Spicy Cilantro Lime Shrimp Tostadas


Spicy Cilantro Lime Shrimp flavored with a little smoked paprika, freshly squeeze lime, and freshly cut Serrano peppers. Getting your mouth watering yet?

Ok fine, here’s a picture:

Grilled shrimp is my favorite “Crap, I forgot to plan dinner tonight” proteins. It takes no time to thaw, cooks quickly, and I love marinating it with vibrant flavors like cilantro and lime.

And tostadas? Yes, they can be more than a kid food. I’m adding avocado, black beans, a little cabbage and mango salsa to my tostada before topping it with spicy cilantro and lime shrimp.

The shrimp has heat, but isn’t burn your mouth spicy. The serrano pepper gives it nice flavor and heat and is a nice change from using a jalapeno.

If you didn’t know any better you’d think I had a stock in jalapenos with the amount of times I’ve cooked with them in my life!

What I love about these tostadas, is there’s so much on them, you get a different experience in each bite. One bite you’re chowing down on some beans, and avocado, then next you getting hit with those beautiful cilantro lime shrimp and some mango salsa.

And you gotta love that cojita cheese, it’s got a saltiness to it that really adds some good flavor!

And if you’re not in the mood for tostadas check out my cilantro lime shrimp tacos. Those are always a hit on taco night!

Spicy Cilantro Lime Shrimp Tostadas

Print Recipe


Spicy Cilantro Lime Shrimp

  • 1 lb shrimp raw and shelled
  • 1 tsp extra virgin olive oil
  • 2 whole limes
  • 1/4 cup cilantro
  • 1/2 tsp chipotle powder
  • 3/4 tsp smoked paprika
  • 1/4 tsp cracked black pepper
  • 1/2 tsp cumin
  • 1 whole serrano pepper


  • 6-8 whole tostada shells
  • 12 oz canned black beans
  • 2 large haas avocados sliced
  • 1 cup mango salsa
  • 1/4 cup cojita cheese
  • 1/2 cup red cabbage shredded


  • In a bowl, squeeze limes and stir in olive oil, cilantro, chipotle powder, paprika, cracked pepper, cumin, and chopped serranos; stir in shrimp. Let this set in the fridge for about 10 minutes
  • While the shrimp is marinating, prepare your tostadas. Slice avocado, shred cabbage, prepare mango salsa (if you haven't done this ahead of time). Heat up black beans and pre-heat your grill.
  • Place on the grill and pour the remaining marinade over the shrimp. Cook for 5-7 minutes until opaque.
  • For the tostadas, place avocado, then black beans. Top with cabbage, mango salsa and add shrimp. Garnish with cojita cheese and add a little more cilantro if desired. Enjoy!


Derek Campanile
Derek Campanile
I'm an IT professional by day. Home cook for the family by night. Follow my blog for easy to make recipes, how-to's and ideas to gather the family at the dinner table!

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