avocado, shred the cabbage, and get the crema or sour cream ready.
Assemble and serve:Layer sour cream, cabbage, cooked shrimp, avocado, and salsa on each tostada. Add cheese if desired. Serve immediately while shells are crisp.

Notes

To make it dairy-free, use plant-based yogurt instead of crema. For added heat, top with jalapeños or hot sauce. Store components separately and assemble right before serving to keep shells crispy.

Author: Emily Carter
Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Appetizer
Method: Stovetop
Cuisine: Mexican-Inspired

Nutrition

Serving Size: 1 tostada
Calories: 250
Sugar: 1g
Sodium: 480mg
Fat: 14g
Saturated Fat: 4g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 3g
Protein: 18g
Cholesterol: 120mg