Pin It I threw these together on a Tuesday when I got home late and needed something that felt like more than scrambled eggs. The shrimp were sitting in the freezer, the avocados were actually ripe for once, and I had tostada shells I'd bought weeks ago on a whim. Twenty minutes later I was eating something that tasted like I'd ordered takeout, except I made it in my pajamas. That's when I realized some of the best dinners happen when you're too tired to overthink them.
I made these for my sister once when she stopped by unannounced, and she kept saying they tasted like something from a beachside cafe. She didn't believe me when I said I'd just winged it with what was in the fridge. Now every time she visits, she asks if I have tostadas, like it's some kind of secret test. I think she just likes watching me chop cilantro while we catch up.
Ingredients
- Medium shrimp, peeled and deveined: These cook so fast you barely have time to set the table, just 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 anything greasy.
- Chili powder, cumin, smoked paprika: This trio gives the shrimp a warm, smoky kick that plays perfectly with the lime and avocado.
- Salt and black pepper: Simple seasonings that let everything else shine without fading into the background.
- Corn tostada shells: The crispy base that holds it all together, I buy them pre-made because life is short.
- Ripe avocados: The creamy heart of the dish, use ones that give just a little when you press them.
- Lime juice: Brightens the avocado and keeps it from browning while you finish everything else.
- Red onion: Adds a sharp, fresh bite that cuts through the richness.
- Tomato: Juicy little pockets of sweetness that balance the spice.
- Fresh cilantro: The herbaceous finish that makes it taste alive, skip it if you're one of those people, no judgment.
- Jalapeño: Optional heat for anyone who likes a little danger with dinner.
- Lime wedges: One last squeeze before you eat makes everything pop.
Instructions
- Season the shrimp:
- Toss them in a bowl with olive oil and all the spices until every piece is coated in that rusty orange color. The smell alone will make you hungry.
- Sear the shrimp:
- Heat your skillet until it's almost smoking, then add the shrimp in a single layer. Let them sit for two to three minutes per side until they curl up and turn pink, resist the urge to move them around too much.
- Prep the avocado:
- Dice it into chunky pieces and toss gently with lime juice and a pinch of salt. It should taste bright and creamy, like summer in a bowl.
- Build the tostadas:
- Lay out your shells and spread a generous layer of avocado on each one, leaving a little border so it doesn't slide off when you pick it up.
- Top and garnish:
- Pile on the shrimp, then scatter red onion, tomato, cilantro, and jalapeño over the top. Finish with a lime wedge on the side and serve right away while the shells are still crisp.
Pin It There was one night I made these for myself after a long week, and I ended up eating all four servings while watching a cooking show I'd already seen twice. It wasn't sad, it was perfect. Sometimes a good tostada is better company than people, and I stand by that.
Making It Your Own
If shrimp isn't your thing, shredded rotisserie chicken works just as well, or go vegetarian with black beans and a little crumbled queso fresco. I've also swapped the avocado topping for a quick mash with garlic and lime when I'm feeling lazy, and honestly, no one noticed the difference. This recipe is more of a template than a rulebook, so play around with what you have.
Serving Suggestions
These are light enough that you could pair them with a simple side salad or a bowl of tortilla soup if you're extra hungry. I like to crack open a cold Mexican lager or pour a crisp white wine, something citrusy that doesn't fight with the lime. If you're feeding a crowd, set out all the toppings and let people build their own, it turns into a fun little assembly line.
Storage and Leftovers
Tostadas don't keep well once assembled, but you can store the components separately and rebuild them the next day. Keep the cooked shrimp, avocado mixture, and garnishes in airtight containers in the fridge for up to two days. The shells stay crispy in a sealed bag at room temperature, and you can reheat the shrimp gently in a skillet if you want them warm again.
- Store avocado with plastic wrap pressed directly on the surface to slow browning.
- Reheat shrimp on low heat to avoid turning them rubbery.
- Assemble fresh tostadas just before eating for the best texture.
Pin It This is one of those recipes that proves dinner doesn't have to be complicated to feel special. Keep the ingredients simple, trust your instincts, and you'll end up with something worth making again.
Recipe Questions & Answers
- → What is the best way to cook the shrimp?
Sauté shrimp in olive oil over medium-high heat for 2–3 minutes per side until pink and opaque for a tender, flavorful result.
- → Can I prepare the avocado topping in advance?
Yes, mix avocado with lime juice and salt just before serving to maintain freshness and prevent browning.
- → Are there good alternatives to shrimp for this dish?
Shredded cooked chicken or black beans are excellent substitutions that complement the tostadas well.
- → What garnishes enhance the flavor of these tostadas?
Fresh diced red onion, tomato, chopped cilantro, and optional sliced jalapeño add brightness and texture.
- → How can I make this dish creamier?
Add a dollop of sour cream or Greek yogurt on top to enhance creaminess and balance spices.