Crispy Crunchy Shrimp Tostadas
Shrimp tostadas: the perfect excuse to pile crispy tortillas high with juicy shrimp, fresh toppings, and just the right amount of chaos. It’s like taco night, but crunchier and slightly less dignified—because let’s be honest, no one eats a tostada gracefully.
Shrimp tostadas are basically tacos that forgot to fold but still bring the party. Crispy, messy, and loaded with flavor—because who needs neatness when you have deliciousness?
Ingredients You’ll Need For This Recipe
Step-by-Step Instructions
Step 1: In a medium bowl, toss the shrimp with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper.
Step 2: 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.
Step 3: 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.
Step 4: Spread a layer of avocado mash on each tostada shell.
Step 5: Top with cooked shrimp and diced tomato.
Step 6: Drizzle with sour cream.
Step 7: Garnish with extra cilantro and serve with lime wedges on the side.
Shrimp tostadas prove that the best meals are crunchy, messy, and piled high with flavor. So grab a napkin (or five) and enjoy every gloriously imperfect bite!
Shrimp Tostadas
Ingredients
- 8 tostada shells
- 1 pound medium shrimp peeled and deveined
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp garlic powder
- salt and pepper to taste
- 3 avocados riped, peeled, and pitted
- lime juice
- ¼ cup red onion finely diced
- 1 small jalapeno seeded and minced
- ¼ cup fresh cilantro chopped
- ¼ 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.
