Shrimp Tostadas Recipe: How to Make Shrimp Tostadas

Shrimp tostadas are akin to open-faced tacos, featuring shrimp atop a deep-fried tortilla. “Tostada” refers to both a fried or toasted corn tortilla—usually one that’s no longer fresh or pliable enough to serve as a taco—and any dish compiled using the crispy, crunchy tortilla as its base. Tostadas usually feature a smooth, pasty element like refried beans, guacamole, sour cream, or mayonnaise to help toppings like ground beef, tinga de pollo, and cotija cheese, or a simple spoonful of homemade pico de gallo better adhere.

There’s no set way to make a shrimp tostada. Experiment with these variations:

1. 1. Crisp your tortillas in the oven or air fryer. If you don’t want to shallow- or deep-fry your tortillas, make homemade tostadas by toasting stale tortillas in the oven or an air fryer with a little oil. They won’t have the same crunch as fried tostadas, but they’ll still work as a vehicle for your favorite toppings. For baked tostadas, arrange the tortillas in a single layer on a rimmed baking sheet, and use a pastry brush or cooking spray to lightly coat each side in oil. Bake at 450 degrees Fahrenheit until golden brown, about 5–10 minutes. Flip and continue baking until golden and crispy, about 5–8 minutes longer.
2. 2. Leave the shrimp raw. Shrimp tostadas often feature grilled shrimp, but another option is to top the crisped tortilla with a raw shrimp preparation. Ceviche de camaron is a classic tostada topping, while Gabriela Cámara’s aguachile verde brings the heat. Aguachile is a Mexican variation of ceviche that originated in Sinaloa, Mexico. It most often features shrimp, lime juice, and chiles blended with water (hence its name) and gets served with thinly sliced cucumber and red onion.
3. 3. Mix and match sauces and purées. A smooth base helps keep the tostada together while you eat it. Experiment with options like smashed avocado, black bean purée, or chipotle mayonnaise. Changing the creamy base will completely alter the flavor of your tostada, even if you use the same grilled shrimp recipe.

Tostadas are simple to make, but it’s essential to use high-quality ingredients and cook them carefully. Here’s what else to know:

1. 1. Opt for day-old tortillas. Day-old tortillas work best for tostadas since they have less moisture and will crisp up more easily. Day-old, homemade tortillas are even better. Use this corn tortilla recipe as a guide.
2. 2. Use neutral oils. Use a neutral vegetable oil with a high smoke point for frying, such as rice bran oil or safflower oil. Stay away from delicate oils such as extra-virgin olive oil.
3. 3. Fry just until golden. Be careful not to over-crisp your tortilla. An over-fried tortilla will be incredibly brittle and may make for a less-than-appetizing (and quite messy) eating experience. A burnt tortilla can also add an unpleasantly acrid flavor to the entrée, so it’s best to avoid over-frying. Use tongs to pull your tortillas out of the oil when they turn golden brown, then allow them to dry and harden on a wire rack set over a baking sheet or on paper towels.