Spicy Shrimp Avocado Tostadas

Spicy Shrimp Avocado Tostadas, a perfect pescatarian dish that combines crispy corn tortillas with creamy avocado and zesty shrimp. This Mexican-inspired recipe is a fantastic choice for those seeking a refreshing meal, bursting with sweet, savory, and spicy notes.

Rich in protein and healthy fats, these tostadas are not only delicious but also nutritious. Easily accessible through EasyChef Pro, you can add this recipe to your meal prep with a convenient shopping list feature, ensuring the lowest cost per serving.

Get ready to impress your taste buds and elevate your dining experience with Spicy Shrimp Avocado Tostadas!

Recipe Collection: Appetizer

Serving Size: 4

Cooking Time: 95 minutes

Overview

Deviled Shrimp Tostadas are a delightful fusion of textures and flavors, featuring crispy fried corn tortillas, creamy avocado spread, and spicy shrimp. This dish is perfect for a refreshing meal on a warm day, offering a balance of sweet, sour, savory, and spicy notes.

Diet Type

Pescatarian

Allergies

Shellfish

Cuisine

Mexican

Ingredients

• 4 Corn tortillas
• 0.5 Cups (cup) vegetable oil
• 1 Ripe avocado, mashed
• 1 Pinch salt, to taste
• 1 Lime, juiced
• 2 Tablespoons (tbsp) jalapeño, minced
• 2 Tablespoons (tbsp) cilantro, minced
• 8 Large shrimp, peeled
• 0.25 Cups (cup) fresh lime juice
• 0.5 Teaspoons (tsp) chipotle
• 0.25 Teaspoons (tsp) cumin
• 0.25 Teaspoons (tsp) paprika
• 1 Pinch salt, to taste
• 1 Tablespoon (tbsp) olive oil
• 2 Teaspoons (tsp) ketchup
• 2 Tablespoons (tbsp) red onion, diced
• 0.25 Cups (cup) tomato, diced
• 0.25 Cups (cup) cucumber, diced
• 0.25 Cups (cup) cilantro, minced

Steps

1. Prepare the Tostadas: Fry the corn tortillas in vegetable oil over medium heat until they are blistered, golden brown, and very crispy. Blot lightly on a paper towel and sprinkle with salt if desired. Place on a cooling rack and let cool fully. Store in an airtight container until needed.
2. Cook the Shrimp: Remove all but one tablespoon of the oil from the pan and set heat to medium-high. When hot, add shrimp and sear each side for just 30 seconds. The shrimp should still be almost raw inside. Remove and let cool for 5 minutes.
3. Marinate the Shrimp: Cut shrimp into small pieces and add to a bowl. Add lime juice, chipotle, cumin, paprika, salt, olive oil, and ketchup. Mix well, cover, and transfer to the fridge for 1 to 8 hours.
4. Make the Avocado Spread: Mash the avocado and salt with the back of a fork until smooth. Stir in lime juice, jalapeño, and cilantro. Refrigerate until needed.
5. Assemble the Tostadas: Remove shrimp from the fridge and mix in the red onion, tomato, cucumber, and cilantro. Taste for salt and adjust as needed. Spread crispy tortillas with avocado spread and top with the deviled shrimp. Finish with a drizzle of Mexican crema or thinned-out sour cream.
6. Serve: Tostadas should be eaten as soon as they are dressed to maintain their crispiness. Enjoy!