Do you feel like indulging in a little fried food? These shrimp avocado tostadas combine crispy tortillas with bright, fresh flavors for an incredible dish!
When I eat fried foods, I like to pair it with something light and fresh. That way, I can enjoy a little crispiness without feeling so heavy and full after.
These shrimp avocado tostadas are one of my favorite options! The flavors are simply incredible together.
While I don’t want to eat fried foods all the time, I don’t mind indulging every once in a while. And frying food at home is preferable to eating the stuff you get in fast food joints.
One day, I decided to measure the oil before and after cooking to see how much was actually absorbed by the tortillas. There was about one tablespoon less of oil after frying, so that’s what I used to calculate the fat content in this recipe.
When you’re in the mood for a fun, flavorful dish and have a little time to spend in the kitchen, I highly recommend giving these tostadas a try!
How to make shrimp avocado tostadas
This recipe requires quite a few steps, but the entire process is very straight forward. I love making this dish on a weekend afternoon when I’m not in a rush!
Step 1: Toast the chiles in a dry skillet over medium heat, turning frequently, until they start to get speckled.
Step 2: Transfer the chilis to a bowl and add enough hot water to cover them. If they float, set a small plate or saucepan on top to keep them submerged. Let them sit for about 15 minutes.
Step 3: In a blender or food processor, add the chiles, 3 tablespoons of the soaking water, 1½ tablespoons of lime juice, olive oil, garlic, oregano, cumin, ¼ teaspoon of cayenne pepper, and ¼ teaspoon of salt. Purée until smooth.
Step 4: Discard the remaining soaking water, then place the shrimp in the same bowl. Pour the chile mixture over the shrimp and toss to coat.
Step 5: Cover the bowl and refrigerate for 20 to 30 minutes.
Step 6: In a skillet big enough to hold a tortilla, add ¼ inch of vegetable oil and heat over medium-high heat.
Step 7: When the oil is hot, add one tortilla. Cook until golden brown and crisp on both sides, about 1 minute, then transfer to paper towels and sprinkle with salt. Repeat with remaining tortillas.
Step 8: Halve and pit the avocados, then scoop the flesh into a small bowl. Add the white parts of the scallions, 1½ tablespoons of lime juice, the remaining ¼ teaspoon of cayenne pepper, and ½ a teaspoon of salt.
Step 9: Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the shrimp and cook, stirring occasionally, until just opaque, about 5 minutes.
Step 10: Remove the shrimp from heat and drizzle with the remaining ½ tablespoon of lime juice.
Step 11: Spread the avocado mixture onto the fried tortillas and top with shrimp. Add your desired toppings and serve with lime wedges.
I like to add sour cream, diced tomatoes, scallion greens, and cilantro to mine.
This feast is one of my favorites to share with friends and family. It’s such a fun dish to make and enjoy together!
Variations for this recipe
There are a few ways you can tweak this recipe to fit your taste or nutritional preferences.
To reduce the spice level, substitute ground black pepper for the cayenne. On the other hand, if you’d like more heat, use a hotter chile in place of the guajillo chile peppers.
If you want to eliminate most of the carbs, skip the tortillas and use the avocado spread as a dip for the shrimp. You might want to add extra lime juice to make the avocado mixture a little thinner.
To reduce the fat, you can bake your tortillas instead of frying. Preheat your oven to 350°F, brush the tortillas with oil, then spread them out in a single layer on baking sheets. Bake until golden brown, about 12-15 minutes.
You could also substitute tortilla chips in place of the fried tortillas. It will require more assembly as you eat, but will make prep a bit easier and less messy.
Feel free to enjoy this recipe however you like!
Storage
If you have any leftover ingredients, I recommend storing them separately if possible.
The shrimp should be stored in an airtight container in the refrigerator and enjoyed within 3 days. The avocado mixture can last up to 5 days covered in the refrigerator.
I don’t recommend storing the tortillas, as they will become soggy.
Other tasty shrimp recipes
Shrimp pair so well with all kinds of flavors, from hearty gumbos to light and fresh salads. I never get sick of eating them! Here are a few of my favorite shrimp recipes I think you’ll enjoy:
When you’ve tried this dish, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
Shrimp Avocado Tostadas (Gluten-free)
Ingredients
- 2 dried guajillo chile peppers (stemmed and seeded)
- 3 1/2 tablespoons fresh lime juice (divided)
- 1 tablespoon olive oil (extra-virgin)
- 3 cloves garlic (minced)
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper (divided)
- Kosher salt
- 1 1/2 pounds large shrimp (peeled and deveined)
- 8 6-inch corn tortillas
- 3 avocados
- 3 scallions (thinly sliced — white and green parts separated)
- 2 tablespoons vegetable oil (plus more for frying tortillas)
Instructions
- Toast the chiles in a dry skillet over medium heat, turning frequently, until they start to get speckled.
- Transfer the chilis to a bowl and add enough hot water to cover them. If they float, set a small plate or saucepan on top to keep them submerged. Let them sit for about 15 minutes.
- In a blender or food processor, add the chiles, 3 tablespoons of the soaking water, 1½ tablespoons of lime juice, olive oil, garlic, oregano, cumin, ¼ teaspoon of cayenne pepper, and ¼ teaspoon of salt. Purée until smooth.
- Discard the remaining soaking water, then place the shrimp in the same bowl. Pour the chile mixture over the shrimp and toss to coat.
- Cover the bowl and refrigerate for 20 to 30 minutes.
- In a skillet big enough to hold a tortilla, add ¼ inch of vegetable oil and heat over medium-high heat.
- When the oil is hot, add one tortilla. Cook until golden brown and crisp on both sides, about 1 minute, then transfer to paper towels and sprinkle with salt. Repeat with remaining tortillas.
- Halve and pit the avocados, then scoop the flesh into a small bowl. Add the white parts of the scallions, 1½ tablespoons of lime juice, the remaining ¼ teaspoon of cayenne pepper, and ½ a teaspoon of salt.
- Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the shrimp and cook, stirring occasionally, until just opaque, about 5 minutes.
- Remove the shrimp from heat and drizzle with the remaining ½ tablespoon of lime juice.
- Spread the avocado mixture onto the fried tortillas and top with shrimp. Add your desired toppings and serve with lime wedges.
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