Fish & Shellfish Produce Salads Uncategorized

The Best Cinqo De Mayo Avocado Shrimp Tostadas

    California Avocado Shrimp Tostadas

    Cinqo de Mayo is just around the corner and we’re getting ready by enjoying California Avocados – back in season and perfect for bringing together your favorite Mexican flavors – lime, cilantro, and… avocado. Yum.

    This shrimp tostada recipe, a light and healthy dish perfect for a weeknight or for a dinner party, was shared with us by the California Avocado Commission and was created for them by chefs Mary Sue Milliken and Susan Feniger, aka, the Too Hot Tamales of early Food Network fame. Known also for their fabulous Santa Monica restaurant Border Grill, the Too Hot Tamales have been partnering with the California Avocado Commission for some time now to bring fresh, flavorful, avocado forward dishes to all of us. Enjoy!

    avocado commission
    Avocado Trio
    The Best Cinqo De Mayo Avocado Shrimp Tostadas
    Prep time
    Cook time
    Total time
    Bold flavors come together in this fresh take on the shrimp tostada
    Recipe type: Entrée Salad
    Serves: 4
    • ¾ cup beer
    • 3 bay leaves
    • ½ tsp. celery seeds
    • ½ tsp. cayenne
    • ½ tsp. salt
    • ½ lb. domestic, wild-caught jumbo shrimp, peeled and cleaned
    • 2 ripe, fresh California avocados, seeded, peeled and cut into ½-inch dice
    • 1 Roma tomato, finely diced
    • ¼ cup finely diced red onion
    • 1 small carrot, peeled and finely diced
    • 1 jalapeño, stem and seeds removed, finely diced
    • ½ bunch cilantro, finely chopped
    • 1½ limes, juiced
    • 3 Tbsp. extra virgin olive oil
    • Salt, to taste
    • Ground black pepper, to taste
    • Canola oil, for frying
    • 4 (6-inch) corn tortillas
    • 4 romaine lettuce leaves, finely julienned
    1. Combine beer, bay leaves, celery seeds, cayenne and salt in a saucepan and bring to a boil. Add shrimp and cook 2 to 3 minutes, or until just turning pink and cooked through. Remove shrimp from liquid, cool to room temperature, and cut into ½-inch dice.
    2. In a large bowl, combine cooked shrimp with avocado, tomato, onion, carrot, jalapeño, cilantro, lime juice, olive oil, salt and pepper. Stir gently, taste, and adjust seasonings as necessary. Chill thoroughly.
    3. Meanwhile, pour oil to a depth of ½-inch in a small pan for frying. Fry the tortillas on both sides until crisp and drain on paper towels.
    4. To serve, divide julienned lettuce evenly between each crispy corn tortilla. Top with avocado shrimp mixture and serve immediately.
    I substitute ¼ cup shredded carrots (in the bag) for the diced carrots in this recipe and I leave out the celery seeds.
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