These gluten-free shrimp tostadas are fresh, crunchy, colorful, and full of bright Mexican-inspired flavors. Baked almond-flour tortillas make the crispy base, while lime-spiced shrimp, salted red cabbage, avocado, cilantro, red onion, and a sprinkle of nutritional yeast create a light but satisfying meal. They are naturally dairy-free, grain-free, low-carb, and perfect for a quick lunch, dinner, or festive platter.
An Easy, Fun, and Nourishing Meal
These gluten-free shrimp tostadas are one of those meals that feel fun and fresh without being heavy. You get the crunch of a crispy baked tortilla, juicy lime-spiced shrimp, creamy avocado, salted red cabbage, fresh cilantro, and a little savory finish from nutritional yeast. It’s colorful, satisfying, and perfect when you want something that feels festive but still light and nourishing.
Instead of using traditional fried tostada shells, this version uses almond-flour tortillas baked until crisp. They make a great grain-free base and work especially well with the fresh cabbage, avocado, and shrimp topping. The result is a simple, vibrant meal that is gluten-free, dairy-free, sugar-free, and easy to adapt.
What are Tostadas?
Tostadas are crispy tortillas used as a base for all kinds of toppings. They are traditionally deep-fried until crunchy, but they can also be baked with a little oil for a lighter version that still gives you that satisfying crisp texture.
For this gluten-free version, I use Siete’s almond flour tortillas, which crisp up beautifully in the oven and make a sturdy base for the toppings. I find that thinner cassava and coconut tortillas don’t work as well here, as they tend to be too delicate and don’t get quite as crispy.
The baked tostada shells are a key part of the recipe: brush or spray the tortillas lightly with avocado oil, bake until crisp, and keep an eye on them so they don’t burn. It will only take 5 minutes. Once ready, assemble the tostadas just before serving so the shells stay crunchy and fresh.
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Gluten-Free Shrimp Tostadas with Red Cabbage and Avocado
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 2
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
- Diet: Dairy-Free, Gluten-Free, Keto
Description
These gluten-free shrimp tostadas are fresh, crunchy, colorful, and full of bright flavor. Baked almond flour tortillas make the crispy base, topped with lime-spiced shrimp, salted red cabbage, avocado, cilantro, red onion, and a sprinkle of nutritional yeast. A light, satisfying meal that is also grain-free, dairy-free, and sugar-free.
Ingredients
For the tostadas
- 4 almond flour tortillas, such as Siete almond flour tortillas
- A little avocado oil, for brushing or spraying
For the shrimp
- 2 cups precooked, peeled wild-caught shrimp, thawed and patted dry
- Juice of 2 limes
- 2 tablespoons extra virgin olive oil
- 1 garlic clove, minced
- 1/2 teaspoon cumin
- 1 teaspoon dry oregano
- 1/8 teaspoon cayenne pepper, or more if you like spicy
- Salt and pepper, to taste
For the toppings
- 1/2 small red cabbage, finely sliced
- 1 avocado, sliced
- 1 bunch fresh cilantro, washed, dried, and chopped
- A few thin slices of red onion or scallions, chopped
- Nutritional yeast, for sprinkling
- Extra lime wedges, for serving
Instructions
- Marinate the shrimp: Thaw the shrimp, pat them dry, and cut them into smaller pieces if they are large. Add them to a bowl. In a small bowl, combine the lime juice, olive oil, minced garlic clove, cumin, oregano, cayenne pepper, salt, and pepper. Pour the marinade over the shrimp, mix well, and refrigerate for about 30 minutes. Less time is fine if you are short on time.
- Prepare the toppings: Finely slice the red cabbage and massage it with a little salt until slightly softened. Chop the cilantro and onion or scallions. Slice the avocado close to serving time, sprinkle it with lime juice to prevent oxidation, and season with a little salt and pepper.
- Bake the tostada shells: Preheat the oven to 350°F / 175°C. Line a large sheet pan with parchment paper. Brush or spray both sides of the tortillas with a little avocado oil and arrange them on the pan. Bake for about 5 minutes, flipping halfway through, or until hard and crispy but not burnt. Depending on the tortillas you use, they may need a little more or less time, so keep an eye on them.
- Warm the shrimp: Heat a skillet over medium heat and add the shrimp with the marinade. Since the shrimp are already cooked, warm them through briefly, stirring for 1 minute. See notes if yoi are using fresh shrimps.
- Assemble the tostadas: Place the crispy tostadas on plates and layer the ingredients. Start with the red cabbage, then add the shrimp, cilantro, avocado, onion or scallions, and a sprinkle of nutritional yeast. Finish with extra lime juice if desired. Serve immediately.
Notes
Almond flour tortillas work well for baked tostadas because they crisp up nicely. Thinner cassava and coconut tortillas may not get as crispy.
You can also make this recipe with fresh shrimp. After marinating, cook them in the skillet for a few minutes, until they turn pink and are cooked through.
Assemble the tostadas just before serving so the shells stay crisp.
Adjust the cayenne pepper to your taste, or skip it if you prefer a mild version.
9 Comments
Julia
January 23, 2024 at 4:34 pmGreat easy recipe! They were delicious too.
Claudia
January 24, 2024 at 2:28 amThank you so much, Julia! Glad you loved it. -Claudia
Sherrie Davis
August 24, 2019 at 9:58 amMe three…sorry about the rating thingy. I thought it was to let me read the reviews, too. Looks delish and will fix these tonight.
Stacy
August 14, 2019 at 8:15 pmThis recipe was fantastic!! Thank you! I am excited for more of your recipes!!
Claudia
August 25, 2019 at 11:25 amThank you so much Stacy <3
Katie
July 15, 2018 at 5:03 pmShucks, I did the same thing …thinking that by clicking on the stars I’d be able to read the review. Instead it rated 4 stars (not sure why 4 rather than 5). But I agree, great flavor! Thanks for the recipe.
Claudia
July 17, 2018 at 12:28 pmHaha, thanks for letting me know! I guess I need to figure out how to make this work better, since so many people had this problem. Thank you for your vote, it matters <3
rebecca wilson
June 19, 2018 at 10:19 pmI accidentally clicked 4 stars…i meant to click 5!! Can you make the correction? It wont let me…
The combination of flavors is stunning. And it’s a quick easy meal to make. I actually skipped the tostada and served the shrimp and avocado on a bed of the cabbage slaw. Delicious.
Claudia
June 20, 2018 at 4:02 pmHi Rebecca, I don’t think I can do anything but it’s ok. You left this nice comment maybe other people will see it too. Thank you so much for your feedback, I’m so happy you liked it.