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Shrimp Tostadas with Lime-Cilantro Sauce

Total Time

Prep: 35 min. + standing


10 servings

I love shrimp and veggies marinated in citrus juice, also known as ceviche. This recipe starts with cooked shrimp and those same fresh ceviche flavors. Enjoy these tostadas as a make-ahead appetizer or dinner entree. — Leslie Kelley, Dorris, California
Shrimp Tostadas with Lime-Cilantro Sauce Recipe photo by Taste of Home


  • 1-1/2 pounds peeled and deveined cooked shrimp (26-30 per pound), coarsely chopped
  • 1-1/2 cups chopped, peeled English cucumber
  • 8 radishes, thinly sliced
  • 4 plum tomatoes, chopped
  • 4 green onions, chopped
  • 2 jalapeno peppers, seeded and minced
  • 2 tablespoons minced fresh cilantro
  • 2 tablespoons lime juice
  • 3 garlic cloves, minced
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 medium ripe avocado, peeled and cubed
  • SAUCE:
  • 1 cup sour cream
  • 2 tablespoons minced fresh cilantro
  • 1 teaspoon grated lime zest
  • 1 tablespoon lime juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon pepper
  • 10 tostada shells


  1. Place first 11 ingredients in a large bowl; toss to combine. Gently stir in avocado; let stand 15 minutes.
  2. In a small bowl, mix sauce ingredients. To serve, spread tostada shells with sauce. Top with shrimp mixture.
Peppers (Hot)
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

1 tostada: 209 calories, 12g fat (4g saturated fat), 109mg cholesterol, 448mg sodium, 12g carbohydrate (3g sugars, 2g fiber), 16g protein.

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