Clean and peel shrimp, defrosting if needed. Lately we've been buying frozen, deveined, easy-peel shrimp. All I have to do is defrost, peel, and cook! You can also buy your shrimp already peeled if you'd like! Any size shrimp will work here. (I tend to buy medium-large shrimp)
Pat shrimp dry and season with paprika, cayenne, garlic, salt, and pepper. Mix well to coat both sides.
Set shrimp aside and blend guacamole, this recipe comes together fast! To make blender guacamole, combine onion, jalapeno, and lime juice in a blender and pulse 3-4 times to chop. Next add avocado, cilantro, and guacamole seasoning and blend until creamy. Taste and season with salt as needed.
Next, cook the shrimp. Heat a large pan or skillet to medium-high heat with 1 TBSP of oil and sauté your shrimp. Cook on each side for about 2 minutes until shrimp curl and become opaque. The cook time will depend on the heat setting you choose and the size of your shrimp, but regardless they’ll be perfectly cooked in a matter of minutes. After cooking, toss with hot sauce, to taste.
While shrimp cook, toast your tostada "shells" in the oven at 300°F (spaced seperatley) for 4-5 minutes or until crispy.
Let's eat! Spread crispy tosdadas with guacamole and top with shrimp and all your favorite toppings. See blog post for even more tasty topping ideas!
Notes
Feel free to customize these tasty tostadas with your favorite taco toppings! Anything goes!Nutrition Facts below are estimated using an online recipe nutrition calculator and will vary based on swaps and toppings. Adjust as needed and enjoy!