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Shrimp Avocado Tostada
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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 Time35 mins
Cook Time15 mins
Total Time50 mins
Cuisine: Mexican
Keyword: easy dinner recipes, shrimp avocado toast, shrimp avocado tostadas
Servings: 8 servings
Calories: 206kcal
Author: Diabetic Foodie


  • 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)


  • 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.


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.


Serving: 1tostada | Calories: 206kcal | Carbohydrates: 11g | Protein: 13g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 108mg | Sodium: 635mg | Potassium: 0mg | Fiber: 2g | Sugar: 1g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg | Net carbs: 9g