Description
Crispy and flavorful shrimp tostadas layered with creamy guacamole, spicy shrimp, fresh toppings, and a zesty homemade sauce.
Ingredients
- 1/4 cup mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon sriracha
- 1/2 teaspoon garlic powder
- Fresh lime juice to taste
- 2 avocados
- Juice from 1/2 lime
- 2 tablespoons chopped cilantro
- Salt to taste
- 1 lb shrimp, peeled, deveined, and tails removed
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 1 teaspoon salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 2 tablespoons olive oil
- 6 tostada shells
- Shredded cabbage
- Diced tomatoes
- Crumbled cotija or queso fresco
- Jalapeño slices
Instructions
- Preheat oven to 350ºF (175ºC).
- In a small bowl, mix mayonnaise, sour cream, sriracha, garlic powder, and lime juice. Chill until ready to use.
- In another bowl, mash avocados to your desired consistency. Mix in lime juice, cilantro, and salt.
- In a ziplock bag or bowl, toss shrimp with chili powder, cumin, salt, onion powder, garlic powder, and cayenne pepper.
- Heat olive oil in a skillet over medium heat. Add shrimp and cook for 2–3 minutes per side until opaque and fully cooked. Remove from heat.
- Bake tostada shells in the oven for 3–4 minutes until crisp.
- To assemble, spread guacamole over each tostada. Top with shrimp, shredded cabbage, diced tomatoes, crumbled cheese, and jalapeños.
- Drizzle with the spicy sauce and serve immediately.
Notes
- Use pre-cooked shrimp for a faster version.
- Substitute cotija with feta if unavailable.
- Add pickled onions or radishes for extra zing.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Main Dish
- Method: Skillet and Oven
- Cuisine: Mexican
Nutrition
- Serving Size: 1 tostada
- Calories: 317
- Sugar: 2g
- Sodium: 540mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 145mg
