Easy Shrimp Avocado Tostadas Recipe
This easy recipe combines sautéed shrimp, creamy guacamole, and fresh pico de gallo for a flavorful and light meal served on crisp tostadas. Perfect for summer lunches or dinners, it’s a quick and delicious dish that balances vibrant textures and bold flavors.
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.
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