Shrimp and Avocado Tostadas

By AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Crisp tostadas topped with zesty lime shrimp and creamy avocado, perfect for a light and refreshing meal. This Mexican recipe, ready in about 17 minutes, pairs small shrimp, peeled and deveined, corn tostadas, 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

8 oz small shrimp, peeled and deveined
4 pieces corn tostadas
1 medium ripe avocado
2 tbsp fresh lime juice
1/4 cup chopped cilantro leaves
1/2 tsp ground cumin
1/4 tsp garlic powder
1 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1/4 tsp optional red chili flakes

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Instructions

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.
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.
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.
Step 4: Lay out 4 corn tostadas on a serving platter. Evenly distribute the cooked shrimp on top of each tostada.
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.