Shrimp tostadas with avocado crema are a fast, flavorful Mexican-inspired meal you can make in about 20 minutes. They’re perfect for busy weeknights, easy to customize with whatever fresh toppings you have on hand, and fun to assemble and eat—mess and all.
Tostadas are delightfully casual — crisp tortillas piled with creamy avocado crema, tender shrimp, and bright, crunchy toppings. The shrimp cook in just a few minutes, so most of the time in this recipe is prep: making the crema, shredding cabbage, and slicing radishes. Because the shrimp are simply seasoned with salt, the sweet, briny shrimp flavor shines through. If you prefer more bold seasoning, you can add a favorite taco or seafood spice blend, but the salt-only approach keeps everything light and fresh.
Shrimp tostadas ingredients
- Best shrimp to buy: Frozen raw shrimp in the 21–30 count per pound range work well. They may come peeled or unpeeled and deveined or not; the important part is that they are raw and thawed before cooking. Buying frozen shrimp and thawing at home is often more economical than buying pre-packaged fresh shrimp at the counter.
- Tostada shells: Use store-bought tostada shells or crisp corn tortillas you bake or fry until golden and crunchy.
- Avocado crema: A creamy blend of ripe avocados, sour cream, fresh cilantro, lime juice and lime zest. The lime zest brightens the flavor and lifts the richness of the avocado.
- Toppings: Shredded cabbage (red and/or green), thinly sliced radishes, fresh cilantro, diced tomatoes, sliced chiles, or your favorite salsas — anything you’d enjoy on a taco works great on a tostada.
Note: exact ingredient amounts are listed in the recipe card below.
How to make shrimp tostadas
Step 1: Season the shrimp
Peel and devein the shrimp if needed, and remove the tails. Pat the shrimp dry and place them in a mixing bowl. Toss with 3/4 teaspoon kosher salt so each piece has a light seasoning.
Step 2: Make the avocado crema and prep toppings
Combine ripe avocado, sour cream, fresh cilantro, lime juice and lime zest, and 1/2 teaspoon kosher salt in a food processor or blender. Pulse until smooth and creamy. Prepare toppings: shred cabbage, slice radishes, chop cilantro, and ready any other garnishes you like.
Step 3: Cook the shrimp and assemble
Heat a cast iron or non-stick skillet over medium-high heat and add 2 tablespoons neutral oil (canola or sunflower). When the oil shimmers, add the shrimp in a single layer. Cook about 2 minutes on the first side until they begin to turn pink, then flip and cook another 1–2 minutes until just opaque and curled. Avoid overcooking.
Spread avocado crema on each tostada shell, top with several shrimp, then pile on cabbage, radishes, cilantro, and any additional toppings. Serve immediately while the shells are crisp.
Expert tips
- Don’t overcook: Shrimp cooks very quickly. Two minutes per side is usually enough for medium-sized shrimp; watch for an opaque color and a slight curl.
- Keep it fresh: Simple salt seasoning lets the natural shrimp flavor stand out. Bright toppings and lime balance the richness of the crema.
- Make ahead: Shrimp and avocado crema can be prepared up to a day ahead and stored separately in airtight containers. Gently reheat the shrimp or serve them chilled for a different texture.
- Customize freely: Use your favorite salsas, hot sauce, or sliced fresh chiles. Tostadas invite creativity — pile them high or keep them simple.
Serving suggestions
Turn this into a full meal by offering small sides like grilled corn, a bowl of black beans, or a tomatillo or mango salsa for contrast. A crisp salad or a light slaw complements the tostadas and adds extra crunch.
More Mexican shrimp recipes
- Baja Shrimp Tacos
- Tequila Lime Shrimp
Debra’s details: Easy, fresh, fun!
- About 15 minutes prep time and 5 minutes cook time.
- Shrimp are seasoned simply with salt so the natural flavor comes through.
- Avocado crema is bright and creamy thanks to lime juice and zest.
- Tostadas are endlessly customizable — pile on whatever you like.
Recipe
Mexican Shrimp Tostadas with Avocado Crema
Easy 20-minute shrimp tostadas topped with avocado crema and fresh Mexican-style toppings.
Prep time: 15 minutes Cook time: 5 minutes Total time: 20 minutes Servings: 4
Ingredients
Shrimp tostadas
- 1 pound shrimp, shells and tails removed
- 3/4 teaspoon kosher salt
- 2 tablespoons neutral oil (canola or sunflower)
- 8 tostada shells (you may not use them all)
- 2 cups shredded cabbage
- 5 radishes, thinly sliced
- Fresh cilantro, to taste
Avocado crema
- 2 ripe avocados
- 3 tablespoons freshly squeezed lime juice
- Zest of 1 lime
- 1/2 cup sour cream
- 1/3 cup fresh cilantro
- 1/2 teaspoon kosher salt
Optional toppings
- Tomatoes, lettuce, salsa, hot sauce, fresh chiles, or anything else you like
Instructions
- Remove shells and tails from the shrimp, pat dry, and place in a mixing bowl. Toss with 3/4 teaspoon kosher salt.
- In a food processor or blender, combine avocados, cilantro, sour cream, lime juice, lime zest, and 1/2 teaspoon kosher salt. Pulse until smooth. Prepare cabbage, radishes, and other toppings.
- Heat a skillet over medium-high heat and add oil. When oil shimmers, add shrimp in a single layer and cook about 2 minutes until they begin to turn pink. Flip and cook another 1–2 minutes until opaque and curled. Do not overcook.
- Spread avocado crema on each tostada shell, top with shrimp, then add cabbage, radishes, cilantro, and any additional toppings. Serve immediately.
Notes
- Best shrimp: Frozen raw shrimp in the 21–30 count range are convenient and economical; thaw before using.
- Make ahead: Shrimp and crema can be prepared one day ahead and stored separately in airtight containers in the refrigerator.
Nutrition (per serving, estimate)
Calories: ~449 kcal. Nutrition values vary by exact ingredients and portion sizes.