Shrimp Tostadas With Cilantro Lime Sauce Recipe

Shrimp tostadas on plate with cilantro lime cream sauce.

5 from 1 vote

Shrimp Tostadas With Cilantro Lime Sauce Recipe

These shrimp tostadas with cilantro lime sauce are an easy weeknight dinner that brings the heat, the crunch, and a whole lot of flavor. Juicy shrimp seasoned with bold spices, piled high on crispy corn tortillas, and drizzled with a tangy, creamy cilantro lime sauce—it’s basically taco night’s cooler, sassier cousin.

Prep Time30

Cook Time15

Total Time45

Course: Appetizer, Main Course, main dish

Cuisine: Mexican

Diet: Low Calorie, Low Fat

Servings:

Calories: 524kcal

Author: Sarah Jenkins

Ingredients

For the shrimp:

1 lb shrimp peeled and deveined, tails removed
½ teaspoon ground cumin
¼ teaspoon cayenne pepper
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon black pepper
2 tbsp neutral oil (grapeseed, vegetable, or avocado oil), divided
salt to taste

For the cilantro lime sauce:

½ cup fresh cilantro (leave the leaves and stems on)
1 cup sour cream
3 tbsp lime juice
zest from 1 lime
1 clove garlic
½ tsp salt

For the tostadas:

12 corn tortillas
2 tablespoon olive oil
pinch of salt

For the garnishes:

1 cups thinly sliced red cabbage
1 avocado sliced
½ cup cilantro leaves
4 lime wedges

Instructions

Preheat oven to 400°F.
Season the shrimp. In a medium bowl, combine the shrimp spices: ½ teaspoon cumin, ¼ teaspoon cayenne, ½ teaspoon onion powder, ½ teaspoon garlic powder, ¼ teaspoon black pepper, and 1 tablespoon of oil. Toss the shrimp in the mixture and let marinate for 20–30 minutes while you make the tostada shells and cilantro lime sauce.
Bake the tortillas. Place tortillas in a single layer on a parchment-lined baking sheet. Brush each side very lightly with olive oil and sprinkle with salt. Bake for 4 minutes, flip, then bake another 4 minutes until golden and crispy. (You want your tortillas in an even layer on the baking sheet, so do this in batches if needed.) If the tostadas are not crisp, bake them for another minute and check them again.
Make the cilantro lime sauce. In a food processor or blender, combine cilantro, sour cream, lime juice and zest, garlic, and salt. Blend until smooth. Set aside. (If the sauce feels too thick for your liking, add a splash of water to thin it slightly).
Cook the shrimp. Heat a large skillet over medium-high heat with 1 tablespoon oil. Cook shrimp in a single layer for 3 minutes on one side, flip, and cook another 1–2 minutes until no longer translucent and fully cooked.
Assemble tostadas. Top each crispy tostada shell with 3–4 shrimp. Add red cabbage, avocado slices, a drizzle of cilantro lime sauce, and fresh cilantro. Finish with a squeeze of lime juice.

Notes

Don’t overcrowd the pan when cooking shrimp. Give them space in the hot skillet to sear properly—work in batches if needed for juicy, lightly charred results.
Use two baking sheets or work in batches to get truly crispy tostadas. Crowding the oven can lead to soggy tortillas. I can usually fit about 6 tortillas on 1 baking sheet.
Go easy on the oil. When brushing tortillas, a light, even coating is all you need. Too much oil can make them greasy and prevent them from crisping up properly.
Cilantro stems = flavor. No need to pick the leaves off—just toss the whole bunch into your food processor for the sauce.
Marinate while you prep. Letting the shrimp sit in the spice mix while you prep the sauce and tortillas helps lock in flavor without slowing you down.
Make it your own. Add a base layer of refried black beans, mashed avocado, or a spoonful of pico de gallo for extra flavor and texture.
Make ahead tip: Shrimp and sauce can be made ahead and stored in airtight containers in the fridge. Assemble tostadas just before serving for max crunch.
Warm tortillas first if using store-bought tostada shells—just a quick pass in a dry skillet helps bring them back to life.

Nutrition