Quick Shrimp Avocado Tostadas (Printable Version)

Crispy tostadas with seasoned shrimp, creamy avocado, and fresh toppings for a speedy, delicious meal.

# Ingredient List:

→ 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

# How-To Steps:

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

# Expert Tips:

01 -
  • Everything comes together in under half an hour, so you can feed yourself or a crowd without breaking a sweat.
  • The contrast between crispy shells and creamy avocado feels indulgent but stays light enough that you won't need a nap after.
  • You can prep the toppings ahead and assemble right before serving, which makes hosting feel effortless.
02 -
  • Pat the shrimp completely dry before seasoning or they'll steam instead of getting that golden edge.
  • Don't assemble the tostadas until you're ready to eat, the shells lose their crunch within minutes of being topped.
  • If your avocados are too firm, let them sit in a paper bag with a banana overnight to speed up ripening.
03 -
  • Buy pre-made tostada shells to save time, but if you want to make your own, brush corn tortillas with oil and bake at 400 degrees until crispy.
  • Always taste your avocado mixture before assembling, it should be bright and well-seasoned or the whole tostada will taste flat.
  • Use a cast iron skillet if you have one, it holds heat better and gives the shrimp a better sear.
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