Shrimp Tostadas with Guacamole

The Best Tostadas Are All About the Layers

What makes these tostadas so good is the contrast in every bite. The shell stays crisp, the guacamole adds a creamy layer, the shrimp are warm and smoky from the skillet, and the pico keeps everything fresh and bright.

I also keep the toppings pretty simple on purpose. There’s no heavy sauce or long list of extras competing with the shrimp. You get plenty of flavor from the chili-spiced shrimp, lime, avocado, tomato, cilantro, and jalapeño.

The best part if how quickly it all comes together. The pico and guacamole can be made while the skillet heats, the shrimp cook in just a few minutes, and then it’s really just a matter of layering everything onto the tostada shells and eating them while they’re still crisp.

Ingredients Worth Talking About

You don’t need many ingredients for these tostadas, but a few make a big difference in the finished result.

• Shrimp: Large raw shrimp work best here because they stay juicy and give the tostadas a little more bite. I like to use peeled and deveined shrimp with the tails removed so they’re easier to eat once everything is piled onto the shells.
• Tostada shells: Store-bought shells keep this recipe fast and give you that crisp base without needing to fry tortillas yourself. Keep them dry until you’re ready to assemble.
• Avocados: Use ripe avocados that mash easily but aren’t overly soft. I keep the guacamole slightly chunky so it adds some texture instead of disappearing into the tostada.
• Roma tomatoes: These are my go-to for pico because they’re firm and not as watery as some other tomatoes, which helps keep the tostadas from getting soggy.
• Jalapeño: This adds fresh heat to the pico. Remove the ribs and seeds for less spice, or leave it out completely if you want to keep things mild.
• Chili powder, smoked paprika, cumin + garlic powder: This simple spice blend gives the shrimp plenty of smoky, savory flavor without needing a marinade or separate sauce.

A Few Things That Make a Big Difference

• Pat the shrimp really dry. Excess moisture can keep the shrimp from getting a good sear and make the seasoning slide right off.
• Don’t overcook the shrimp. Shrimp cook quickly, so pull them from the skillet as soon as they’re pink, opaque, and just firm. Overcooked shrimp can turn rubbery fast.
• Drain the pico if it gets watery. Tomatoes and lime naturally release liquid as they sit. Spoon off or drain any excess before adding the pico so the tostada shells stay crispy.
• Assemble right before serving. Once the guacamole and pico hit the shell, they will slowly start to soften. Build the tostadas only when you’re ready to eat.
• Keep the guacamole a little chunky. A thicker, chunkier guacamole adds more texture and creates a sturdier base for the shrimp and pico.

Toppings & Add-Ins

These tostadas are really good with just guacamole, shrimp, and pico, but a few extras work especially well if you want to change things up:

• Refried beans: Spread a thin layer on the tostada before the guacamole for a heartier base.
• Cotija cheese: Adds a salty, crumbly finish that works really well with the smoky shrimp.
• Pickled onions and jalapeños: Add acidity or a little extra bite to balance the creamy avocado.
• Shredded cabbage: Gives the tostadas even more crunch and freshness.
• Crema or sour cream: Add a little drizzle if you want another creamy element.
• Hot sauce: Finish with your favorite for an easy extra kick.

What to Serve with Shrimp Tostadas

These tostadas are filling enough on their own, but a few simple sides work especially well if you want to round out the meal:

• Mexican Street Corn Pasta Salad: Creamy, tangy, and packed with corn flavor, it’s a fun side when you want something a little more substantial.
• Fresh Avocado Corn Salad: A fresh, simple option that pairs really well with the smoky shrimp and crisp tostadas.
• Black beans: Easy, filling, and a natural match for avocado, pico, and shrimp.
• Rice: Cilantro-lime rice works especially well, but plain brown or white rice is an easy way to stretch the meal a little further.

Make Ahead & Storage

• Make ahead: The pico de gallo can be made a few hours ahead and refrigerated until serving. The shrimp can also be cooked ahead, but I think they’re best fresh since they only take a few minutes in the skillet. Wait to assemble the tostadas until you’re ready to eat.
• Guacamole: Make this as close to serving as possible for the best color and texture. If you make it ahead, press plastic wrap directly against the surface before refrigerating to help limit browning.
• Refrigerate: Store the leftover shrimp, pico, and guacamole in separate airtight containers in the refrigerator for up to 3 days.
• Tostada shells: Keep the shells at room temperature in a tightly sealed container or bag so they stay crisp.
• Leftovers: Avoid storing assembled tostadas when possible The guacamole and pico will soften the shells pretty quickly, so they’re much better built fresh.