🍤 Ingredients You’ll Need

For the Shrimp

1 lb. medium shrimp, peeled and deveined
1 tablespoon olive oil
1 teaspoon smoked paprika
1 teaspoon ground cumin
1/2 teaspoon garlic powder
Salt and pepper, to taste

For the Avocado Mash

3 ripe avocados, peeled and pitted
Juice of 1 lime
1/4 cup red onion, finely diced
1 small jalapeño, seeded and minced
1/4 cup fresh cilantro, chopped
Pinch of salt, or to taste

For the Tostadas

8 tostada shells
1 tomato, diced
1/4 cup sour cream
Extra fresh cilantro, for garnish
Extra jalapeño slices, optional
Lime wedges, for serving

🌮 Ingredient Notes

Shrimp is the main protein here, so keep it simple and let it shine. Medium shrimp works well because it fits nicely on the tostada shells and gives you a good bite without needing to cut it.

Smoked paprika gives the shrimp a warm, lightly smoky flavor. Cumin adds that earthy Tex-Mex taste. Garlic powder keeps the seasoning quick and easy.

The avocado mash is not meant to be fancy guacamole. It is more like a creamy base that helps hold the tostada together. The lime keeps it bright, the jalapeño gives it a little kick, and the cilantro makes it taste fresh.

If you love shrimp with bold toppings, this recipe sits somewhere between a quick shrimp dinner and a party appetizer. It has the easy seafood feel of my Flat Bread with Cheese and Garlic Shrimp Recipe, but this version is fresher, lighter, and crunchier.