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Shrimp Tostadas with Guacamole & Pico de Gallo.

  • 2
    avocados
  • 1 small bunch
    cilantro
  • 2 cloves
    garlic
  • 1
    jalapeño pepper
  • 1
    lime
  • 1 ½ lb
    raw peeled shrimp, fresh or frozen
  • 2
    shallots
  • 12
    small corn tortillas
  • 4
    tomatoes
  •  
    black pepper
  •  
    chili powder
  •  
    cumin
  •  
    extra virgin olive oil
  •  
    garlic powder
  •  
    onion powder
  •  
    oregano
  •  
    salt
  • 1
    Preheat oven to 400°F.
  • 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.
    1 ½ lb raw peeled shrimp, fresh or frozen
  • 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.
    12 small corn tortillas
    4 tsp extra virgin olive oil
    ½ tsp salt
  • 4
    In a medium bowl, combine the spices and oil.
    2 tsp chili powder
    1 tsp cumin
    1 tsp oregano
    1 tsp garlic powder
    1 tsp onion powder
    1 tsp salt
    ¼ tsp black pepper
    2 tsp extra virgin olive oil
  • 5
    Toss shrimp in spice mixture and set aside.
  • 6
    Wash and dry the fresh produce.
    2 avocados
    1 small bunch cilantro
    1 lime
    1 jalapeño pepper
    4 tomatoes
  • 7
    Peel and mince garlic; add to a medium bowl. Halve avocados and remove pit; scoop out the flesh into the bowl with garlic.
    2 cloves garlic
  • 8
    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.
  • 9
    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
  • 10
    Peel and small dice the shallots; small dice the tomatoes. Add both to the bowl with the cilantro for the pico de gallo.
    2 shallots
  • 11
    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
  • 12
    Preheat a skillet over medium-high heat.
  • 13
    Once the pan is hot add shrimp; cook until opaque, 1-2 minutes per side.
  • 14
    To serve, divide the tortillas between plates, top with guacamole, shrimp, and pico de gallo. Enjoy!