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shrimp tostada meal
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Oven Baked Shrimp Tostadas

Servings: 3 people
Author: Amy Desrosiers
Cost: $8


  • 1 lb. large shrimp peeled & deveined
  • 3 tbsps. Mazola Corn Oil
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/4 tsp paprika
  • 12 corn tortillas
  • 3 tbsps. cilantro chopped
  • 3 tbsps. red onion diced
  • 1/2 cup salsa
  • lime juice to squeeze over tostadas
  • beans optional
  • 1/2 cup non-fat Greek yogurt optional


  • Chop all your veggies/cilantro and set them aside.
  • In a small bowl toss shrimp with seasoning (salt, pepper, onion, paprika, and garlic powder).
  • In a medium-sized skillet, add 1 tablespoon of oil and your seasoned shrimp.
  • Cook for about 2-3 minutes per side or until shrimp is pink and no longer translucent; set aside.
  • Brush each side of your tortillas with oil and set them on a large baking sheet.
  • Bake for 4 minutes per side at 375 degrees Fahrenheit or until golden brown and crispy. The edges will raise slightly and bubble.
  • Once shells are baked, add salsa, fresh veggies, cilantro, and shrimp. Squeeze with lime juice and add non-fat Greek yogurt if you please.


Nutritional values may vary and are meant to be a guide. 
You can serve this meal with the following side dishes, but like tacos, these are pretty filling and do not necessarily need a side dish to make a meal.
  • rice (brown or white)
  • lettuce
  • side salad
  • baked fries
  • Spanish rice
  • soup
  • fresh-cut veggies
These do not freeze well or keep more than a few hours. You can however prepare the veggies and shrimp ahead of time.