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Crispy Shrimp Tostadas with Creamy Avocado Crema

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A quick and easy recipe featuring crispy, seasoned shrimp on crunchy corn tortillas topped with a smooth, zesty avocado crema. Perfect for busy nights or casual gatherings.

Ingredients

Scale
  • 1 pound medium shrimp, peeled and deveined
  • 1 teaspoon smoked paprika
  • ½ teaspoon cumin
  • ½ teaspoon chili powder
  • ¼ teaspoon garlic powder
  • Salt and pepper to taste
  • ½ cup all-purpose flour (or rice flour for gluten-free)
  • 1 large egg, beaten with 2 tablespoons water
  • 8 small corn tortillas
  • About 2 cups vegetable or canola oil for frying
  • 1 large ripe avocado, peeled and pitted
  • ½ cup sour cream or Greek yogurt (coconut yogurt for dairy-free)
  • Juice of 1 lime
  • 1 small garlic clove, minced
  • Salt to taste
  • Optional: handful of fresh cilantro
  • Toppings: shredded lettuce or cabbage, diced tomatoes, thinly sliced red onion, crumbled queso fresco or feta cheese, sliced jalapeños (optional)

Instructions

  1. Rinse and pat dry shrimp. Combine smoked paprika, cumin, chili powder, garlic powder, salt, and pepper in a bowl and toss shrimp in seasoning.
  2. Set up dredging stations with flour in one shallow dish and egg wash (egg beaten with water) in another bowl.
  3. Dip each shrimp in flour, shake off excess, then egg wash, then flour again for a double coating.
  4. Heat about 2 cups of vegetable oil in a large skillet over medium-high heat to 350°F (175°C) or until a tortilla piece sizzles immediately.
  5. Fry shrimp in batches for 2-3 minutes per side until golden and crispy. Drain on paper towels.
  6. Fry tortillas in the same oil for 30-60 seconds per side until crisp and golden, or brush with oil and bake at 400°F (200°C) for 8-10 minutes for a lighter option.
  7. Make avocado crema by blending avocado, sour cream, lime juice, garlic, and salt until smooth. Add cilantro if using and pulse to combine.
  8. Assemble tostadas by spreading avocado crema on each tortilla, topping with shrimp, then adding lettuce or cabbage, tomatoes, red onion, cheese, and jalapeños if desired.

Notes

Pat shrimp dry to ensure crispiness. Use double dredging (flour-egg-flour) for a sturdy crust. Maintain oil temperature around 350°F to avoid greasy or burnt shrimp. Prepare toppings before frying for quick assembly. Store avocado crema tightly covered to prevent browning. Leftovers should be stored separately and reheated gently to maintain crunch.

Nutrition

Keywords: shrimp tostadas, crispy shrimp, avocado crema, Mexican recipe, quick dinner, easy seafood, gluten-free option, dairy-free option

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