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- Fresh shrimp (1 lb, peeled and deveined) - Corn tortillas (8 small) - Ripe avocados (2) - Cherry tomatoes (1 cup, halved) - Red onion (1/2 medium, finely chopped) - Jalapeño (1, finely diced, optional) - Garlic powder (1 teaspoon) - Olive oil for frying - Cotija cheese (crumbled, for garnish) - Lime juice (2 tablespoons) - Fresh cilantro (1/4 cup, chopped) - Salt and pepper to taste Gathering the right ingredients is key to making great Summer Shrimp Tostadas. Start with fresh shrimp. Choose shrimp that are firm and have a sweet scent. This will ensure a tasty dish. Next, corn tortillas are the base for your tostadas. They should be small and crisp to hold all the toppings. Ripe avocados are vital for the guacamole salsa. They should feel soft but not mushy. You will also need cherry tomatoes. These add a burst of color and sweetness. Don't forget red onion for a little crunch. If you like heat, add jalapeño. For seasoning, garlic powder brings out the shrimp's flavor. Olive oil is essential for frying the tortillas until they are golden. Cotija cheese adds a salty kick as a garnish. And lime juice balances all the flavors. Fresh cilantro brightens the dish. Use salt and pepper to taste. With these ingredients ready, you are set for a vibrant and fresh meal. First, let's season the shrimp. In a bowl, add 1 pound of fresh shrimp. Sprinkle in 1 teaspoon of garlic powder, and season with salt and pepper. Mix well to coat all the shrimp. Set the bowl aside for about 10 minutes. This helps the shrimp soak up those great flavors. Next, heat a skillet over medium-high heat. Once the skillet is hot, drizzle some olive oil into it. Add the shrimp to the skillet. Sauté them for 3 to 4 minutes. You will know they are done when they turn pink and opaque. Remove the shrimp from the heat and set them aside. Now, let's fry the tortillas. In the same skillet, add a bit more olive oil if needed. Fry each small corn tortilla one at a time. Cook for about 1 to 2 minutes on each side. You want them to be golden and crispy. After frying, drain them on paper towels to remove excess oil. In a medium bowl, mash 2 ripe avocados. Add 1 cup of halved cherry tomatoes and 1/2 medium red onion that is finely chopped. If you like a little heat, include 1 finely diced jalapeño. Toss in 1/4 cup of fresh cilantro and 2 tablespoons of lime juice. Season with salt and pepper. Mix everything until well combined. Let’s put it all together! Take each crispy tortilla and spread a layer of guacamole salsa on top. Then, add a generous scoop of your sautéed shrimp on each tortilla. Finally, sprinkle crumbled Cotija cheese over each tostada for a salty kick. Serve the tostadas right away for the best taste. Enjoy this fun and bright dish! For the shrimp, I recommend marinating for about 10 minutes. This short time lets the flavors soak in well. When cooking, look for shrimp that turn pink and curl slightly. This means they are done. Overcooking makes shrimp tough, so keep an eye on them. To get crispy tortillas, heat the oil in your skillet to about 350°F. Fry each tortilla for 1-2 minutes on each side. You want them golden brown and crunchy. If the oil is too cool, the tortillas will soak up oil and become soggy. For extra flavor in your guacamole salsa, try adding a pinch of cumin or a dash of hot sauce. You can also mix in some corn or black beans for added texture. If you want a lighter option, swap out the avocados for Greek yogurt. This keeps the creaminess while lowering the fat. {{image_2}} If you want to switch up the shrimp, you have great options. Chicken or tofu can work well. For chicken, use cooked and shredded pieces. For tofu, choose firm tofu and cube it. You can sauté or grill either for flavor. This way, you keep the dish fresh and fun. Not a fan of corn tortillas? Try flour or whole wheat tortillas instead. Flour tortillas are soft and chewy. They hold toppings well. Whole wheat tortillas add a nutty taste and are healthier. Just remember to fry them until they are crisp for the best texture. Want to jazz up your guacamole salsa? Consider adding corn or black beans for extra texture. These ingredients add a nice crunch and flavor. You can also make it spicy! Use jalapeños or add diced serrano peppers for heat. Mix and match toppings to suit your taste, making the dish your own. To keep your leftover shrimp fresh, place them in an airtight container. Store them in the fridge for up to three days. You want to avoid letting them sit out too long. For the tortillas, wrap them tightly in plastic wrap or foil. Store them in the fridge for up to a week. When you're ready to eat, reheat the shrimp in a skillet over medium heat. This way, they stay juicy and warm. For the tortillas, pop them in the oven or toaster to regain their crispness. Avoid microwaving because it can make them chewy. To store guacamole salsa, keep it in an airtight container. Press plastic wrap directly onto the surface to limit air exposure. This helps prevent browning. You can store it in the fridge for up to two days. If you notice some browning, just stir it before serving. The flavor will still be great, and it keeps it looking fresh. For meal prep, chop and store your ingredients ahead of time. Dice your veggies and keep them in separate containers. This makes assembly quick and easy. You can also cook the shrimp in advance. Just cool them completely before storing them. When you’re ready to eat, heat everything up and assemble your tostadas. This saves time and keeps your meal fresh! To keep shrimp tender, focus on cooking time. Sauté shrimp for just 3 to 4 minutes. When they turn pink, they are done. Avoid overcooking, as they can become tough. If you’re unsure, check one shrimp. It should feel firm, not hard. Yes, you can prep some parts. Cook the shrimp and store them in the fridge for up to two days. You can also make the guacamole salsa ahead of time. Just keep it in an airtight container. It’s best to fry tortillas just before serving. This keeps them crispy. If you need a substitute, try feta cheese. It has a similar crumbly texture. Another option is queso fresco. Both will add a nice salty touch to your tostadas. This recipe is not very spicy. The jalapeño adds a mild heat. If you prefer more heat, add more jalapeño. You can also try a dash of hot sauce for extra flavor. Adjust to your liking and enjoy! To keep tortillas crisp, drain them well after frying. Place them on paper towels to absorb extra oil. Store them in a single layer until serving. If they start to soften, pop them back in the oven for a minute. This will bring back the crunch! You can create delicious Summer Shrimp Tostadas with fresh flavors and easy steps. Start with shrimp, tortillas, and avocados. Follow the quick steps to cook and assemble your tostadas. Use the tips to make them even better and explore variations if desired. In summary, this dish is fun, tasty, and great for sharing. Enjoy making it your own, and don't hesitate to ask questions as you cook!

Summer Shrimp Tostadas with Guacamole Salsa

Dive into the flavors of summer with these Sunny Summer Shrimp Tostadas! Perfectly seasoned shrimp sit atop crispy corn tortillas, topped with a fresh guacamole salsa that’s bursting with avocados, tomatoes, and cilantro. Easy to make in just 30 minutes, this vibrant dish is ideal for warm weather gatherings.
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Ingredients
  

1 lb fresh shrimp, peeled and deveined

8 small corn tortillas

2 ripe avocados

1 cup cherry tomatoes, halved

1/2 medium red onion, finely chopped

1 jalapeño, finely diced (optional)

1/4 cup fresh cilantro, chopped

2 tablespoons lime juice

1 teaspoon garlic powder

Salt and pepper to taste

Olive oil for frying

Cotija cheese, crumbled (for garnish)

Instructions
 

Prepare the shrimp: In a bowl, season the shrimp with garlic powder, salt, and pepper. Set aside to marinate for about 10 minutes.

    Cook the shrimp: Heat a skillet over medium-high heat and add a drizzle of olive oil. Once hot, add the shrimp and sauté for 3-4 minutes, or until they are pink and cooked through. Remove from heat and set aside.

      Fry the tortillas: In the same skillet, add more olive oil if needed. Fry the corn tortillas one at a time until they are golden and crisp (about 1-2 minutes per side). Drain on paper towels.

        Make the guacamole salsa: In a medium bowl, mash the avocados. Add the halved cherry tomatoes, red onion, chopped cilantro, lime juice, jalapeño (if using), and season with salt and pepper. Mix until well combined.

          Assemble the tostadas: Spread a layer of guacamole salsa on each crispy tortilla, then top with the sautéed shrimp.

            Garnish: Sprinkle crumbled Cotija cheese on top of each tostada for a delicious finishing touch.

              Serve immediately, and enjoy your vibrant, fresh summer meal!

                Prep Time: 20 minutes | Total Time: 30 minutes | Servings: 4