Shrimp Tostada with Mango Salsa Recipe

Name: Shrimp Tostada with Mango Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 whole Corn Tortillas; 1/4 cups Rice Wine Vinegar; 1/4 cups Orange Juice, Freshly Squeezed; 1/2 Tablespoons Dijon Mustard; 1/2 teaspoons Honey; 1 teaspoon Minced Garlic; 1 Tablespoon Red Onion, Diced Small; 1/4 teaspoons Cajun Seasoning; 1 Tablespoon Cilantro, Fresh, Chopped (use More If You Like); 8 whole Wild Blue Shrimp, Deveined, Uncooked, Diced (or Your Favorite Shrimp); 1 cup Cabbage, Fresh, Shredded; 1 cup Mango, Diced; 3 Tablespoons Jalapeno Pepper, Stemmed, Seeded, Chopped (about 1/2 A Pepper); 2 Tablespoons Cilantro Leaves, Finely Chopped (use More If You Like); 1- 1/2 Tablespoon Lime Juice, Freshly Squeezed; 2 Tablespoons Orange Juice, Freshly Squeezed; ⅓ cups Red Bell Pepper, Diced Small; 3 Tablespoons Red Onion, Diced Small; Salt And Pepper, to taste

Servings: persons

6 whole Corn Tortillas
1/4 cups Rice Wine Vinegar
1/4 cups Orange Juice, Freshly Squeezed
1/2 Tablespoons Dijon Mustard
1/2 teaspoons Honey
1 teaspoon Minced Garlic
1 Tablespoon Red Onion, Diced Small
1/4 teaspoons Cajun Seasoning
1 Tablespoon Cilantro, Fresh, Chopped (use More If You Like)
8 whole Wild Blue Shrimp, Deveined, Uncooked, Diced (or Your Favorite Shrimp)
1 cup Cabbage, Fresh, Shredded
1 cup Mango, Diced
3 Tablespoons Jalapeno Pepper, Stemmed, Seeded, Chopped (about 1/2 A Pepper)
2 Tablespoons Cilantro Leaves, Finely Chopped (use More If You Like)
1- 1/2 Tablespoon Lime Juice, Freshly Squeezed
2 Tablespoons Orange Juice, Freshly Squeezed
⅓ cups Red Bell Pepper, Diced Small
3 Tablespoons Red Onion, Diced Small
Salt And Pepper, to taste

1
For shrimp tostadas: Preheat oven to 375 degrees F. Line a baking sheet with aluminum foil or parchment paper.
2
Lightly spray both sides of corn tortillas with cooking spray.
3
Bake for 710 minutes, until crisp, flipping halfway through.
4
Meanwhile, in a bowl whisk, together vinegar, orange juice, mustard, honey, garlic, onion, Cajun seasoning, and cilantro.
5
Add sauce into a skillet with the shrimp.
6
Cook the shrimp until no longer pink.
7
For the mango salsa: Place all ingredients in a bowl.
8
Carefully mix.
9
Refrigerate to chill.
10
Use up within 3 days.
11
Plate the shrimp on a bed of shredded cabbage, and set the tortillas on another plate.
12
I like to scoop a little bit of the cabbage and shrimp mixture onto the tortilla and top with mango salsa.

407

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 6 whole Corn Tortillas, 1/4 cups Rice Wine Vinegar, 1/4 cups Orange Juice, Freshly Squeezed, 1/2 Tablespoons Dijon Mustard, and more.

Yes, Shrimp Tostada with Mango Salsa falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Shrimp Tostada with Mango Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions