Do you love tostadas? Then you’re going to absolutely LOVE this spicy shrimp version that’s so easy and so perfect for summer!
I swear I go through phases with food and right now I’m definitely in a shrimp phase. (Normally shrimp is pretty hit or miss with me, but after discovering this chili lime shrimp a few weeks ago, I swear I’ve been putting them on/in everything!) Tacos, salads, nachos, even eating them by themselves… you name it and I’ve probably done it. But my favorite so far has definitely been these spicy shrimp and guacamole tostadas! They’re spicy, creamy, tangy and every bit delicious!
What kind shrimp do I use for shrimp and guacamole tostadas?
I almost always use frozen shrimp for all of my recipes.
- Because they’re cheap.
- Because I usually keep a giant Costco-sized bag of them stocked in the freezer.
- They thaw incredibly fast so even if you forget to pull them out of the freezer early you can still thaw them in a matter of minutes.
How to make spicy chili lime shrimp
This chili lime shrimp is probably one of my favorite ways to make shrimp! It’s super easy to make, incredibly flavorful and even taste amazing on their own too! Here’s how I make them below.
- 1 lb. of shrimp, peeled and deveined
- 1 tsp chili powder
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/8 tsp cayenne (omit if you don’t want it spicy)
- 1 Tbsp cilantro, chopped
- 1 lime
- Combine the chili powder, paprika, salt and cayenne together in a bowl and set it aside.
- Place the shrimp in a plastic bag. Add your spice mixture, cilantro and lime juice and shake the bag until the shrimp is fully coated.
- Heat a large saute pan over medium high heat. Once it’s hot spray the pan with non-stick cooking spray and add your shrimp. Cook the shrimp for 2 minutes on one side and 1-2 minutes on the other.
How to make your own tostada shells
If you’re feeling a little ambitious, try making your own tostada shells! I love doing this for my family because I’ve found that I can make then a little more crispier than the store bought version and it just feels more authentic too! 😉 That being said, store bought tostada shells would also work for this recipe too! Here’s how I make them below.
- Corn tortillas (We usually use medium size tortillas. If you like using the smaller snack size then the baking time won’t be quite as long.)
- Avocado oil spray (Or you can use regular avocado oil instead)
- Salt
- Preheat your oven to 375 degrees and line a large baking sheet with parchment paper.
- Place your tortillas on the baking sheet and spray them very generously with avocado oil spray (or drizzle them with avocado oil) and rub the oil all over the tortillas with your hands.
- Sprinkle some salt over the tops of your tortillas and bake them for 14-16 minutes or until they’re slightly brown.
Note: Every oven is a little different so these baking times might not be exact. I would start checking the tortillas at 10 minutes to make sure they’re not burning and use your judgement from there.
How to make an easy guacamole
I personally think that guacamole is one of the easiest condiments you will ever make. In fact, most of the time I don’t even measure out any of my ingredients! But for this recipes sake I made sure to write down exactly what I added below so that you can make it too!
- 1 avocado
- 1-2 Tbsp red onion
- 1 Tbsp cilantro, chopped
- 1-2 Tbsp fresh lemon juice
- Garlic salt, to taste
- Mash the avocado in a large bowl and add the rest of your ingredients. Stir and taste the guacamole to see if you need to add more or less of an ingredient.
- Cover the guacamole and place it in the fridge until your ready to eat.
See, so easy right?!
I hope you all enjoy these spicy shrimp and guacamole tostadas just as much as we do!
More recipes like this:
- Shrimp and Avocado Ceviche (One of my most popular recipes on the blog!)
- Chipotle Salmon Tacos with Fresh Mango Salsa
- Coconut Shrimp with Mango Chili Lime Sauce
- Grilled Jerk Chicken Kabobs
[Made one of my recipes? Make sure to tag my social media @kalefornia_kravings – I love seeing what you create!]
Spicy Shrimp and Guacamole Tostadas
Ingredients
For the shrimp:
- 1 lb. shrimp, peeled and deveined
- 1 tsp chili powder
- ½ tsp paprika
- ½ tsp salt
- ⅛ tsp cayenne (omit if you don't want it spicy)
- 1 Tbsp cilantro
- 1 lime, juiced
For the guacamole:
- 1 large avocado
- 1-2 Tbsp red onion
- 1 Tbsp cilantro, chopped
- 1-2 Tbsp fresh lemon juice
- Garlic salt, to taste
For the tostada shells:
- Corn tortillas
- Avocado oil spray
- Sea salt, to taste (I use cracked sea salt)
Instructions
To make the tostada shells:
- Preheat oven to 375 degrees and line a baking sheet with parchment paper.
- Place your tortillas on the baking sheet and spray them with your avocado oil spray. (Or lightly drizzle them with avocado oil and rub the oil into your tortillas with your hands.) Season the season them with salt and bake them for 14-16 minutes or until they're slightly brown. (Every oven is different so yours might take more or less time depending. Just make sure to watch them so they don't burn.)
To make the guacamole:
- Mash the avocado in a large bowl. Add the rest of your ingredients and tailor the amounts to your liking. Cover and store in the fridge until you're ready to serve.
To make the shrimp:
- Mix the chili powder, paprika, salt and cayenne together in a bowl. Place your shrimp in a large plastic bag and add the spice mixture, cilantro and lime juice. Seal the bag and shake all the ingredients together until the shrimp is fully coated.
- Heat a large saute pan over medium high heat. Once hot, spray the pan with non-stick cooking spray and add your shrimp. Cook the shrimp on one side for 2 minutes, then flip and cook them for 2 more minutes on the other side. Transfer the shrimp to a bowl and serve with your tostada shells, guacamole and all your favorite taco toppings!
