Dinner

Spicy Shrimp & Avocado Tostadas Recipe

ByNaomi Fletcher March 6, 2026March 6, 2026

Introduction

These Spicy Shrimp & Avocado Tostadas are a perfect combination of zesty shrimp, creamy avocado, and crunchy corn tostadas. Quick to make and full of vibrant flavors, they make an ideal meal for any day of the week.

The image shows five small tostadas on a white plate, each with three layers: a crispy golden base, a thick green guacamole layer with visible chunks, and two cooked shrimp on top seasoned with red spices. The shrimp are bright orange with a slightly shiny texture. Each tostada is garnished with chopped fresh cilantro, thin strips of purple cabbage, and sprinkled with sesame seeds. In the center of the plate are two lime wedges and scattered cilantro leaves add green contrast around the tostadas. The plate is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 corn tostadas
1 pound shrimp (peeled and deveined)
2 tablespoons olive oil
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon paprika
Salt and pepper (to taste)
2 ripe avocados (sliced or mashed)
1 lime (juiced)
Salt (to taste)
1/2 cup red cabbage (shredded)
1/4 cup fresh cilantro (chopped)
1/4 cup sour cream (optional)
Lime wedges (for serving)

Instructions

Step 1: In a bowl, toss the shrimp with olive oil, chili powder, cumin, garlic powder, paprika, salt, and pepper until evenly coated. Heat a large skillet over medium-high heat and cook the shrimp for 2-3 minutes per side until pink and cooked through. Remove from heat.
Step 2: In a separate bowl, mash the avocados if desired, then mix in lime juice and salt to taste.
Step 3: Spread a generous layer of the avocado mixture onto each corn tostada. Top with the cooked shrimp, then add shredded red cabbage, chopped cilantro, and a drizzle of sour cream if using.
Step 4: Serve the tostadas immediately with lime wedges on the side and enjoy.

Tips & Variations

For extra heat, add a pinch of cayenne pepper to the shrimp seasoning or serve with sliced jalapeños.
Use fresh lime juice for the best flavor in the avocado topping.
Swap the shrimp for grilled chicken or fish if preferred.
To make it vegetarian, replace shrimp with black beans or sautéed mushrooms.

Storage

Store leftover shrimp and avocado topping separately in airtight containers in the refrigerator for up to 2 days. Keep tostadas in a sealed bag at room temperature to maintain their crunch. Reheat shrimp gently in a skillet, but assemble tostadas fresh to avoid sogginess.