Spicy Shrimp Tostadas with Avocado Crema

By AislePrompt Editorial · Published 2026-05-18 · Updated 2026-05-18

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.

Crispy tostadas topped with spicy seasoned shrimp and a smooth avocado crema for a refreshing kick. This Mexican-inspired Cinco de Mayo recipe, ready in about 16 minutes, pairs raw shrimp, tostada shells, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 6 min Serves 4 Mexican cuisine 320 cal/serving

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Ingredients

1 lb, peeled and deveined raw shrimp
8 tostada shells
2 tbsp olive oil
1 tsp smoked paprika
1/2 tsp ground cumin
1/4 tsp cayenne pepper
1/2 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
1 ripe avocado
1/2 cup sour cream
1 tbsp, freshly squeezed lime juice
2 tbsp, chopped cilantro

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Instructions

Step 1: In a medium bowl, toss 1 lb peeled and deveined raw shrimp with 2 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp ground cumin, 1/4 tsp cayenne pepper, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper until shrimp are evenly coated.
Step 2: Heat a large skillet over medium-high heat and cook seasoned shrimp for 2-3 minutes per side until pink and opaque.
Step 3: Meanwhile, in a blender or food processor, combine 1 ripe avocado, 1/2 cup sour cream, 1 tbsp freshly squeezed lime juice, and 2 tbsp chopped cilantro. Blend until smooth and creamy.
Step 4: To assemble, spread a generous spoonful of avocado crema onto each of the 8 tostada shells, then top with cooked shrimp. Garnish with extra cilantro if desired and serve immediately.