For your next holiday party (or any gathering really), these savory bites are just the ticket. Tender shrimp is rubbed with a bit of chili powder, cayenne pepper (which you can leave out for the kiddos or anyone who is adverse to spice), and tangy lime. After a superfast sauté – careful, you don’t want to overcook these little guys – you just perch them on a mound of guacamole dolloped on a tortilla chip.
This recipe is great because you can also serve the components of it. Add the shrimp to a Mexican-inspired salad, and serve the guacamole on the side with plenty of chips. Voila, easy and fast holiday lunch fare that is also light and healthy.
Be sure to purchase fresh, uncooked peeled and deveined shrimp from a reputable source so that these are not only quick to prepare but delicious to eat. Look for round, flat tortilla chips to serve these on, and choose ripe but still green avocados.
Recipe: Chili-Lime Shrimp and Guacamole Tostadas
Makes about 45 bites
- 1 lb medium peeled and deveined shrimp (about 45 shrimp)
- 1 tbsp chili powder
- Pinch of cayenne pepper (optional)
- 1/2 tsp light brown sugar
- 2 limes
- Kosher salt
- Olive oil
- 2 avocados, peeled and pitted
- 1/4 cup minced fresh cilantro leaves, plus more roughly chopped for garnish
- About 45 round, flat tortilla chips (or mini tostadas)
- In a bowl, toss together the shrimp, chili powder, cayenne pepper (if using), brown sugar, zest and juice of 1 lime, and a pinch of salt. Let marinate 15 minutes.
- Meanwhile, in a bowl, smash together the avocado with the juice of 1 lime and a pinch of salt. Add the cilantro and stir to combine.
- In a large frying pan, warm a few glugs of the oil. Remove the shrimp from the marinade, shaking off any excess and add the shrimp to the pan. Sear, turning, until cooked through and pink, about 2 minutes. Transfer to a bowl.
- For each tostada, dollop a little of the avocado mixture onto the tortilla then top with a shrimp. Place on a serving tray. Sprinkle with cilantro and serve.