Go Back
–+ servings

Shrimp Tostadas

Julie Wunder
Shrimp Tostadas with a crunchy tostada shell, mashed avocado, Mexican Spice Mix roasted shrimp, homemade pico de gallo, and Greek Yogurt Chipotle Lime Sauce are surprisingly delicious.  This unexpected Mexican dinner is fresh, flavorful, and healthy and can be on the table in just 20 minutes!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dinner, Lunch
Cuisine Mexican
Servings 4
Calories 248 kcal

Ingredients
  

For the Shrimp:

For the Pico de Gallo:

  • 1 roma tomato, diced
  • ¼ red onion, diced
  • 2 tablespoons ciltantro, chopped
  • 1 lime, juiced
  • salt, to taste

For the Greek Yogurt Chipolte Lime Sauce:

  • ½ cup plain greek yogurt
  • 1 lime, cut in half, reserve second half for garnish
  • ½ teaspoon adobo sauce from chipotles peppers in adobo sauce

For the Tostadas:

Instructions
 

For the Shrimp:

  • Preheat the oven to 425 degrees and spray a baking sheet with cooking spray.  You can also line the pan with foil for easy clean-up.
  • In a medium bowl, toss the shrimp in the Taco Seasoning and olive oil.
  • Line the shrimp in a single layer on the baking sheet, making sure they are evenly spaced.
  • Cook for 2-3 minutes or until the shrimp turn opaque pink and start to curl.  The shrimp will be done quickly, so stay close and watch them.

For the Pico de Gallo:

  • Toss together the diced tomato, onion, cilantro and half of the lime. Save the other have of the lime for the avocado and serving. Salt to taste.

For the Greek Yogurt Chipolte Lime Sauce:

  • In a small mixing bowl, measure out your greek yogurt.
  • Spoon out the chipolte sauce by pushing the peppers to the side of the jar. Start with less chipolte and add more to taste. It can be spicy.
  • Add a squeeze of lime and stir.
  • Spoon into a ziplock or piping bag to make a nice drizzled line or just use a spoon to drizzle it onto the tostadas.

To Assemble the Shrimp Tostadas:

  • Warm up the shells according to package instructions.
  • Carefully divide and mash the avocado on the shells. Spinkle with salt and a few drops of lime juice.
  • Place the shrimp on top of the avocado.
  • Sprinkle with the prepared pico de gallo.
  • Drizzle the Greek Yogurt Chipolte Lime Sauce on top.
  • Serve immediately.

Notes

Storage & Leftovers
Assembled tostadas will not keep well because their shells will get soggy.  Store any unassembled leftovers in an airtight container in the fridge for up to 3 days.
 
Make Ahead Suggestions
You can make these halfway ahead of time.  Make all of the components and store them separately in the fridge. When you are ready to eat, just assemble the shrimp tostada.  Once assembled on the tostada, the tostada shell will keep soggy much like tortilla chips, so it will not keep well assembled.

Nutrition

Calories: 248kcalCarbohydrates: 21gProtein: 17gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.03gCholesterol: 93mgSodium: 217mgPotassium: 562mgFiber: 6gSugar: 3gVitamin A: 312IUVitamin C: 21mgCalcium: 99mgIron: 1mg
Keyword Shrimp Tostadas
Tried this recipe?Mention @Julie_Wunder or tag #RunninginaSkirt!