Honey Sriracha Shrimp Tostadas

I think we’ve all had shrimp tacos about 928475 times in our lives, but have you ever made shrimp TOSTADAS?!

Well now you’re going to.

Honey Sriracha Shrimp Tostadas

Tostadas v. Tacos

Everything that you would want to put in a taco, you can totally do with a tostada. It’s basically an open-faced version of your favorite taco, but CRISPY. Hallelujah.

Traditionally tostadas are often deep fried to get that crispy texture, buuuut you guys know me. We all know I don’t deep fry things, so I baked them to get that same crunch that you need in a good tostada, but just a little healthier.

Honey Sriracha Shrimp Tostadas
Honey Sriracha Shrimp Tostadas

Simple Ingredients for Shrimp Tostadas

I knew I had to take the shrimp up a notch to add a little extra flavor. We are trying to make them healthier by not frying them, so we have to go big with the flavor. I’m pretty sure that basically anything marinated in sriracha and honey is going to be amazing. And I’m actually kind of a wimp when it comes to spice, so trust me, it has to be worth it for me to enjoy spicy things.

All you need is: shrimp, honey, sriracha, lime juice, avocado oil, refried beans, avocado, tomatoes, and corn tortillas

THAT’S IT. These tostadas have so many layers of flavor, but so few ingredients.

Honey Sriracha Shrimp Tostadas
Honey Sriracha Shrimp Tostadas

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!

Honey Sriracha Shrimp Tostadas
Honey Sriracha Shrimp Tostadas
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Honey Sriracha Shrimp Tostadas

Servings 4


  • 2 lbs raw shrimp deveined & tails removed
  • 3 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
  • 8 corn tortillas
  • 2 (15oz) cans refried black beans
  • 2 large avocados seeded & chopped
  • 2 roma tomatoes seeded & chopped


  • In a large mixing bowl, combine the sriracha, honey, lime juice, avocado oil, salt, and pepper and whisk until combined. Add the shrimp to the marinade and mix until all of the shrimp is coated in the marinade. Set aside and let it sit for 15 minutes.
  • Preheat the oven to 450 degrees. Put the corn tortillas on a large baking sheet using no oil, and bake them for 8-10 minutes, until they are slightly brown and crispy. Make sure you keep an eye on them, they can burn quickly.
  • To cook the shrimp, preheat a large skillet over medium-high heat (I used a cast iron). When the skillet is hot, add about a tbsp of oil, then add the marinated shrimp and cook for 5-7 minutes, stirring occasionally. You will know they are done when they are slightly translucent with a little bit of a char on them. Remove from heat and set aside.
  • In the meantime, warm up the refried beans in a saucepan. Just preheat the saucepan to medium-low heat, add the beans, and season with a pinch of salt and pepper. Stir occasionally for about 10 minutes.
  • To make the guac, combine the chopped avocado and tomato in a serving bowl. Season with a pinch of salt, and squeeze the juice of 1/2 a lime. Mix it all together, leaving it a little chunky.
  • 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!

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