Save I was standing in my kitchen on a Wednesday night, staring at a bag of frozen shrimp and wondering what I could pull together in under half an hour. My friend was coming over in twenty minutes, and I hadn't planned a thing. That's when I spotted the avocados on the counter and the tostada shells I'd bought on a whim. I threw it all together, and when she walked in, the smell of chili and cumin hit her at the door. She said it smelled like a real meal, not something I'd rushed.
The first time I made these for my brother, he ate three in a row and didn't say a word until he finished. Then he looked up and asked if I'd been holding out on him. I laughed because I'd only just figured it out myself. Now every time he visits, he asks if I have shrimp in the freezer.
Ingredients
- Medium shrimp, peeled and deveined: Fresh or frozen both work, just make sure they're fully thawed and patted dry so they sear instead of steam.
- Olive oil: Helps the spices stick and gives the shrimp a light golden edge without overpowering the seafood flavor.
- Chili powder: Adds warmth without too much heat, and it deepens the color beautifully.
- Ground cumin: This is what makes the shrimp taste intentional, earthy and a little smoky.
- Smoked paprika: I started using this after a friend told me it was her secret, and now I can't skip it.
- Salt and black pepper: Simple seasoning that lets everything else shine.
- Corn tostada shells: Look for ones that are sturdy and don't crumble when you pick them up.
- Ripe avocados: They should give slightly when you press them, not mushy but not rock hard either.
- Lime juice: Keeps the avocado green and adds a brightness that pulls everything together.
- Red onion: Dice it small so it adds bite without overwhelming the toppings.
- Tomato: I like Roma tomatoes because they're less watery and hold up better.
- Fresh cilantro: If you're one of those people who hates it, just leave it out, no judgment.
- Jalapeño: Optional, but a few thin slices add a clean heat that doesn't linger too long.
- Lime wedges: For squeezing over the top right before you take a bite.
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. The spices should cling to the shrimp and smell warm and toasty.
- Cook the shrimp:
- Heat a large skillet over medium high heat and add the shrimp in a single layer. Let them sear for 2 to 3 minutes per side until they turn pink and opaque, then pull them off the heat so they stay tender.
- Prep the avocado:
- Dice the avocados and gently toss them with lime juice and a pinch of salt. The lime keeps them from browning and adds a little zing.
- Build the tostadas:
- Lay out the tostada shells and spread a generous layer of avocado on each one. Don't be shy, the creaminess is what makes these work.
- Add the toppings:
- Pile on the shrimp, then scatter red onion, tomato, cilantro, and jalapeño over the top. The colors alone will make you hungry.
- Serve:
- Set out lime wedges and let everyone squeeze their own over the tostadas right before eating.
Save One summer evening, I made these for a small gathering on the patio, and people kept coming back to the kitchen asking what was in the shrimp. It wasn't anything fancy, just the cumin and smoked paprika doing their quiet work. But that's the thing about simple recipes, when the ingredients are good and the seasoning is right, people notice.
What to Serve Alongside
I usually keep it light with a side of black beans or a quick cabbage slaw with lime. Sometimes I'll set out tortilla chips and salsa if people want to snack while I'm finishing up. A cold Mexican lager or a crisp white wine works perfectly, but sparkling water with lime is just as good.
How to Make It Your Own
If you're not into shrimp, this works just as well with shredded rotisserie chicken or even seasoned black beans. I've also added a drizzle of crema or Greek yogurt when I want extra richness. Some people like mango or pineapple on top for sweetness, and honestly, it's not a bad move.
Storage and Leftovers
These don't really keep well once assembled, but you can store the components separately. The shrimp will last in the fridge for a day or two, and the avocado stays green if you press plastic wrap directly onto the surface. When you're ready to eat, just reheat the shrimp quickly and build fresh tostadas.
- Store cooked shrimp in an airtight container in the fridge.
- Keep avocado mixture covered tightly with plastic wrap touching the surface.
- Tostada shells stay crisp in a sealed bag at room temperature.
Save This recipe has saved me more times than I can count, and it never feels like I'm cutting corners. I hope it does the same for you.
Recipe FAQs
- → How do I cook the shrimp for the tostadas?
Toss shrimp with olive oil and spices, then sauté in a hot skillet for 2-3 minutes per side until pink and opaque.
- → Can I use another protein instead of shrimp?
Yes, cooked shredded chicken or black beans can be used as alternatives for a different protein profile.
- → What type of tostada shells should I use?
Small corn tostada shells work best for a crispy base and authentic texture.
- → How can I add extra creaminess to the avocado topping?
A dollop of sour cream or Greek yogurt can be mixed into the avocado for added creaminess.
- → Are there any allergen concerns to consider?
The dish contains shellfish and some tostada shells may include gluten, so check ingredient labels accordingly.