Save I was standing in my kitchen on a Thursday night, starving and staring at a bag of shrimp I'd forgotten to use. My original dinner plan had fallen apart, and I needed something fast. I grabbed a box of tostada shells from the pantry, spotted two avocados on the counter, and decided to just wing it. Twenty minutes later, I was biting into something so satisfying I actually laughed out loud. That's how these tostadas were born, out of hunger and happy accidents.
The first time I made these for friends, I set out all the toppings in little bowls and let everyone build their own. One friend piled on extra jalapeño, another skipped the onion, and my neighbor added hot sauce to hers. Watching them customize their plates reminded me that the best recipes are the ones people can make their own. We stood around the counter eating straight off our hands, laughing with lime juice dripping down our fingers.
Ingredients
- Medium shrimp, peeled and deveined: Fresh or frozen both work, just make sure frozen shrimp are fully thawed and patted dry so they sear instead of steam.
- Olive oil: Helps the spices cling to the shrimp and gives them a light, golden crust in the pan.
- Chili powder, cumin, smoked paprika: This trio creates smoky, earthy warmth without overwhelming the delicate shrimp flavor.
- Salt and black pepper: Simple seasonings that let everything else shine through.
- Corn tostada shells: Look for ones that are already crispy, you just need to warm them slightly or use them straight from the bag.
- Ripe avocados: They should yield gently when pressed, if they are too firm, let them sit on the counter for a day or two.
- Lime juice: Brightens the avocado and keeps it from browning, plus it ties all the flavors together.
- Red onion: Adds a sharp, fresh bite that balances the richness of the avocado.
- Tomato: I like to scoop out the seeds so the tostadas do not get soggy.
- Fresh cilantro: If you are one of those people who taste soap, just leave it out or swap in parsley.
- Jalapeño: Completely optional, but a few thin slices add a fun kick.
Instructions
- Season the shrimp:
- Toss the shrimp in a bowl with olive oil and all the spices until every piece is coated. The smell of smoked paprika and cumin will fill your kitchen immediately.
- Cook the shrimp:
- Heat your skillet over medium high and add the shrimp in a single layer. Let them sear for two to three minutes per side until they turn pink and slightly charred at the edges.
- Prepare the avocado:
- Dice the avocados and toss them gently with lime juice and a pinch of salt. Do not mash them, you want chunky, creamy bites.
- Assemble the tostadas:
- Lay out your shells and spread a generous layer of avocado on each one. Top with warm shrimp, then scatter on the onion, tomato, cilantro, and jalapeño.
- Serve:
- Squeeze fresh lime over everything just before eating. The citrus wakes up every flavor on the plate.
Save One evening I made these after a long day and sat outside on my porch to eat them. The sun was setting, the tostadas were still warm, and I realized I had not thought about work or my to do list in twenty minutes. Sometimes a simple, delicious meal is exactly the reset you need. These tostadas have become my go to whenever I want to feel taken care of without spending hours in the kitchen.
Shortcuts and Swaps
If you cannot find tostada shells, just bake or fry small corn tortillas until they are crispy. I have also used grilled chicken when shrimp was not available, just slice it thin and warm it with the same spices. For a vegetarian version, black beans seasoned with cumin and lime work beautifully. You can even use store bought guacamole if you are really pressed for time, though fresh avocado tastes noticeably better.
What to Serve Alongside
I usually keep it light and serve these with a simple side of Mexican rice or a handful of tortilla chips with salsa. A crisp, cold beer or a margarita on the rocks feels right with the smoky shrimp and bright lime. If I am feeding a crowd, I will put out a bowl of black beans and some pickled jalapeños so people can add what they like. The tostadas are filling enough on their own, but the extras make it feel like a full spread.
Make Ahead Tips
You can prep almost everything in advance to make dinner even faster. Season the shrimp and store them covered in the fridge for up to a few hours. Dice your tomato, onion, and cilantro and keep them in separate containers so they stay fresh. The avocado is the only thing I would not prepare too early, it browns quickly even with lime juice.
- Cook the shrimp just before serving so they stay tender and warm.
- If you have leftovers, store the components separately and reassemble fresh tostadas the next day.
- Leftover shrimp also makes a great taco or salad topping.
Save These tostadas have saved me on countless weeknights and impressed more dinner guests than I can count. I hope they become one of those recipes you reach for when you want something delicious without the fuss.
Recipe FAQs
- → How do I ensure the shrimp is cooked perfectly?
Cook shrimp over medium-high heat for 2-3 minutes per side until pink and opaque. Avoid overcooking to keep them tender.
- → Can I substitute the shrimp with another protein?
Yes, shredded chicken or black beans can be used as alternatives for a different twist while maintaining great flavor.
- → What are good beverage pairings for this dish?
A light Mexican lager or a crisp white wine complements the flavors and balances the spices nicely.
- → How can I add extra creaminess to the tostadas?
A dollop of sour cream or Greek yogurt on top adds a smooth, creamy layer that enhances the overall texture.
- → Are the tostadas gluten-free?
Check tostada shells carefully as some may contain wheat. Corn tostadas are often gluten-free but always verify packaging.