Shrimp Tostadas with Guacamole

Shrimp tostadas on a piece of parchment paper for serving.

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Shrimp Tostadas with Guacamole

Shrimp Tostadas are layered with smoky skillet shrimp, creamy guacamole, and fresh pico de gallo on crisp tostada shells for an easy dinner that comes together in about 25 minutes.

Prep Time15

Cook Time10

Total Time25

Course: dinner, lunch, Main Course

Cuisine: American, Mexican

Servings:

Author: Bailey Rhatigan

Ingredients

For the shrimp:

1 pound large raw shrimp peeled and deveined, tails off
1 teaspoon extra virgin olive oil
1 teaspoon chili powder
1 teaspoon garlic powder
½ teaspon smoked paprika
½ teaspoon cumin
½ teaspoon salt
¼ teaspoon ground black pepper
Juice of ½ lime

Pico de gallo:

2 Roma tomatoes diced
¼ cup finely diced red or white onion
¼ cup chopped fresh cilantro
½ jalapeño finely diced (optional)
Juice of ½ lime
Pinch of salt

Guacamole:

2 ripe avocados
2 tablespoons chopped cilantro
¼ teaspoon salt more to taste

For Assembly:

8 tostada shells (store-bought or homemade)
Lime wedges
Fresh cilantro
Hot sauce of choice (optional)

Instructions

Make the pico de gallo: Add the tomatoes, onion, cilantro, jalapeño, lime juice, and salt to a bowl. Toss everything together and set aside.
Make the guacamole: Add the avocados to a small bowl and mash with a fork. Stir in cilantro, and salt. Add more salt if desired. Keep it slightly chunky.
Cook the shrimp: Heat a large skillet over medium-high heat with the olive oil. Add the shrimp and cook for about 2 minutes per side, or until pink, opaque, and cooked through, do not over cook them. Remove from the heat and squeeze fresh lime juice over the top.
Build the tostadas: Spread a generous layer of guacamole over each tostada shell. Add shrimp and finish off with pico de gallo.

Notes

Pat the shrimp dry: This helps the seasoning stick and gives the shrimp a better sear.
Don’t overcook the shrimp: Remove them from the skillet as soon as they’re pink, opaque, and just firm.
Drain the pico if needed: Tomatoes and lime can release extra liquid as they sit. Drain off any excess before assembling so the tostada shells stay crisp.
Assemble right before serving: The guacamole and pico will gradually soften the shells, so build the tostadas only when you’re ready to eat.
Optional add-in: Spread a thin layer of refried black beans under the guacamole for a heartier tostada.
Storage: Store shrimp, pico, and guacamole separately in the refrigerator for up to 3 days. Keep tostada shells sealed at room temperature.

Nutrition