Shrimp and prawns · Mexican · 40 min
Shrimp Tostadas with Guacamole & Pico de Gallo
- 40 min
- 2–6 servings
- 554 kcal / serving
Cried for a crowd-pleasing weeknight option, the combination of crisp tortillas, creamy avocado guacamole, and fresh pico de gallo with quick-seared shrimp comes together in under 40 minutes with straightforward steps.
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Ingredients
- 1avocado
- ½ small bunchcilantro
- 1 clovegarlic
- ½jalapeño pepper
- ½lime
- ¾ lbraw peeled shrimp, fresh or frozen
- 1shallot
- 6small corn tortillas
- 2tomatoes
- avocados
- shallots
- jalapeño peppers
- limes
From the pantry: black pepper, chili powder, cumin, ground, extra virgin olive oil, garlic powder, onion powder, oregano, dried, salt
Cookware
baking sheet pan · chef's knife · citrus juicer (optional) · colander · cutting board · garlic press (optional) · measuring spoons · mixing bowls · nonstick skillet · spatula · stirring spoon · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: shrimp
More dinner ideas: easy dinners
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Produce
- 1avocado
- ½ small bunchcilantro
- 1 clovegarlic
- ½jalapeño pepper
- ½lime
- 1shallot
- 2tomatoes
- avocados
- shallots
- jalapeño peppers
- limes
Bakery & bread
- 6small corn tortillas
Frozen
- ¾ lbraw peeled shrimp, fresh or frozen
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| avocado | 1 | 2 | 3 |
| cilantro | ½ small bunch | 1 small bunch | 1 ½ small bunches |
| garlic | 1 clove | 2 cloves | 3 cloves |
| jalapeño pepper | ½ | 1 | 1 ½ |
| lime | ½ | 1 | |
| raw peeled shrimp, fresh or frozen | ¾ lb | 1 ½ lb | 2 ¼ lb |
| shallot | 1 | 2 | 3 |
| small corn tortillas | 6 | 12 | 18 |
| tomatoes | 2 | 4 | 6 |
| limes | 1 ½ |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Bake the tortillas: brush both sides with oil and a pinch of salt, then bake on a sheet at 400°F for 10–15 minutes, flipping once, until they’re crisp and lightly browned.
- Season the shrimp: toss the shrimp with a mix of the pantry spices and a drizzle of oil, then set aside.
- Make the guacamole: in a bowl, mash the avocado with minced garlic, add lime juice, salt, and pepper until smooth.
- Prepare pico de gallo: chop shallot, tomatoes, and cilantro; finely dice jalapeño (seeding as desired) and fold into a bowl with the other produce. Season with salt and pepper.
- Cook the shrimp: heat a nonstick skillet over medium-high heat and cook the seasoned shrimp 1–2 minutes per side until opaque.
- Assemble and serve: spread guacamole on each tortilla, top with shrimp, then spoon pico de gallo over to finish.
Two tips
- Prep components ahead: make guacamole and pico de gallo up to a day ahead and refrigerate in separate airtight containers.
- Serving idea: squeeze extra lime over the finished tostadas or add a light drizzle of olive oil for extra brightness using pantry staples.
Nutrition per serving
- Calories
- 554 kcal
- Protein
- 32 g
- Carbs
- 54 g
- Fat
- 26 g
- Fiber
- 15 g
- Sodium
- 1023 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.