July 13, 2021

Sheet Pan Shrimp Tostadas with Summer Veggies, Creamy Citrus Sriracha Sauce + Pineapple-Mango Salsa


Sheet Pan Shrimp Tostadas with Summer Veggies, Creamy Citrus Sriracha Sauce + Pineapple-Mango Salsa
These tostadas are quick, easy and full of flavorful shrimp, fresh summer veggies and a creamy citrus sauce. All you need is a sheet pan and a bowl...That’s it! Toss your shrimp and veggies with some spices, spread them on a sheet pan and roast in the oven. Then you crisp up tortillas of your choice and pile them high with the shrimp and veggies and you have yourself a delicious meal. This is an easy recipe that everyone in your family will love because you can easily accommodate everyone. The pineapple-mango salsa is optional, but takes this dish to the next level.
Prep Time 20 mins
Cook Time 10 mins
Course Dinner, Main Course
Cuisine American, Mexican
Servings 4


For the Shrimp + Veggies:

  • 4 tbsp olive oil
  • ½ tsp smoked paprika
  • 1 tsp cumin
  • ½ tsp coriander
  • 1 tsp salt
  • 4 cloves garlic, minced
  • 2 tsp sriracha
  • 1 lb. shrimp, peeled, deveined + tail off
  • 1 zucchini, sliced in ¼ inch half moons
  • 1 red onion, sliced in ¼ inch strips
  • 1 bell pepper, sliced in ¼ inch strips
  • 2 ears corn, cut off the cob
  • Juice from 1 lime

For the Sauce:

  • ¼ cup Greek yogurt
  • 2 tbsp mayonnaise
  • 1 tbsp freshly squeezed orange juice
  • 1 tbsp lime juice
  • 1 tsp sriracha
  • 1 tsp honey
  • ¼ cup chopped cilantro
  • ¼ tsp salt

For the Pineapple-Mango Salsa:

  • ¼ red onion, finely chopped
  • 1 tbsp lime juice
  • ½ cup diced pineapple
  • ½ cup diced mango
  • Pinch of salt


  • Preheat oven to 425 degrees. Line a sheet pan (or two) with parchment paper.
  • Combine the olive oil, paprika, cumin, coriander, salt, garlic and sriracha into a medium sized bowl. Add the shrimp and toss to combine.
  • Then add the zucchini, onion, peppers and corn. Toss again.
  • Spread onto the prepared sheet tray.
  • Bake on 425 degrees for 10-15 minutes depending on size of the shrimp, then broil for 3-5 minutes until everything has a slight char.
  • While the shrimp and veggies are cooking, make the sauce and salsa.
  • Combine the sauce ingredients in a small bowl and mix until combined.
  • Make the salsa. Combine the onion and lime juice in a bowl (this takes the bite out of the onion.) Then add the rest of the ingredients into the bowl and stir. Set aside.
  • Remove the sheet pan from the oven, and squeeze the lime juice over the shrimp and veggies.
  • Serve over tostadas or tortillas and top with salsa and drizzle with sauce.
Keyword 30 minute meal, fish, gluten-free, healthy, pescatarian, sheet pan meal, shrimp

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