Shrimp Tostadas
These incredible prawn tostadas feature a simple homemade avocado mash, seasoned shrimp, and a crunchy corn tortilla base!
Servings: 4
Ingredients
- 16 ounces medium shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- Salt and pepper to taste
- 3 ripe avocados, peeled and pitted
- Juice of 1 lime
- ¼ cup red onion, finely diced
- 1 small jalapeño, seeded and minced
- ¼ cup fresh cilantro, chopped
- 8 tostada shells
- 1 tomato, diced
- ¼ cup sour cream
- Lime wedges, for serving (optional)
Instructions
- In a medium bowl, toss the shrimp with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper.16 ounces medium shrimp, peeled and deveined, 1 tablespoon olive oil, 1 teaspoon smoked paprika, 1 teaspoon ground cumin, ½ teaspoon garlic powder, Salt and pepper to taste
- Heat a skillet over medium-high heat and cook the shrimp for 2-3 minutes per side, or until they turn pink and opaque. Remove from heat and set aside.
- In a separate bowl, mash the 3 avocados with lime juice. Adjust seasoning to taste.3 ripe avocados, peeled and pitted, Juice of 1 lime
- Spread a layer of avocado mash on each tostada shell.8 tostada shells
- Top with cooked shrimp, diced tomato, and red onion.1 tomato, diced, ¼ cup red onion, finely diced
- Then add the jalapeno slices, cilantro, and drizzle with sour cream.1 small jalapeño, seeded and minced, ¼ cup sour cream, ¼ cup fresh cilantro, chopped
- Garnish with extra cilantro and serve with lime wedges on the side.Lime wedges, for serving
Notes
- To save time, use pre-cooked shrimp and warm them briefly in the skillet with the seasoning.
- Instead of mashing avocados, use store-bought guacamole for a quick shortcut.
- Place them in a 350 degrees F oven for a few minutes to keep them crispy before serving.
- For a cleaner drizzle, put sour cream in a small plastic bag, cut a tiny hole, and squeeze over the tostadas.
- If desired, you can substitute grilled chicken, tofu, or black beans instead of shrimp.
- Add a dash of hot sauce, chipotle mayo, or extra jalapeños for more of a kick.
- Sprinkle cotija or queso fresco on top for extra flavor.
- Add shredded lettuce or thinly sliced radishes for extra texture.
- The filling is also delicious served on soft corn or flour tortillas instead of tostadas
- Serve with Mexican street corn, black beans, cilantro-lime rice, or a side salad.
- Set up a tostada bar and let everyone assemble their own tostadas with additional toppings like cheese, pickled onions, or extra salsa.
- The best way to store leftovers is to keep all the components separate, so only assemble the tostadas that will be eaten.
- Store cooked shrimp in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet over low heat for best texture.
- Store the avocado mash in an airtight container with plastic wrap pressed against the surface to minimize browning; use within 24 hours.
- Keep the tostada shells in an airtight container at room temperature to stay crispy.
Nutrition
Calories: 472kcal | Carbohydrates: 38g | Protein: 6g | Fat: 36g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 20g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 298mg | Potassium: 952mg | Fiber: 13g | Sugar: 3g | Vitamin A: 950IU | Vitamin C: 21mg | Calcium: 71mg | Iron: 2mg
