Shrimp and Guacamole Tostadas

Ingredients

• 16 oz large shrimp (cleaned, deveined, and tail-off)
• 1 tbsp all-purpose seasoning and paprika (mixed)
• 0.5 tsp salt (for the shrimp)
• 1 tbsp olive oil (to cook the shrimp)
• 0.5 cup mayonnaise (for the sauce)
• 2.5 tbsp chipotle in adobo sauce (2 to 3 tablespoons)
• 0.25 tsp salt (for the sauce)
• 0.5 lime juice (juice of half a lime for the sauce)
• 3 avocados (ripe)
• 1 tsp salt and pepper (for the guacamole)
• 1.5 lime juice (juice of 1 to 2 limes to taste for the guacamole)
• 8 tostadas (store-bought or corn tortillas fried until crispy)

Steps

1. 1

   Prepare the simple guacamole by mashing the 3 avocados with 1 teaspoon of salt, pepper, and the juice of 1 to 2 limes to taste. Cover and set aside.

2. 2

   In a small bowl, whisk together the chipotle mayo ingredients: 1/2 cup mayonnaise, 2-3 tablespoons chipotle in adobo sauce, 1/4 teaspoon salt, and the juice of half a lime. Refrigerate until ready to use.

3. 3

   Season the shrimp with the all-purpose seasoning, paprika, and salt. Toss gently to coat evenly.

4. 4

   If not using pre-made tostadas, fry the corn tortillas in hot oil until crispy. Drain them on paper towels.

5. 5

   Heat one tablespoon of olive oil in a skillet over medium-high heat.

6. 6

   Add the shrimp to the skillet and cook for only 2 to 3 minutes in total, flipping them as needed. Do not overcook to avoid a rubbery texture. Remove from the skillet immediately.

7. 7

   To assemble the tostada, spread a generous layer of guacamole onto the crispy base, then add the shrimp on top.

8. 8

   Finish by drizzling the chipotle mayo over the shrimp.

Notes

Serve with Spanish rice, chips, and salsa. Pair with a margarita or a cold beer. Be careful not to overcook the shrimp so they maintain their juicy texture.

Nutrition per serving

• appetizer
• main course
• seafood
• shrimp
• mexican
• tostadas
• quick dinner
• snack