Shrimp and Avocado Tostadas

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Crisp tostadas topped with zesty lime shrimp and creamy avocado, perfect for a light and refreshing meal. This mexican ready in about 17 minutes pairs small shrimp, peeled and deveined, corn tostadas, medium ripe avocado for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 7 min Serves 4 Mexican cuisine 210 cal/serving
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Ingredients

Instructions

  1. Step 1: In a medium bowl, toss 8 oz small shrimp with 1 tbsp olive oil, 1/2 tsp ground cumin, 1/4 tsp garlic powder, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp optional red chili flakes. Mix well to coat.
  2. Step 2: Heat a skillet over medium-high heat and cook the shrimp for 2-3 minutes per side until pink and opaque, about 5-6 minutes total.
  3. Step 3: While shrimp cooks, peel and dice 1 medium ripe avocado and toss gently with 2 tbsp fresh lime juice and 1/4 cup chopped cilantro to prevent browning.
  4. Step 4: Lay out 4 corn tostadas on a serving platter. Evenly distribute the cooked shrimp on top of each tostada.
  5. Step 5: Spoon the avocado mixture evenly over the shrimp and garnish with additional cilantro leaves if desired. Serve immediately for the best texture and flavor.

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Frequently asked questions

How long does Shrimp and Avocado Tostadas take to make?

Total time is about 17 minutes (10 min prep + 7 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Shrimp and Avocado Tostadas?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep corn tostadas from drying out.

Can I substitute ingredients in Shrimp and Avocado Tostadas?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Shrimp and Avocado Tostadas for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Shrimp and Avocado Tostadas?

Mexican mexican like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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