Cajun Shrimp and Guacamole Tostadas

Hot sauce spices up the guacamole that tops these shrimp tostadas.

Cajun Shrimp and Guacamole Tostadas
4 to 6 servings
  • 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
  1. 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.
  2. 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
  1. In a medium bowl, combine all ingredients; mash with a fork to desired consistency. Serve immediately.