Pin It I made these tostadas on a Tuesday night when I had no plan and even less energy. The shrimp were thawing in the fridge, the avocados were perfect, and I found a sleeve of tostada shells in the pantry. Twenty minutes later, I was holding something that tasted like I'd tried much harder. The lime cut through everything in the best way, and the shells stayed crispy under all that topping.
My neighbor came over once while I was plating these, and she ended up staying for dinner. We sat on the counter eating them with our hands, laughing at how the toppings kept sliding off. She said it reminded her of something she ate on vacation, and I told her it reminded me of being too tired to cook but too hungry to settle. Either way, we finished all eight.
Ingredients
- Medium shrimp, peeled and deveined: They cook in minutes and soak up the spices beautifully, pat them dry before tossing so the seasoning sticks.
- Olive oil: Just enough to coat the shrimp and help them sear without sticking to the pan.
- Chili powder, cumin, smoked paprika: This trio gives the shrimp a warm, smoky flavor that feels like summer even in February.
- Salt and black pepper: Season the shrimp well here because the avocado and shells are mild.
- Corn tostada shells: Look for ones that are sturdy and evenly crisp, they are the foundation of the whole thing.
- Ripe avocados: They should give just slightly when you press them, too firm and they wont mash, too soft and they turn to mush.
- Lime juice: Freshly squeezed is worth it, it brightens the avocado and keeps it from browning.
- Red onion: Dice it small so you get little bursts of sharpness without overwhelming the bite.
- Tomato: I use Roma tomatoes because they are less watery and wont make the shells soggy.
- Fresh cilantro: Chop it rough and add it just before serving so it stays bright and fragrant.
- Jalapeño: Slice it thin and leave the seeds in if you like heat, or scrape them out if you just want the flavor.
- Lime wedges: A squeeze over the top right before you eat makes everything taste more alive.
Instructions
- Season the shrimp:
- Toss the shrimp with olive oil and all the spices in a bowl until every piece is coated. The paprika will turn them a deep orange color, which looks gorgeous once they cook.
- Cook the shrimp:
- Heat a large skillet over medium high and add the shrimp in a single layer. Let them sear for two to three minutes per side until they turn pink and opaque, then pull them off the heat so they stay tender.
- Prepare the avocado:
- Dice the avocados and toss gently with lime juice and salt. Dont mash them, you want chunky pieces that hold their shape on the tostada.
- Build the tostadas:
- Lay out the shells and spread a layer of avocado on each one, then top with warm shrimp. Scatter the red onion, tomato, cilantro, and jalapeño over everything.
- Serve:
- Set out lime wedges and let everyone squeeze their own. Eat them right away while the shells are still crisp.
Pin It I served these at a small dinner once, and someone said they tasted like the kind of thing you eat barefoot with sand on your feet. I had never been to the beach they were thinking of, but I understood exactly what they meant. Food can do that sometimes, take you somewhere you have never been.
How to Pick the Best Shrimp
I buy frozen shrimp and thaw them in the fridge overnight, or in a bowl of cold water if I forgot to plan ahead. Fresh shrimp are great if you live near the coast, but frozen ones are often fresher because they are frozen right on the boat. Look for shrimp labeled wild caught and deveined to save yourself time.
What to Do with Leftovers
The shrimp and toppings keep well in separate containers for a day or two, but the tostadas will get soggy if you build them ahead. I have reheated the shrimp gently in a pan and piled them on fresh shells, or just eaten them cold over a salad. The avocado does not last as long, so use it up first.
Ways to Change It Up
I have swapped the shrimp for shredded rotisserie chicken or black beans when I needed something vegetarian. Sometimes I add a drizzle of crema or a spoonful of corn salsa if I have it around. The base is simple enough that it takes to almost anything.
- Try mango or pineapple salsa for a sweeter, tropical twist.
- Add shredded cabbage for extra crunch and a little more bulk.
- Use chipotle powder instead of smoked paprika if you want more heat.
Pin It These tostadas remind me that good food does not have to be complicated or planned days in advance. Sometimes the best meals are the ones you throw together on a whim and end up making again and again.
Recipe FAQs
- → How do I cook shrimp for the tostadas?
Toss shrimp in olive oil and spices, then cook in a hot skillet for 2–3 minutes per side until pink and opaque.
- → Can I prepare the avocado topping ahead of time?
Mix the diced avocado with lime juice and salt just before serving to prevent browning and maintain freshness.
- → What are good substitutions for shrimp?
Shredded cooked chicken or black beans can be used as alternative toppings for variation.
- → How can I make the tostadas spicier?
Add thin slices of jalapeño or a sprinkle of extra chili powder to the shrimp mixture for added heat.
- → What sides or drinks pair well with this dish?
Light Mexican lager or crisp white wine complement the flavors, and a dollop of sour cream adds creaminess.