Hot sauce spices up the guacamole that tops these shrimp tostadas.
Cajun Shrimp and Guacamole Tostadas
4 to 6 servings
Ingredients
- 1 pound peeled and deveined cooked medium shrimp
- 2 tablespoons fresh lime juice
- 1 teaspoon kosher salt
- ¾ teaspoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon dried thyme
- ¼ teaspoon cayenne pepper
- ¼ teaspoon ground black pepper
- 8 yellow corn tostada shells
- Spicy Guacamole (recipe follows)
- 1 cup pico de gallo, divided
- ½ cup crumbled cotija cheese
- Garnish: fresh cilantro
Spicy Guacamole
- 4 ripe avocados, halved, pitted, and peeled
- ⅓ cup finely diced red onion
- 2 tablespoons fresh lime juice
- 1 to 2 tablespoons hot sauce
- 1½ teaspoons minced garlic
- 1½ teaspoons kosher salt
Instructions
- In a medium bowl, stir together shrimp, lime juice, salt, garlic powder, paprika, thyme, and peppers. Let stand for 10 to 15 minutes, stirring occasionally.
- On a serving platter, place tostada shells. Spread 2 to 3 tablespoons Spicy Guacamole on each tostada shell, and top with pico de gallo. Remove shrimp using a slotted spoon, and divide shrimp among shells. Top with 1 tablespoon pico de gallo and 1 tablespoon cheese. Serve with remaining Spicy Guacamole and remaining pico de gallo. Garnish with cilantro, if desired.
Spicy Guacamole
- In a medium bowl, combine all ingredients; mash with a fork to desired consistency. Serve immediately.
