Recipe of the Week: Shrimp Tostadas



  • 8 corn tortillas
  • 2 tablespoons olive oil divided
  • 1 1/2 teaspoons salt divided
  • 48 raw shrimp peeled and deveined
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne optional
  • 8 servings guacamole
  • cilantro, shredded cabbage, lime wedges to serve


  1. Pre-heat oven to 400 degrees and line a baking sheet with foil. Brush tortillas evenly on both sides with half of the olive oil (1 tablespoon) and 1/2 teaspoon of the salt. Bake for 4-5 minutes per side or until brown and crispy.

  2. While the tortillas are baking, heat the remaining olive oil (1 tablespoon) in a large skillet over medium-high heat. Sprinkle shrimp evenly with remaining salt (1 teaspoon), cumin, garlic powder, smoked paprika and cayenne. Sauté until shrimp become orange and cooked through, about 3-4 minutes; remove from heat.

  3. Begin assembling tostadas by spreading each tortilla with two tablespoons guacamole. Top with 6 shrimp and optional garnishes (i.e. shredded cabbage,


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