Mini Shrimp Tostadas

4

The best part about these is the cook time which is short and the result is a unique appetizer or dinner that is also gluten free.

The guacamole recipe I use in all my recipes is from the Chipotle Twitter account. It is the best one I have ever tried!

This shrimp recipe is also the same one used in all of the blog’s Mexican inspired dishes.

The salsa grand finale topping we buy jarred. Of course you can make your own at home with some tomatoes, jalapeno, onions, garlic, lime juice and spices. The jar works just fine here though.

Mini Shrimp Tostadas

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5 from 1 vote

Servings: 4

Prep Time: 20 minutes mins

Cook Time: 4 minutes mins

Total Time: 24 minutes mins

Ingredients 

For the Guacamole:

• 3 avocados
• 1/2 medium red onion, finely chopped
• 1 jalapeno, seeded + minced
• 1 clove garlic, minced
• 2 tbs fresh lime juice
• 1/3 cup fresh cilantro, chopped
• salt to taste

For the Shrimp:

• 1 lb wild shrimp, peeled + deveined
• 2 tbs olive oil
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/4 tsp ground cumin
• 1/2 tsp salt

• Round Tortilla Chips
• 1/3 cup salsa (or pico de Gallo)

Instructions

For the Guacamole:

• Roughly mash the avocados (do not over mash). Fold in the onion, jalapeno, lime juice, cilantro, garlic and salt.

For the Shrimp:

• Toss your shrimp with the olive oil and spices to coat. Heat a pan on medium high and when its hot, add the shrimp. Spread them out and cook for 1 or 2 minutes per side.  Internal temperature should read 145 F.  

Assembly:

• Generously top your tortilla chips with some guacamole, then a shrimp and then finish with 1 tsp pico de Gallo.  Serve immediately.  

Author: Stella Drivas