These Shrimp Tostadas with Pineapple Salsa make for a dinner that is full of flavor and one that everyone will love! Corn tortillas are lightly spritzed with avocado oil before being baked and topped with creamy smashed avocado, spicy shrimp and a quick & delicious pineapple salsa for a healthy dinner that is ready in just 15 minutes!
Combining all my favorite things with these shrimp tostadas with pineapple salsa! I personally think that pineapple salsa is one of the best things in the summer! This salsa is not only perfect to top on these shrimp tostadas but it’s great to add to salads, tacos, or just use as a dip with chips! Seriously, I recommend making extra so it is ready in the fridge to serve with absolutely anything!
These Shrimp Tostadas make for an easy weeknight dinner or summer meal for the weekend. I can bet that the whole family will love them too!
One of my favorite things about these Shrimp Tostadas are that they are SO SIMPLE. You only need a couple ingredients and you have the easiest, most flavorful weeknight dinner.
Can I use frozen shrimp for these tostadas?
Yes! You can use fresh or frozen raw shrimp. I like using the frozen Argentinian Shrimp from Trader Joe’s in this recipe.
Can I substitute the frozen shrimp to make this dish vegan?
Yes! Use the same spice mix to substitute roasted chickpeas instead. And while we’re talking substitutions, this recipe would be delicious made with chicken too! (Though, I also have a recipe for Chicken Tostadas I think you’ll really love too!)
Do you have to use avocado oil spray to make the tostadas?
No, I just use it as it is what I usually cook with and it is a nice light & healthy option! You can easily sub in olive oil spray if that is what you have instead. While you will need to use more oil, if you don’t have any spray oil (though I suggest you invest in one as it makes it much easier to cook healthier!) you can brush a little avocado onto each side of the corn tortilla before baking.
Can I make the pineapple salsa in advance?
Yes! You can prep this up to 3 days in advance and keep it in the fridge. Also, if you prefer you can buy pre-made salsa or mango salsa instead. Any juicy, fruity salsa will work well here, or just regular Pico de Gallo – Trader Joe’s make a really good one! I like these containers for storing prepped ingredients.
If you love this recipe, you may also enjoy these recipes on One Balanced Life:
- Pulled BBQ Chicken Tostadas
- Scrambled Egg Black Bean Breakfast Tostadas
- Beef Tostadas with Avocado Tomato Salsa
- Pineapple Shrimp Stir Fry
- Healthy Sweet & Sour Shrimp
- Loaded Mini Potato Bites
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- 3 corn tortillas
- 9-10 shrimp
- avocado oil spray
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 tsp chili powder
- 1/4 tsp cumin
- 1/2 tsp sea salt, plus extra to taste
- black pepper
- 1/2 cup pineapple, chopped
- 1/2 cup cherry tomatoes, chopped
- 1/2 cup red onion, chopped
- 1 juice of lime
- 1/2 jalapeno, finely chopped
- 1 avocado (or guacamole), to serve
- red pepper flakes, to serve
- fresh cilantro
- Prepare tostadas by preheating the oven to 400 degrees. Spray avocado oil on both sides and place on silicone baking sheet.
- Bake for 8-10 minutes, flipping half way through to get them nice and crispy!
- Prepare shrimp by mixing 1/2 tsp garlic powder, smoked paprika, chili powder, cumin, salt and some pepper together in a bowl with a shrimp to fully coat. Place in pan to sauté. Cook thoroughly. The shrimp will turn pink once cooked.
- Set aside shrimp once done.
- Prepare pineapple salsa by combining the pineapple, tomato, chopped red onion, lime juice, jalapeno and the remaining 1/2 tsp garlic powder, seasoning with salt and pepper to taste.
- Prepare tostadas by adding mashed avocado, shrimp and pineapple salsa on top.
- Option to garnish with red pepper flakes and cilantro.
I like using the Argentinian Shrimp from Trader Joe’s in this recipe.
You can use olive oil spray instead of avocado spray if that is what you already have to hand.
until next time...