Name: Chili Lime Shrimp Tostadas with Chipotle Mayo
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 2 lbs large shrimp (16–20 count), peeled and deveined; 2 tablespoons olive oil; 2 teaspoons chili powder; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 1 teaspoon garlic powder; 1 teaspoon salt; ½ teaspoon black pepper; Juice of 2 limes and zest of 1 lime; 12 yellow corn tortillas or store-bought tostadas; 2 tablespoons vegetable oil (for brushing tortillas); 1 cup mayonnaise (or half sour cream for lighter); 1–2 chipotle peppers in adobo sauce; 1 tablespoon adobo sauce; 1 clove garlic, minced (optional); 1 tablespoon fresh lime juice; Salt to taste; 3 cups shredded lettuce; 2 large tomatoes, diced; ½ red onion, thinly sliced; 2 avocados, sliced or about 1 cup guacamole; ½ cup crumbled queso fresco or Mexican cheese blend; Fresh cilantro leaves; Lime wedges for serving

These Chili Lime Shrimp Tostadas are a bold and zesty Mexican-inspired dish I love to make when I want something vibrant, smoky, and packed with flavor. Each bite combines juicy grilled shrimp marinated in chili, lime, and spices, layered on crisp tostada shells, then topped with creamy chipotle mayo, fresh vegetables, and a hit of citrusy freshness. It’s an explosion of textures and tastes that never disappoints.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 lbs large shrimp (16–20 count), peeled and deveined

2 tablespoons olive oil

1 teaspoon ground cumin

1 teaspoon smoked paprika

2 teaspoons chili powder

1 teaspoon garlic powder

1 teaspoon salt

½ teaspoon black pepper

Juice of 2 limes and zest of 1 lime

12 yellow corn tortillas or store‑bought tostadas

2 tablespoons vegetable oil (for brushing tortillas)

For the Chipotle Mayo:

1 cup mayonnaise (or half sour cream for lighter)

1 tablespoon adobo sauce

1-2 chipotle peppers in adobo sauce

1 clove garlic, minced (optional)

1 tablespoon fresh lime juice

Salt to taste

Fresh Toppings:

3 cups shredded lettuce

2 large tomatoes, diced

½ red onion, thinly sliced

2 avocados, sliced or about 1 cup guacamole

½ cup crumbled queso fresco or Mexican cheese blend

Fresh cilantro leaves

Lime wedges for serving

Directions

I start by patting the shrimp dry and tossing them in a bowl with olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, black pepper, lime juice, and zest. Then I let them marinate for 15–30 minutes to absorb the flavors.

While the shrimp marinates, I blend chipotle peppers, adobo sauce, mayo (or sour cream), garlic if using, lime juice, and a pinch of salt until smooth. I chill it in the fridge until it’s ready.

I preheat the grill or griddle to medium-high (about 400–450°F). Then I brush corn tortillas with vegetable oil and grill them for 1–2 minutes per side until they’re crisp and golden.

Then I grill the shrimp for 2–3 minutes on each side until they’re pink, opaque, and lightly curled.

I prepare the fresh toppings—shredding lettuce, dicing tomatoes, slicing onions and avocados, and crumbling cheese.

To assemble, I spread guacamole or avocado slices over the crispy tostada shells, pile on 4–5 shrimp, drizzle with chipotle mayo, and layer on the lettuce, tomato, onion, cheese, cilantro, and a squeeze of lime. Then I serve them right away.

Servings and timing

Servings: 6

Prep Time: 20 minutes

Cooking Time: 15 minutes

Total Time: 35 minutes

Calories: ~420 kcal per serving

Variations

I sometimes swap shrimp for grilled chicken or even tofu for a vegetarian twist.

For extra crunch, I use store-bought tostada shells to save time.

I like to add pickled jalapeños or hot sauce if I want more heat.

When I’m low on chipotle peppers, I mix smoked paprika into the mayo for a similar smoky flavor.

For a dairy-free version, I use vegan mayo and skip the cheese.

Storage/Reheating

I store the grilled shrimp separately in an airtight container in the fridge for up to 3 days. The chipotle mayo also keeps well for a week. I never assemble tostadas in advance since they get soggy—so I build them fresh when I’m ready to eat. To reheat the shrimp, I toss them back onto a hot pan for 1–2 minutes until warm.

FAQs

How spicy are these tostadas?

They have a mild-to-medium kick from the chipotle and chili powder. I can adjust the heat by using fewer chipotle peppers or omitting the adobo sauce.

Can I use frozen shrimp?

Yes, I just make sure to thaw them completely and pat them dry before marinating so they grill up nicely.

What if I don’t have a grill?

No problem—I cook the shrimp in a hot skillet or grill pan, and I bake the tortillas at 400°F for 5–7 minutes per side until crispy.

Can I make this ahead of time?

I prep all the components in advance, but I always assemble just before serving to keep the tostadas crisp and fresh.

What pairs well with these tostadas?

I usually serve them with a simple side of Mexican rice, black beans, or a citrusy salad for a refreshing contrast.

Conclusion

These Chili Lime Shrimp Tostadas with Chipotle Mayo are one of my go-to recipes when I want a flavorful, satisfying meal that feels festive but is easy to make. The smoky shrimp, creamy sauce, and fresh toppings hit every note—from spicy to tangy to crisp. Whether it’s taco night or a casual dinner with friends, this dish never lets me down.

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