Shrimp Tostadas with Guacamole & Pico de Gallo

Updated at: Fri, 01 Sep 2023 16:00:38 GMT

Step 1

Preheat oven to 400°F.

Step 2

If using frozen shrimp, place them in a colander and run under cold water until there are no more ice chunks; set aside to drain. If using fresh shrimp, skip this step.

Step 3

Drizzle both sides of the tortillas with oil and sprinkle with salt; place on two baking sheets. Bake for 10-15 minutes, flipping halfway through, until the tortillas are crispy and lightly browned on both sides.

Step 4

In a medium bowl, combine the spices and oil.

Step 5

Toss shrimp in spice mixture and set aside.

Step 6

Peel and mince garlic; add to a medium bowl. Halve avocados and remove pit; scoop out the flesh into the bowl with garlic.

Step 7

Shave the cilantro leaves off the stems; discard the stems and mince the leaves. Add half to the bowl with avocado and the other half to another medium bowl for the pico de gallo

Step 8

Juice the the lime into the bowl with avocado; add salt and pepper and mash with a fork until smooth. ½ tsp salt ¼ tsp black pepper

Step 9

Peel and small dice the shallots; small dice the tomatoes. Add both to the bowl with the cilantro for the pico de gallo.

Step 10

Quarter the jalapeño pepper lengthwise; seed and remove ribs of the jalapeño with a spoon. Finely dice and add to the pico de gallo. (Be careful, with jalapeños, do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.) Season with salt and pepper and stir to combine. ½ tsp salt ¼ tsp black pepper

Step 11

Preheat a skillet over medium-high heat.

Step 12

Once the pan is hot add shrimp; cook until opaque, 1-2 minutes per side.

Step 13

To serve, divide the tortillas between plates, top with guacamole, shrimp, and pico de gallo. Enjoy!

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