Shrimp Tostadas with Creamy Avocado
This quick, easy shrimp tostada recipe is full of bright flavor and the right amount of spice. Juicy shrimp and avocado are marinated in fresh Pico de Gallo style salsa and served on a crispy tostada shell. This recipe comes together in just 30 minutes with minimal cooking for the perfect summer dinner or fresh lunch.
Servings 8 Tostadas
Calories 231kcal
Equipment
- 1 Large Pot
- 1 Cutting Board
- 1 Knife
- 1 Mixing bowl
Ingredients
- 8 Tostada Shells
- 1 Pound Large Shrimp raw, peeled, deveined, tail off
- 1 Tablespoon Salt
- 1 Bay Leaf
- 1 ½ Cups Tomatoes diced
- ½ Cup Red Onion diced
- 1 Large Avocado diced
- 1 Clove Garlic minced
- 2 Tablespoons Cilantro chopped
- 1 Tablespoon Jalapeno diced
- 4 Tablespoon Lime Juice fresh approx. 2 limes
- 1 Tablespoon Lemon Juice fresh approx. ½ Lemon
- 1 Tablespoon Apple Cider Vinegar
- Mexican Hot Sauce to taste (optional)
- Salt and Black Pepper to taste
Shrimp Tostada Toppings
- 1 Avocado smashed, seasoned with salt and squeeze of lime juice
- 2 Cups Coleslaw plain
- 1 Tablespoon Mayonnaise
- 1 Tablespoon Lime Juice
- Mexican Hot Sauce
Instructions
- Start by bringing 2 quarts (8 cups) water, 1 bay leaf, and 1 tablespoon salt to a boil.
- Prepare a large bowl with half water and half ice to make an ice bath.
- Place half of the frozen shrimp into the boiling water. Gently stir to make sure the shrimp are not stuck together. Cook for 2-3 minutes or until fully cooked. Remove and place in the ice bath for 30 seconds.
- Bring the water back to a rolling boil and repeat with the other half of the shrimp. Remove all of the shrimp from the ice bath and set aside.
- In a large mixing bowl, add diced tomatoes, red onions, garlic, jalapeno, cilantro, lime juice, apple cider vinegar, season to taste, and mix to make a fresh Pico de Gallo style salsa.
- Add chilled shrimp and diced avocado to the salsa. Cover and chill for a minimum of 15 minutes and at most one day.
- Serve by placing the shrimp mixture on a crispy corn tortilla with some smashed avocado, dressed cabbage, and hot sauce.
Shrimp Tostada Toppings
- Smash 1 ripe avocado and mix with a squeeze of lime juice, and season with salt and pepper to taste.
- Add 1 Tablespoon Mayo, 1 Tablespoon Lemon Juice, and Mexican Hot sauce with 2 cups of coleslaw mix. This makes a crisp cool topping for the tostadas
Notes
How to Serve
I like to use prepared tostada shells and heat them for 2-3 minutes in the toaster oven.
To keep the tostada shell from getting soggy, spread a thin layer of smashed avocado over the whole shell. This will keep the shell crispy and help the shrimp stay on while you eat.
I like to add a layer of lightly dressed coleslaw to the top of my tostada for extra crunch and add a few dashes of Mexican hot sauce for spice.
Diana's Tips for Success
Hint: The amount of time it takes to cook shrimp depends on the size and if it is frozen or fresh. Larger shrimp take longer, but not much. The difference between medium and large shrimp is only about 30 seconds. Medium shrimp may only take 1 minute and 30 seconds to be cooked. Large and Jumbo will take 2- 3 minutes.
Don’t skip the ice bath. Boiled shrimp will continue to cook once they are removed from the hot water and perfectly cooked shrimp can quickly become overcooked and rubbery. The ice bath stops the cooking and will ensure you have perfectly cooked, tender shrimp.
Variations
A: Yes! Frozen cooked shrimp tend to be more firm than freshly cooked, but they can be a great time saver. Just make sure to thaw the shrimp completely. Pat them dry to avoid excess moisture before adding them to the marinated vegetables. Q: Can I make the components ahead of time?
A: Definitely. The chopped vegetables can be diced and seasoned a day or even two ahead of time. And the whole dish is great when assembled a few hours ahead of time so that the shrimp and avocado have time to absorb the delicious Pico de Gallo flavor. However, shrimp should not be added a whole day in advance as the acidity will toughen the meat and overpower the delicate shrimp.
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- Spicy - Add additional jalapeño, a small amount of serrano, or some Mexican Hot sauce for some extra heat.
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- Chips - Skip the tostada shells and opt for a chips and salsa type experience. Dice the shrimp into small pieces and use tortilla chips to scoop up the juicy shrimp mixture.
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- Gluten Free - If you use corn tortillas (check that they’re certified gluten-free) and avoid any sauces with hidden gluten, shrimp tostadas can be a naturally gluten-free dish.
A: Yes! Frozen cooked shrimp tend to be more firm than freshly cooked, but they can be a great time saver. Just make sure to thaw the shrimp completely. Pat them dry to avoid excess moisture before adding them to the marinated vegetables. Q: Can I make the components ahead of time?
A: Definitely. The chopped vegetables can be diced and seasoned a day or even two ahead of time. And the whole dish is great when assembled a few hours ahead of time so that the shrimp and avocado have time to absorb the delicious Pico de Gallo flavor. However, shrimp should not be added a whole day in advance as the acidity will toughen the meat and overpower the delicate shrimp.
Nutrition
Calories: 231kcal | Carbohydrates: 20g | Protein: 11g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 72mg | Sodium: 1325mg | Potassium: 497mg | Fiber: 5g | Sugar: 3g | Vitamin A: 279IU | Vitamin C: 22mg | Calcium: 76mg | Iron: 1mg