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These Mini Shrimp Tostadas are delicious bite-size appetizers featuring shrimp and guacamole with a slightly spicy kick. They’re easy to make in less than 30 minutes whenever you’re entertaining, whether it’s for Game Day or holidays!

Mini Shrimp Tostadas garnished with queso fresco and fresh cilantro

People have a way of going crazy for these mini shrimp tostadads, like descending on them at a party! There’s definitely something irresistible about the shrimp and guacamole combo punctuated with queso fresco.

Whether it’s game day, the holidays or just date night, these shrimp tostada bites are a fabulous way to start things started!

Ingredients

Here’s what you’ll need to make them:

  • Shrimp: You can use medium or large shrimp (see shrimp sizes for more info) here. While we used uncooked shrimp for the freshest flavor, you can also use cooked shrimp to avoid the baking step.
  • Olive oil
  • Seasonings: Chili powder, cumin powder, paprika and salt available at any supermarket
  • Guacamole: You can use store-bought or mash 3 avocados with lime juice and cilantro to make homemade.
  • Tortilla chips: Look for large round chips, and any kind will work, i.e. baked, fried, low-salt etc.
  • Queso fresco: This is your basic mild, crumbly Mexican cheese. If you can’t find it, simply crumble some feta instead.

Recipe Video: Mini Shrimp Tostadas

Watch this short video to see how to make mini shrimp tostadas:

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5 from 1 vote

Mini Shrimp Tostadas

These Mini Shrimp Tostadas are delicious bite-size appetizers featuring shrimp and guacamole with a slightly spicy kick.
Prep Time: 20 mins
Cook Time: 6 mins
Total Time: 26 mins
Servings: 24 pieces

Ingredients 

Shrimp

  • 1 lb medium shrimp, raw peeled
  • 2 tsp olive oil
  • 1/2 tsp chili powder, or cayenne (see note)
  • 1/2 tsp cumin powder
  • 1/4 tsp paprika
  • 1/4 tsp salt

Guacamole

  • 1 cup guacamole, or 3 avocados mashed
  • 2 tbsp lime juice, freshly squeezed
  • 1 tbsp fresh cilantro, chopped

Serving

  • 24 tortilla chips, large rounds
  • 1 cup queso fresco, crumbled, or feta
  • cilantro, optional garnish

Instructions 

  • Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
  • In a medium bowl, add the shrimp, olive oil, chili powder, cumin powder, paprika and salt. Toss until coated.
  • Place the seasoned shrimp onto the prepared baking sheet space one inch apart. Bake for 5-6 minutes until cooked through. Remove from oven to cool.
  • In a medium bowl, mix together guacamole/avocado with the lime juice and cilantro.
  • Place the chips on a work surface. Spread a spoonful of the avocado mixture onto each to cover. Then add one shrimp to each with a sprinkle of cheese on top.
  • Serve immediately.

Notes

  • You can adjust the heat by using more or less chili powder. To make this non-spicy, omit it entirely.
  • These tostadas are best served within 15 minutes of preparing to avoid the guacamole discoloring.
Nutrition Facts
Mini Shrimp Tostadas
Amount per Serving
Calories
47
% Daily Value*
Fat
 
3
g
5
%
Saturated Fat
 
1
g
5
%
Polyunsaturated Fat
 
0.3
g
Monounsaturated Fat
 
1
g
Cholesterol
 
26
mg
9
%
Sodium
 
65
mg
3
%
Potassium
 
69
mg
2
%
Carbohydrates
 
2
g
1
%
Fiber
 
1
g
4
%
Sugar
 
0.2
g
0
%
Net Carbs
 
1
g
2
%
Protein
 
4
g
8
%
Vitamin A
 
200
IU
4
%
Vitamin C
 
2.5
mg
3
%
Calcium
 
40
mg
4
%
Iron
 
0.2
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.

Please read our nutrition disclaimer.

Author: Cindy
Course: Snack
Cuisine: American
Keyword: shrimp tostada bites, shrimp tostadas
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