Crispy corn tortillas topped with fresh-made guacamole, lettuce and flavorful sautéed shrimp make a quick, easy lunch or light dinner.

Avocado and Shrimp Tostadas

This recipe for shrimp tostadas layers oven-crisped corn tortillas with a quick-to-fix, fresh guacamole, lettuce and sautéed shrimp.

They make a flavorful, satisfying dish that can be served for lunch or a light dinner.

Shrimp Tostadas Recipe
Shrimp Tostadas Recipe

Avocado-Shrimp Tostadas

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Crispy corn tortillas topped with fresh-made guacamole, lettuce, and flavorful sautéed shrimp make a quick, easy lunch or light dinner.
Yield: 4 tostadas
Prep: 20 minutes
Cook: 18 minutes
Total: 38 minutes
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Ingredients

  • 4 6-inch corn tortillas
  • Vegetable oil
  • 1 lb medium shrimp, peeled and deveined
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • Pinch of cayenne
  • Chopped lettuce, about 2 cups
  • 4 tablespoons sour cream

For the guacamole:

  • 2 ripe Hass avocados
  • 1-1/2 tablespoons freshly squeezed lime juice
  • 1 jalapeño pepper, seeded and finely chopped
  • 1 clove garlic, very finely chopped
  • 1 medium tomato, seeded and diced
  • 1/4 cup fresh cilantro, chopped
  • Salt and freshly ground black pepper

Instructions

  • Preheat the oven to 375°F. Arrange the tortillas in a single layer on a baking sheet and lightly brush them with vegetable oil on both sides. Bake until toasted and crisp, 10 to 15 minutes. Remove from the oven and set aside.
  • While the tortillas bake, prepare the guacamole. Halve the avocados lengthwise, twist apart and remove the pit. Scoop the flesh into a bowl and add the lime juice, jalapeño, garlic, tomato, and cilantro. Mix well and season to taste with salt and pepper. Cover and set aside.
  • Coat the bottom of a large frying pan with vegetable oil and heat over medium-high heat. Add the shrimp, sprinkle with the cumin and coriander, add a pinch of cayenne. Sauté until the shrimp turn pink and opaque, 2 to 3 minutes, remove from the heat and season to taste with salt and pepper.
  • To assemble the tostadas, spread a serving of guacamole on each tortilla, top with lettuce, shrimp and a dollop of sour cream. Serve immediately.
Author: Lynne Webb
Course: Seafood
Cuisine: Mexican
Calories: 360kcal, Carbohydrates: 18g, Protein: 29g, Fat: 19g, Saturated Fat: 4g, Polyunsaturated Fat: 13g, Cholesterol: 247mg, Sodium: 1147mg, Fiber: 6g, Sugar: 2g
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