These mini spicy shrimp tostadas with homemade guacamole, yogurt onion dip, and spicy shrimp make a delicious appetizer, side dish or light meal.

Mini Tostadas with Shrimp and Guacamole on plate

These mini tostadas are great as an appetizer, side dish, or light main dish

They’re made with mini crispy tostada shells that are cut out of standard size corn tortillas with a small cookie cutter and then lightly fried.

The hardest part about making these delicious tostadas is trying not to eat the crispy shells before they ever see the rest of the ingredients.

About the Ingredients

Once the crispy tostada shells are topped with easy homemade guacamole, they’re even harder not to snack on.

After the guacamole, a layer of quick and easy yogurt onion dip topping is added.

And last but not least, a spicy shrimp cooked in butter goes right on top.

All of these flavors and textures taste so good together.

The next big decision you’ll have to make is whether you pop the entire tostada in your mouth or eat it in a couple bites.

I guess the most polite way would be to eat it in a couple bites but then it could get a little messy so I vote for eating it all in one bite.

Plus, there’s the element of it tasting better when it’s all eaten together.

These are such a pretty and colorful appetizer that guests will spot them right away and dig in.

Here are more Mexican food inspired dishes you may like “Spicy Chicken and Lime Taquitos“, “Salsa Verde (Green Salsa)” and “Slow Cooker Ground Meat Taco Filling“.

Let’s check out the ingredients.

Mini Tostadas with Shrimp and Guacamole ingredients

Tortilla Rounds – corn tortillas, canola oil, salt and 2-1/2 inch diameter cookie cutter

Guacamole – ripe avocado, jalapeno pepper, onion, garlic, tomato, lime, cilantro and pepper

Yogurt Onion Dip – Greek nonfat yogurt and onion powder

Spicy Shrimp – deveined, peeled raw shrimp with the tails off, butter, Ancho chili powder, pepper and salt

HOW TO MAKE THIS RECIPE

printable recipe with the measurements and instructions is located at the bottom of this post.

For the Tortilla Rounds:

Cut corn tortillas into small rounds

Using a round cookie cutter, cut 3 tostada rounds from each tortilla.

Pour canola oil in skillet

Heat a small skillet on low to medium heat, and add the canola oil.

Fry mini corn tortilla rounds in skillet

Put one of the scraps from cutting the tortillas into the skillet to test the heat of the oil.

When the oil starts to bubble, remove the test scrap and put a few of the tostada shells in the pan.

As soon as the bottom sides of the shells are a golden color turn them over.

When both sides are a golden color remove them from the skillet and lay them on to a paper towel-lined plate.

Sprinkle salt on top.

Finish cooking the rounds in batches. Set aside.

For the Guacamole:

Avocado cut in half on spoon

Cut the avocados in half length-wise and remove the seed.

Scoop out the avocado meat and add it to a medium size bowl.

Squeeze lime juice on avocados in bowl

To the bowl, add lime juice…

Mash avocados with fork in bowl

…and mash the avocado with a fork.

Chopped onion garlic cilantro tomatoes and jalapenos on board

Next,

Add onions tomatoes cilantro in guacamole in bowl

to the bowl, add the tomatoes, onions, and cilantro.

Garlic and cilantro in bowl of guacamole

Then add the jalapenos and garlic…

Add pepper to guacamole in bowl

…pepper, and…

Add salt to guacamole in bowl

…salt.

I happen to like a good amount of salt in guacamole but make sure to do a taste test and salt to your taste.

Adding just enough salt to guacamole really brings out the flavors.

Stir guacamole with fork in bowl

Mix together and set aside.

For the Yogurt Onion Dip:

Add spices to plain yogurt in bowl

Mix the yogurt and onion powder together…

Stir yogurt with spices in bowl

…and set aside in the fridge while making the shrimp.

For the Shrimp:

Melt butter in skillet on stove top

Heat a medium size skillet on low to medium heat and add butter.

Add chili powder to melted butter in skillet

Next, add chili powder,

Add pepper to melted butter in skillet

pepper…

Add salt to melted butter in skillet

…and salt.

Stir seasoned melted butter in skillet

Stir together.

Add shrimp to skillet with melted seasoned butter

Add the shrimp.

Cook shrimp in seasoned butter in pan

When the bottom side of the shrimp turn white (about 1 or 2 minutes),

Cook shrimp in seasoned butter in pan

…turn them over and cook the other side for about the same amount of time or until they are thoroughly cooked.

Then remove the shrimp from the pan and set aside on a plate.

Drizzle any remaining butter from the pan over the shrimp.  Set aside for a moment.

For the Assembly:

Add guacamole to mini tostadas on plate

Top each tostada round with guacamole.

Add yogurt mixture to guacamole on tortillas

Then top the guacamole with yogurt onion dip.

Mini Tostadas with Shrimp and Guacamole on plate

Next, top the yogurt onion dip with 1 shrimp per tostada.

Mini Tostadas with Shrimp and Guacamole on plate

Garnish the serving plate with sprigs of cilantro and…

Mini Tostadas with Shrimp and Guacamole on plate

…enjoy.

Mini Tostadas with Shrimp and Guacamole on plate

Thank you so much for stopping by CCC!

More Recipes with Shrimp You May Like:

Spicy and Sweet Shrimp Salad

Shrimp and Fried Rice

Shrimp Tacos with Adobo Sauce

Mango and Orange Honey Walnut Shrimp

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Mini Shrimp Tostadas

Mini Spicy Shrimp Tostadas with Homemade Guacamole

These mini shrimp tostadas with layers of homemade guacamole, yogurt onion dip, and spicy shrimp cooked in butter make a delicious appetizer, side dish or light meal.
5 from 1 vote

Ingredients

For the Tortilla Rounds:

  • 4 corn tortillas
  • 1/4 cup canola oil or more depending on the size of the skillet
  • Salt to taste

For the Guacamole:

  • 2 ripe avocados
  • 1/2 lime juiced
  • 1/2 of a large Roma tomato chopped
  • 1 jalapeno pepper stems and seeds removed, diced
  • 2 small cloves garlic diced
  • 2 tablespoons diced onion
  • 1 tablespoon (heaping) chopped cilantro
  • 1/4 teaspoon ground black pepper
  • Salt to taste

For the Yogurt Onion Dip:

  • 1/4 cup Greek nonfat yogurt
  • 4 dashes salt or add to taste
  • 3 dashes ground black pepper
  • 1/4 teaspoon onion powder

For the Spicy Shrimp:

  • 12 large raw shrimp deveined and peeled with the tails off
  • 1 tablespoon butter
  • 1/2 teaspoon ancho chili powder
  • 1/2 teaspoon ground black pepper
  • 3 dashes salt

Equipment

  • Round cookie cutter (2-1/2 inches diameter)

Instructions

For the Tortilla Rounds:

  • Using a small round cookie cutter, cut 3 tostada rounds from each tortilla. 
  • Heat a small skillet on low to medium heat and add canola oil.
    Put one of the scraps from cutting the tortillas into the skillet to test the heat of the oil. When the oil starts to bubble, remove the test scrap and put a few of the tostada shells in the pan. 
  • As soon as the bottom sides of the shells are a golden color turn them over. When both sides are a golden color remove them from the skillet and lay them on to a paper towel-lined plate.  
  • Sprinkle salt on top. Finish cooking the rounds in batches. Set aside.

For the Guacamole:

  • Cut the avocados in half length-wise and remove the seed. Scoop out the avocado meat and add it to a medium size bowl. 
  • To the bowl, add lime juice and mash the avocado with a fork.  Add the remaining ingredients and mix together. 
    Do a quick taste test and add more salt if needed. Adding enough salt really brings out the flavor in guacamole.
    Set aside.

For the Yogurt Onion Dip:

  • Mix all ingredients together and set aside in the fridge while making the shrimp.

For the Spicy Shrimp:

  • Heat a medium size skillet on low to medium heat and add the butter. Add the shrimp, chili powder, pepper and salt. Stir together. 
  • When the bottom side of the shrimp turn white (about 1 or 2 minutes), turn them over and cook the other side for about the same amount of time or until the shrimp are thoroughly cooked. 
  • Then remove the shrimp from the pan and set aside on a plate. Drizzle any remaining butter from the pan over the shrimp.  Set aside for a moment.

For the Assembly:

  • Top each tostada round with guacamole. Then top the guacamole with yogurt onion dip.  
  • Next top the yogurt onion dip with 1 piece of shrimp per tostada. Garnish the serving plate with sprigs of cilantro and serve.