Grilled Shrimp Tostada with Mango & Papaya Salsa Recipe

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Grilled Shrimp Tostada with Mango & Papaya Salsa Recipe

Indulge in this spring/summer recipe delight of Grilled Shrimp Tostadas with Mango & Papaya Salsa. The spice-coated shrimp are kissed by the flames of the grill and are accompanied by a refreshing mango & papaya salsa, creamy avocado sauce and zesty lime-dressed watercress. All of these components are layered atop a beautifully crisped organic corn tortilla.

Grilled shrimp tostadas
Grilled shrimp tostadas

While there are a few different elements to assemble for this tostada recipe, don’t let them intimidate you. Each one comes together in no time with very minimal effort. The only step that may be a bit demanding is the peeling and deveining of the shrimp. However, this can be avoided by purchasing shrimp that are already peeled and deveined. For your convenience, Rollin’ Oats carries two types of frozen ready to cook shrimp – a 12oz bag by Wixter and a 32oz bag by Baywinds. The quality of both products is top notch.

In this recipe, I have included two different ways of transforming the corn tortillas into crunchy tostadas. Feel free to prepare them in whichever way feels more comfortable to you. The first way is perhaps the most popular – on the stove by frying with some canola oil or another oil with a high smoke point. The second method is the easier of the two and requires less steps and ingredients and this is by utilizing the grill. If you choose to go this route, just make sure to keep an eye on the tortillas as they can burn quickly (I did this my first try).

Tostadas made via frying in oil
Tostadas made via frying in oil
Tostadas made via grilling
Tostadas made via grilling

Make sure to have each part of the grilled shrimp tostada recipe prepped and ready before heading to the grill to cook your shrimp. The salsa, avocado sauce and tostada shells should be ready for assembly and the shrimp should be tossed in their oil and spices and threaded onto skewers.

The spice on the shrimp pairs great with the other bright ingredients on this tostada

Grilled Shrimp Tostada with Mango & Papaya Salsa Recipe

Abby Allen-Leach
This grilled shrimp tostada recipe is bursting with lively flavors and in season ingredients. Prepare your salsa, avocado sauce and tostada shells before you head to the grill. The cook time is quick and assembly is a breeze.
No ratings yet
Prep Time 30 minutes
Cook Time 6 minutes
Course Dinner, Main Dish
Cuisine Mexican
Servings 4 people


  • 4 large bamboo skewers soaked in water at least 15 minutes before grilling


Papaya & Mango Salsa

  • 1/2 cup papaya diced into small pieces
  • 1 mango ripe, diced into small pieces
  • 1/2 cup red onion diced
  • 1/2 cup frozen sweet yellow corn cooked per package instructions and cooled
  • 1/4 cup cilantro chopped
  • 1 jalapeno minced
  • 1 lime
  • 1/2 tsp salt plus more, to taste

Shrimp & Tostada Assembly

  • 12 shrimp peeled and deveined
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp cayenne
  • 1 tsp olive oil
  • 4 corn tortillas
  • 1/2 cup canola oil
  • 2 cups watercress
  • 1 lime divided - use 1/2 for watercress and cut the remaining half into small wedges for serving
  • cilantro optional, for serving


Papaya & Mango Salsa

  • Combine all ingredients in a medium bowl, season to taste with salt and refrigerate until ready to assemble tostadas.
    Papaya & mango salsa

Avocado Sauce

  • Combine all ingredients in a high-powered blender like a Vitamix. Blend until the mixture is smooth. Add water, 1 tsp at a time, to thin the sauce as much as you'd like. Season to taste with salt. Refrigerate until ready to assemble tostadas.
    Avocado sauce


  • There are two ways to turn your tortillas into tostadas - frying in oil or simply on the grill. To fry in oil, heat oil in a medium pot or dutch oven over medium heat. Line a plate with a paper towel. Fry one tortilla at a time for about 3.5-4 minutes, flipping halfway through, until tortilla's are crisp and begin to take on some golden color. Place on paper towel-lined plate and repeat with remaining tortillas.
    Tostadas made via frying in oil
  • To grill, heat the grill over medium-high heat to about 350F. Add tortillas and grill for 1-2 minutes on each side, or until tortillas begin to crisp and take on some color. Keep the grill on for the shrimp.
    Tostadas made via grilling

Shrimp & Tostada Assembly

  • Soak bamboo skewers in water for at least 10 minutes. Toss shrimp in a bowl with olive oil and spices. Thread three shrimp onto each skewer.
    Skewered shrimp ready to hit the grill
  • Place skewers over medium hight heat and cook for 6-8 minutes, flipping halfway through, until shrimp are cooked through. Remove shrimp from grill and skewers and prepare to assemble tostadas.
    Shrimp on the grill
  • Toss watercress with juice of 1/2 of lime. Begin tostada assembly by spreading a dollop of avocado sauce on the tostada shell.
    Avocado sauce is the first layer of the tostada
  • Top sauce with lime-dressed watercress
    Lime-dressed watercress on top of the avocado sauce
  • Spoon over some salsa
    Salsa is layered on top of the watercress
  • Top each tostada with 3 pieces of shrimp
    The grilled shrimp serve as the final layer
  • Garnish tostadas with cilantro and serve with lime wedges (optional)
    You can optionally serve cilantro garnished on top of the tostada with lime on the side
Keyword Grilled Shrimp Tostadas
Tried this recipe?Let us know how it was!
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