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Shrimp Tostadas with Creamy Avocado and Fresh Toppings Recipe

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4 from 5 reviews

Crispy baked corn tortillas topped with zesty, sautéed shrimp, creamy smashed avocado, and fresh, crunchy toppings for a vibrant and flavorful Mexican-inspired meal ready in just 30 minutes.

Ingredients

For the tostadas:

  • 8 corn tortillas
  • Avocado oil spray
  • Kosher salt, to taste

For the shrimp:

  • 1 pound raw shrimp, peeled, deveined, and tails removed
  • Juice and zest of 1 lime
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons avocado oil or olive oil

For the toppings:

  • 2 avocados
  • Shredded red cabbage
  • Pickled red onions
  • Chopped cilantro
  • Cotija cheese
  • Jalapeño ranch, for drizzling

Instructions

  1. Preheat and prepare tortillas: Preheat the oven to 425°F. Spray both sides of each corn tortilla generously with avocado oil spray, season with kosher salt, and arrange in a single layer on a large baking sheet. Bake for 6 minutes, then flip and bake for an additional 3 to 5 minutes until the tortillas are crisp and golden.
  2. Season the shrimp: Pat the shrimp dry with paper towels. In a large bowl, combine the shrimp with lime zest, lime juice, chili powder, smoked paprika, ground cumin, garlic powder, onion powder, kosher salt, and black pepper. Toss well to ensure all shrimp are evenly coated with the seasoning.
  3. Sauté the shrimp: Heat 2 tablespoons of avocado or olive oil in a large skillet over medium-high heat. Add the seasoned shrimp to the hot pan and sauté for 5 to 8 minutes, flipping occasionally, until the shrimp are opaque and cooked through. Remove from heat.
  4. Prepare avocado spread: In a small bowl, smash the avocados using a fork until creamy yet slightly chunky. Spread an even layer of the smashed avocado onto each baked tostada shell.
  5. Assemble toppings: Top the avocado-covered tostadas with the cooked shrimp, shredded red cabbage, pickled red onions, chopped cilantro, and crumbled Cotija cheese.
  6. Drizzle and serve: Finish by drizzling jalapeño ranch over each tostada. Serve immediately to enjoy the perfect balance of crispy, creamy, and zesty flavors.

Notes

  • You can substitute jalapeño ranch with sour cream or a spicy mayo for different flavor profiles.
  • For extra heat, add sliced fresh jalapeños or a dash of hot sauce on top.
  • Use fresh lime juice for best flavor and brightness in the shrimp seasoning.
  • If you don’t have an oven, you can crisp the tortillas in a dry skillet over medium heat, flipping frequently to prevent burning.
  • Leftover shrimp can be stored in an airtight container in the refrigerator for up to 2 days.

Find it online: https://recipeplenty.com/shrimp-tostadas-with-creamy-avocado-and-fresh-toppings-recipe/