These Shrimp Tostadas are a vibrant summer dish featuring seasoned shrimp, fresh mango salsa, and creamy avocado crema, perfect for any gathering.

Scale

1 pound large shrimp

peeled and deveined

2 tablespoons olive oil

2 cloves garlic

minced

1/2 teaspoon chili powder

1/4 teaspoon cumin

1/4 teaspoon smoked paprika

Salt and freshly ground black pepper to taste

1 lime

juiced

1 ripe mango

diced

1/2 red onion

finely diced

1/2 red bell pepper

finely diced

1 jalapeno

seeded and minced (optional)

1/4 cup chopped cilantro

2 tablespoons lime juice

Salt to taste

2 ripe avocados

1/4 cup sour cream or Greek yogurt

2 tablespoons lime juice

1/4 cup water (or more

to adjust consistency)

1/4 teaspoon garlic powder

Salt and freshly ground black pepper to taste

12 corn tortillas

Vegetable oil

for frying

Shredded lettuce or cabbage

Crumbled cotija cheese (optional)

Hot sauce (optional)

In a bowl, combine shrimp, olive oil, minced garlic, chili powder, cumin, smoked paprika, salt, pepper, and lime juice. Marinate for 15 minutes.
For the mango salsa, mix together mango, red onion, red bell pepper, jalapeno (if using), cilantro, lime juice, and salt in a separate bowl.
To make the avocado crema, blend avocados, sour cream or Greek yogurt, lime juice, water, garlic powder, salt, and pepper until smooth. Adjust consistency with more water if needed.
Heat vegetable oil in a skillet over medium heat. Fry corn tortillas until crispy and golden. Drain on paper towels.
Cook marinated shrimp in the same skillet for about 2-3 minutes on each side until cooked through.
Assemble the tostadas by adding shrimp to each fried tortilla, topping with mango salsa, avocado crema, shredded lettuce or cabbage, and cotija cheese if desired. Serve with hot sauce if you like it spicy.

Feel free to customize the toppings or spice level based on your preferences. These are best enjoyed fresh but can be made ahead of time if needed.

Keywords: Shrimp Tostadas, Summer Recipes, Seafood Tostadas, Mango Salsa, Avocado Crema