Go Back
- 1 lb fresh shrimp, peeled and deveined For the best flavor, use fresh shrimp. Look for shrimp that smell like the ocean. They should be firm and shiny. If you can, buy shrimp from a local market for the best taste. Fresh shrimp makes a big difference in your tostadas. - 8 small corn tortillas Corn tortillas are key for this dish. They add a nice crunch when fried. Choose smaller ones for perfect bite-sized tostadas. You can find these at any grocery store. They should be soft but sturdy enough to hold the toppings. - 2 ripe avocados - 1 cup cherry tomatoes, halved - 1/2 medium red onion, finely chopped - 1 jalapeño, finely diced (optional for heat) - 1/4 cup fresh cilantro, chopped - 2 tablespoons lime juice Avocados are creamy and rich. They form the base of your guacamole salsa. Cherry tomatoes add sweetness and color. Red onion gives a nice crunch and zest. The jalapeño can spice things up, but you can skip it if you want. Fresh cilantro adds a pop of flavor. Lime juice brightens everything up and keeps the avocados green. - 1 teaspoon garlic powder - Salt and pepper to taste - Olive oil for frying - Cotija cheese, crumbled (for garnish) Garlic powder enhances the shrimp's flavor. Salt and pepper bring out all the tastes. Use olive oil for frying the tortillas. It adds a lovely richness. Crumbled Cotija cheese on top provides a creamy finish. It’s salty and delicious, perfect for your tostadas. Start by taking a mixing bowl. Add the peeled and deveined shrimp. Season them well with garlic powder, salt, and pepper. Mix it all together. Let the shrimp marinate for about 10 minutes. This helps the shrimp soak up all the flavors. Next, heat a skillet over medium-high heat. Add a drizzle of olive oil and wait until it shimmers. Carefully add the marinated shrimp to the hot skillet. Sauté the shrimp for about 3-4 minutes. They will turn pink and curl up when cooked. Once done, remove them from the heat and set aside. In the same skillet, add a bit more olive oil if needed. Fry each corn tortilla one at a time. Cook them for about 1-2 minutes on each side. You want them to be golden brown and crisp. When finished, place the tortillas on a plate lined with paper towels. This will help drain any extra oil. Grab a medium-sized bowl for this step. Scoop the ripe avocados into the bowl. Use a fork to mash them until they are somewhat smooth. Add the halved cherry tomatoes, chopped red onion, cilantro, lime juice, and jalapeño if you like heat. Season this mixture with salt and pepper. Stir everything together until well combined. Now, it’s time to put everything together. Take a crispy tortilla and spread a generous layer of guacamole salsa on top. Then, place the sautéed shrimp evenly on the guacamole. The layers should be nice and even for the best taste. To top it off, sprinkle crumbled Cotija cheese on each tostada. This adds a creamy and salty flavor. Present your colorful shrimp tostadas on a large platter or individual plates. They are ready to be enjoyed! To make great shrimp, start with fresh shrimp. Look for shrimp that smell clean and ocean-like. After peeling and deveining, season them well. Garlic powder, salt, and pepper are key for flavor. Let the shrimp sit in the bowl for about 10 minutes. This helps them soak up the seasonings. When cooking, use a hot skillet. A medium-high heat works best. Cook the shrimp until they are pink. This takes about 3 to 4 minutes. For crispy tortillas, choose small corn tortillas. Use a non-stick skillet for frying. Heat the skillet with olive oil until it shimmers. Fry each tortilla for 1 to 2 minutes on each side. You'll know they are done when they turn golden brown. After frying, place them on paper towels. This drains the extra oil and keeps them crispy. Guacamole salsa is fun to customize. Start with ripe avocados for the best flavor. Mash them until they are smooth but still chunky. Add cherry tomatoes, red onion, cilantro, and lime juice. For some heat, mix in jalapeño. Adjust the salt and pepper to your taste. If you like a creamier salsa, add more avocados. This salsa pairs perfectly with the shrimp and crispy tortillas! {{image_4}} You can swap shrimp for other proteins. Try grilled chicken or fish. Both add great taste. For a plant-based option, use black beans or grilled tofu. Adjust the cooking time based on the protein you choose. Chicken and fish will need a bit longer to cook. Always season well to keep flavors bold. Get creative with toppings! You can add sliced radishes for crunch. Pickled onions also give a tangy kick. For added freshness, try diced cucumbers or a sprinkle of fresh lime. You can even mix in some corn for sweetness. Each topping can change the dish's vibe, making it fun to explore. Want heat? Add more jalapeño or a dash of hot sauce. You can also use chipotle in adobo for a smoky flavor. If you prefer mild, skip the jalapeño and use sweet bell peppers. Adjusting the spice level lets you cater to different tastes. Remember, it's all about what you enjoy! If you have leftover tostadas, store them properly. Place the crispy tortillas in an airtight container. Keep them at room temperature for up to one day. For longer storage, you can refrigerate them. The shrimp and salsa should be stored separately. This helps keep the tostadas crisp. Use them within two days for the best taste. You can freeze shrimp and salsa for later use. For shrimp, place them in a freezer-safe bag. Remove as much air as possible before sealing. They can last up to three months in the freezer. For guacamole salsa, use a tight container. It also freezes well but may change texture. Use frozen salsa within one month for the best flavor. When you're ready to eat, reheat the shrimp gently. Use a skillet over medium heat. Stir until warm, about 3-4 minutes. Do not overcook, or they will become tough. For the salsa, let it thaw in the fridge overnight. Mix it again before serving. Avoid microwaving the tortillas; instead, crisp them in a skillet for a minute on each side. Enjoy your tasty tostadas again! To make shrimp tostadas crispy, fry the corn tortillas. Use a hot skillet with olive oil. Cook them for 1-2 minutes on each side. The oil makes them golden and crunchy. After frying, place them on paper towels to soak up extra oil. This keeps them crispy longer. Yes, you can use frozen shrimp. Just thaw the shrimp first. Place them in cold water for about 10 minutes. Once thawed, peel and devein them if needed. Then, season and cook as the recipe states. Frozen shrimp works well and saves time! If you can’t find Cotija cheese, try feta cheese. Feta has a similar texture and salty taste. You can also use queso fresco for a milder flavor. Both options will still give your tostadas a nice creamy element. Guacamole salsa lasts about 1-2 days in the fridge. Keep it in an airtight container to reduce browning. The lime juice helps slow this down. If it does brown, just stir it well before serving. Enjoy fresh for the best taste! This article covered the key parts of making delicious shrimp tostadas. We explored fresh ingredients like shrimp, tortillas, avocado, and seasonings. You learned to prepare, cook, and assemble the tostadas with easy steps. I also shared tips to make shrimp juicy and tortillas crispy. Remember, you can customize flavors and store leftovers with ease. Enjoy your cooking journey, and feel free to experiment with different toppings and proteins! Your perfect shrimp tostadas await.

Summer Shrimp Tostadas with Guacamole Salsa

Brighten your summer days with these Sunny Summer Shrimp Tostadas! This easy recipe features fresh shrimp, creamy avocado, and crispy corn tortillas for a delicious seasonal treat. Perfect for gatherings or a light dinner, each bite is bursting with flavor. Follow our step-by-step guide to create these vibrant tostadas and impress your guests. Click through to explore this delightful recipe and bring the taste of summer to your table!
Print Recipe Pin Recipe

Ingredients
  

1 lb fresh shrimp, peeled and deveined

8 small corn tortillas

2 ripe avocados

1 cup cherry tomatoes, halved

1/2 medium red onion, finely chopped

1 jalapeño, finely diced (optional for heat)

1/4 cup fresh cilantro, chopped

2 tablespoons lime juice

1 teaspoon garlic powder

Salt and pepper to taste

Olive oil for frying

Cotija cheese, crumbled (for garnish)

Instructions
 

Prepare the shrimp: Take a mixing bowl and place the peeled and deveined shrimp inside. Season generously with garlic powder, along with salt and pepper to taste. Allow the shrimp to marinate for approximately 10 minutes so they absorb the flavors.

    Cook the shrimp: Preheat a skillet over medium-high heat and pour in a drizzle of olive oil. When the oil is hot and shimmering, gently add the marinated shrimp. Sauté them for 3-4 minutes, or until they are pink and fully cooked. Once cooked, remove the skillet from the heat and set the shrimp aside.

      Fry the tortillas: In the same skillet, add a bit more olive oil if necessary. Fry each corn tortilla individually, cooking for about 1-2 minutes on each side until they are golden brown and crisp. Once fried, transfer them to a plate lined with paper towels to drain any excess oil.

        Make the guacamole salsa: In a medium-sized bowl, scoop in the ripe avocados and mash them with a fork until somewhat smooth. Add the halved cherry tomatoes, finely chopped red onion, chopped cilantro, lime juice, and jalapeño (if using) to the bowl. Season with salt and pepper, then mix everything together until well combined.

          Assemble the tostadas: Take each crispy tortilla and spread a generous layer of the guacamole salsa on top. Then, arrange the sautéed shrimp evenly over the guacamole.

            Garnish: Finish off each tostada by sprinkling crumbled Cotija cheese on top for a delicious and creamy contrast.

              Serve immediately: Present your vibrant and fresh shrimp tostadas on a large platter or individual plates. Enjoy the delightful flavors of summer in every bite!

                Prep Time: 20 minutes | Total Time: 30 minutes | Servings: 4