Name: Bang Bang Shrimp Tostadas
Prep time: 15 min
Cook time: 10 min
Total time: 30 min
Cuisine: Fusion
Ingredients: 340 g raw shrimp, peeled and deveined; 1 cup buttermilk; 1 tsp chili powder; 1 tsp garlic powder; 1 tsp onion powder; Salt and pepper to taste; ¾ cup cornstarch; Neutral oil (canola) for frying; 2 avocados; 2 garlic cloves, minced; ½ onion, diced; 1 Roma tomato, diced; 1 jalapeño, minced; Handful of cilantro, minced; Juice of 1 lime; 2 Roma tomatoes, diced (pico); ½ red bell pepper, diced; ½ onion, diced (pico); 2 garlic cloves, minced (pico); Handful of cilantro, minced (pico); Juice of 1 lime (pico); 8 corn tortillas; ¼ cup mayonnaise; ¼ cup sweet chili sauce; 1 Tbsp sriracha

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Short description

Crispy corn tostadas topped with creamy guacamole, spicy-sweet bang bang shrimp, and fresh pico de gallo—flavorful layers of crunch, spice, and freshness in every bite.

Why You’ll Love This Recipe

Dynamic textures: Crispy taco shell, creamy guac, crunchy shrimp, and juicy pico all in one.
Bold flavors: This dish delivers savory, spicy, tangy, and fresh notes at every level.
Customizable heat: Adjust sriracha or chili powder to your spice tolerance.
Colorful and fun: Visually appealing and crowd-pleasing for entertaining or weeknight meals.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Shrimp

340 g raw, peeled and deveined shrimp
1 cup buttermilk
1 tsp chili powder
1 tsp garlic powder
1 tsp onion powder
Salt and pepper (to taste)
¾ cup cornstarch
Neutral oil (canola) for shallow frying

Guacamole

2 avocados
2 garlic cloves, minced
½ onion, diced
1 Roma tomato, diced
1 jalapeño, minced
A handful cilantro, minced
Juice of 1 lime
Salt and pepper to taste

Pico de Gallo

2 Roma tomatoes, diced
½ red bell pepper, diced
½ onion, diced
2 garlic cloves, minced
A handful cilantro, minced
Juice of 1 lime
Salt and pepper to taste

Tostadas & Sauce

8 corn tortillas
¼ cup mayonnaise
¼ cup sweet chili sauce
1 Tbsp sriracha

Directions

Make crispy tostadas: Fry tortillas in neutral oil for about 1–2 minutes per side until golden and crisp. Alternatively, bake at 400 °F (200 °C) for 5 minutes per side lightly sprayed with oil. Set aside.
Marinate shrimp: In a bowl, combine shrimp, buttermilk, chili powder, garlic powder, onion powder, salt, and pepper. Let sit while prepping guac and pico.
Prepare guacamole: Mash avocados with minced garlic, diced onion, tomato, jalapeño, cilantro, lime juice, and salt and pepper.
Make pico de gallo: In a separate bowl, mix diced tomatoes, bell pepper, onion, garlic, cilantro, lime juice, salt, and pepper.
Fry shrimp: Remove shrimp from marinade; coat individually in cornstarch. Fry in shallow oil over medium heat for about 2 minutes per side until crispy. Drain into a bowl.
Make bang bang sauce: Mix mayonnaise, sweet chili sauce, and sriracha. Toss ¾ of sauce with the crispy shrimp.
Assemble tostadas: Spread guacamole on each crispy tortilla, top with bang bang shrimp, add a scoop of pico de gallo, drizzle extra sauce if desired, and serve immediately.

Servings and timing

Serves about 4 (2 tostadas per person)
Prep time: ~15 minutes (includes chopping and marinating)
Frying time: ~10 minutes
Assembly time: ~5 minutes
Total time: ~30 minutes

Variations

Protein swap: Use tofu, cauliflower florets, or crispy shrimp alternatives for vegetarian versions.
Tortilla options: Use flour tortillas or tostada shells for variety.
Heat level: Add more sriracha or jalapeño for extra spice, or reduce to tame the heat.
Toppings boost: Add shredded cabbage, pickled red onion, or a squeeze of lime for extra crunch and acidity.
Sauce alternative: Swap mayo for Greek yogurt for a lighter bang bang sauce.

Storage/reheating

Storage: Keep guac and pico in airtight containers in the fridge separately for up to 1 day. Keep shrimp separate to maintain crispness.
Reheating shrimp: Gently re-crisp in a pan for 1–2 minutes. Avoid microwaving to prevent sogginess.
Tortillas: Best served fresh, but can be lightly re-crisped in the oven or на stovetop.

FAQs

Can I prepare components ahead of time?

Yes—make guac and pico up to the day before and refrigerate. Fry shrimp just before serving to keep it crispy.

Can I use frozen shrimp?

Absolutely—thaw fully and pat dry before marinating to prevent excess moisture.

What type of oil works best for frying?

Neutral oils with a high smoke point—like canola or vegetable oil—are ideal.

How spicy is the bang bang sauce?

The mixture of sweet chili and sriracha is mildly spicy. Adjust sriracha to taste for more or less heat.

Can I use pre-made guacamole or pico?

Yes—store-bought versions work well if you’re short on prep time.

What if I’m gluten-free?

Ensure the tortillas, sweet chili sauce, and mayonnaise are certified gluten-free. Most corn tortillas are naturally gluten-free.

How do I prevent soggy shrimp?

Don’t let coated shrimp sit in oil after frying; drain them immediately and coat with bang bang sauce just before serving.

Can I double or halve the recipe?

Yes—scale ingredients based on servings. Maintain the ratios for consistent flavor.

What side dishes pair well with these tostadas?

Serve with Mexican rice, black bean salad, or a simple green salad to round out the meal.

Are shrimp skincare safe?

When cooked properly to an internal temp of 145 °F (63 °C), seafood is safe. Shrimp should be opaque and firm when done.

Conclusion

These Bang Bang Shrimp Tostadas bring together crunchy, creamy, tangy, and spicy elements in every bite. With layered textures, zesty sauces, and fresh pico and guac, this dish is perfect for casual dinners or entertaining. Easy to assemble and always impressive, they’ll quickly become a go-to flavor-packed favorite.