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Three fresh Shrimp Tostadas on a wooden board, topped with guacamole, avocado, salsa, and cilantro, with lime wedges on the side.
Reda

Spicy Chipotle Shrimp Tostadas

Crispy corn tostadas piled high with zesty, chipotle-spiced shrimp, creamy avocado crema, and fresh toppings. A perfect, quick, and flavorful weeknight meal ready in under 30 minutes.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 425
Ingredients Equipment Method Notes

Ingredients
  

For the Chipotle Shrimp
  • 1 lb large shrimp peeled, deveined, and tails removed
  • 1 tbsp olive oil
  • 2 tbsp adobo sauce from a can of chipotles in adobo
  • 1 tbsp lime juice freshly squeezed
  • 2 cloves garlic minced
  • 1/2 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp salt
  • 1/4 tsp black pepper
For the Avocado Crema
  • 1 large ripe avocado pitted and peeled
  • 1/2 cup sour cream or plain Greek yogurt
  • 1/4 cup fresh cilantro loosely packed, plus more for garnish
  • 2 tbsp lime juice freshly squeezed
  • 1/4 tsp salt or to taste
For Assembly
  • 8 corn tostada shells
  • 1 cup shredded red cabbage
  • 1/2 cup crumbled cotija cheese or queso fresco
  • 1/4 cup red onion thinly sliced
  • 1 lime cut into wedges for serving

Equipment

  • Large skillet
  • Mixing Bowls
  • Air Fryer

Method
 

Prepare the Avocado Crema
  1. In a medium bowl, combine the avocado, sour cream (or Greek yogurt), cilantro, lime juice, and salt. Mash with a fork and whisk vigorously until relatively smooth. For a perfectly smooth texture, you can use a blender or food processor. Set aside.
Marinate and Cook the Shrimp
  1. Pat the shrimp dry with paper towels. In a separate bowl, whisk together the olive oil, adobo sauce, lime juice, minced garlic, cumin, smoked paprika, salt, and pepper.
  2. Add the shrimp to the marinade and toss to coat evenly. Let it marinate for at least 10 minutes, but no more than 20 minutes.
  3. Heat a large skillet over medium-high heat. Once hot, add the shrimp in a single layer (work in batches if necessary to avoid overcrowding). Cook for 2-3 minutes per side, or until the shrimp are pink, opaque, and cooked through. Remove from skillet.
Warm Tostadas and Assemble
  1. While the shrimp cooks, place the tostada shells in a single layer in your air fryer basket. Cook at 350°F (175°C) for 2-3 minutes until warm and extra crispy. Work in batches if needed.
  2. To assemble, spread a generous layer of the avocado crema onto each warm tostada shell. Top with 4-5 pieces of the cooked chipotle shrimp.
  3. Garnish with shredded red cabbage, crumbled cotija cheese, thinly sliced red onion, and a sprinkle of fresh cilantro. Serve immediately with lime wedges on the side for squeezing over the top.

Notes

For an extra crispy base, you can lightly spray the tostada shells with cooking oil before air frying. Don't marinate the shrimp for more than 20 minutes, as the acid in the lime juice will begin to 'cook' it, which can result in a tougher texture. Leftover components should be stored separately in airtight containers in the refrigerator for up to 2 days.