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Mini shrimp tostadas on a black serving plate topped with guacamole, shrimp and cilantro.

Mini Shrimp Tostadas

Qashang
Crispy tortilla chips topped with creamy guacamole and golden seasoned shrimp. These Mini Shrimp Tostadas are a quick and flavorful appetizer that’s always a crowd favorite.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Course Appetizer, Side Dish
Cuisine Mexican
Servings 20 tostadas
Calories 82 kcal

Ingredients
 
 

Pan-Fried Shrimp

  • 20 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

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

Calories: 82kcalCarbohydrates: 5gProtein: 8gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 71mgSodium: 396mgPotassium: 130mgFiber: 1gSugar: 0.3gVitamin A: 162IUVitamin C: 3mgCalcium: 37mgIron: 0.3mg
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