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- 1 lb shrimp, peeled and deveined - 8 small corn tostadas - 1 cup shredded cabbage - Optional: 1/2 cup crumbled feta cheese - 2 ripe avocados - 1 medium tomato, diced - 1/4 cup red onion, finely chopped - 1 jalapeño, seeded and minced - Juice of 1 lime - Salt to taste - 1 tablespoon olive oil - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - 1 teaspoon lime zest - Fresh cilantro for garnish To make these summer shrimp tostadas truly shine, you need fresh and quality ingredients. Start with shrimp. I prefer large shrimp, as they pack a good flavor. Make sure they are peeled and deveined before cooking. Next, grab some small corn tostadas. They create a perfect base for the toppings. Shredded cabbage adds a crunch and freshness to each bite. You can also add feta cheese for a creamy finish, but it is not required. For the guacamole salsa, choose ripe avocados. They should be soft to the touch. Dice a medium tomato for a burst of color and flavor. Red onion brings a nice bite, while jalapeño adds heat. Squeeze fresh lime juice for brightness and sprinkle salt to enhance the taste. Finally, you'll need a few seasonings. Olive oil helps with marinating the shrimp. Smoked paprika adds depth, while garlic powder gives that classic taste. Don't forget lime zest for an extra zing. Fresh cilantro is the perfect finishing touch. It adds a pop of color and fresh flavor. Gather all these ingredients, and you are ready to create a delicious meal! To marinate the shrimp, start with a medium bowl. Toss in the shrimp, olive oil, smoked paprika, garlic powder, lime zest, salt, and pepper. Mix well until the shrimp are fully coated. Let the shrimp sit for about 15 minutes to soak up the flavors. This time helps the shrimp become tasty and tender. Heat a large skillet over medium-high heat. Add the marinated shrimp to the skillet. Cook them for 5 to 7 minutes. Keep an eye on the color; they should turn pink and opaque. Once cooked, take them off the heat. This quick cooking creates juicy shrimp perfect for your tostadas. In a separate bowl, take the ripe avocados and mash them with a fork. You want a chunky texture, not too smooth. Then, add the diced tomato, finely chopped red onion, minced jalapeño, lime juice, and a pinch of salt. Stir everything together gently until combined. This salsa adds a fresh and zesty kick. Start with your small corn tostadas. First, layer on the shredded cabbage. This adds crunch and color. Next, place a generous amount of sautéed shrimp on top. Finally, add a big spoonful of guacamole salsa. If you like feta cheese, sprinkle some on top. This creates a beautiful and tasty bite. To finish, garnish your tostadas with fresh cilantro. This adds a lovely green touch. Serve the tostadas right away for the best taste. Enjoy your summer meal with friends and family. These tostadas are fun to eat and packed with flavor! To cook shrimp well, use high heat. I suggest sautéing shrimp over medium-high heat. This method gives you great flavor and texture. Cook shrimp for about 5 to 7 minutes. They should turn pink and opaque. If they curl into a tight C shape, they are done. Avoid overcooking, as it makes shrimp tough. To keep avocado fresh, use lime juice. Mix it in right after cutting the avocado. This helps prevent browning. Store any leftovers in an airtight container. Press plastic wrap against the surface to limit air exposure. For salsa consistency, mash the avocados lightly. Mix in the diced tomato and onion without pureeing. You want a chunky texture for a tasty bite. Pair these tostadas with cold drinks like lemonade or iced tea. A light beer also works well. For summer events, serve on a large platter. Arrange tostadas with toppings to make them pretty. Guests can pick their own, which adds fun to your meal. {{image_2}} You can change the shrimp for other proteins. Chicken works well and is easy to cook. Just cut it into small pieces and use the same spices. For a fish option, try white fish like tilapia or cod. If you want a vegetarian choice, use black beans or grilled veggies. They add great flavor and texture. Want to spice things up? Add chili powder or cayenne pepper. These spices give a nice kick to the shrimp. If you prefer a milder taste, skip the heat. Fresh herbs like cilantro or parsley can add a fresh twist. They brighten up the dish without overpowering the flavors. Not a fan of corn tostadas? You can use flour tostadas for a softer bite. Baked tostadas are a healthier option. They give the same crunch without frying. You can even use lettuce leaves for a low-carb choice. This keeps it light and fresh for summer days. To keep your shrimp and guacamole salsa fresh, follow these steps: - Shrimp: Place the cooked shrimp in an airtight container. - Guacamole Salsa: Store the guacamole salsa in a bowl. Cover it tightly with plastic wrap, pressing it down to reduce air exposure. These methods help prevent spoilage and keep flavors intact. You can keep the shrimp in the fridge for up to three days. If you want to freeze the shrimp, it can last up to three months. For the guacamole salsa, store it in the fridge for one to two days. Freezing guacamole salsa isn't ideal, as it can change texture upon thawing. To reheat shrimp without overcooking, use these tips: - Heat a skillet over low to medium heat. - Add a splash of water or broth to keep moisture. - Cook for one to two minutes, stirring gently until warmed. This method ensures your shrimp stay juicy and tender, avoiding a rubbery texture. You can marinate shrimp for about 15 minutes. This time allows the shrimp to soak up the flavors. If you marinate them too long, they can become mushy. Keep it short for the best texture. Yes, you can make guacamole salsa ahead of time. Store it in an airtight container in the fridge. To keep it fresh, press plastic wrap directly onto the surface. This helps prevent browning. Use it within 1-2 days for the best taste. If you can’t find corn tostadas, you have options. You can use tortilla chips or pita bread. You can also make your own tostadas by baking corn tortillas until crispy. Just bake them at 400°F for about 10 minutes. Yes, this recipe is gluten-free. Just ensure your corn tostadas are labeled gluten-free. All other ingredients in the recipe are naturally gluten-free. This makes it a great option for those with gluten sensitivities. The guacamole salsa has a mild heat from the jalapeño. If you prefer less spice, remove the seeds. For more heat, add another jalapeño or some hot sauce. Taste it as you go to find your perfect level of spice. In this post, we explored how to make delicious shrimp tostadas topped with guacamole salsa. You learned about the main ingredients, preparation steps, and serving tips. Perfecting your shrimp and ensuring fresh salsa can really enhance your dish. Remember, you can customize your tostadas with different proteins and flavors. Whether hosting friends or enjoying a family meal, these tostadas fit any occasion. Now, it’s your turn to make this simple, tasty dish. Enjoy each bite and share your creations!

Summer Shrimp Tostadas with Guacamole Salsa

Dive into summer with these delicious Summer Shrimp Tostadas topped with creamy Guacamole Salsa! This vibrant dish features perfectly sautéed shrimp, crispy tostadas, and a refreshing avocado salsa that’s bursting with flavor. Perfect for outdoor gatherings or a cozy night in, these tostadas are quick to make and packed with fresh ingredients. Click to explore the full recipe and impress your taste buds today!
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Ingredients
  

1 lb shrimp, peeled and deveined

1 tablespoon olive oil

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon lime zest

Salt and pepper to taste

8 small corn tostadas

1 cup shredded cabbage

1/2 cup crumbled feta cheese (optional)

Fresh cilantro for garnish

For the Guacamole Salsa:

2 ripe avocados

1 medium tomato, diced

1/4 cup red onion, finely chopped

1 jalapeño, seeded and minced

1 lime, juiced

Salt to taste

Instructions
 

Prepare the Shrimp: In a medium bowl, toss the shrimp with olive oil, smoked paprika, garlic powder, lime zest, salt, and pepper. Let it marinate for about 15 minutes.

    Cook the Shrimp: Heat a large skillet over medium-high heat. Add the marinated shrimp and sauté for 5-7 minutes, or until they are pink and cooked through. Remove from heat.

      Make the Guacamole Salsa: In a separate bowl, mash the avocados using a fork. Stir in the diced tomato, red onion, jalapeño, lime juice, and salt. Mix until combined but still chunky.

        Assemble the Tostadas: On each tostada, layer shredded cabbage, followed by the sautéed shrimp. Top with a generous spoonful of guacamole salsa and sprinkle feta cheese if desired.

          Garnish and Serve: Garnish with fresh cilantro and serve immediately.

            Prep Time: 20 minutes | Total Time: 35 minutes | Servings: 4