Shrimp Tostada
These shrimp tostada are flavorful for lunch, dinner, as an appetizer, and they also make a great snack!
Servings 6 tostadas
Calories 243kcal
Equipment
Ingredients
- 1 Tablespoon olive oil
- 6 small round tortillas flour or corn tortillas in "street taco" size work well
For the guacamole
- 2 medium avocados, peeled and pitted
- 1 garlic clove, finely minced
- 1 Tablespoon chopped fresh cilantro
For the shrimp seasoning
- 1 Tablespoon olive oil
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¾ pound raw medium to large shrimp
For the pico de gallo
- 2 tomatoes, diced
- 1 Tablespoon finely diced shallot
- 1 Tablespoon chopped fresh cilantro
- 1 Tablespoon fresh lime juice
Instructions
Cook the tortillas
- Heat 1 Tablespoon of olive oil in a large skillet or pan over medium-high heat. Add the tortillas and cook about 2-3 minutes per side, just until the tortillas start to get crispy edges and darken a bit. Remove from heat and set aside.
Season the shrimp
- In a large bowl, whisk together all of the shrimp seasoning ingredients (olive oil, cumin, chili powder, garlic powder, onion powder, oregano, salt and pepper). Add the shrimp and toss to fully coat the shrimp. Set aside and allow to marinate while you make the guacamole and pico de gallo.
Make the guacamole
- In a large bowl, smash the avocado until creamy. Then mix in the garlic and cilantro until well combined. Set aside.
Make the pico de gallo
- In a separate large bowl, mix together the diced tomatoes, shallots, cilantro, and lime juice until well combined. Set aside.
Cook the shrimp
- Add the shrimp to the same skillet used to cook the tortillas, over medium-high heat. Cook for about 1-2 minutes on each side, just until the shrimp is cooked through.
Assemble the tostadas
- Place a tortilla round on a plate. Top with some guacamole. Add a few pieces of the cooked and seasoned shrimp. Top with a little pico de gallo. Serve immediately.
Notes
Makes 6 shrimp tostadas.
Storage: store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 243kcal | Carbohydrates: 21g | Protein: 4g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 226mg | Potassium: 374mg | Fiber: 6g | Sugar: 2g | Vitamin A: 109IU | Vitamin C: 8mg | Calcium: 54mg | Iron: 2mg