Quick Shrimp Avocado Tostadas (Printable)

Crispy tostadas with zesty shrimp, creamy avocado, and fresh garnishes for a fast, flavorful dish.

# 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

# Steps:

01 - In a medium bowl, toss shrimp with olive oil, chili powder, ground cumin, smoked paprika, salt, and black pepper until thoroughly 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 - Gently combine diced avocados with lime juice and salt in a small bowl.
04 - Arrange tostada shells on plates and spread each with avocado mixture evenly.
05 - Top each tostada with cooked shrimp, then sprinkle diced red onion, tomato, chopped cilantro, and jalapeño slices if desired.
06 - Present immediately alongside lime wedges for added zest.

# Expert Tips:

01 -
  • It feels like restaurant food but takes less time than ordering delivery.
  • The contrast between crispy shells and creamy avocado is ridiculously satisfying.
  • You can prep everything while the shrimp cooks, so nothing sits around getting soggy.
  • It's bright and fresh without being fussy or delicate.
02 -
  • Don't overcook the shrimp or they'll turn rubbery, pull them off the heat the second they're opaque.
  • Assemble the tostadas right before serving or the shells will get soggy from the avocado.
  • If your avocados are too firm, let them sit in a paper bag with a banana overnight.
03 -
  • Pat the shrimp completely dry before seasoning so the spices stick and they sear instead of steam.
  • Warm the tostada shells in the oven for a minute if they've gone a little soft.
  • Taste the avocado mixture before you spread it, it should be creamy, tangy, and just salty enough.
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