These shrimp tostadas pile crispy shells with creamy avocado, quick-seasoned shrimp, and a sweet-and-spicy mango pico de gallo. They come together in about 20 minutes and taste like summer.
A Note from Isabel
Shrimp Tostadas with Mango Pico de Gallo!
These shrimp tostadas are one of my favorite ways to eat shrimp when it’s warm out and I don’t feel like turning on the oven. You season the shrimp, cook them fast in a hot skillet, and pile everything onto a crispy tostada shell with smashed avocado and a bright mango pico de gallo.
I came to this combo the way I come to most of my favorite recipes: I was already making a lot of fresh, citrusy Mexican seafood like Mexican ceviche and cóctel de camarón (Mexican shrimp cocktail), and one day I had ripe mangos on the counter and threw together a mango pico to spoon over shrimp. That sweet, spicy, tangy thing against the warm shrimp and cool avocado just works. Now I make these all summer long.
The best part is how fast they go. The shrimp cook in about 3 to 4 minutes, the pico is just a little chopping, and you can have both done before anyone’s even hungry. Serve them with horchata, agua de tamarindo, or your agua fresca, and you’re set!
Ingredients You’ll Need
This is just an overview of what I used and why. For the full recipe with exact amounts, scroll down to the recipe card.
| Ingredient | Notes |
|---|---|
| Medium raw shrimp | Medium shrimp are the right size to eat on a tostada without everything sliding off. Small or large both work too. I don’t recommend pre-cooked shrimp here since it won’t soak up the seasoning and tends to turn rubbery when you warm it. |
| Dry seasonings | A simple pantry blend of garlic powder, onion powder, paprika, chili powder, salt, and black pepper. Nothing fancy, but it gives the shrimp a warm, savory flavor. |
| Unsalted butter | Cooking the shrimp in butter adds a little richness. If you’d rather, olive oil or avocado oil work just as well. |
| Mango | This is the star of the pico and what makes these tostadas feel like summer. Use ripe fresh mango if you can. If mango’s out of season, canned works, just drain off the syrup first. |
| Pico de gallo base | Roma tomatoes, jalapeño, white onion, and cilantro. They keep the mango from being too sweet and add a little heat and crunch. Seed the jalapeño if you want it milder. |
| Lime juice | Brightens up the whole thing. Fresh is worth it here, it’s sweeter and less sharp than bottled. |
| Agave | Just a touch to round out the pico. Honey or a little granulated sugar both work. |
| Avocados | Smashed onto the shell, they make a creamy layer that holds everything in place. You can use smashed black beans or a thin spread of Mexican crema instead. |
| Tostada shells | Make your own homemade tostada shells or grab store-bought to keep it easy. Either way you want them good and crispy. |
How to Make Shrimp Tostadas
Here’s the quick version. Full amounts and times are in the recipe card below.
Season the shrimp. Pat the shrimp dry, then toss with all the seasonings until evenly coated.
Cook the shrimp. Melt the butter in a skillet over medium heat and cook the shrimp until pink and plump, about 3 to 4 minutes. Set aside.
Make the mango pico de gallo. Add the mango, tomato, jalapeño, onion, cilantro, lime juice, agave, and salt to a bowl and stir. Taste and add more salt if it needs it.
Assemble. Spread smashed avocado on each tostada shell, then top with shrimp and a spoonful of mango pico. Add a squeeze of lime and serve right away.
Recipe Tips
- Don’t overcook the shrimp. This is the one thing to watch. Shrimp cook fast, and once they go from translucent to pink and curled, they’re done. Pull them off the heat right away so they stay juicy instead of turning rubbery.
- Pat the shrimp really dry. Any water on the shrimp will make them steam instead of sear. A quick pat with a paper towel gives you better color and flavor.
- Prep ahead to make assembly fast. You can make the mango pico and season the shrimp a few hours early and keep both in the fridge. When you’re ready to eat, all that’s left is cooking the shrimp and building the tostadas.
- Use ripe mango. A ripe mango should give a little when you press it. If yours are rock hard, let them sit on the counter a couple days, or use canned mango and drain off the syrup.
- Keep the shells crisp. Add the smashed avocado and toppings right before serving. If they sit too long, the shell starts to soften.
What to Serve With Shrimp Tostadas
These are light and fresh, so I like to keep the sides in that same lane. A cold glass of horchata or strawberry horchata is my go-to. If you’re making a whole spread, they’re great next to elote, esquites, or calabacitas. They’re at their best in the warmer months when mangos and tomatoes are ripe and sweet.
FAQs
- Can I use pre-cooked shrimp? I don’t recommend it. Pre-cooked shrimp doesn’t soak up the seasoning the same way, and it tends to turn rubbery when you warm it back up. Raw shrimp only takes a few minutes and tastes a lot better.
- What can I use instead of shrimp? Other seafood like salmon or cod cut into bite-size pieces works great, or you can use chicken breast or thighs. For a vegetarian version, try mushrooms or sofritas.
- Can I swap the mango for another fruit? Yes. Mango is my favorite here, but pineapple, strawberries, peaches, or even diced cucumber all work in the pico if you want a different flavor.
- What else goes well on shrimp tostadas? Shrimp loves fresh, bright toppings. Think classic pico de gallo, pineapple, cucumber, avocado, and fresh salsas. If you want to make them heartier, swap the avocado for beans and add cotija cheese and crema.
For the mango pico de gallo
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Make the shrimp. Pat the shrimp dry with a paper towel to remove any excess moisture. Add to a medium bowl and toss with salt, garlic powder, onion powder, paprika, chili powder, and black pepper until evenly coated.
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Melt the butter in a large skillet over medium heat. Add the seasoned shrimp and cook for 3-4 minutes, until plump and pink. Transfer to a bowl and set aside.
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Make the mango pico de gallo. Add all the ingredients to a medium bowl and toss to combine. Taste and season with more salt as needed.
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Assemble the tostadas. Spread about 2 tablespoons of smashed avocado on each tostada shell. Add the shrimp and top with some mango pico de gallo serve with lime wedges.
Prevent your screen from going dark
- Avocado swap: Smashed black beans or a thin layer of Mexican crema both work in place of avocado.
- To store: Keep the cooked shrimp and mango pico in separate containers in the fridge up to 4 days. Press plastic wrap onto leftover smashed avocado to keep it from browning. Store extra plain shells in a sealed bag in a cool, dry place.
Serving: 1tostada | Calories: 279kcal | Carbohydrates: 24g | Protein: 11g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 75mg | Sodium: 875mg | Potassium: 575mg | Fiber: 7g | Sugar: 5g | Vitamin A: 809IU | Vitamin C: 24mg | Calcium: 62mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by Ashley McLaughlin.