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A platter of fresh mini shrimp tostadas, topped with vibrant ingredients

Classic Mini Shrimp Tostadas

These mini shrimp tostadas are bursting with flavor, featuring succulent shrimp, fresh avocado, and a zesty chipotle mayo, all served on crispy corn tortillas.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6 tostadas
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Shrimp peeled, deveined, medium-sized, fresh or thawed frozen
  • 12-15 Mini corn tortillas approximately 2-inch diameter
  • 2 Tbsp Olive oil
  • ½ tsp Smoked paprika
  • 2 Garlic minced
  • 2 Limes juiced plus zest for garnish
  • 1 ripe Avocado diced
  • 1 medium Tomato seeded and finely diced
  • ¼ cup Red onion finely chopped
  • ¼ cup Cilantro chopped (plus extra for garnish)
  • ¼ cup Cotija cheese crumbled (or feta as a substitute)
  • ¼ cup Chipotle mayo mix mayo with chipotle in adobo, lime juice, and a pinch of salt
  • Salt & black pepper to taste

Equipment

  • large skillet or frying pan
  • small bowl

Method
 

Preparation
  1. Pat the shrimp dry and season with olive oil, smoked paprika, minced garlic, salt, and pepper.
  2. Toss the seasoned shrimp to coat evenly, ensuring each piece is well-covered.
  3. Prepare the avocado mixture by combining diced avocado, diced tomato, finely chopped red onion, cilantro, and lime juice in a bowl.
  4. Gently mix the ingredients for the avocado mixture and set aside.
Cooking
  1. Heat a large skillet or frying pan over medium-high heat with a tablespoon of olive oil.
  2. Add the seasoned shrimp to the hot pan and cook for 2-3 minutes per side, until pink and cooked through.
  3. While the shrimp cooks, crisp the mini tortillas by lightly frying them in a separate pan or baking them until golden and firm.
Assembly
  1. Spread a thin layer of chipotle mayo on each crispy mini tortilla.
  2. Top the mayo with a spoonful of the avocado mixture.
  3. Arrange 2-3 cooked shrimp on top of the avocado mixture.
  4. Garnish with crumbled Cotija cheese, fresh cilantro, and a sprinkle of lime zest.

Notes

For extra crunch, you can bake the tortillas instead of frying them. To make the chipotle mayo, simply blend mayonnaise with a chipotle pepper in adobo sauce, a squeeze of lime, and a pinch of salt.