Shrimp-Salad Tostadas with Tomatoes and Cucumber

Fresh and flavorful Mexican-style tostadas topped with zesty shrimp salad, creamy guacamole, and traditional garnishes. This refreshing dish combines succulent shrimp with crisp vegetables and bright citrus flavors.

6 servings

1 hr 25 min

Published October 4, 2025

Ingredients

•½ cup kosher salt, divided, plus more to taste
•1 pound small shrimp (51-60 count), peeled, deveined, tails removed
•3 whole plum or 2 regular medium tomatoes, seeded, finely chopped
•1 small small (or 1/2 large) white onion, cut into 1/4" cubes, rinsed with cool water, patted dry
•½ whole English hothouse cucumber, seeded, finely chopped
•3½ whole serrano chiles, stemmed, seeded, deveined, finely chopped
•⅔ cup fresh lime juice
•½ cup coarsely chopped fresh cilantro
•24 whole small corn tortillas or store-bought crispy tostada shells
•2 cups Vegetable oil (for frying; if needed)
•1 teaspoon Kosher salt (if needed)
•2 cups Hold-the-Lime Guacamole
•1 serving Shredded iceberg lettuce, crema (Mexican salted cream) or sour cream, queso fresco, tomatillo salsa (for serving)
•1 piece A candy or deep-fry thermometer

Cooking Instructions

1.
Fill a large bowl with 10 cups cool water; stir in 1/4 cup salt (it should taste like seawater). Add shrimp and soak 30 minutes, then drain.
30 min
2.
Fill a medium pot with 8 cups water; stir in 1/4 cup salt. Bring to a boil, add shrimp, and immediately turn off heat. Let sit until pink, opaque, and barely cooked through, about 3 minutes. Drain, transfer to a large bowl, and let cool.
10 min
3.
Add tomato, onion, cucumber, chiles, lime juice, and cilantro to shrimp. Season with salt. Chill until ready to use.
10 min
4.
If frying tortillas, fit a large skillet with candy or deep-fry thermometer; pour in oil to measure 1". Heat over medium-high until thermometer registers 375°F. Fry tortillas in batches until crispy, turning every 30 seconds, about 2 minutes total. Drain on paper towel-lined baking sheets and season with salt.
20 min
5.
Spread 1 heaping Tbsp. Hold-the-Lime Guacamole on a tostada shell. Top with 1/4 cup shrimp salad, then lettuce, crema, queso fresco, and salsa. Repeat with remaining tostada shells. Serve at room temperature.
15 min
6.
Shrimp salad can be chilled for up to 1 day. Bring to room temperature before serving.

Ingredients

•½ cup kosher salt, divided, plus more to taste

•1 pound small shrimp (51-60 count), peeled, deveined, tails removed

•3 whole plum or 2 regular medium tomatoes, seeded, finely chopped

•1 small small (or 1/2 large) white onion, cut into 1/4" cubes, rinsed with cool water, patted dry

•½ whole English hothouse cucumber, seeded, finely chopped

•3½ whole serrano chiles, stemmed, seeded, deveined, finely chopped

•⅔ cup fresh lime juice

•½ cup coarsely chopped fresh cilantro

•24 whole small corn tortillas or store-bought crispy tostada shells

•2 cups Vegetable oil (for frying; if needed)

•1 teaspoon Kosher salt (if needed)

•2 cups Hold-the-Lime Guacamole

•1 serving Shredded iceberg lettuce, crema (Mexican salted cream) or sour cream, queso fresco, tomatillo salsa (for serving)

•1 piece A candy or deep-fry thermometer

Cooking Instructions

Fill a large bowl with 10 cups cool water; stir in 1/4 cup salt (it should taste like seawater). Add shrimp and soak 30 minutes, then drain.

30 min

Fill a medium pot with 8 cups water; stir in 1/4 cup salt. Bring to a boil, add shrimp, and immediately turn off heat. Let sit until pink, opaque, and barely cooked through, about 3 minutes. Drain, transfer to a large bowl, and let cool.

10 min

Add tomato, onion, cucumber, chiles, lime juice, and cilantro to shrimp. Season with salt. Chill until ready to use.

10 min

If frying tortillas, fit a large skillet with candy or deep-fry thermometer; pour in oil to measure 1". Heat over medium-high until thermometer registers 375°F. Fry tortillas in batches until crispy, turning every 30 seconds, about 2 minutes total. Drain on paper towel-lined baking sheets and season with salt.

20 min

Spread 1 heaping Tbsp. Hold-the-Lime Guacamole on a tostada shell. Top with 1/4 cup shrimp salad, then lettuce, crema, queso fresco, and salsa. Repeat with remaining tostada shells. Serve at room temperature.

15 min

Shrimp salad can be chilled for up to 1 day. Bring to room temperature before serving.