Crispy Shrimp Tostadas with Avocado Mash – Easy Mexican Dinner Idea
Looking for a flavor-packed meal that comes together in just 25 minutes? These crispy shrimp tostadas with avocado mash are the perfect mix of crunch, creaminess, and spice! Whether you’re making a quick weeknight dinner or hosting a casual summer gathering, this dish is a guaranteed crowd-pleaser. Plus, with a few extra tips and tricks, you can take this simple recipe to the next level!
Why You’ll Love This Recipe
✔ Quick & Easy – Ready in under 30 minutes!
✔ Fresh & Flavorful – Juicy shrimp, creamy avocado, and crisp tostadas make the perfect bite.
✔ Customizable – Add your favorite toppings for a personalized touch.
✔ Perfect for Any Season – Light enough for summer, yet satisfying year-round.
✔ Easy to Make It Low Carb – Swap the tostada shell for lettuce cups or a cheese crisp.
Shrimp Tostadas 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 (look for avocados that are slightly soft, dark, and yield to gentle pressure)
- 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
How to make the perfect shrimp tostadas
Step 1: Prepare the Shrimp
- Pat the shrimp dry with paper towels. This will remove excess moisture so the shrimp sears beautifully instead of getting steamed.
- 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 form a ‘C’ shape (if they turn into ,O’ shapes, they’re overcooked!). Don’t overcrowd the pan – if you need to, cook the shrimp in batches so they don’t steam but develop a nice golden crust.
- Remove from heat and set aside.
Step 2: Make the Avocado Mash
- In a separate bowl, mash the avocados with lime juice.
- Stir in red onion, jalapeño, cilantro, and a pinch of salt. Adjust seasoning to taste.
- If you’re making the avocado mash ahead and don’t want it to turn brown, you can mix in a squeeze of lime juice and press plastic wrap directly onto the mash’s surface for storing.
Step 3: Assemble the Tostadas
- If you’re using store-bought tostada shells, warm them in the oven at 350°F for a few minutes before assembling.
- Spread a layer of avocado mash on each tostada shell.
- Top with cooked shrimp and diced tomato.
- Drizzle with sour cream.
Step 4: Serve & Enjoy!
- Garnish with extra cilantro and serve with lime wedges on the side.
- Add additional toppings like crumbled cheese, radishes, or a drizzle of hot sauce for extra flavor.
- You can also sprinkle crushed tortilla chips or pepitas on top.
What to Serve with Shrimp Tostadas
Pair these tostadas with Mexican street corn, black beans, or a crisp cucumber salad for a complete meal. If you’re looking for a refreshing drink to go with it, a classic margarita or agua fresca would be perfect!
These crispy shrimp Tostadas with avocado mash are fresh, easy, and packed with bold flavors. Try them out and let me know in the comments what toppings you added to make them your own! 🌮✨
Crispy Shrimp Tostadas with Avocado Mash
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 (look for avocados that are slightly soft, dark, and yield to gentle pressure)
- 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
Step 1: Prepare the Shrimp
- Pat the shrimp dry with paper towels. This will remove excess moisture so the shrimp sears beautifully instead of getting steamed.
- 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 form a ‘C’ shape (if they turn into ,O’ shapes, they’re overcooked!). Don’t overcrowd the pan – if you need to, cook the shrimp in batches so they don’t steam but develop a nice golden crust.
- Remove from heat and set aside.
Step 2: Make the Avocado Mash
- In a separate bowl, mash the avocados with lime juice.
- Stir in red onion, jalapeño, cilantro, and a pinch of salt. Adjust seasoning to taste.
- If you’re making the avocado mash ahead and don’t want it to turn brown, you can mix in a squeeze of lime juice and press plastic wrap directly onto the mash’s surface for storing.
Step 3: Assemble the Tostadas
- If you’re using store-bought tostada shells, warm them in the oven at 350°F for a few minutes before assembling.
- Spread a layer of avocado mash on each tostada shell.
- Top with cooked shrimp and diced tomato.
- Drizzle with sour cream.
Step 4: Serve & Enjoy!
- Garnish with extra cilantro and serve with lime wedges on the side.
- Add additional toppings like crumbled cheese, radishes, or a drizzle of hot sauce for extra flavor.
- You can also sprinkle crushed tortilla chips or pepitas on top.
