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These shrimp tostadas aka tostadas de camaron are made with shrimp, guacamole, and sauteed veggies. They’re full of flavor and super easy to make!
I love serving them with Spanish rice and refried beans on the side.
If you want a quick and easy meal, you need to give these a try! They’re so easy to put together and are incredibly flavorful.
Table of Contents
INGREDIENT NOTES
See the recipe card below for ingredient quantities and complete instructions.
- Tostadas – I used store-bought tostadas but you can make your own by baking corn tortillas in the oven until they’re nice and crispy.
- Shrimp – Raw shrimp is best for this recipe, avoid cooked shrimp.
- Avocados – You’ll need two ripe hass avocados to make the guacamole. If you’re not a fan of guacamole, simply slice or dice the avocado.
- Sauce – I love serving these shrimp tostadas with hot sauce and chipotle ranch. But feel free to serve it with your favorite sauce!
TOP TIPS
- I highly recommend chopping the veggies and preparing the guacamole before cooking the shrimp.
- For best results, serve with hot sauce and lime wedges.
- Don’t overcook the shrimp! I used medium-sized shrimp, and they took about 2 minutes to cook.
- Want to make these in under 10 minutes? Feel free to use store-bought guacamole and store-bought pico de Gallo instead.
STORAGE
If you have any guacamole or shrimp leftover, place it in an air-tight container and refrigerate for up to 2 days.
Tried these shrimp tostadas? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook or Pinterest!
Shrimp Tostadas
Ingredients
- 1 lb shrimp, raw, peeled, and deveined
- 4 tostadas
- 1 small onion, finely diced
- 1 red bell pepper, finely diced
- 1 tomato, finely diced
- ½ jalapeno, finely diced
- 1 teaspoon granulated garlic
- 1 teaspoon onion powder
- 1 teaspoon oregano
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon chili powder
- olive oil, for cooking
- salt and pepper to taste
- lime
- guacamole
- hot sauce
- fresh cilantro
Instructions
- Season the shrimp with all of the spices and salt and pepper. Allow it to sit for a few minutes at room temperature while you prepare the guacamole.
- Add about 3 tablespoons of olive oil to a skillet along with the onions, peppers, and tomatoes. Season with salt and pepper and cook for 3-4 minutes or until the onions are translucent and the peppers are tender-crisp. Remove the veggies from the skillet and set it aside.
- Add more oil if needed and then stir in the shrimp and cook for 1-2 minutes or until the shrimp are fully cooked through. Add some lime juice and hot sauce, if desired.
- To assemble the tostadas, divide the guacamole over the tostadas and use a spoon to spread it all over. Add a layer of the cooked veggies over the guacamole and then top it off with the cooked shrimp.
- Garnish the tostadas with fresh cilantro, and serve with hot sauce and lime wedges, if desired.
Notes
- I highly recommend chopping the veggies and preparing the guacamole before cooking the shrimp.
- For best results, serve with hot sauce and lime wedges.
- Don’t overcook the shrimp! I used medium-sized shrimp, and they took about 2 minutes to cook.
- Want to make these in under 10 minutes? Feel free to use store-bought guacamole and store-bought pico de Gallo instead.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
