If you’re looking for a quick dinner that feels a little extra special without adding stress to your evening, these Honey Sriracha Shrimp Tostadas are it! They’re sweet, spicy, fresh, and come together so easily—perfect for busy weeknights when you still want something really satisfying.

Crispy tortillas layered with creamy beans, bold shrimp, and a simple chunky guac… it’s one of those meals everyone gets excited about (and bonus: it looks way fancier than the effort it takes).

Why You’ll Love These Tostadas

Quick & simple – ready in about 30 minutes
Big flavor – the honey + sriracha combo is perfectly balanced
Naturally gluten-free
Customizable – easy to adjust toppings based on what you have

This is also one of my favorite “build-your-own” style dinners for kids—just lay everything out and let them assemble their own.

Simple Ingredients You’ll Need

For the shrimp:

2 lbs raw shrimp, deveined & tails removed
2 tbsp sriracha
2 tbsp honey
2 tbsp avocado oil (or oil of choice)
Juice of 1 lime
1/4 tsp salt
1/4 tsp black pepper

For the tostadas:

2 roma tomatoes, seeded & chopped
8 corn tortillas
2 (15 oz) cans refried black beans
2 large avocados, seeded & chopped

How to Make Honey Sriracha Shrimp Tostadas

1. Marinate the shrimp

In a large bowl, whisk together the sriracha, honey, lime juice, avocado oil, salt, and pepper. Add the shrimp and toss until fully coated. Let it sit for about 15 minutes while you prep everything else.

2. Crisp the tortillas

Preheat your oven to 450°F. Place the corn tortillas on a large baking sheet (no oil needed) and bake for 8–10 minutes until lightly golden and crispy. Keep a close eye on them—they can go from perfect to burnt quickly.

*NOTE: If you don’t want to bother with baking your own crispy tostadas, you can skip this step and buy store-bought tostadas.

3. Cook the shrimp

Heat a large skillet over medium-high heat (cast iron works great here). Add about 1 tablespoon of oil, then cook the shrimp for 5–7 minutes, stirring occasionally.

They’re done when they’re opaque with a slight char on the edges—don’t overcook or they’ll get rubbery.

4. Warm the beans

In a saucepan over medium-low heat, warm the refried black beans with a pinch of salt and pepper. Stir occasionally for about 10 minutes until heated through.

5. Make the simple guac

In a bowl, combine the chopped avocado and tomato. Add a pinch of salt and a squeeze of lime juice. Gently mix, keeping it a little chunky for texture.

Tips for the Best Tostadas

Don’t skip the marinade time – even 15 minutes makes a big difference in flavor
Watch the tortillas closely – every oven is different, and they crisp fast
Use ripe avocados – this really makes the topping shine
Cook shrimp in batches if needed – overcrowding the pan can steam them instead of giving that nice char

Easy Variations

Add shredded lettuce or cabbage for extra crunch
Drizzle with a little dairy-free crema or plain Greek yogurt
Toss in some fresh cilantro or green onions
Make it spicier with extra sriracha or a pinch of chili flakes

These are a perfect light dinner that are so easy to make, especially when you’re trying to feed a crowd. You can get fancy and serve them on a giant platter, or let everyone build their own. I topped these with a chunky guac mixture, but you can get creative with other toppings and sauces too!

It checks all the boxes: fast, flavorful, and fun to eat. Whether you’re feeding your family on a busy night or making something a little different for taco night, these tostadas are always a win.

If you try them, I’d love to hear how you topped yours!

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Honey Sriracha Shrimp Tostadas

Servings

Ingredients

For the shrimp

2 lbs raw shrimp deveined & tails removed
2 tbsp sriracha
2 tbsp honey
2 tbsp avocado oil (or oil of choice)
juice of 1 lime
1/4 tsp salt
1/4 tsp black pepper

For the tostadas

8 corn tortillas
2 (15oz) cans refried black beans
2 large avocados seeded & chopped
2 roma tomatoes seeded & chopped
pinch of salt & pepper

Instructions

Marinate the shrimp
In a large bowl, whisk together the sriracha, honey, lime juice, avocado oil, salt, and pepper. Add the shrimp and toss until fully coated. Let it sit for about 15 minutes while you prep everything else.
Crisp the tortillas
Preheat your oven to 450°F. Place the corn tortillas on a large baking sheet (no oil needed) and bake for 8–10 minutes until lightly golden and crispy. Keep a close eye on them—they can go from perfect to burnt quickly.
Cook the shrimp
Heat a large skillet over medium-high heat (cast iron works great here). Add about 1 tablespoon of oil, then cook the shrimp for 5–7 minutes, stirring occasionally.
They’re done when they’re opaque with a slight char on the edges—don’t overcook or they’ll get rubbery.
Warm the beans
In a saucepan over medium-low heat, warm the refried black beans with a pinch of salt and pepper. Stir occasionally for about 10 minutes until heated through.
Make the simple guac
In a bowl, combine the chopped avocado and tomato. Add a pinch of salt and a squeeze of lime juice. Gently mix, keeping it a little chunky for texture.
To assemble, just take a spoonful of the beans and spread them in a thin layer on a crispy tortilla. Then take about 5 pieces of the shrimp and arrange them on top of the beans. Add a big spoonful of the guac on top, and enjoy!

Honey Sriracha Shrimp Tostadas

Why You’ll Love These Tostadas

Simple Ingredients You’ll Need