Description
This Crispy Shrimp Tostada recipe combines perfectly seasoned, pan-cooked shrimp with fresh, zesty mango-jalapeño salsa and creamy guacamole, all served on crunchy store-bought tostadas. Ready in just 30 minutes, it’s a vibrant, flavorful Mexican-inspired dish perfect for a quick dinner or entertaining guests.
Ingredients
Scale
Salsa
- 1 ripe mango, diced
- 1 jalapeño, finely diced (seeds removed for less heat)
- 1 cucumber, finely diced
- Zest and juice of 1 lime
- 1 tsp salt
Guacamole
- 2 ripe avocados
- 1 lime, juiced
- 1 tsp salt
- Fresh cilantro, chopped (to taste)
Shrimp and Seasoning
- 20 large shrimp, peeled and deveined
- 2 tsp chili powder
- 1 tsp chicken bouillon powder
- 1 tsp chipotle powder
- 1 tsp garlic powder
- ½ tsp ground cumin
- ½ tsp salt
- ½ tsp black pepper
- 1 roma tomato, diced
- ½ white onion, diced
- 2 tbsp oil (for cooking shrimp)
Other
- 4 store-bought tostadas
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Make the Salsa: In a small bowl, combine the diced mango, finely diced jalapeño, cucumber, lime juice and zest, and salt. Mix gently and adjust the seasoning to taste. Using a food chopper can speed up the prep time.
- Prepare the Guacamole: In another bowl, mash the avocados and mix with the lime juice, salt, and chopped cilantro. Adjust seasoning according to your preference.
- Season the Shrimp: In a bowl, toss the peeled and deveined shrimp with chili powder, chicken bouillon powder, chipotle powder, garlic powder, cumin, salt, and black pepper until the shrimp are evenly coated with the spices.
- Cook the Shrimp and Vegetables: Heat oil in a skillet over medium-high heat. Add the seasoned shrimp and cook for 2–3 minutes per side or until they turn pink and develop slight char. Add the diced tomato and onion to the skillet, cooking together with the shrimp until the vegetables soften slightly. Remove from heat.
- Assemble the Tostadas: Place each tostada on a plate, then spread a spoonful of guacamole over it. Top with cooked shrimp and vegetable mixture, followed by a generous spoonful of the fresh mango salsa. Garnish with fresh cilantro leaves and serve with lime wedges on the side for squeezing over the top.
Notes
- Use fresh, high-quality shrimp for best flavor and texture.
- Adjust the level of jalapeño according to your heat preference by removing seeds or using less.
- Store-bought tostadas save time but can be substituted with homemade tortillas toasted until crispy.
- Chicken bouillon powder adds a classic Mexican flavor; if unavailable, you can substitute with a pinch of salt and a bit of chicken seasoning.
- The recipe can be doubled easily for larger servings.
- Serve immediately to ensure the tostadas remain crispy.
