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These Grilled Shrimp Tostadas with Creamy Avocado are my foolproof answer for a fiery and refreshing dinner when I want to impress with minimal effort. Plump shrimp seasoned with southwest spices are quickly grilled to juicy perfection and nestled atop golden tostadas slathered in a velvety avocado spread. Finished with a hit of fresh lime and a sparkle of cilantro, each bite is zippy, creamy, and so satisfying.
I threw this together for a last minute patio dinner with friends and it instantly became my go to for quick entertaining The way the creamy avocado mingles with the smoky shrimp has everyone scraping their plates
Ingredients
- Fresh shrimp: Brings protein and a briny sweetness. Pick medium to large shrimp that are peeled and deveined for easy prep.
- Olive oil: Helps the spices cling and boosts browning. Go for extra virgin for fresh flavor.
- Chili powder: Provides the signature warmth. Look for a deep red blend with a hint of smokiness.
- Ground cumin: Infuses earthy notes that complement the shrimp.
- Garlic powder: Adds mellow savor without overpowering, but feel free to use fresh minced garlic for extra bite.
- Tostada shells: Create crisp structure. Choose ones with a deep golden color and no off smells.
- Avocados: Give the spread its luscious creamy base. Pick avocados that yield slightly to gentle pressure but are not mushy.
- Lime juice: Brightens the whole dish. Use freshly squeezed for the purest flavor.
- Fresh cilantro: Adds brightness and herby lift. Rinse and chop just before using for best results.
- Jalapeño: Brings optional heat. For mild flavor remove seeds and white ribs or skip for sensitive palates.
- Fine sea salt and freshly cracked black pepper: Tie it all together. Taste avocado mixture and adjust as needed.
Step-by-Step Instructions
- Marinate the Shrimp:
- In a large bowl combine the peeled shrimp with olive oil, chili powder, cumin, garlic powder, salt, and pepper. Toss well by hand or spatula to evenly coat every shrimp in the spices. Let this sit while you prep the avocado so the flavors can infuse.
- Grill the Shrimp:
- Heat a skillet or grill pan on medium until hot but not smoking. Lay the shrimp out in a single layer and cook for about two to three minutes per side. Use tongs to flip each shrimp once halfway through. When the shrimp turns pink and opaque on both sides, remove from the pan immediately to avoid overcooking.
- Make the Creamy Avocado Base:
- In a separate bowl, scoop out the ripe avocados and mash them with a fork until mostly smooth. Add the lime juice, fresh cilantro, jalapeño (if using), and a pinch of salt. Mix until creamy but still a little chunky for texture. Taste and adjust seasoning.
- Assemble the Tostadas:
- Lay out the tostada shells on a plate or board. Spread each one with a thick layer of the avocado mixture, making sure to cover edge to edge for a sturdy base.
- Add the Shrimp and Finish:
- Top each tostada with a generous pile of grilled shrimp. Scatter extra chopped cilantro on top and serve at once with wedges of lime and any other toppings you love.
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I never get tired of the avocado in this dish It is creamy enough to feel indulgent but still light and brings everything together My younger brother always asks for a double avocado layer and it is the ultimate treat when we gather for summer dinners
Storage Tips
Stored separately the cooked shrimp and avocado spread will keep well in airtight containers for two days For best texture assemble tostadas just before eating to keep shells crisp Leftover shrimp is delicious tucked into salads or breakfast tacos the next day
Ingredient Substitutions
You can swap shrimp for sliced grilled chicken or even black beans for a vegetarian spin If you are out of tostada shells simply bake corn tortillas until golden and crisp Want more heat Add a dash of hot sauce or thinly sliced radishes
Serving Suggestions
Make this a meal with a side of quick pickled onions or crunchy slaw A handful of crumbled cotija cheese or a dollop of spicy crema takes things over the top For a lighter spread try assembling the shrimp avocado mix inside lettuce leaves for a low carb twist
Cultural Note
Tostadas are beloved across Mexico as a festive base for toppings ranging from ceviche to refried beans Grilling the shrimp adds a smoky touch that nods to coastal flavors while the avocado spread keeps things rich and refreshing This playful spin reflects the best of Mexican flavors with a fresh and modern feel
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Common Questions
- → How do I keep the shrimp from overcooking?
Cook shrimp just until they turn pink and opaque, about 2-3 minutes per side, for tenderness and juiciness.
- → Can I use a different protein instead of shrimp?
Yes, try grilled chicken or fish for a different variation while keeping the other toppings and method the same.
- → What type of avocado works best?
Choose ripe, creamy Hass avocados for easy mashing and a smooth spread on your tostadas.
- → How do I make these tostadas dairy-free?
Simply omit optional cotija cheese or sour cream toppings, and the dish will be completely dairy-free.
- → Are store-bought tostada shells gluten free?
Check packaging to ensure shells are made from 100% corn and certified gluten free, as some may contain wheat.
- → What can I add for extra crunch?
Top with shredded lettuce, sliced radishes, or pickled onions to bring extra crunch and fresh flavor.