Shrimp avocado tostadas are a weeknight hero: crunchy corn shells topped with juicy, peppery shrimp and a bright, creamy avocado-lime salsa. They take about 20 minutes from stove to table, and the contrast of textures—crisp tostada, tender shrimp, silky avocado—keeps every bite interesting.
If you like quick shrimp dinners, you might also enjoy the flavors in easy creamy Tuscan shrimp as another fast, elegant seafood option.
Why you’ll love this dish
This recipe is fast, fresh, and forgiving. It uses pantry-friendly spices and a short cook time, so it’s perfect for busy weeknights, casual entertaining, or a light weekend lunch. The components are simple enough that picky eaters can customize their own tostada, while still delivering restaurant-worthy texture.
“Bright, crunchy, and ready in under 30 minutes—these tostadas are my go-to for last-minute guests.” — a small-plate fan
Reasons to reach for these tostadas:
- Speed: Shrimp cooks in minutes; assembly is minimal.
- Texture contrast: Crunchy shell, meaty shrimp, creamy avocado.
- Versatility: Dress it up or down for kids, parties, or a date night.
Step-by-step overview
Before you start: pat the shrimp dry, season, and plan to work in two short stages—cook the shrimp, mix the avocado salsa, then assemble. You’ll sauté the shrimp in one skillet while you finish the avocado topping in a bowl. Assembly is quick: 1–2 shrimp per tostada plus a spoonful of avocado mix.
This keeps the shrimp hot and the avocado bright. Expect about 8 tostadas from 1 lb shrimp (2–3 shrimp each depending on size).
What you’ll need
- 1 lb shrimp, peeled and deveined (medium to large works best)
- 2 ripe avocados, diced
- 8 corn tostadas (store-bought or homemade)
- 1/2 cup red onion, finely diced
- 1/2 cup cilantro, chopped
- 1 lime, juiced (about 1–2 tablespoons)
- Salt and black pepper, to taste
- 1 teaspoon chili powder
- 1 tablespoon olive oil
Notes and substitutions:
- Shrimp: large shrimp will give a meatier bite; if frozen, thaw overnight in the fridge or under cold running water.
- Chili powder: swap for smoked paprika for a milder, smoky note.
- Tortillas: use tostada shells for crunch or lightly fry/toss corn tortillas in oil until crisp.
Step-by-step instructions
- Pat shrimp dry with paper towels. This helps them brown and not steam.
- In a medium bowl, toss shrimp with olive oil, chili powder, salt, and pepper until evenly coated.
- Heat a large skillet over medium-high heat until hot. Add shrimp in a single layer; don’t crowd the pan. Cook 2–3 minutes per side until pink and opaque. Remove from pan.
- While shrimp cooks, combine diced avocados, red onion, chopped cilantro, lime juice, a pinch of salt, and pepper in a separate bowl. Gently fold to avoid mashing the avocado.
- Place 1–2 cooked shrimp on each tostada. Spoon the avocado mixture on top. Serve immediately so the tostadas stay crisp.
Quick timing: prep 10 minutes, cook 6–8 minutes, assemble 2–3 minutes.
Best ways to enjoy it
Serve immediately so the tostadas stay crunchy. For a composed plate:
- Garnish with extra cilantro, a drizzle of crema or plain yogurt, and a wedge of lime.
- Add sliced radishes or pickled jalapeños for snap and acidity.
- Offer hot sauce or a quick chipotle mayo on the side for heat.
If you enjoy pan-seared shrimp on crisp bases, try a lighter citrus preparation like Shrimp Francese for a dinner with similar bright, lemon-forward flavors.
Pairings:
- Light beer, crisp white wine (Sauvignon Blanc or Albariño), or a citrusy margarita.
- Side suggestions: black bean salad, Mexican street corn, or a simple mixed greens salad.
Storage and reheating tips
- Refrigerator: Store components separately. Keep cooked shrimp in an airtight container in the fridge for up to 3 days. Store avocado mix separately but expect discoloration—use within 24 hours.
- Freezing: Avoid freezing assembled tostadas or avocado topping (texture will degrade). You can freeze raw shrimp (uncooked, raw) for longer storage; thaw completely before cooking.
- Reheating shrimp: Gently rewarm shrimp in a skillet over low heat for 1–2 minutes, or microwave in short bursts (10–15 seconds) to avoid overcooking. Never reheat avocado—use fresh.
- Safety: Cook shrimp to an internal opaque color and firm texture. Refrigerate leftovers within two hours of serving.
Helpful cooking tips
- Don’t overcook shrimp: they go from perfect to rubbery quickly. Remove from heat as soon as they turn pink and opaque.
- Pat dry: drying shrimp before seasoning ensures a better sear.
- Keep avocado fresh: toss diced avocado immediately with lime juice to slow browning.
- Crisping tostadas: if store-bought lose crispness, re-crisp in a 375°F oven for 3–5 minutes.
- Spice balance: start with the teaspoon of chili powder; add extra at the table if you want more heat.
Creative twists
- Spicy chipotle: mix a little chipotle in adobo into the avocado mix for smoky heat.
- Citrus-mint: add orange segments and chopped mint to the avocado for a bright twist.
- Grill version: skewer shrimp and grill for 1–2 minutes per side; assemble the same way.
- Vegetarian swap: roasted chickpeas or pan-seared halloumi replace shrimp for a meatless tostada.
- Crunch upgrade: top with toasted pepitas or crushed tortilla chips for extra texture.
Common questions
Q: How long does this take to make?
A: About 20 minutes total—10 minutes prep and 6–8 minutes cooking. Assembly is quick.
Q: Can I make the avocado mixture ahead of time?
A: You can prepare it up to a few hours ahead, but expect some browning. Store in an airtight container with plastic pressed to the surface and a little extra lime juice to help delay discoloration.
Q: Are these safe for pregnancy?
A: Fully cooked shrimp is safe during pregnancy. Make sure shrimp is opaque throughout and cooked to a firm texture. Avoid raw or undercooked seafood.
Q: What if I only have tortillas, not tostadas?
A: Toast or fry corn tortillas until crisp: brush lightly with oil and bake at 375°F for 4–6 minutes per side, or shallow fry until golden.
Q: Can I use frozen shrimp?
A: Yes. Thaw shrimp in the refrigerator overnight or under cold running water, then dry thoroughly before seasoning and cooking.
If you’d like variations or a printable grocery list, tell me what flavor profile you prefer (spicy, citrus, smoky), and I’ll adapt the recipe.
Shrimp Avocado Tostadas
Ingredients
Main Ingredients
- 1 lb shrimp, peeled and deveined Medium to large works best.
- 2 pieces ripe avocados, diced
- 8 pieces corn tostadas Store-bought or homemade.
- 1/2 cup red onion, finely diced
- 1/2 cup cilantro, chopped
- 1 piece lime, juiced (about 1–2 tablespoons)
- Salt and black pepper, to taste
- 1 teaspoon chili powder Substitute with smoked paprika for a milder taste.
- 1 tablespoon olive oil
Instructions
Preparation
- Pat the shrimp dry with paper towels to help them brown.
- In a medium bowl, toss shrimp with olive oil, chili powder, salt, and pepper until evenly coated.
Cooking
- Heat a large skillet over medium-high heat until hot. Add shrimp in a single layer; do not crowd the pan.
- Cook shrimp for 2–3 minutes per side until pink and opaque. Remove from pan.
Assembly
- In a separate bowl, combine diced avocados, red onion, chopped cilantro, lime juice, a pinch of salt, and pepper. Gently fold to avoid mashing the avocado.
- Place 1–2 cooked shrimp on each tostada and spoon the avocado mixture on top. Serve immediately to keep the tostadas crisp.