These Shrimp Tostadas are fresh, vibrant, and perfect for warm days or relaxed meals at home. Crispy tostada shells are topped with a creamy avocado mash and juicy, seasoned shrimp cooked just until tender. Each bite brings a satisfying contrast of crunch and smoothness, along with bold, smoky flavour.
Finished with diced tomatoes, a drizzle of sour cream, and a squeeze of fresh lime, they feel light yet filling at the same time. They come together quickly and make an easy option for weeknight dinners or a colourful addition to a summer spread.
Servings: 4
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Ingredients:
- 8 tostada shells
- 1 lb. medium shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 3 ripe avocados, peeled and pitted
- Juice of 1 lime
- 1/4 cup red onion, finely diced
- 1 small jalapeño, seeded and minced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup sour cream
- 1 tomato, diced
- Lime wedges, for serving
Instructions:
In a medium bowl, toss the shrimp with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper.
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. Stir in red onion, jalapeño, cilantro, and a pinch of salt. Adjust seasoning to taste.
Spread a layer of avocado mash on each tostada shell.
Top with cooked shrimp and diced tomato. Drizzle with sour cream.
Garnish with extra cilantro and serve with lime wedges on the side
