Quick Shrimp Avocado Tostadas (Printable)

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

# What you 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

# How to make it:

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

# Helpful Hints:

01 -
  • Everything comes together in under half an hour, so you can eat well even on the busiest nights.
  • The contrast between crispy shells, creamy avocado, and tangy shrimp hits every texture and flavor note you crave.
  • It looks impressive enough to serve guests but requires almost no cooking skill.
  • You can swap ingredients based on what you have, and it still turns out delicious every time.
02 -
  • Pat the shrimp completely dry before tossing them with the spices, or they'll steam instead of getting those tasty browned edges.
  • Don't prep the avocado too far in advance, even with lime juice it will start to brown after about 30 minutes.
  • Serve the tostadas right away, if they sit too long the shells will soften and lose their satisfying crunch.
03 -
  • For extra flavor, char the lime halves cut-side down in the hot skillet before squeezing them over the tostadas.
  • If your avocados aren't quite ripe, mash them with a fork and mix in a little sour cream to smooth out the texture.
  • Use a cast iron skillet if you have one, it gets screaming hot and gives the shrimp the best sear.
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