Chili-Lime Shrimp and Guacamole Tostadas. Photo: Wendy Goodfriend
Chili-Lime Shrimp and Guacamole Tostadas. Photo: Wendy Goodfriend

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.

Ingredients for Chili-Lime Shrimp and Guacamole Tostadas. Photo: Wendy Goodfriend
Ingredients for Chili-Lime Shrimp and Guacamole Tostadas. Photo: Wendy Goodfriend

Recipe: Chili-Lime Shrimp and Guacamole Tostadas

Makes about 45 bites

    Ingredients:

  • 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)
    Instructions:

  1. 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.
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  3. 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.
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  5. 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.
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  7. 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.
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    Chili-Lime Shrimp and Guacamole Tostadas. Photo: Wendy Goodfriend
    Chili-Lime Shrimp and Guacamole Tostadas. Photo: Wendy Goodfriend
Fast and Simple New Year’s Party Recipe: Chili-Lime Shrimp and Guacamole Tostadas 2 December,2015Kim Laidlaw

Author

Kim Laidlaw

Kim Laidlaw is a cookbook author, editor, food writer, producer, project manager, and baker who has been in the kitchen covered in flour since she was big enough to stir the biscuit dough. She has over 16 years of experience in book and online publishing, and a lifetime of experience in the kitchen.

Her first cookbook, Home Baked Comfort, was published in 2011; her second cookbook, Baby & Toddler On the Go, was published in April 2013; and her third cookbook, Williams-Sonoma Dessert of the Day, was published in October 2013.

She was the first blogger on KQED’s Bay Area Bites blog, which launched in 2005, and previously worked as a professional baker at La Farine French Bakery in Oakland, CA. She lives in Petaluma with her husband and their child, whom she cooks for everyday. Find out more at http://www.kimlaidlaw.com.

Author

Wendy Goodfriend

I am the Senior Interactive Producer for KQED Food. I have designed and produced food-related websites and blogs for KQED including Bay Area Bites; Check, Please! Bay Area;  Taste This; Jacques Pepin’s websites; Weir Cooking in the City and KQED Food. When I am not creating and managing food websites I am taking photos and video of Bay Area Life and designing online navigation systems. My professional education and training includes: clinical psychology, photography, commercial cooking, web design, information architecture and UX. You can find me engaged in social media on Twitter @bayareabites and on Facebook at Bay Area Bites. I can also be found photoblogging at look2remember.

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