Easy Shrimp Tostadas Loaded with Guacamole and Mango Salsa
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!
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.
Notes
Storage: Store each component of the shrimp tostadas separately in airtight containers for up to 2–3 days. Keep the shrimp in the fridge and reheat gently in a skillet before serving. The tostadas are best made fresh for maximum crispiness, but if you’re using store-bought ones, keep them at room temperature in a sealed bag or container so they stay crunchy. Salsa will keep for a couple of days, but guacamole is best made fresh—only prepare the amount you plan to eat right away to prevent it from browning.
Convenience swaps: Use store-bought tostadas instead of baking your own. A taco seasoning packet can replace individual spices for the shrimp.
Guacamole & Salsa options: Swap guacamole for smashed avocado or refried beans. Use frozen mangoes for salsa if fresh isn’t available, or swap entirely for pico de gallo—premade or homemade.
Spice level: Reduce or omit jalapeños in the salsa for less heat, or drizzle your favorite hot sauce for extra spice.
Did You Make This Recipe?Mention @megans_meals_11 on Instagram or tag #megansmeals!
Share on Facebook
Pin Recipe