Tonya’s Tips:
Crispy Shrimp Tostadas
Welcome to our Local Recipes series from Kelly’s Market & Deli, featuring fresh ingredients and market-inspired meals from Downtown Decatur.
If you’re looking for a fresh, flavorful seafood dinner that comes together quickly, these shrimp tostadas are it. Built on locally made heirloom blue corn tortillas, this recipe layers seasoned shrimp, creamy avocado, crunchy cabbage, and bright quick-pickled onions for the perfect balance of texture and flavor.
Using high-quality ingredients makes all the difference here, especially when the tortilla is the foundation. These tostadas are ideal for weeknight dinners, casual entertaining, or even a build-your-own tostada night at home.
Blue corn tortillas from Molino Tortilleria.
We love building recipes around thoughtfully sourced ingredients, and these heirloom blue corn tortillas are a favorite. Using just three ingredients, organic corn, water, and lime, and nixtamalized on volcanic stone mills, these tortillas’ rich blue color crisp up beautifully, making them the perfect base for shrimp tostadas.
Why We Think You’ll Love This Shrimp Tostadas Recipe
Ready in under 30 minutes
Fresh, light, and satisfying
Perfect for entertaining
Easy to customize with your favorite toppings
Great way to use our new to store- high-quality frozen shrimp
Wine Pairing: What to Drink with Shrimp Tostadas
A crisp Sauvignon Blanc is the perfect match for these shrimp tostadas. The bright citrus and fresh herbal notes complement the seasoned shrimp, while the wine’s acidity balances the creamy avocado and tangy pickled onions.
We especially love:
Kuranui Marlborough Sauvignon Blanc 2022 ($11.99) – bright, citrus-forward, and refreshing
Koha Sauvignon Blanc 2024 ($15.99) – lively and easy-drinking for a perfect weeknight pairing
Kerr Cellars Curvature Sauvignon Blanc 2023 ($37.99) – if you want a more premium recommendation for entertaining or dinner guests, this is your upscale callout
Stop by the market to grab a bottle and make it a complete dinner!
Shrimp Tostadas
Serves 2–3
Ingredients
6 Molino Heirloom Blue Corn Tortillas, thawed
1 red cabbage, shredded
2 avocados, sliced
18 oz Harbor Banks frozen shrimp, thawed
1 red onion, thinly sliced (pickled or raw)
6 oz radishes, thinly sliced
1 can of refried beans, heated (we love La Preferida!)
Graza Sizzle olive oil
Salt and pepper
Optional garnish: sour cream, cilantro, salsa
To Prepare the Shrimp
In a bowl, drizzle shrimp with olive oil, salt, and pepper. Add additional spices if desired. Toss gently to combine.
Heat a skillet over medium-high heat and add olive oil. Cook shrimp in a single layer (do not overcrowd) for 1–2 minutes per side. Remove to a paper towel-lined plate.
To Cook the Tortillas
Pan Fry Method:
Heat ¼ inch olive oil in a cast iron or stainless-steel pan over medium-high heat. Cook tortillas 1½–2 minutes per side until crisp.
Oven Method:
Preheat oven to 400°F. Line a baking sheet with parchment or foil. Brush both sides of tortillas with olive oil. Bake 8 minutes, flipping halfway through.
Allow tortillas to cool completely before assembling.
To Assemble
Spread a layer of refried beans on each tortilla.
Top with shredded cabbage.
Add shrimp evenly to each tostada.
Finish with pickled or raw onions, sliced avocado, radishes, and additional cabbage.
Garnish as desired and enjoy.
Quick Pickled Onions
¾ cup rice vinegar (or any vinegar you have)
¼ cup water
1–2 tablespoons sugar or honey
In a small saucepan, heat vinegar, water, and sugar or honey over medium-high heat. Place sliced onions in a heatproof bowl or jar. Once the mixture comes to a boil, pour over onions. Cover and let sit for at least 20 minutes. Store leftovers in an airtight container in the refrigerator for up to 2 weeks.
This method also works beautifully for pickling radishes.