• Skip to primary navigation
  • Skip to header navigation
  • Skip to footer navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Display Search Bar
  • Contact
Follow me on Facebook! Follow me on Twitter! Follow me on Pinterest! Follow me on Instagram! Email me!

Diabetic Foodie

Because a diabetes diagnosis a diabetes diagnosis still means a life full of flavor!

  • Home
  • About
    • Meet The Team
    • Food Philosophy
  • Recipes
    • All Recipes
    • Appetizers & Snacks
    • Breads
    • Breakfast
    • Desserts
    • Drinks
    • Main Dishes
      • Fish & Seafood
      • Meats
      • Poultry
      • Vegetarian
    • Pasta & Grains
    • Salads & Dressings
    • Sandwiches
    • Sauces & Condiments
    • Seasonal
      • Fall
      • Spring
      • Summer
      • Winter
    • Side Dishes
    • Soups & Stews
  • Special Diets
    • Gluten-free
    • Paleo
    • Vegan
Home » Special Diets » Gluten-free » Shrimp Avocado Tostadas (Gluten-free)

Shrimp Avocado Tostadas (Gluten-free)

Posted by: Diabetic Foodie / Fish & Seafood, Gluten-free / July 15, 2015

Jump to Recipe Print Recipe

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!

Two Shrimp Avocado Tostadas served with lime wedges

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!

Two tostadas on a cutting board as seen from above

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:

  • Shrimp Salsa
  • Okra Stew with Shrimp and Andouille
  • Shrimp Avocado Salad with Green Goddess Dressing

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!

Recipe Card
Shrimp Avocado Tostada
5 from 1 vote

Shrimp Avocado Tostadas (Gluten-free)

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!
Prep Time:35 minutes
Cook Time:15 minutes
Total Time:50 minutes
Author:Diabetic Foodie
Servings:8 servings
Review Print

Ingredients

  • 2 dried guajillo chile peppers (stemmed and seeded)
  • 3 ½ tablespoons fresh lime juice (divided)
  • 1 tablespoon olive oil (extra-virgin)
  • 3 cloves garlic (minced)
  • ½ teaspoon dried oregano
  • ¼ teaspoon ground cumin
  • ½ teaspoon cayenne pepper (divided)
  • Kosher salt
  • 1 ½ 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.

Recipe Notes

This recipe is for 8 servings. Each serving is 1 tostada.
For less heat, use ground black pepper instead of cayenne. For more heat, substitute the guajillo chile peppers for a hotter pepper.
Leftover shrimp can be stored for 3 days and the avocado mixture for 5 days. Both should be covered and placed in the refrigerator.

Nutrition Info Per Serving

Nutrition Facts
Shrimp Avocado Tostadas (Gluten-free)
Amount Per Serving (1 tostada)
Calories 206 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 1g6%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 108mg36%
Sodium 635mg28%
Potassium 0mg0%
Carbohydrates 11g4%
Fiber 2g8%
Sugar 1g1%
Protein 13g26%
Vitamin A 0IU0%
Vitamin C 0mg0%
Calcium 0mg0%
Iron 0mg0%
Net carbs 9g
* Percent Daily Values are based on a 2000 calorie diet.
Cuisine: Mexican
Keyword: easy dinner recipes, shrimp avocado toast, shrimp avocado tostadas
Did you make this recipe?Click here to leave a comment & star rating!

Related Posts

  • Shrimp & Cabbage Stir-fry in a bowl garnished with scallions
    Shrimp and Cabbage Stir-fry

    This shrimp and cabbage stir-fry with peppers and onions is easy to make and absolutely…

  • Shrimp Salad Stuffed Avocado
    Shrimp Salad Stuffed Avocado

    This shrimp salad stuffed avocado dish is as beautiful as it is tasty! Enjoy avocado…

  • Garlic and Tomato Roasted Shrimp
    Garlic and Tomato Roasted Shrimp

    This garlic and tomato roasted shrimp recipe is simple to make and bursting with bright,…

  • Facebook
  • Twitter
  • Yummly
  • Email

Reader Interactions

Leave a Comment Cancel reply

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Welcome!

If you have diabetes, cook for someone who has diabetes or just want to eat healthy, you're in the right place. We firmly believe that a diabetes diagnosis can still mean a life full of flavor!

Read More »

Browse Around

  • Breakfast
  • Appetizers & Snacks
  • Main Dishes
  • Side Dishes
  • Salads & Dressings
  • Soups & Stews

    Footer

    Gluten Free

    Low sodium no bean chili in a white bowl topped with shredded cheese, sour cream, and sliced green onion, as seen from above

    Low Sodium No Bean Chili

    A bowl of low sodium white chicken chili topped with shredded cheese and three jalapeno slices, as seen from above

    Low Sodium White Chicken Chili

    Almond Truffles (Vegan, Gluten-free)

    Vegan

    Skinny Vanilla Almond Latte

    Skinny Vanilla Almond Latte (Dairy-free)

    Grilled Watermelon Gazpacho

    Grilled Watermelon Gazpacho

    Spicy Pepitas

    Spicy Pepitas (Pumpkin Seeds)

    Nutritional Disclaimer

    Please note that we are not nutrition experts or medical professionals. Nutritional information included with each recipe on this site was estimated by using an online nutrition calculator. If accurate nutritional information is critical to your health and well-being, please independently perform the calculations yourself. No information presented on this site is a substitute for the services of a trained health professional.
    Follow me on Facebook! Follow me on Twitter! Follow me on Pinterest! Follow me on Instagram! Email me!
    • Terms of Use Agreement
    • Disclosures
    • Privacy Policy
    Copyright © 2022 Diabetic Foodie and the Diabetic Foodie logo are registered trademarks. All rights reserved.