Save to Pinterest My sister showed up unannounced one Thursday with a bag of shrimp and zero patience for complicated recipes. We threw together these tostadas in her tiny kitchen while she vented about her week, and by the time we sat down to eat, her whole mood had shifted. The crunch of the shells, the creaminess of the avocado, the pop of lime—it all just worked. Sometimes the best meals are the ones you don't plan.
I made these for a backyard hangout last summer when I forgot to marinate anything. I panicked, grabbed what I had, and ended up with a plate that disappeared faster than the burgers. People kept asking for the recipe, and I had to admit I'd made it up on the spot. Now it's my go-to when I want to look like I tried harder than I did.
Ingredients
- Medium shrimp, peeled and deveined: Fresh or frozen both work, but make sure they're fully thawed and patted dry so they sear instead of steam.
- Olive oil: Just enough to coat the shrimp and help the spices stick without making them greasy.
- Chili powder: Adds warmth without overwhelming heat, and it deepens the flavor of the shrimp beautifully.
- Ground cumin: Brings an earthy, smoky note that ties the whole dish together.
- Smoked paprika: This is what makes the shrimp taste like they came off a grill even though they didn't.
- Salt and black pepper: Season generously here because the shrimp need it to stand up to the bright toppings.
- Corn tostada shells: Look for ones that are crisp and sturdy enough to hold the toppings without crumbling immediately.
- Ripe avocados: They should give slightly when you press them, and the lime juice keeps them from browning while adding brightness.
- Lime juice: Freshly squeezed is worth it, the bottled stuff tastes flat in comparison.
- Red onion: Dice it finely so you get the bite without it taking over every mouthful.
- Tomato: A small one is plenty, and you want it diced small so it sits nicely on top.
- Fresh cilantro: Some people love it, some people hate it, so I always put it on the side and let guests decide.
- Jalapeño: Slice it thin and remove the seeds if you want the look without the burn.
- Lime wedges: A final squeeze right before eating makes everything taste brighter and more alive.
Instructions
- Season the shrimp:
- Toss the shrimp in a bowl with olive oil, chili powder, cumin, smoked paprika, salt, and pepper until every piece is coated. Don't skip this step, the spices need time to cling.
- Sear the shrimp:
- Heat your skillet over medium-high until it's really hot, then add the shrimp in a single layer. Cook for 2 to 3 minutes per side until they turn pink and opaque, and resist the urge to move them around too much.
- Prepare the avocado:
- Dice the avocados and gently toss them with lime juice and a pinch of salt in a small bowl. The lime keeps them green and adds a nice zing.
- Assemble the tostadas:
- Lay out your tostada shells and spread a generous layer of the avocado mixture on each one. This acts like edible glue for the toppings.
- Add the shrimp and toppings:
- Pile on the cooked shrimp, then scatter red onion, tomato, cilantro, and jalapeño over the top. Don't be shy, you want every bite to have a little bit of everything.
- Serve immediately:
- Hand them out with lime wedges on the side so everyone can squeeze their own. Tostadas get soggy fast, so eat them while they're still crispy.
Save to Pinterest The first time I served these, my friend who claims to hate cilantro ate three tostadas without complaint. When I reminded her later, she shrugged and said the lime and avocado must have balanced it out. I didn't have the heart to tell her she'd been picking cilantro out of her teeth the whole time.
What to Serve Alongside
I usually throw together a quick side of black beans with a little garlic and cumin, or a simple slaw with lime and a touch of honey. If I'm feeling fancy, I'll make a batch of Mexican street corn salad, but honestly, these tostadas are filling enough that you don't need much else. A cold beer or a margarita on the rocks rounds it out perfectly.
How to Store Leftovers
Keep the shrimp, avocado, and toppings in separate containers in the fridge so nothing gets soggy or weird. The shrimp will last about two days, and the avocado might brown a bit even with lime juice, but it's still perfectly edible. Reassemble fresh tostadas when you're ready to eat again, and consider warming the shrimp gently in a skillet to bring back some of that seared flavor.
Ways to Mix It Up
Swap the shrimp for shredded rotisserie chicken if you're in a hurry, or use black beans for a vegetarian version that's just as satisfying. I've also made these with grilled fish, and they were incredible. If you want more heat, add a drizzle of hot sauce or mix some chipotle powder into the avocado.
- Try a mango salsa on top for a sweet and spicy twist that feels summery.
- Add a spoonful of crema or Greek yogurt for extra richness and tang.
- Sprinkle crumbled queso fresco or cotija cheese over the top if you want a salty, creamy finish.
Save to Pinterest These tostadas remind me that good food doesn't have to take all day or require a grocery list the length of your arm. Sometimes all you need is a hot pan, fresh ingredients, and someone to share them with.
Common Recipe Questions
- → How do I cook the shrimp perfectly?
Cook shrimp over medium-high heat for 2-3 minutes per side until they turn pink and opaque, ensuring a tender texture without overcooking.
- → Can I substitute the shrimp with other proteins?
Yes, shredded chicken or black beans make excellent alternatives that complement the avocado and tostada base.
- → What spices enhance the shrimp flavor?
Chili powder, ground cumin, smoked paprika, salt, and black pepper create a smoky, slightly spicy coating that enhances the shrimp's natural taste.
- → How should I store leftovers?
Keep shrimp and avocado mixtures refrigerated separately in airtight containers and consume within 1-2 days for optimal freshness.
- → Any tips for serving with beverages?
A light Mexican lager or a crisp white wine pairs beautifully, balancing the dish’s zesty and creamy notes.