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Mini Shrimp Tostadas

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Crispy mini tostada shells topped with seasoned shrimp, creamy spreads, and fresh vibrant garnishes. These bite-sized shrimp tostadas are perfect for parties, appetizers, or light and flavorful meals.

Ingredients

  • 12 mini tostada shells
  • 1 pound small shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • 1 cup shredded lettuce
  • 1/2 cup diced tomatoes
  • 1/4 cup finely chopped red onion
  • 1/2 cup sour cream or Mexican crema
  • 1/2 cup guacamole
  • 1/4 cup crumbled queso fresco or shredded cheese
  • Fresh cilantro, chopped
  • Lime wedges for serving

Instructions

  1. Heat a skillet over medium heat and add olive oil.
  2. Pat shrimp dry and season with chili powder, cumin, garlic powder, salt, and pepper.
  3. Cook shrimp for 2–3 minutes per side until pink and opaque. Remove from heat.
  4. Arrange mini tostada shells on a serving platter.
  5. Spread a thin layer of guacamole or sour cream on each shell.
  6. Top each tostada with 2–3 shrimp.
  7. Add shredded lettuce, diced tomatoes, and red onion.
  8. Sprinkle with queso fresco and chopped cilantro.
  9. Serve immediately with lime wedges for squeezing over the top.

Notes

  • Assemble just before serving to prevent soggy shells.
  • Store cooked shrimp separately in the refrigerator for up to 3 days.
  • Reheat shrimp gently in a skillet before assembling.
  • Use gluten-free tostada shells to make this recipe gluten-free.
  • For extra spice, add jalapeños or hot sauce.

Nutrition

Find it online: https://thefamilycooking.com/mini-shrimp-tostadas/