Shrimp Avocado Tostadas Recipes

SIMPLE SHRIMP TOSTADAS

Steps:

• Mix tomatoes, cilantro, and red onion together in a bowl.
• Spread 1 tablespoon mayonnaise onto each tostada; top with 2 to 3 tablespoons tomato mixture. Add an even layer of shrimp onto each tostada and top with avocado slices; season with salt and pepper.

SHRIMP TOSTADAS WITH LIME-CILANTRO SAUCE

Steps:

• Place first 11 ingredients in a large bowl; toss to combine. Gently stir in avocado; let stand 15 minutes., In a small bowl, mix sauce ingredients. To serve, spread tostada shells with sauce. Top with shrimp mixture.

SHRIMP & AVOCADO TOSTADAS RECIPE BY TASTY

Steps:

• Preheat oven to 425ºF (220ºC).
• Lay the corn tortillas on a parchment paper-lined baking sheet and lightly brush both sides with olive oil.
• Bake the tortillas for 5 minutes and then flip them over continue baking another 5 minutes. The tostadas should be brown and crispy. Set the pan aside to cool.
• Roughly chop the shrimp and transfer to a bowl.
• Add the cucumber, tomato, avocado, red onion, lemon juice, lime juice, cilantro, salt, and serrano chile (optional), and stir to combine.
• Marinate for 10-15 minutes.
• Spoon the shrimp mixture onto the tostadas.
• Enjoy!

SHRIMP TOSTADAS

Steps:

• For the Salsa: Add the corn, tomato, onion, avocado, cilantro, and lime juice to a small bowl. Toss to combine and add salt and pepper to taste. Chill in the fridge until serving.
• In a medium bowl, add the shrimp, olive oil, chili powder, garlic powder, cumin, salt and pepper. Toss to coat. Set aside.
• Preheat oven to 350 degrees. Spread a thin layer of black beans on each tostada and sprinkle with cheese. Bake for 4-6 minutes or until cheese is melted.
• While tostadas are baking, cook shrimp in a large skillet for 2-4 minutes or until shrimp turn pink.
• To assemble, top warm tostadas with warm shrimp and top with salsa. Eat immediately.

SHRIMP AVOCADO TOSTADAS (GLUTEN-FREE)

Steps:

• 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.

SHRIMP & AVOCADO TOSTADAS

Steps:

• Preheat oven to 350º F. Spread tostada shells onto a baking sheet. Place in oven, and cook for 5 minutes, flipping the shells half way through.
• In a bowl, toss shrimp together with lime juice, garlic powder, cayenne, paprika and cumin.
• In a large skillet heat olive oil over medium high heat. Add shrimp, and cook for 2-3 minutes, flip and cook for 2 more minutes, or until fully cooked. *Cook time will vary depending on the size of the shrimp.
• Remove from the pan.
• To assemble tostadas, spread guacamole over the tostada shell. Top with a few cooked shrimp and your favorite salsa.

SHRIMP TOSTADAS WITH AVOCADO SALSA

Steps:

• Preheat oven to 350°. In a small bowl, combine 2 tablespoons avocado, water, 1 teaspoon lime juice, 1 teaspoon blackened seasoning and cumin. Set aside 1/4 cup beans; add remaining beans to avocado mixture and mash with a fork. Stir in reserved whole beans. Set aside., For salsa, in a small bowl, combine orange, onion, jalapeno, cilantro, and the remaining avocado and 2 teaspoons lime juice. Cover and refrigerate until serving., Place tostada shells on ungreased baking sheets; spread with bean mixture. Sprinkle with cheese. Bake until bean mixture is heated through and cheese is melted, 4-6 minutes., Meanwhile, in a large nonstick skillet, heat oil over medium-high heat. Add shrimp and remaining 1 teaspoon blackened seasoning. Cook and stir until shrimp turn pink, 4-6 minutes. Arrange over tostada shells; serve with salsa.

SHRIMP-AVOCADO TOSTADAS

Steps:

• Toast the chiles in a dry skillet over medium heat, turning often, until they soften slightly, about 1 minute. Transfer to a small bowl and cover with hot water; let sit 15 minutes.
• Transfer the chiles and 3 tablespoons of the soaking water to a blender. Add 1 1/2 tablespoons of the lime juice, 1 tablespoon of the vegetable oil, the garlic, oregano, cumin and 1/4 teaspoon each of the cayenne and salt; puree until almost smooth. Toss with the shrimp in a large bowl; refrigerate 15 to 30 minutes.
• Meanwhile, heat about 1/4 inch vegetable oil in a medium skillet over medium-high heat. One at a time, fry the tortillas, flipping once, until golden brown and crisp, about 1 minute. Remove to paper towels to drain.
• Halve and pit the avocados; scoop the flesh into a bowl and mash. Mix in the scallion whites, 1 1/2 tablespoons of the lime juice, the remaining 1/4 teaspoon cayenne pepper, the cilantro and 1/2 teaspoon salt.
• Heat the remaining 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add the shrimp and cook, stirring occasionally, until just opaque, about 4 minutes. Season with salt and drizzle with the remaining 1/2 tablespoon lime juice.
• Spread the mashed avocado mixture on the tostadas. Top with the shrimp, some sour cream and diced tomato, and the scallion greens. Serve with lime wedges.

CHILI-LIME SHRIMP TOSTADAS WITH AVOCADO "CREMA"

Steps:

• Toss onions with 1/4 cup lime juice in small bowl. Let stand until ready to use, stirring occasionally.
• Meanwhile, toss shrimp with oil, garlic, chili powder and 2 Tbsp. of the remaining lime juice in medium bowl; set aside. Blend cream cheese and avocados with remaining lime juice in blender until well blended.
• Cook shrimp in medium skillet over medium-high heat 3 to 4 min. or until shrimp turn pink, stirring frequently. Remove from heat.
• Spread tostada shells with cream cheese mixture; top with shrimp, onions and queso fresco.

AVOCADO SHRIMP TOSTADAS

Steps:

• In a skillet, heat the oil over medium high heat until almost smoking. Add the tortillas into the oil, one at a time, and fry on each side for about 2 minutes until golden brown and crispy. Remove with tongs and set aside to dry on a paper towel. Repeat process with other corn tortillas.
• In a small bowl, place the avocado and chives and lime juice. Mash with a fork, season with salt and pepper and set aside.
• Toss the shrimp with the cayenne and garlic powder as well as salt and pepper. Sauté in a medium skillet with 2 tablespoons of oil for 2-3 minutes on each side until pink and cooked.
• Spread the 1/4 cup of refried beans on top of each tortilla.
• Sprinkle on the charred corn
• Spread a layer of the mashed avocado chive mixture on top.
• Top the mashed avocado with the pico
• Finish with a few shrimp.
• Season with salt and pepper if needed.