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Prepare the Pico de Gallo: In a medium bowl, combine the diced tomatoes, minced jalapeño, finely chopped cilantro, and finely diced red onion. Squeeze the juice from 1 lime over the ingredients. Add kosher salt to taste and mix all ingredients thoroughly. Set aside.

Prepare the Green Sauce: Scoop the flesh of 1 avocado into a blender. Add the sour cream, softened cream cheese, canned jalapeños, peeled garlic cloves, chicken bouillon, garlic powder, and cilantro. Add 2 tablespoons of lime juice. Blend all ingredients until smooth and creamy. If the sauce is too thick, add more lime juice, 1 tablespoon at a time, until the desired consistency is reached. Set aside.

Season the Shrimp: Place the peeled and deveined shrimp in a bowl. Add the garlic powder, onion powder, smoked paprika, chili powder, cumin, black pepper, and shrimp bouillon. Squeeze the juice from 1 lime over the shrimp. Mix well to ensure all shrimp are evenly coated with the seasonings.

Cook the Shrimp: Heat 1 tablespoon of oil in a large skillet over medium-high heat. Once hot, add the seasoned shrimp in a single layer. Cook for approximately 2 minutes per side, or until the shrimp turn pink and are cooked through. Remove from heat.

Assemble the Shrimp Tostadas: Take a crispy tostada shell. Spread a generous layer of the prepared green sauce evenly over the shell. Layer a portion of the cooked shrimp on top of the green sauce. Spoon a generous amount of the fresh pico de gallo over the shrimp. Repeat with the remaining tostada shells and ingredients.

Serve immediately and enjoy your delicious Shrimp Tostadas!


Prepare the Pico de Gallo: In a medium bowl, combine the diced tomatoes, minced jalapeño, finely chopped cilantro, and finely diced red onion. Squeeze the juice from 1 lime over the ingredients. Add kosher salt to taste and mix all ingredients thoroughly. Set aside.

Prepare the Green Sauce: Scoop the flesh of 1 avocado into a blender. Add the sour cream, softened cream cheese, canned jalapeños, peeled garlic cloves, chicken bouillon, garlic powder, and cilantro. Add 2 tablespoons of lime juice. Blend all ingredients until smooth and creamy. If the sauce is too thick, add more lime juice, 1 tablespoon at a time, until the desired consistency is reached. Set aside.

Season the Shrimp: Place the peeled and deveined shrimp in a bowl. Add the garlic powder, onion powder, smoked paprika, chili powder, cumin, black pepper, and shrimp bouillon. Squeeze the juice from 1 lime over the shrimp. Mix well to ensure all shrimp are evenly coated with the seasonings.

Cook the Shrimp: Heat 1 tablespoon of oil in a large skillet over medium-high heat. Once hot, add the seasoned shrimp in a single layer. Cook for approximately 2 minutes per side, or until the shrimp turn pink and are cooked through. Remove from heat.

Assemble the Shrimp Tostadas: Take a crispy tostada shell. Spread a generous layer of the prepared green sauce evenly over the shell. Layer a portion of the cooked shrimp on top of the green sauce. Spoon a generous amount of the fresh pico de gallo over the shrimp. Repeat with the remaining tostada shells and ingredients.

Serve immediately and enjoy your delicious Shrimp Tostadas!
