Shrimp Tostadas
These Shrimp Tostadas are my kind of quick summer meal. Creamy avocado, juicy shrimp, and all the fresh toppings—stacked on a crispy tostada shell.
Servings: 6 servings
Calories: 224kcal
Ingredients
- 1 pound cooked shrimp
- 1 cup cherry tomatoes quartered
- ⅓ cup cilantro chopped
- 1 jalapeño small, deseeded and finely chopped
- 1 avocado large, diced
- 1 lime large, juiced (or more to taste)
- ½ teaspoon kosher salt or more to taste
- 6 tostadas for serving
For the Avocado Mash:
- ½ avocado large, mashed
- 1 lime juiced
- ½ teaspoon kosher salt or more to taste
Instructions
- Pat your cooked shrimp dry with a paper towel and cut them into bite size pieces. Then add them to a mixing bowl and set aside.
- Next, add the quartered tomatoes, chopped cilantro, chopped jalapeño (if using), diced avocado and salt to the bowl with your shrimp.
- Freshly squeeze the lime and mix until the salad is completely coated. Taste and adjust your salt and lime juice accordingly.
- Make the avocado mash by mashing the avocado with lime juice and salt until smooth texture forms.
- To serve, add a spoonful of avocado mash to the tostada, then add a few spoonfuls of the shrimp salad on top. Top with any additional cilantro and enjoy.
Notes
- If you're using frozen pre-cooked shrimp, make sure to thaw your shrimp completely before cutting and adding them to the bowl.
- You can make the salad ahead of time and let it chill in the fridge for 30 minutes – 1 hour before serving.
- Alternatively, you can serve the shrimp salad with your favorite tortilla chips.
- This recipe is part of my 30 Minutes or Less Recipes Collection.
Nutrition
Calories: 224kcal | Carbohydrates: 19g | Protein: 13g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 95mg | Sodium: 931mg | Potassium: 456mg | Fiber: 5g | Sugar: 1g | Vitamin A: 427IU | Vitamin C: 20mg | Calcium: 71mg | Iron: 1mg