*This post may contain affiliate links. If you click on a link and make a purchase, I may earn a small commission at no extra cost to you.
These easy shrimp tostadas start with crispy homemade tostadas, layered with creamy guacamole, blackened shrimp, and a fresh, zesty mango salsa. A flavor-packed dinner that’s both simple and delicious!
Quick and Easy
This is the ultimate weeknight dinner when you need something fast but still full of flavor. Blackened shrimp cook in just a few minutes, and with crisp tostada shells, fresh guacamole, and simple toppings, you can have a satisfying meal on the table in under 30 minutes. Using store-bought tostadas makes things even quicker, but you can also make them homemade for that extra crunch.
A Healthy and Delicious Dinner
These shrimp tostadas are a perfect dinner that’s both nutritious and indulgent. The shrimp provide a lean source of protein, while the creamy guacamole adds richness and healthy fats. Crispy homemade tostadas bring a satisfying crunch, and the bright, fresh mango salsa adds a burst of sweetness and tang. Together, each bite combines smoky, spiced shrimp with creamy, crunchy, and vibrant flavors—making this a wholesome, flavorful meal that feels special without being heavy.
Versatile and Customizable
The best part about tostadas is how versatile they are. You can change up the toppings to match your cravings or what you have on hand. Swap mango salsa for classic pico de gallo, use smashed avocado instead of guacamole, or layer on refried beans for extra heartiness. For convenience, grab store-bought tostada shells, or if you have time, make homemade tostadas for a fresh-from-the-oven crunch. No matter how you top them, these are always a hit!
What You’ll Need: A Few Simple Ingredients
Homemade Tostadas: Corn tortillas are the perfect base for crispy homemade tostadas. Lightly brushed with olive oil or sprayed with cooking spray and sprinkled with salt, these tostadas bake up golden and crunchy—perfect for holding all the flavorful toppings.
Guacamole: Creamy guacamole made with ripe avocados, finely chopped red onion, diced tomato, garlic powder, salt, and fresh lime juice adds a rich, tangy layer. It’s smooth, flavorful, and pairs beautifully with the blackened shrimp.
Mango Salsa: Bright, fresh mangoes combine with red onion, chopped cilantro, minced jalapeño, and lime juice to create a refreshing mango salsa. This sweet and slightly spicy topping adds vibrant color and flavor.
Blackened Shrimp: For the star of the dish, raw, deveined shrimp are seasoned with a bold blend of paprika, garlic powder, onion powder, cayenne pepper, cumin, salt, black pepper, and a touch of brown sugar. Sautéed in avocado oil, the shrimp are perfectly tender with a flavorful, slightly spicy crust.
Kitchen Tools Used
- Nonstick skillet
- Baking sheet
- Cutting board
- My favorite kitchen knife
- Mixing bowls
- Measuring cups and measuring spoons
- Lime juicer
*As an Amazon Associate, I earn on qualifying purchases.
Directions
Make the Tostadas
Preheat your oven to 400℉. Spray a baking sheet with cooking spray and arrange the corn tortillas in a single layer. Lightly spray the tops with cooking oil and sprinkle with salt. Bake the tortillas for 6 minutes, then flip them, sprinkle a bit more salt, and bake for another 4–5 minutes until they reach your desired crispiness. If you do not have cooking spray, you can brush each tortilla with olive (or any neutral oil). For convenience, you can also use store-bought tostadas!
Make the Guacamole
In a mixing bowl, combine ripe avocados, chopped red onion, diced tomato, garlic powder, salt, and lime juice. Mash until smooth and creamy, making sure all ingredients are well incorporated. Set aside.
Make the Mango Salsa
In a separate bowl, combine diced mango, chopped red onion, diced jalapeño, chopped cilantro, and lime juice. Mix until well combined. For convenience, you can use frozen mangoes if fresh are not available or swap it out entirely for premade or homemade pico de gallo.
Cook the Shrimp
Season the shrimp with garlic powder, onion powder, paprika, cayenne pepper, salt, black pepper, and brown sugar. Heat avocado oil in a large skillet over medium-high heat. Once hot, sear the shrimp for 2–3 minutes on each side until cooked through and slightly blackened. Set aside.
Assemble the Shrimp Tostadas
Spread a layer of guacamole on each baked tostada, add 4–5 shrimp on top, and finish with a spoonful of mango salsa. Serve immediately for the best texture and flavor.
Recipe Variations & Add-Ons
This tostada recipe is so versatile, and you can easily mix and match ingredients to fit your taste or what you have on hand. Here are some simple swaps and ideas:
- Tostadas: For convenience, use store-bought tostadas instead of making homemade tostadas. You can also opt for hard shell or soft shell tortillas and make them into tacos!
- Shrimp Seasoning: Short on spices? A taco seasoning packet makes a quick and tasty substitute for the seasonings blend.
- Guacamole Swaps: Use smashed avocado or even refried beans for a creamy base.
- Salsas: If you can’t find fresh mangoes, use frozen mangoes for your salsa, or swap it out altogether for pico de gallo — either pre-made from the store or homemade!
- Shrimp Substitutions: Don’t have shrimp or prefer a plant-based option? Try firm tofu, cooked chicken, or firm white fish as tasty alternatives.
- Spice Level: Easily adjust the heat by reducing or omitting the jalapeños in the mango salsa for a milder flavor. Or, if you like it spicy, drizzle your favorite hot sauce over the tostadas before serving.
- Extra Toppings: Add a drizzle of hot sauce, crumbled queso fresco, or pickled onions for even more flavor and texture.
Storage
If you have leftovers, store each of your components separately in airtight containers to maintain freshness. Only make as much guacamole as you plan to eat immediately to prevent browning. If you do need to store it, press plastic wrap directly onto the surface of the guacamole before sealing the container to help minimize discoloration. The shrimp can be refrigerated for up to 2 days and gently reheated in a skillet or microwave before serving. For the tostadas, reheat them in the oven to bring back their crispiness. Following these tips will help your leftovers stay tasty and fresh, making this tostadas recipe meal prep-friendly and convenient.
Explore More Mexican-Inspired Recipes You’ll Love
- Honey Lime Shrimp Tacos
- Quick and Delicious Steak Quesadillas
- Roasted Tomatillo Salsa Verde
- Easy Steak Tacos
- Creamy Avocado Tomatillo Salsa
- Crispy Barbacoa Tacos with Slow-Braised Beef
- Braised Chipotle Short Rib Tacos
Easy Shrimp Tostadas Loaded with Guacamole and Mango Salsa
Ingredients
For the Tostadas (Or use premade store-bought tostadas)
- 8 corn tortillas
- cooking spray or olive oil
- salt
For the Guacamole
- 2 avocados
- ¼ cup red onion chopped
- ¼ cup tomatoes diced
- 1 tsp garlic powder
- ½ tsp salt
- juice of 1 lime
For the Mango Salsa
- 2 mangoes diced into ¼ inch pieces
- ¼ cup red onion chopped
- 1-2 jalapeños diced
- 1 tbsp cilantro chopped
- juice of 1 lime
For the Blackened Shrimp
- 1 lb raw, deveined shrimp (32-40 shrimp)
- 1 tbsp avocado oil or any neutral cooking oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1 tsp paprika
- 1 tsp brown sugar
- ½ tsp black pepper
- ½ tsp cayenne pepper
Instructions
Make the Tostadas
- Preheat your oven to 400℉. Lightly spray a baking sheet with cooking spray and arrange corn tortillas in a single layer. Spray the tops with more cooking oil and sprinkle with salt.
- Bake for 6 minutes, then flip the tortillas, sprinkle with a little more salt, and bake for another 4–5 minutes, or until they’re golden brown and crispy to your liking.
Make the Guacamole
- In a mixing bowl, combine avocados, chopped red onion, diced tomato, garlic powder, salt, and lime juice. Mash together until smooth and well combined.
Make the Mango Salsa
- In a mixing bowl, combine diced mangoes, chopped red onion, diced jalapeños, chopped cilantro, and lime juice. Stir until everything is well combined.
Cook the Blackened Shrimp
- Season the shrimp with garlic powder, onion powder, paprika, salt, black pepper, cayenne pepper, and brown sugar.
- Heat avocado oil in a large skillet over medium-high heat. Once hot, add the shrimp and sear for 2–3 minutes per side, until cooked through. Remove from the skillet and set aside.
Assembling the Shrimp Tostadas
- Spread a layer of guacamole onto each baked tostada. Top with 4–5 shrimp, then spoon mango salsa over the top. Serve immediately and enjoy while the tostadas are crisp and fresh.
