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Shrimp Tostadas with Strawberry-Lime Salsa!

Shrimp Tostadas

Shrimp Tostadas with Strawberry-Lime Salsa!

Hello everyone!

We’ve had multiple requests to re-send the Shrimp Tostadas recipe for web-site access.  This is a delicious weeknight or weekend meal and is rather easy to prepare.  The recipe suggests putting the shrimp on skewers, which make it easy to flip  – but  using a griddle or cast iron skillet works too.  If you are thinking shrimp and strawberries are on odd combination think again!

Choose from the following Cultivated Tree olive oils for the shrimp:  choose kid friendly Butter Infused Olive Oil, Garlic Infused Olive Oil, Smoked Chaabani Chili Olive Oil (limited batch – in-store),  or for maximum heat, our Baklouti Green Chili Olive Oil.     My shortcut on actual tortilla preparation is to brush with oil and toss them on the grill all at once – when you see a bubble, simply flip them – and they are cooked in about a minute … then put them in a toaster oven on low just to keep them warm until you put it all together.

We wanted to keep the actual tostadas lite – so instead of a layer of black beans, we like a mashed avocado seasoned with salt.  The salsa is a wonderful alone, but on top of the shrimp and avocado it is delicious. Please let us know what you think!

Cultivated Tree Shrimp Tostadas with Strawberry-Lime Salsa!

Shrimp Tostadas


For the Chipotle Shrimp

  • 2 pounds Shrimp, peeled (w/tail on ok) and deveined 16/20 size
  • 1/4 cup Cultivated Tree Chipotle Olive Oil
  • 1/4 cup Cultivated Tree Peach White Balsamic Vinegar
  • 2 Cloves garlic, minced
  • 1 small jalapeño, seeded and diced (optional)
  • 1/8 teaspoon smoked paprika
  • 1/8 teaspoon cumin
  • 1/2 teaspoon salt
  • 2 ripe avocados, mashed together with ¼ tsp. salt
  • 1 Queso Fresco
  • 8 Corn Tortilla/Tostada Shells - or use mini's for appetizers

Strawberry-Lime Salsa!

  • 1 package strawberries, washed and chopped
  • 1 large jalapeño, seeded and minced
  • 1/3 cup finely chopped red onion
  • 1/3 cup chopped fresh cilantro
  • 1/2 teaspoon salt
  • 1 tablespoon Cultivated Tree Persian Lime Olive Oil
  • 1 tablespoon Cultivated Tree Strawberry Balsamic Vinegar
  • 1 lime, cut into wedges for serving


  1. Prepare your grill or broiler.
  2. In a large bowl combine the Chipotle olive oil, Peach balsamic, minced garlic, diced jalapeño, paprika, cumin and salt.
  3. Add the shrimp and toss to coat. Marinate for 30 minutes to 1 hour, stirring once or twice.
  4. In a medium bowl whisk the Persian Lime olive oil and Strawberry balsamic about 30-40 seconds. Add the remaining salsa ingredients and fold together.
  5. Prepare the tortilla shells as directed - keep warm in a 250° oven
  6. Thread shrimp onto skewers (piercing in at least two places) and grill or broil for 2- 3 minutes on each side, or until cooked through. Brush with remaining marinade when you turn the shrimp.
  7. To plate, spread mashed avocado on tostada shell, top with shrimp, strawberry-lime salsa and Queso Fresca. Serve with lime wedges and a side of black beans and rice. Enjoy! Oh, I commend you on eating these, or any tostada, with finesse ....