Summer Shrimp Tostadas with Guacamole Salsa

$- 1 lb shrimp, peeled and deveined - 8 small corn tostadas - 1 cup shredded cabbage (green and purple for color variety) - 1 tablespoon olive oil - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - 1 teaspoon lime zest - 1/2 cup crumbled feta cheese (optional) - 2 ripe avocados - 1 medium tomato, finely diced - 1/4 cup red onion, finely chopped - 1 jalapeño, seeded and minced - Juice of 1 lime - Salt to taste To create the perfect summer shrimp tostadas, you need fresh and bright ingredients. Start with shrimp. Use one pound of peeled and deveined shrimp for a tender bite. You can find small corn tostadas at the store or make your own. Shredded cabbage adds a nice crunch and color. I love mixing green and purple cabbage for visual appeal. Next, gather the extra ingredients. Olive oil helps the shrimp cook to perfection. Smoked paprika adds depth, while garlic powder boosts flavor. Lime zest gives a fresh kick, and crumbled feta adds creaminess if you choose. For the guacamole salsa, ripe avocados are key. They should be soft but not mushy. One medium tomato adds sweetness. Red onion gives a nice bite, and a jalapeño brings heat. Fresh lime juice brightens the salsa, and a pinch of salt ties all the flavors together. First, gather your shrimp and place them in a bowl. Add 1 tablespoon of olive oil, 1 teaspoon of smoked paprika, 1 teaspoon of garlic powder, and 1 teaspoon of lime zest. Season with salt and freshly cracked pepper. Mix everything well. Let the shrimp marinate for 15 minutes. This step helps the shrimp soak up all the flavors. Next, heat a large skillet over medium-high heat. Once hot, add the marinated shrimp in a single layer. Sauté the shrimp for about 5 to 7 minutes. Stir occasionally until they turn pink and opaque. This shows they are cooked through. Remove them from the heat and set aside. Now, take 2 ripe avocados and mash them in a bowl using a fork. You want a creamy texture, but still chunky. Next, add 1 finely diced medium tomato, 1/4 cup of finely chopped red onion, and 1 minced jalapeño. Squeeze the juice of 1 lime into the mix. Add salt to taste. Stir everything together until well combined. For assembly, take 8 small corn tostadas. Start by layering a handful of shredded cabbage on each tostada. This will be your base. Next, add a portion of the cooked shrimp on top of the cabbage. Top each tostada with a generous spoonful of guacamole salsa. If you like, sprinkle some crumbled feta cheese for a creamy touch. Finally, garnish each tostada with fresh cilantro leaves. This adds a pop of color and extra flavor. Serve the tostadas right away to enjoy the fresh taste of each ingredient. To get juicy shrimp, cook them for 5-7 minutes. They will turn pink and opaque when done. Overcooking makes them tough, so watch closely. Remove them from heat immediately to keep their tender texture. You can customize your guacamole easily! Try adding lime zest for a bright kick. Cilantro adds a fresh taste, while garlic gives depth. You can also swap in diced mango or pineapple for sweetness. If you like heat, add more jalapeño or even some diced habanero. Pair these tostadas with a crisp salad or tortilla chips. A cold drink like limeade or a light beer works well, too. For a fun twist, serve them on a wooden board with colorful toppings. This will make your meal look inviting! {{image_4}} You can swap shrimp for chicken or tofu. For chicken, use boneless, skinless breast. Cut it into small pieces. Cook it the same way as shrimp, but ensure it reaches 165°F for safety. For tofu, use firm or extra-firm. Press it to remove excess water, then cut it into cubes. Sauté it until golden brown and crispy for the best texture. If you want a gluten-free option, use corn tortillas or chips. You can bake corn tortillas until crispy. This gives you a great base without gluten. You can also try using baked pita chips. They add a nice crunch and flavor. To boost flavor, add spices like cumin or chili powder. Fresh herbs, such as cilantro or parsley, also work well. You can mix in other veggies too. Try diced bell peppers, corn, or radishes for added crunch and color. To keep your tostadas fresh, store each component separately. Place the shrimp in an airtight container. Cover the guacamole salsa with plastic wrap to limit air contact. The shredded cabbage should also go in a sealed bag or container. This method helps keep everything fresh and tasty. You can store shrimp and salsa in the fridge for up to three days. The tostadas will stay crisp if stored in a dry place, but they are best eaten fresh. When ready to eat, you can reheat the shrimp on the stove. Heat a non-stick pan over low heat. Add the shrimp and stir gently to warm them. This method helps avoid overcooking, keeping them juicy. For tostadas, you can restore their crispiness by baking them. Preheat your oven to 350°F. Place the tostadas on a baking sheet and bake for about 5 minutes. This will make them nice and crunchy again. Yes, you can freeze guacamole salsa, but it may change texture. To freeze, place it in a freezer-safe container. Leave some space at the top since it will expand. Wrap it tightly to prevent freezer burn. It is best to freeze components separately. The shrimp can also be frozen in an airtight bag. When ready to use, thaw them in the fridge overnight. This way, you can enjoy your tostadas later with fresh flavors. Yes, you can prep most of the ingredients in advance. To save time, clean and marinate the shrimp a few hours before cooking. Keep the marinated shrimp in the fridge until you're ready to cook. You can also make the guacamole salsa ahead. Just cover it with plastic wrap to prevent browning. Assemble the tostadas right before serving for the best crunch. Look for avocados that are dark green and firm but yield slightly to gentle pressure. Hass avocados work best for guacamole due to their creamy texture. Choose ripe ones for a smooth blend. If they are too hard, let them sit at room temperature for a few days to ripen. To turn this recipe into shrimp ceviche, skip the cooking. Combine the marinated shrimp with lime juice in a bowl. Let them sit for 30 minutes until they turn opaque. Mix in the guacamole salsa ingredients. Serve chilled with tostadas for a refreshing twist. You can add diced mango or pineapple for a sweet touch. Fresh herbs like cilantro or mint can boost the taste. For heat, include more jalapeño or a dash of hot sauce. Chopped garlic or cumin can also enhance the flavor, giving your guacamole a unique twist. Tostadas are easy and fun to make. You can enjoy them with shrimp, fresh toppings, and guacamole salsa. Remember to marinate your shrimp well for great taste. You can customize flavors and toppings based on your preferences. Don’t forget, leftovers store well and keep their taste. Whether you serve them at a party or enjoy a quiet night in, these tostadas will impress. Try mixing ingredients and flavors to create your unique twist. Enjoy your cooking adventure with these tasty tostadas!$

Summer Shrimp Tostadas with Guacamole Salsa

Delight your taste buds with these Summer Shrimp Tostadas with Guacamole Salsa! This easy recipe combines marinated shrimp and creamy guacamole on crunchy tostadas, perfect for a sunny day. Ready in just 35 minutes, you’ll love the burst of flavors from fresh ingredients and zesty lime.

Print Recipe Pin Recipe

Ingredients

1 lb shrimp, peeled and deveined

1 tablespoon olive oil

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon lime zest

Salt and freshly cracked pepper to taste

8 small corn tostadas

1 cup shredded cabbage (green and purple for color variety)

1/2 cup crumbled feta cheese (optional for extra creaminess)

Fresh cilantro leaves for garnish

For the Guacamole Salsa:

2 ripe avocados

1 medium tomato, finely diced

1/4 cup red onion, finely chopped

1 jalapeño, seeded and minced

Juice of 1 lime

Salt to taste

Instructions

Prepare the Shrimp: In a medium mixing bowl, combine the peeled and deveined shrimp with olive oil, smoked paprika, garlic powder, lime zest, and a generous pinch of salt and pepper. Toss until the shrimp are well coated. Allow them to marinate at room temperature for about 15 minutes to absorb the flavors.

Cook the Shrimp: Heat a large skillet over medium-high heat. Once the skillet is hot, add the marinated shrimp to the pan in a single layer. Sauté the shrimp for 5-7 minutes, stirring occasionally, until they turn pink and opaque, indicating they are fully cooked. Remove from heat and set aside.

Make the Guacamole Salsa: In a separate bowl, use a fork to mash the ripe avocados until creamy but still chunky. Add the finely diced tomato, chopped red onion, minced jalapeño, lime juice, and a pinch of salt. Mix everything together until well combined.

Assemble the Tostadas: On each corn tostada, start by layering a handful of shredded cabbage to create a bed for the toppings. Next, add a portion of the sautéed shrimp on top of the cabbage. Finish each tostada with a generous spoonful of the guacamole salsa and, if desired, sprinkle crumbled feta cheese for an added tangy flavor.

Garnish and Serve: Garnish each tostada with fresh cilantro leaves for a burst of color and flavor. Serve immediately to enjoy the freshness of the ingredients.

Prep Time: 20 minutes | Total Time: 35 minutes | Servings: 4