Quick Shrimp Avocado Tostadas (Printable)

Crispy tostadas with zesty shrimp, creamy avocado, and fresh garnishes ready in 25 minutes.

# Ingredient List:

→ Seafood

01 - 14 ounces 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

# Directions:

01 - In a medium bowl, toss shrimp with olive oil, chili powder, cumin, smoked paprika, salt, and black pepper until evenly coated.
02 - Heat a large skillet over medium-high heat. Add shrimp and cook 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.
04 - Place tostada shells on serving plates and spread avocado mixture evenly over each.
05 - Top each tostada with cooked shrimp, then sprinkle with red onion, tomato, cilantro, and sliced jalapeño if desired.
06 - Serve immediately with lime wedges.

# Expert Suggestions:

01 -
  • It comes together faster than most delivery apps and tastes twice as fresh.
  • The textures are wild, crunchy shell, creamy avocado, plump shrimp, all in one bite.
  • You can prep everything in one skillet and a couple of bowls, so cleanup is painless.
  • It looks impressive enough to serve guests but easy enough to make half asleep.
02 -
  • Don't skip patting the shrimp dry, wet shrimp steam instead of sear and you lose that golden edge.
  • Use ripe avocados or the whole thing falls flat, if they're rock hard, wait a day or two.
  • Assemble these right before eating or the tostadas get soggy and the magic disappears.
03 -
  • If your avocados are too firm, leave them in a paper bag with a banana overnight to speed up ripening.
  • A cast iron skillet gets hotter than nonstick and gives the shrimp a better sear.
  • Taste the avocado mixture before assembling, it should be bright and bold, not bland.
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