This easy appetizer can be prepared in advance with just a bit of last minute assembly.
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- Assemble the marinade ingredients
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- Whisk the marinade
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- Marinate the shrimp
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- Saute the drained shrimp
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- Saute the shrimp until opaque
Tostadas with Shrimp and Guacamole
An easy and filling appetizer, which can be prepared in advance, with just a bit of last minute assembly. YUM!
Ingredients
Scale
For The Shrimp
- 1/4 c lime juice (about 2–3 limes)
- 1/2 tsp kosher salt
- 1/3 c extra-virgin olive oil
- 2 tbsp honey
- 1/2 tsp minced garlic
- 1 tsp paprika
- 1 tsp cayenne pepper
- 1 lb shrimp, peeled and deveined
For the Guacamole
- 2 avocados
- 2 tbsp lime juice (about 1 lime)
- 1/2 red onion, finely minced
- 1/2 jalapeño pepper, finely chopped (I used pickled)
- 1 bag corn chips (preferably Tostitos Scoops), for serving
Instructions
- In a large bowl, combine the lime juice and salt. Stir until the salt dissolves. Whisk in the olive oil, honey, garlic, paprika and cayenne. Add the shrimp and toss until fully coated. Cover and let marinate in the refrigerator for 30 minutes to an hour.
- Drain the shrimp in a colander. In a large skillet over medium heat, cook the drained shrimp until pink and completely opaque (about 3 minutes). Remove from heat, spread out on a plate or platter and chill thoroughly. Remove the tails before serving.
- In a medium bowl, mash the avocados. Add the lime juice, red onion, and jalapeño and stir to combine. Season with salt. (If the avocados are less ripe than you’d like, a few zips with an immersion blender can help to smooth the way. Just don’t overdo it or you’ll have avocado soup – leave some small lumps!).
- Build the tostadas: Place a tablespoon-sized dollop of guacamole on each chip. Top with one shrimp and serve. If the guests are eating them faster than you can prepare them, you can always just set out the ingredients and let them build their own!
Notes
- Hint: Zap the limes in a microwave for about 15 seconds before squeezing them; you get a lot more juice.
- Optional: Sprinkle with cilantro before serving. I personally loathe cilantro, but it’s traditional in Mexican dishes like this and many people like it. Up to you!
I’m sharing this post with Between Naps on the Porch.
Loathe…that’s a great word choice for the way I feel about cilantro, too! I”ll definitelt opt out when I give your appetizer a try. Thanks. Cherry Kay
It tastes like soap suds to me! Thanks for visiting, Cherry Kay!
Helen,
These tantalizing temptresses top my list of favorites.!
I have to say that I harbored no guilt when devouring them at your lovely table. I simply could not apply the brakes!
Can’t wait to try your recipe. Thank you for posting.
Sorry it took so long, Kathi! I’m glad you liked them. 🙂