Shrimp Tostadas

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes

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 minutes
COOK: 20 minutes
TOTAL: 30 minutes
Pin
Servings4

Ingredients
 

Instructions
 

  • 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. 

Nutrition

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

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Hi, I’m Liz!

Hey there, I’m Liz Della Croce and I’m thrilled to have you here! My aim is to motivate and ignite your passion for cooking amazing meals for your loved ones. I believe in the power of real, wholesome ingredients that are bursting with flavor and won’t break the bank. Whether it’s a traditional Lebanese recipe from my family or a culinary creation from across the globe, you’ll be pleasantly surprised to discover that nutritious food can be exciting, affordable, and easy to prepare.

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19 responses to “Shrimp Tostadas”

  1. Gina @Running to the Kitchen Avatar
    Gina @Running to the Kitchen

    These look so good! I will be making them very soon!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      I hope you love them!

  2. Jennifer @ Show Me the Yummy Avatar
    Jennifer @ Show Me the Yummy

    Love all the textures and flavors in this!!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Thank you lady!

  3. Erin @ Dinners, Dishes, and Desserts Avatar
    Erin @ Dinners, Dishes, and Desserts

    Shrimp and avocado were kind of made for each other, such a great combination!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      That is the absolute truth!

  4. Taylor @ Food Faith Fitness Avatar
    Taylor @ Food Faith Fitness

    I LOVE tostadas! These sound like dinner!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Enjoy lady!

  5. Taylor @ Food Faith Fitness Avatar
    Taylor @ Food Faith Fitness

    You can never go wrong with a good tostada! This sounds delish!

  6. Kris Avatar
    Kris

    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.

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Oh my gosh I love the adaptations you made to the recipe! It sounds incredible!!!! Thanks for sharing!

  7. Marina Delio Avatar
    Marina Delio

    These are gorgeous! Perfect for taco (tostada!) Tuesday too!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Thank you lady!

  8. Megan @ MegUnprocessed Avatar
    Megan @ MegUnprocessed

    That looks good! Great photography!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Thank you so much!!

  9. Michelle Gorman Avatar
    Michelle Gorman

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

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Oh I’m so glad you made these and loved it Michelle!

  10. Candace @ Cabot Avatar
    Candace @ Cabot

    I’ve been eating a lot of shrimp lately. I’m always happy to have new recipes and this one looks yummy!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      I hope you love this one Candace! Thanks so much!

Liz Della Croce eating black bean dip

Hi I’m Liz!

Hey there, I’m Liz Della Croce and I’m thrilled to have you here! My aim is to motivate and ignite your passion for cooking amazing meals for your loved ones.