Tostadas are what happens when tacos decide to get crispy and dramatic.
These shrimp tostadas start with a crunchy fried corn tortilla. Then: creamy refried beans, zesty lime shrimp, crunchy cabbage, cool crema, and fresh avocado. No deep fryer needed (buy tostada shells or bake your own). Ready in 15 minutes. Messy in the best way.
Step-by-Step Instructions
Cook the Shrimp
Pat shrimp dry. Season with salt, pepper, chili powder, and cumin.
Heat olive oil in a skillet over medium-high heat.
Add shrimp and garlic. Cook 2-3 minutes, flipping once, until pink and curled.
Remove from heat. Squeeze lime juice over shrimp. Set aside.
Warm the Toppings
Warm refried beans in a small pot or microwave.
Make lime crema: stir sour cream and lime juice together.
Assemble
Spread refried beans on each tostada shell.
Top with shredded cabbage.
Add lime shrimp, avocado slices, and diced tomato.
Drizzle with lime crema and hot sauce.
Sprinkle with cilantro and cotija cheese.
Serve
Serve immediately with extra lime wedges.
Eat fast before they get soggy. Your hands will be messy. Embrace it.
Summary
Prep Time: 10 minutes | Cook Time: 5 minutes | Total Time: 15 minutes
Yield: 6 tostadas
Difficulty: Easy
Storage Notes
- Fridge: Cooked shrimp keeps for 2 days. Store separately from shells and toppings.
- Never assemble ahead: Tostadas get soggy FAST. Build fresh or set up a tostada bar.
- Leftover shrimp: Great in tacos, salads, or rice bowls.
- Make your own shells: Fry corn tortillas in ½ inch oil until crisp. Drain on paper towels.
