05/31/2026
Turn your kitchen into the ultimate coastal Mexican escape with this amazing recipe for Zesty Shrimp Tostadas—crispy corn tortillas piled high with avocado, perfectly spiced shrimp, crisp red cabbage, and pickled onions. Best of all, they only take 30 minutes to make! 🌊🌮
To help you build the perfect meal, we are running amazing sales right now on the star ingredients and toppings:
• Tostada Shells - $3.79 per pack
• Diamond Reef Cooked Shrimp - $11.59 per bag
• Cojita Cheese - $4.49 each
• San Marcos Guacamole Salsa - $3.89 each
• Herdez Salsas - $5.09 each
So, swing by our market, grab all your fresh ingredients and let’s get cooking! Recipe below 👇
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Zesty Shrimp Tostadas Recipe
Ingredients:
For the Base:
• 8 corn tortillas
• Avocado oil spray
• Kosher salt, to taste
For the Shrimp:
• 1 lb raw shrimp (peeled, deveined, tails removed)
• 2 tbsp avocado or olive oil
• 1 lime (juiced and zested)
• 1 tsp chili powder
• ½ tsp smoked paprika
• ½ tsp ground cumin
• ½ tsp garlic powder
• ¼ tsp onion powder
• 1 tsp kosher salt
• ¼ tsp black pepper
For the Toppings:
• 2 ripe avocados
• Shredded red cabbage
• Pickled red onions
• Fresh cilantro, chopped
• Cotija cheese, crumbled
• Jalapeño ranch dressing
Instructions:
1. Crisp the Shells - Fire up your oven to 425°F. Lay the tortillas in a single layer on a large baking sheet. Coat both sides generously with the avocado oil spray and add a pinch of salt. Bake for 6 minutes, flip them over, and bake for another 3 to 5 minutes until they achieve a perfect, golden crunch.
2. Season the Shrimp - Blot the shrimp dry with paper towels and toss them into a mixing bowl. Add the lime juice, lime zest, chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, and black pepper. Mix thoroughly to ensure every piece is fully seasoned.
3. Sauté to Perfection - Warm your cooking oil in a large skillet set over medium-high heat. Toss in the seasoned shrimp and sauté for 5 to 8 minutes, turning them occasionally. Pull the skillet off the heat once the shrimp are pink and opaque.
4. Build and Serve - Mash the avocados in a small bowl using a fork, then spread a thick layer over each crispy tortilla base. Pile on the sautéed shrimp, shredded cabbage, pickled onions, cilantro, and cotija cheese. Finish with a generous drizzle of jalapeño ranch and enjoy immediately while the shells are crunchy and the shrimp is hot.