This vibrant Mexican-inspired recipe features perfectly grilled shrimp topped with a rich and creamy avocado sauce, all served on crunchy tostadas.
Ingredients
Scale:
1 pound large shrimp, peeled and deveined
3 tablespoons olive oil, preferably extra virgin
2 cloves garlic, minced
1 teaspoon smoked paprika
1 teaspoon cumin
1 tablespoon lime juice
Salt and pepper to taste
2 ripe avocados
1/4 cup sour cream or Greek yogurt
2 tablespoons lime juice
1 clove garlic, minced
Salt to taste
8 corn tostada shells
1 cup shredded lettuce
1/2 cup diced tomatoes
1/4 cup chopped fresh cilantro
1 lime, cut into wedges
Instructions
In a large mixing bowl, combine olive oil, minced garlic, smoked paprika, cumin, lime juice, salt, and pepper. Whisk until well blended and the mixture is emulsified. Add the shrimp and toss to coat them evenly. Allow the shrimp to marinate for at least 15 minutes.
Preheat your grill to medium-high heat, approximately 400°F (200°C). Thread the marinated shrimp onto skewers, if desired, for easy grilling. Grill for about 2-3 minutes on each side or until the shrimp are pink and opaque. Remove from heat and allow to rest.
In a blender or food processor, combine ripe avocados, sour cream or Greek yogurt, lime juice, minced garlic, and salt. Blend until smooth and creamy.
On each tostada shell, spread a layer of the creamy avocado sauce. Top with shredded lettuce, diced tomatoes, and the grilled shrimp.
Finish with freshly chopped cilantro and serve immediately with lime wedges.
