Mini Shrimp Tostadas
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Mini Spicy Shrimp Tostadas with Homemade Guacamole

These appetizing mini shrimp tostadas with layers of homemade deliciousness will draw a crowd.
Course Appetizer, Side Dish, Snack
Cuisine American, Mexican
Keyword Shrimp
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 3 (approximately 3 servings)
Author [email protected]

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
  • 2-1/2 inch round cookie cutter

For the Guacamole:

  • 2 ripe avocados
  • Juice from ½ of a lime
  • ½ of a large Roma tomato chopped
  • 1 jalapeno pepper diced
  • 2 small cloves garlic diced
  • 2 tablespoons diced onion
  • 1 tablespoon chopped cilantro heaping
  • ¼ teaspoon ground black pepper
  • Salt to taste

For the Yogurt Onion Dip:

  • ¼ cup Greek nonfat yogurt
  • 4 dashes salt or add to taste
  • 3 dashes ground black pepper
  • ¼ teaspoon onion powder

For the Spicy Shrimp:

  • 12 raw deveined peeled shrimp with the tails off
  • 1 tablespoon butter
  • ½ teaspoon ancho chili powder
  • ½ teaspoon ground black pepper
  • 3 dashes salt

Instructions

For the Tortilla Rounds:

  • Using a round cookie cutter, cut 3 tostada rounds from each tortilla. 
  • Heat a small skillet on low to medium heat and add the canola oil. Put one of the scraps from cutting the tortillas into the skillet to test 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.  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.