Why Make This Recipe
These Mini Shrimp Tostadas are super tasty and full of fresh flavors. They are great for any party, a quick lunch, or a fun dinner. You can make them fast and easy, even if you are new to cooking. They are healthy with lean protein and fresh ingredients. Plus, they look really nice and colorful!
How to Make Mini Shrimp Tostadas
Making Mini Shrimp Tostadas is simple. You cook the shrimp with spices, then crisp up small tortillas. Finally, you pile on fresh toppings like avocado, onion, cilantro, and a drizzle of cream.
Ingredients of : Mini Shrimp Tostadas
- For the Shrimp:
- Shrimp (fresh or frozen, peeled and deveined)
- Olive oil
- Chili powder
- Cumin
- Garlic powder
- Salt and black pepper
- Lime juice
- For the Tostadas:
- Mini corn tortillas (or regular corn tortillas cut into smaller circles)
- Avocado oil (for frying or baking)
- For the Toppings:
- Avocado (diced or mashed for guacamole)
- Red onion (finely diced)
- Cilantro (freshly chopped)
- Jalapeño (thinly sliced, optional)
- Cotija cheese (crumbled, optional)
- Sour cream or plain Greek yogurt (for drizzling)
- Salsa (your favorite kind)
- Lime wedges (for serving)
Directions of : Mini Shrimp Tostadas
- Prepare the Shrimp: Put the peeled shrimp in a bowl. Add olive oil, chili powder, cumin, garlic powder, salt, and pepper. Mix until all the shrimp are coated. Squeeze fresh lime juice over them.
- Cook the Shrimp: Heat a pan on medium-high heat. Put the spiced shrimp in the pan. Cook for 2-3 minutes on each side until they turn pink. Do not cook them too long.
- Prepare the Mini Tostadas:
- To Fry (for extra crunch): Heat about an inch of avocado oil in a small pan on medium-high heat. Fry mini tortillas for 30-60 seconds on each side until they are golden and crispy. Take them out and put them on paper towels to drain. Sprinkle a little salt.
- To Bake (for a lighter option): Heat your oven to 400°F (200°C). Brush both sides of the mini tortillas lightly with avocado oil. Put them on a baking sheet. Bake for 5-8 minutes, turning them over halfway, until golden and crisp.
- Assemble Your Mini Shrimp Tostadas:
- Take one crispy mini tostada shell.
- Put a thin layer of mashed avocado or guacamole on it.
- Place a few pieces of cooked shrimp on top.
- Add diced red onion, chopped cilantro, and optional jalapeño.
- Drizzle with sour cream or Greek yogurt. Sprinkle with Cotija cheese and add a spoonful of salsa.
- Serve Immediately: Arrange your Mini Shrimp Tostadas on a plate with extra lime wedges.
How to Serve Mini Shrimp Tostadas
- Serve Mini Shrimp Tostadas right after you make them so they are fresh and crispy.
- As Appetizers: Pair them with other small snacks like mini empanadas.
- For Lunch: Enjoy a few tostadas with a simple green salad.
- Taco Night: Offer them as a fun addition to your regular taco dinner.
- Brunch: Add them to your savory brunch menu for something different.
How to Store Mini Shrimp Tostadas
It is best to eat Mini Shrimp Tostadas right away. If you have leftover cooked shrimp or toppings, store them separately in airtight containers in the fridge for up to 2 days. The tostada shells will lose their crispiness if stored with wet ingredients.
Tips to Make Mini Shrimp Tostadas
- For the best taste and crunch, cook the shrimp and crisp the tortillas just before you put everything together.
- Do not crowd the pan when you cook shrimp or fry tortillas. Cook them in small amounts if you need to.
- You can make the shrimp spicier by adding more chili powder or jalapeño.
Variation
- Extra Spicy: Put a small amount of cayenne pepper in the shrimp seasoning or add a drop of hot sauce to your cream drizzle.
- Sweet and Tangy: Add finely cut mango or pineapple to your toppings for a fresh taste.
- Black Bean Layer: Spread a thin layer of refried black beans on the tostada before the avocado for more flavor.
- Citrus Shrimp: Soak the shrimp in lime juice, orange juice, and a little chili for 15-20 minutes before cooking.
- Homemade Guacamole: Make fresh guacamole to put on your tostadas.
- Prepare Ahead: You can cook the shrimp and prepare the toppings a few hours beforehand. Keep them separate and put them together just before you serve.
FAQs
Q1: Can I use frozen shrimp for these Mini Shrimp Tostadas?
Yes, you can use frozen shrimp. Make sure to thaw them all the way and pat them dry before you season and cook them. This helps make sure they cook well.
Q2: How can I keep the tostada shells from getting soggy?
To keep your Mini Shrimp Tostadas from getting soggy, put them together just before you serve them. Also, do not use too much avocado, and add any wet toppings, like salsa, right before you eat.
Q3: Can I bake the mini tortillas instead of frying them?
Yes, you can bake them! It is a healthier and easier way. Just heat your oven to 400°F (200°C), brush the tortillas lightly with oil, and bake for 5-8 minutes. Flip them halfway until they are golden and crispy.
Spicy Mango Shrimp Tostadas
These vibrant Spicy Mango Shrimp Tostadas combine perfectly seasoned shrimp with sweet mango, creamy avocado, and crispy corn tortillas, offering a delightful blend of flavors and textures.
Equipment
- Bowl
- Large non-stick pan
- Small pan
- Baking sheet
- Paper towels
Ingredients
For the Shrimp:
- 1 lb Shrimp fresh or frozen, peeled and deveined
- 1 tbsp Olive oil
- 1 tsp Chili powder
- 1/2 tsp Cumin
- 1/2 tsp Garlic powder
- 1/4 tsp Salt
- 1/4 tsp Black pepper
- 1 tbsp Fresh lime juice
- 1/4 tsp Cayenne pepper for extra spice
For the Tostadas:
- 12 Mini corn tortillas
- 1/4 cup Avocado oil for frying or baking
For the Toppings:
- 1 Fresh avocado diced
- 1/4 cup Red onion finely diced
- 2 tbsp Cilantro freshly chopped
- 1/2 cup Fresh mango finely diced
- 2 tbsp Cotija cheese crumbled, optional
- 1/4 cup Sour cream or plain Greek yogurt for drizzling
- 1 tsp Hot sauce e.g., Tapatío or Cholula, for drizzling, optional
- Lime wedges for serving
Instructions
Prepare the Spicy Shrimp
- Combine shrimp with olive oil, chili powder, cumin, garlic powder, salt, black pepper, and cayenne pepper in a bowl, mixing until evenly coated. Drizzle with fresh lime juice.
Cook the Spicy Shrimp
- Heat a non-stick pan over medium-high heat, add seasoned shrimp in a single layer, and cook for 2-3 minutes per side until pink and cooked through. Remove from heat.
Prepare the Mini Tostadas
- To fry, heat avocado oil in a small pan, fry tortillas one by one until golden and crispy, then drain on paper towels and lightly salt. To bake, preheat oven to 400°F (200°C), brush tortillas with avocado oil, arrange on a baking sheet, and bake for 5-8 minutes, flipping halfway.
Assemble Your Spicy Mango Shrimp Tostadas
- Spread diced avocado on a crispy tostada shell, add spicy shrimp, then sprinkle with red onion, cilantro, and diced mango. Drizzle with sour cream or Greek yogurt and optional hot sauce, then finish with Cotija cheese.
Serve Immediately
- Arrange assembled tostadas on a platter with extra lime wedges and serve fresh and crispy.
Notes
For a healthier option, consider baking the tortillas instead of frying them. Adjust cayenne pepper to your preferred spice level for a milder or spicier dish.