Quick Shrimp Avocado Tostadas (Printable)

Crispy tostadas topped with seasoned shrimp and fresh avocado—perfect for a quick, tasty dish.

# What You Need:

→ Seafood

01 - 14 oz medium shrimp, peeled and deveined
02 - 1 tablespoon olive oil
03 - 1 teaspoon chili powder
04 - 1/2 teaspoon ground cumin
05 - 1/2 teaspoon smoked paprika
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon ground black pepper

→ Tostadas

08 - 8 small corn tostada shells

→ Avocado Topping

09 - 2 ripe avocados, diced
10 - 1 tablespoon lime juice
11 - 1/4 teaspoon salt

→ Fresh Garnishes

12 - 1/2 small red onion, finely diced
13 - 1 small tomato, diced
14 - 1/4 cup fresh cilantro, chopped
15 - 1 jalapeño, thinly sliced (optional)
16 - Lime wedges, for serving

# How To Make It:

01 - In a medium bowl, toss the shrimp with olive oil, chili powder, cumin, smoked paprika, salt, and black pepper until fully coated.
02 - Heat a large skillet over medium-high heat. Cook shrimp 2 to 3 minutes per side until pink and opaque, then remove from heat.
03 - Gently combine diced avocados with lime juice and salt in a small bowl.
04 - Arrange tostada shells on serving plates and spread each with avocado mixture evenly.
05 - Top each tostada with cooked shrimp and sprinkle with red onion, tomato, cilantro, and jalapeño if desired.
06 - Serve immediately accompanied by lime wedges.

# Expert Hints:

01 -
  • Everything cooks in under ten minutes, so theres no frantic juggling or complicated timing.
  • The contrast between crispy shells, creamy avocado, and snappy shrimp feels way fancier than the effort required.
  • You can prep the toppings while the shrimp sizzle, making cleanup almost nonexistent.
02 -
  • Overcooking shrimp turns them rubbery, so watch them closely and pull them off the heat the moment they look opaque.
  • If your avocados are too firm, they wont spread easily, and if theyre too soft, theyll turn brown and mushy before you finish assembling.
  • Tostada shells can shatter if you press too hard, so spoon toppings on gently and let people bite carefully.
03 -
  • Pat the shrimp dry with a paper towel before seasoning so the spices stick better and they sear instead of steam.
  • Prep all your toppings before you start cooking the shrimp so you can assemble everything while its still warm.
  • If youre making these for kids, leave the jalapeño on the side and let them customize their heat level.
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