These Mini Shrimp Tostadas are crisp, fresh and loaded with flavor, built on crunchy tortilla chips topped with creamy homemade guacamole and juicy seasoned shrimp. They come together quickly and make the perfect appetizer for parties, game days or anytime you want a fun bite-sized snack.
I've made these tostadas so many times for family and friends, and they're always one of the first things to disappear. I've kept the steps simple so you get them perfect every single time without overthinking anything. This appetizer is definitely a small bite with big flavor.
If you want more crowd-pleasing finger foods for your next gathering, check out my Jalapeño Popper Wontons, Cheesy Smashed Potatoes, Hot Honey Chicken Wings, and Parmesan Crusted Potatoes.
Ingredient Notes
- Tiger shrimp - I use tiger shrimp for their size and juiciness, but any medium or large shrimp or even prawns will work as well.
- Cornstarch - A light coating of cornstarch helps the shrimp get a golden, crisp exterior when pan fried.
- Avocado - Choose a ripe avocado that gives slightly when pressed. This will give you a creamy guacamole base.
- Jalapeño - You can deseed it for a milder flavor or swap with serrano for more spice.
- Round Tortilla Chip - Mini round tortilla chips work best for creating these neat tostadas. You can also use store-bought mini tostada shells.
Step By Step With Photos
Here's how to make this mini shrimp tostadas recipe with a simple visual guide.
- Marinate the shrimp with salt, ground pepper, smoked paprika, cayenne pepper and garlic powder and set aside.
- Coat the shrimp in cornstarch. Pan fry the shrimp in a skillet until golden and cooked through.
- Mash the avocado and mix in the diced red onion, jalapeno, cilantro, minced garlic, and sea salt.
- Arrange the round tortilla chips on a serving platter.
- Spoon a dallop of guacamole onto each chip.
- Top with a shrimp, garnish with cilantro and serve.
Helpful Tips
- Pat the shrimp dry. Dry shrimp sear better and help the cornstarch form a crisp coating .
- The guacamole will soften the tortilla chip if they sit too long, so build the tostadas just before serving to keep them crunchy.
- You can choose your guacamole texture. Keep the guacamole chunky by leaving the avocado slightly mashed and chopping the veggies a bit larger. For a smoother, creamier texture, mash the avocado fully, and finely diced the veggies.
- Make your own tostada bases (optional). If you don't have round tortilla chips, cut small circles from corn tortillas and deep fry or air fry them until golden and crisp.
- Add extra toppings if you like. Diced tomatoes, fresh or pickled jalapeños, cotija cheese, salsa or a drizzle of hot sauce all work well.
Looking for more shrimp recipes to try next? Check out my Dynamite Shrimp, Yaki Udon with Shrimp, General Tso's Shrimp or Cajun Shrimp Tacos.
Make Ahead
You can prep most of this recipe earlier in the day to make serving a crowd easier.
- The guacamole can be made in the morning; press plastic wrap directly onto the surface and keep it chilled to slow any browning.
- The shrimp can be seasoned and marinated 2-4 hours in advance and stored in the fridge. When you're ready to cook, simply toss them in cornstarch and pan fry or air fry until golden.
- Assemble the tostadas right before serving so the tortilla chips stay crisp and fresh.
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📖 Recipe
Mini Shrimp Tostadas
Ingredients
Pan-Fried Shrimp
- 20 (~200 g) tiger shrimp cleaned and deveined
- ⅓ teaspoon salt
- ½ teaspoon ground black pepper
- ¾ teaspoon garlic powder
- ¼ teaspoon cayenne pepper optional
- ½ teaspoon smoked paprika
- 2 tablespoon cornstarch cornflour
- 1-2 tablespoon olive oil for pan frying
Guacamole
- 1 avocado
- ½ red onion finely diced
- 1 small jalapeño finely diced and deseeded if preferred
- 2 tablespoon cilantro chopped
- 1-2 garlic cloves grated
- ½ lime
- ¼ teaspoon sea salt
Assembly
- 20 round tortilla chip
- Fresh cilantro chopped for garnish
- Lime wedges
Instructions
Cook the Shrimp
- Place the shrimp in a bowl. Add salt, black pepper, garlic powder, cayenne pepper, and smoked paprika. Toss to coat evenly and let marinate for 10 to 15 minutes while you prepare the guacamole.
- Just before cooking, sprinkle the cornstarch over the shrimp and mix until evenly coated.
- Heat olive oil in a pan over medium high heat. Add the shrimp in a single layer and cook for 2 to 3 minutes per side until golden and opaque. Transfer to a plate and set aside.
Make the Guacamole
- Cut the avocado, remove the seed and scoop the flesh into a shallow bowl. Mash with a fork to your desired consistency.
- Add the red onion, jalapeño, cilantro, garlic, lime juice and sea salt. Mix well and adjust seasoning if needed.
Assemble the Tostadas
- Arrange the round nachos on a serving platter.
- Add a spoonful of guacamole onto each nacho and spread slightly.
- Top each one with a cooked shrimp.
- Garnish with fresh cilantro, add lime wedges and serve immediately.
Video
Notes
- If you need to keep the guacamole even briefly, press plastic wrap directly onto the surface to slow browning.
- Assemble right before serving. The guacamole will soften the tortilla chips quickly.
- For prepping ahead, see the Make Ahead section. Leftovers can be stored, but won't stay as crisp.
Nutrition
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