Crispy Shrimp Tostadas with Crunchy Cucumber Corn Slaw
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Dinner doesn’t get much easier than these shrimp tostadas. Crispy shells, a crunchy salad on top, and perfectly seasoned shrimp — all ready in under 20 minutes.
These fuss-free shrimp tostadas are perfect for summer because they’re practically no-cook. They’re light yet satisfying, with plenty of crunch, bold flavor, and fresh ingredients, making them ideal for warm days.
They’re also incredibly easy to throw together. I make a simple salad with crisp lettuce, corn, tomatoes, cucumber, and avocado, then toss it with olive oil and a squeeze of lime. That gets layered onto crunchy tostadas, topped with seasoned shrimp, and finished with cotija cheese for an easy, breezy meal everyone enjoys.
While I eat a lot of tacos around here, tostadas hold a special place thanks to their irresistible crunch. They’re a bit like an open-faced taco sandwich—and once you try them this way, it’s hard not to love them.
How to make a homemade tostada
In this recipe, we use store-bought tostadas, but you can easily make your own. Lay corn tortillas flat on a baking sheet, spray both sides with cooking oil, season with salt, and bake at 400 degrees Fahrenheit for 5-10 minutes (until crisp, like a chip).
Variations to try
There are lots of ways to put your own spin on these shrimp tostadas. Add your favorite toppings or try these ideas that we love:
- Use my homemade elote seasoning to add extra flavor to the shrimp.
- Spread my easy guacamole on the bottom of the tostada before layering on the other toppings.
- Add a drizzle of my fish taco sauce.
- Try grilling the shrimp instead of pan-frying for a fantastic smoky flavor.
- Make my Mexican cucumber salad for serving on top or on the side.
Crispy Shrimp Tostadas with Crunchy Cucumber Corn Slaw
Ingredients
- 1 ½ lb shrimp (peeled and deveined)
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 2 cloves garlic (minced)
- ¼ teaspoon sea salt
- 1 lime (divided)
- 2 cup thinly sliced romaine hearts
- ½ cup cherry tomatoes (cut in half)
- ½ cup frozen corn (thawed)
- ¼ cup minced cilantro
- 1 mini cucumber (thinly sliced)
- 1 teaspoon olive oil
- ¼ teaspoon EACH: sea salt and pepper
- 1 ripe avocado (diced)
- 12 tostadas
- Cotija or feta cheese (for serving)
Instructions
- Combine the shrimp, olive oil, chili powder, garlic, and salt in a medium-sized bowl and set it aside to marinate while you make the rest of the meal.1 ½ lb shrimp, 2 tablespoons olive oil, 1 teaspoon chili powder, 2 cloves garlic, ¼ teaspoon sea salt, 1 lime
- Add the romaine, tomatoes, corn, cucumber, and cilantro to a medium-sized bowl. Add the olive oil, salt, and pepper and squeeze half the lime juice over the top and mix everything together. Add the avocado and gently mix.2 cup thinly sliced romaine hearts, ½ cup cherry tomatoes, ½ cup frozen corn, 1 mini cucumber, 1 teaspoon olive oil, ¼ teaspoon EACH: sea salt and pepper, ¼ cup minced cilantro, 1 ripe avocado
- Heat a large pan over medium-high heat. Once it's hot, add the shrimp and marinade to the pan. Cook the shrimp for 2 minutes, stirring a few times. Remove the shrimp from the heat and squeeze half a lime over top.
- Pile the salad on top of tostadas then top with shrimp and cotija.Cotija or feta cheese, 12 tostadas
Video
Nutrition
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Great recipe!! I added some paprika to the shrimp. But otherwise so good!
Easy, quick and delicious! Adding this to the rotation.
I am a tostada virgin and wondering if you eat tostadas with a knife and fork on the plate or do you pick it up and fold it to eat? These really look delicious!
It’s more like eating an open-faced sandwich. They can be a little messy, especially if the tostada breaks while you’re eating it, but that’s part of the fun!
I love these crispy tostadas with some crunchy salad mix. It is perfectly suited for summertime mix. Lets go for it.