Spicy shrimp tostadas with jalapeno avocado sauce

These spicy shrimp tostadas are served with a jalapeno avocado sauce.Spicy shrimp tostadas with jalapeno avocado sauce

You know what goes well with spicy shrimp, fried tortillas and a kicking avocado cream? Beer. And yet, all I can think of is wine. Wine, small little coffee shops, amazing local/seasonal restaurants and enjoying a permanent state of being buzzed for 4 days because last night we just booked a trip to Napa Valley. A trip I’ve been wanting to take for-EVER but just never happened due to a husband who hates all alcohol unless it has a pretty little umbrella in it and friends who have either had weddings or babies occupying their money and/or time for the past 5 years. Wednesday marked exactly one month until I hit the big 3-0 so when Kat and I talked about this briefly the other day I kind of jumped on the opportunity before she could change her mind. I’m determined to make 30 a good year, a year I do all the crap I’ve wanted to do and never have for one reason or another. My bank account may not like it, but too bad. Wine, friends and traveling all trump gray hairs and savings accounts.

Jalapeno avocado sauce

So, let’s talk about these tostadas because they will kinda rock your face off. When I crave Mexican it’s all about the guac. It’s not like I’m sitting there dreaming about shredded chicken or lettuce and diced up tomatoes. Nope, it’s totally about shoveling as much avocado in my face as possible. Let’s start with that. Creamy jalapeno avocado dip/sauce/whateveryouwanttocallit. If you don’t eat it all straight out of the food processor with the closest cracker you can find (it’s delicious on cracked pepper & olive oil triscuits by the way), you’ll be spooning it onto the tostada after every single bite.

Shrimp tostadas with jalapeno avocado sauce

Did I fool you with that green leaf on top? I was hoping to ignore the fact that I totally thought I had cilantro in the fridge when in fact all that stared back at me from a packed produce drawer was parsley. I thought I could get away with passing it off as cilantro in the pictures but it’s just too obvious. I used it because I refused to run out to the store, but I’m writing the recipe with cilantro because that’s what it should be and if it was this amazing with parsley, it will be that much better with cilantro. Promise. Although, for you cilantro haters, here’s your version all tested out and ready! You know what’s weird? I don’t even really care about the tortilla chips at Mexican joints (well besides the ones I had in Mexico last year because those were amazing) but these corn tortillas used as the base were one of my favorite parts of the whole thing. Pan frying in olive oil has that effect I guess. And then there’s the shrimp. They’re limey, spicy and basically epitomize Mexican food.

Shrimp tostadas with jalapeno avocado sauce

If nothing else, these will no doubt make you crave a Corona. Unless of course you’re going to Napa too.

Serves 2     adjust servings

Spicy shrimp tostadas with jalapeno avocado sauce

Preparation 10 min Prep Time
Cook Time 15 min Cook Time
Total Time 25 mins Total Time

These spicy shrimp tostadas are served with a jalapeno avocado sauce.

Ingredients

Spicy Shrimp Tostadas

  • 6 corn tortillas
  • 18-20 large shrimp, peeled & deveined
  • 3-4 tablespoons extra virgin olive oil, divided
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • 1/2 teaspoon hot chili powder
  • juice of 1/2 a lime
  • salt & pepper
  • 1 scallion, chopped
  • 1 tablespoon cilantro, chopped
  • 1/2 cup red cabbage, shredded
  • 1/2 cup baby arugula

Jalapeno Avocado Sauce

  • 1/2 avocado
  • 1/4 cup plain greek yogurt
  • 1 clove garlic
  • 1 jalapeno, seeds removed
  • juice of 1/2 a lime
  • 1 tablespoon cilantro

Instructions

    Spicy Shrimp Tostadas

    1. In a small bowl combine shrimp, paprika, cumin, chili powder and a pinch of salt & pepper. Set aside.
    2. In a medium skillet over medium-high heat add 1/2 a tablespoon of olive oil and pan fry each tortilla, adding another 1/2 tablespoon of oil with each tostada. You just want to crisp them up on each side.
    3. Set tortillas aside and saute shrimp in the same skillet with the lime juice until they just turn pink on each side, about 3 minutes total.
    4. To assemble tostadas start with arugula on bottom, cabbage next, then shrimp and top with scallion, cilantro and avocado sauce (recipe below).

    Jalapeno Avocado Sauce

    1. Combine all ingredients in a food processor and process until smooth.

    47 Comments

    1. Sally @ Spontaneous Hausfrau

      Speaking of guacamole, did you ever go to Rocco’s tacos when you lived in Florida? I dream about their guacamole at least twice a week.

      These tacos look like the perfect combo of textures and flavors. Plus, everything just feels cool when it’s in taco form.

      Reply
      1. Running to the Kitchen Post author

        They opened one like 5 minutes from our house after we moved! I’ve yet to go when visiting my MIL b/c the place is always packed. I guess I know why now!

        Reply
    2. katie @KatieDid

      yummm. I was really craving mexican food the other day when I made that guac soup. Reminds me of your avocado cream here that looks fantastic. That’s my kind of green food for this weekend!

      Reply
    3. Julie @ Table for Two

      omfg i can NOT stop staring at those jumbo shrimps (haha oxymoron!) and how amazing this whole entree looks. guh i’m drooling!! and YES, we totally are bff’s today :) i love a food blogger’s mind and how we all work together!! i’m seriously LOVING the jalapeno avocado sauce..i’ll drink it all

      Reply
    4. Julia {The Roasted Root}

      Congrats on your trip to Napa! I don’t know if you’ve been before but it’s a beautiful, peaceful place! I live somewhat close to Napa in the Lake Tahoe area, so for a short period of time, we’ll be neighbors! Your shrimp tostada recipe looks wonderful and I’m sure the creamy guac just seals the deal! Have a relaxing trip and be sure to share pictures with us!

      Reply
      1. Running to the Kitchen Post author

        I’ve never been! Been to San Fran a bunch of times but never wine country. I’ll definitely be sharing pics when the time comes :)

        Reply
    5. Laura

      These look absolutely delicious. I have yet to try tostadas in my kitchen, which is odd – since I find myself making Mexican very often. Bookmarking this one!

      Reply
    6. kari @ Running Ricig

      This looks so much more amazing than the mexican we usually make. Oh how I wish Mike actually liked seafood!

      Reply
    7. Margarita

      I would peel and devein shrimps all day if this is the end product to look forward to! Yum! The avocado sauce… with jalapeno and yogurt… my kind of sauce!

      Reply
      1. Running to the Kitchen Post author

        I know, me too and I LOATHE deveining shrimp. I was so pissed that I couldn’t find peeled and deveined frozen ones in the grocery store this past time! But this was worth it :)

        Reply
    8. Heidi @ Food Doodles

      Yum! We just had shrimp last night, now I’m wishing I saw this first! :D Love the purple color of the cabbage, it really makes the pictures pop! Plus, I love the taste of it :) The avocado sauce sounds delicious too, I never thought to put jalapeno and avocado together in a sauce/dip like that but it sounds pretty perfect!

      Reply
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    10. Kat

      Ok, how many times do I have to invite myself over for dinner? These look so amazing I think I just drooled.

      On a side note, you should include a photo with your blog name on it and the recipe title for Pinterest.

      Reply
    11. Jennifer

      This was the perfect recipe for tonight. I wanted quick easy and light. My husband wanted fish. Now he wants it again tomorrow!!

      Thank you SO much!!

      Reply
    12. melanie k

      i made these last night and my husband and i loved them! they were fabulous! tasted like upscale restaurant food! the sauce is amazing and i will probably use it on many other dishes as well! great substitute for sour cream and has a subtle kick to it! thank you!

      Reply
      1. Running to the Kitchen Post author

        So glad you guys liked them! I ate the sauce on pretty much everything I could for the next 2 days after making those :)

        Reply
    13. Mallory

      These were amazing…Made a taco salad with the sauce (ie. 1/2 cup black beans, 1/2 corn kernels, 2 tbsp salsa, 1 cup arugula). It was awesome!! Thanks so much :)

      Reply
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    16. Dana

      I’ve made these twice now and they are deeeeelicious!!!! Both times I did not add the arugala or the scallion. And the 2nd time I substituted sour cream for the greek yogurt (because I was out of yogurt) Hubby loves them too!!!!

      Reply
    17. Heather

      Beautiful dish, absolutely delicious! I do have to say, I will use less chili pepper next time because my mouth and chest are on fire, and I found a cut on my finger -_- I changed some things: used a whole avocado instead of half, and used small, pre-cooked frozen shrimp (about 40-50). Great with a Bud Lime!

      Reply
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