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Shrimp Tostadas

    These healthy baked tostadas are topped with creamy guacamole and sautéed shrimp.

    Shrimp Tostadas with Gaucamole a healthy Mexican recipe

    Last week I shared my ultimate five ingredient guacamole recipe so I thought we could keep the healthy Mexican food theme going. Ya dig?

    Liz Preparing Tostadas

    I’m a huge fan of traditional tostadas but I’ve found that I actually prefer making them myself. Typically deep fried, my healthier baked version requires just a tablespoon of heart-healthy olive oil and results in perfect crunchy, crispy tortillas. Minus a ton of extra calories and fat.

    Baked Shrimp Tostadas a healthy gluten free dinner recipe

    To assemble, I spread each tortilla thick with homemade guacamole and top with warm shrimp sautéed in cumin, smoked paprika and other spices. We love using the wild caught shrimp from the freezer section because they’re not only affordable but also great for the environment.

    Baked Tostadas with Shrimp and Guacamole a gluten free Mexican dinner recipe

    To keep the party rolling for Cinco de Mayo, I’ll be sharing my new favorite spicy jalapeño margarita recipe soon. In the meantime, be sure to check out the Inspired Gathering blog for more delicious Mexican-inspired recipes. Stay tuned!

    No forks required.

    Shrimp Tostadas with Gaucamole - a healthy Mexican recipe

    Shrimp Tostadas

    5 stars average
    These healthy baked tostadas are topped with creamy guacamole and sautéed shrimp. 
    PREP: 10 mins
    COOK: 20 mins
    TOTAL: 30 mins
    Servings: 4



    • Pre-heat oven to 400 degrees and line a baking sheet with foil. Brush tortillas evenly on both sides with half of the olive oil (1 tablespoon) and 1/2 teaspoon of the salt. Bake for 4-5 minutes per side or until brown and crispy.
    • While the tortillas are baking, heat the remaining olive oil (1 tablespoon) in a large skillet over medium-high heat. Sprinkle shrimp evenly with remaining salt (1 teaspoon), cumin, garlic powder, smoked paprika and cayenne. Sauté until shrimp become orange and cooked through, about 3-4 minutes; remove from heat.
    • Begin assembling tostadas by spreading each tortilla with two tablespoons guacamole. Top with 6 shrimp and optional garnishes (i.e. shredded cabbage, cilantro, etc.) Serve immediately. 


    Serving: 2tostadasCalories: 311kcalCarbohydrates: 26.3gProtein: 13.6gFat: 19.6gSaturated Fat: 2.6gMonounsaturated Fat: 17.6gCholesterol: 96mgSodium: 1348mgFiber: 6.8g

    SHOW AND TELL ON INSTAGRAM!Show me your creation and rate it below! Mention @thelemonbowl or tag #thelemonbowl! I would LOVE to see!


    Liz DellaCroce

    Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families. Click Here To Subscribe to my newsletter:


    1. I made these for dinner tonight. There’s just the 2 of us, so I halved the recipe. I used a store bought guacamole out of laziness, and instead of cabbage and cilantro, I made a quick tropical salsa to go on top. I did make the tostadas and shrimp per the recipe. So very good and super quick.

      For the salsa (if you’re curious), the store had precut pineapple, papaya, and kiwi in a container, so I diced those small and added jalapeno, red onion, lime zest and juice, and a pinch of kosher salt. I made that first while my shrimp was thawing so the flavors could come together.

    2. Thanks Liz! I made these tonight and they were delicious! The guacamole was great and we liked the crunchiness of the homemade tostadas

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