Shrimp Tostada

A vibrant and fresh shrimp tostada featuring spicy shrimp, creamy avocado sauce, and roasted red pepper pico for a delightful crunch and flavor.

By @recipebylayla

Original recipe source

Cook time: 20 minutes

Servings: 4

Ingredients

• 1 pound Shrimp Peeled and deveined
• 2 tablespoons Neutral Oil
• 1 teaspoon Paprika
• 1 teaspoon Garlic Powder
• 0.5 teaspoon Cumin
• 2 tablespoons Lemon Juice
• 0.5 teaspoon Salt
• 0.5 teaspoon Black Pepper
• 1 Jalapeño Stem removed
• 1 Avocado
• 0.5 bunch Cilantro
• 0.25 teaspoon Salt
• 0.33 cup Yogurt or mayonnaise
• 1 Garlic Clove
• 1 Roasted Red Pepper Chopped
• 0.5 cup Tomato Diced
• 0.25 cup Onion Diced
• 0.25 cup Cilantro Chopped
• 0.25 cup Yellow Bell Pepper Chopped
• 2 tablespoons Jalapeno Diced
• 0.25 cup Cucumber Diced
• 1 tablespoon Lemon Juice
• 0.25 teaspoon Salt
• 0.25 teaspoon Black Pepper
• 0.5 teaspoon Garlic Powder
• 4 Tostada Oven baked

Instructions

1. Season the shrimp with oil, lemon or lime juice, paprika, garlic powder, salt, pepper, and a pinch of cumin.
2. In a hot skillet, cook the shrimp for 2-3 minutes on each side until they are pink and opaque.
3. Prepare the avocado sauce by blending jalapeño, avocado, cilantro, salt, yogurt or mayo, and garlic clove until smooth.
4. To make the roasted red pepper pico, mix roasted red pepper, tomato, onion, cilantro, yellow bell pepper, jalapeno, cucumber, lemon juice, salt, black pepper, and garlic powder.
5. Assemble the tostada by layering with shredded cabbage (optional), red pepper pico, cooked shrimp, and drizzle with avocado sauce.