Spicy Shrimp Tostadas with Creamy Guacamole

Do you love tostadas? Then you’ll absolutely love this spicy shrimp version—simple, fresh, and perfect for summer.

I’m currently in a shrimp phase. After discovering this chili-lime preparation, I’ve been adding shrimp to tacos, salads, nachos — even enjoying them on their own. My favorite combination so far is these spicy shrimp and guacamole tostadas. They’re bright, a little spicy, creamy, and incredibly satisfying.

What kind of shrimp to use

I usually use frozen shrimp. They’re affordable, easy to store (a big bag goes a long way), and thaw quickly, so you can still make this recipe even if you forget to thaw them ahead of time.

How to make spicy chili-lime shrimp

This chili-lime shrimp is fast, flavorful, and delicious on its own or as a tostada topping. Ingredients below make about 1 lb. of shrimp.

• 1 lb. shrimp, peeled and deveined
• 1 tsp chili powder
• 1/2 tsp paprika
• 1/2 tsp salt
• 1/8 tsp cayenne (optional)
• 1 Tbsp cilantro, chopped
• 1 lime, juiced

1. Combine chili powder, paprika, salt, and cayenne in a bowl.
2. Put the shrimp in a sealable plastic bag, add the spice mix, chopped cilantro, and lime juice. Seal and shake until evenly coated.
3. Heat a large sauté pan over medium-high heat. Spray with nonstick spray, add the shrimp, and cook 2 minutes per side (1–2 minutes on the second side depending on size) until pink and opaque. Remove and keep warm.

How to make crispy tostada shells

Homemade tostada shells are crispier than many store-bought options and very easy to make. You can use store-bought shells if you prefer.

• Corn tortillas (medium-sized work well)
• Avocado oil spray or a little avocado oil
• Salt

1. Preheat the oven to 375°F and line a large baking sheet with parchment paper.
2. Arrange tortillas on the sheet, spray or lightly brush both sides with avocado oil, and rub it in so they’re evenly coated.
3. Sprinkle with salt and bake 14–16 minutes, or until edges start to brown and the tortillas are crisp. Start checking at 10 minutes since oven times vary.

Note: Oven performance varies, so watch the tortillas closely to prevent burning.

Easy guacamole

Guacamole is simple and forgiving. I normally don’t measure, but here are suggested amounts to get you started.

• 1 large avocado
• 1–2 Tbsp red onion, finely chopped
• 1 Tbsp cilantro, chopped
• 1–2 Tbsp fresh lemon (or lime) juice
• Garlic salt, to taste

1. Mash the avocado in a bowl, add red onion, cilantro, citrus juice, and garlic salt. Stir and adjust seasoning to taste.
2. Cover and chill until ready to serve.

That’s it—quick, fresh, and ready to assemble.

To assemble: spread guacamole on a crispy tostada shell, top with a handful of chili-lime shrimp, and finish with any favorite taco toppings—chopped tomatoes, shredded lettuce, crumbled cheese, extra cilantro, or a squeeze of lime.

More recipes like this:

• Shrimp and Avocado Ceviche
• Chipotle Salmon Tacos with Fresh Mango Salsa
• Baked Coconut Shrimp with Mango Chili Lime Sauce
• Grilled Jerk Chicken Kabobs

If you make one of these recipes, tag @kalefornia_kravings on social media — I love seeing your photos!