Quick Shrimp Avocado Tostadas (Printable)

Crispy tostadas topped with zesty shrimp, creamy avocado, and fresh garnishes for a flavorful meal.

# What You'll Need:

→ Seafood

01 - 14 oz medium shrimp, peeled and deveined
02 - 1 tablespoon olive oil
03 - 1 teaspoon chili powder
04 - 1/2 teaspoon ground cumin
05 - 1/2 teaspoon smoked paprika
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon ground black pepper

→ Tostadas

08 - 8 small corn tostada shells

→ Avocado Topping

09 - 2 ripe avocados, diced
10 - 1 tablespoon lime juice
11 - 1/4 teaspoon salt

→ Fresh Garnishes

12 - 1/2 small red onion, finely diced
13 - 1 small tomato, diced
14 - 1/4 cup fresh cilantro, chopped
15 - 1 jalapeño, thinly sliced (optional)
16 - Lime wedges, for serving

# Step-by-step Directions:

01 - Combine shrimp with olive oil, chili powder, ground cumin, smoked paprika, salt, and black pepper in a medium bowl, tossing to coat evenly.
02 - Heat a large skillet over medium-high heat; cook shrimp for 2 to 3 minutes per side until pink and opaque. Remove from heat.
03 - In a small bowl, gently mix diced avocados with lime juice and salt until combined.
04 - Arrange tostada shells on plates, spread avocado mixture evenly on each shell.
05 - Top each tostada with cooked shrimp, then sprinkle with diced red onion, tomato, chopped cilantro, and jalapeño slices if desired.
06 - Serve immediately accompanied by lime wedges.

# Expert Advice:

01 -
  • Everything cooks in under ten minutes, so you can actually sit down and eat while it's still hot.
  • The contrast between crispy shells, creamy avocado, and smoky shrimp hits every texture you crave.
  • You can double the batch without doubling the effort, and leftovers reheat better than you'd think.
02 -
  • If your shrimp release a ton of water in the pan, you didn't dry them well enough, and they'll steam instead of sear.
  • Avocado turns brown fast once it's cut, so don't prep it more than ten minutes ahead unless you douse it in lime juice.
  • Tostada shells go soggy the second they get wet, so add the toppings right before serving or they'll turn into sad, floppy discs.
03 -
  • Toast your tostada shells in a 350-degree oven for 3 minutes before topping them, it makes them even crispier and less likely to shatter when you bite down.
  • Save a little of the seasoning mix in a jar, it's perfect for chicken, fish, or roasted vegetables later in the week.
  • If your avocados aren't ripe yet, leave them in a paper bag with a banana overnight and they'll soften up by morning.
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