If you’re looking for a meal that’s light, flavorful, and perfect for any day of the week, shrimp avocado tostadas are the answer. This easy recipe combines fresh, wholesome ingredients into a dish that’s as satisfying as it is simple to make.
With a crisp tostada base, creamy guacamole, and succulent shrimp, it’s a recipe that delivers big on taste with minimal effort.
Why This Recipe Is Perfect for Any Occasion
Shrimp avocado tostadas are a true crowd-pleaser. The combination of textures—crispy tostada shells, creamy avocado, and tender shrimp—creates a dish that’s both exciting and satisfying.
Plus, it’s incredibly versatile. Whether you’re hosting a casual dinner or looking for a quick and easy lunch option, these tostadas are guaranteed to impress.
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What makes this recipe even better is how adaptable it is. With just a few tweaks, you can make it work for different dietary needs or flavor preferences.
And because the ingredients are fresh and simple, you can feel good about serving this to your family or friends.
Tips for Making These Tostadas
To ensure your shrimp avocado tostadas turn out perfectly every time, here are some quick tips:
- Use fresh shrimp. The flavor and texture of fresh shrimp elevate the dish, but frozen shrimp work just as well if that’s what you have on hand. Just make sure they’re peeled and deveined.
- Crisp up your tostadas. For the perfect crunch, you can buy pre-made tostadas or bake your own using corn tortillas. Lightly spray them with cooking oil and bake at 425°F for 5 minutes on each side.
- Season generously. Don’t skimp on spices for the shrimp. Cumin, cayenne pepper, and salt bring bold flavors to this easy recipe.
- Balance flavors. A squeeze of lime juice over the finished tostadas brightens the dish and ties all the flavors together beautifully.
How to Customize This Recipe
This recipe is easy to modify, so you can tailor it to your preferences or dietary needs:
- Make it spicy. Add extra cayenne pepper or drizzle hot sauce over the assembled tostadas for a fiery kick.
- Go gluten-free. The recipe is naturally gluten-free if you use corn tostadas, making it a great choice for those with dietary restrictions.
- Vegetarian option. Swap out the shrimp for grilled or roasted vegetables like zucchini, bell peppers, or mushrooms for a vegetarian-friendly version.
- Meal prep-friendly. Make the components ahead of time. Cook the shrimp, prepare the pico de gallo and guacamole, and store them separately. When you’re ready to serve, assemble the tostadas in minutes.
Why You’ll Love This Easy Recipe
This dish is more than just delicious—it’s also practical. It’s a recipe that fits seamlessly into busy schedules while still delivering a restaurant-quality experience.
The ingredients are easy to find, and the preparation is straightforward, making it an ideal recipe for beginners or anyone short on time.
Shrimp avocado tostadas also shine as a nutritious option. With protein-packed shrimp, fiber-rich avocados, and fresh vegetables, this dish is as nourishing as it is flavorful.
And because it’s so easy to make, you’ll find yourself coming back to it again and again..
Quick Pro Tips for Success
- Prep ahead. Chop your vegetables and prepare the guacamole before cooking the shrimp to streamline the process.
- Double the recipe. If you’re feeding a larger group, this recipe can easily be scaled up without adding too much extra time or effort.
- Add toppings. Experiment with additional toppings like shredded cheese, pickled onions, or even a dollop of sour cream to customize your tostadas,
Shrimp avocado tostadas are the kind of dish that hits all the right notes—quick, easy, and bursting with flavor. Try this out and see why it’s destined to become a new favorite !
Easy Shrimp Avocado Tostadas Recipe
Ingredients
For the Shrimp:
- 1½ pounds large shrimp 21/25, peeled and deveined
- ½ teaspoon ground cumin
- ½ teaspoon ground cayenne pepper
- ½ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon extra-light olive oil
For the Pico de Gallo and Guacamole:
- 4 Roma tomatoes cored and diced
- ½ English cucumber diced
- ½ medium red onion finely chopped
- 4 tablespoons freshly squeezed lime juice from about 2 limes, divided
- 2 tablespoons extra-virgin olive oil
- ¼ cup fresh cilantro leaves chopped (plus more for garnish)
- 2 large avocados
- ¼ teaspoon fine sea salt plus more to taste
For Assembly:
- 12 corn tostadas store-bought or homemade – see Notes
- ½ head iceberg lettuce shredded (about 3 cups)
- Favorite hot sauce optional
- Lime wedges
Instructions
- Season and Cook the Shrimp: In a bowl, combine the shrimp with cumin, cayenne, salt, and black pepper until evenly coated. Heat olive oil in a skillet over medium-high heat, and cook the shrimp in a single layer, working in batches if needed to avoid crowding. Cook for about 1 minute per side, or until the shrimp turn pink and opaque. Remove from the pan, roughly chop the shrimp, and set them aside.
- Prepare the Pico de Gallo: In a mixing bowl, combine the diced tomatoes, cucumber, red onion, and cilantro. Add 2 tablespoons of lime juice and the olive oil, then gently mix everything together. Taste and add a little more salt if necessary.
- Make the Guacamole: Slice the avocados in half and scoop out the flesh into a small bowl. Add the remaining lime juice and the salt. Mash the avocado with a fork until it’s roughly smooth, leaving some texture if preferred. Adjust seasoning as needed.
- Assemble the Tostadas: Spread a generous layer of guacamole onto each tostada. Top this with a handful of shredded lettuce and a portion of the cooked shrimp. Spoon the pico de gallo over the shrimp, then garnish with additional cilantro. Finish with a squeeze of lime juice and a drizzle of hot sauce, if desired.
Notes
- Tostada Shortcut: Use ready-made tostadas to save time, or make your own by brushing corn tortillas with oil and baking them at 425°F until crisp, flipping once halfway through.
- Shrimp Variation: Smaller shrimp (31/40 count) work well in this recipe, and there’s no need to chop them after cooking.
- For extra heat, consider adding jalapeño to the pico de gallo or increasing the cayenne pepper in the shrimp seasoning.
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.