Name: Shrimp Tostadas with Guacamole & Pico de Gallo
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 avocados; 1 ½ small bunches cilantro; 3 cloves garlic; 1 ½ jalapeño peppers; 1 ½ limes; 1.02 kg raw peeled shrimp, fresh or frozen; 3 shallots; 18 small corn tortillas; 6 tomatoes; black pepper; chili powder; cumin, ground; extra virgin olive oil; garlic powder; onion powder; oregano, dried; salt

Shrimp Tostadas with Guacamole & Pico de GalloShrimp Tostadas with Guacamole & Pico de Gallo — a 40-minute dinner recipe with 17 ingredients, serving 6.Ingredients

3 avocados

1 ½ small bunches cilantro

3 cloves garlic

1 ½ jalapeño peppers

1 ½ limes

1.02 kg raw peeled shrimp, fresh or frozen

3 shallots

18 small corn tortillas

6 tomatoes

black pepper

chili powder

cumin, ground

extra virgin olive oil

garlic powder

onion powder

oregano, dried

salt

Instructions

Preheat oven to 205°C (400°F).

If using frozen shrimp, place them in a colander and run under cold water until there are no more ice chunks; set aside to drain. If using fresh shrimp, skip this step.

Drizzle both sides of the tortillas with oil and sprinkle with salt; place on two baking sheets. Bake for 10-15 minutes, flipping halfway through, until the tortillas are crispy and lightly browned on both sides.

In a medium bowl, combine the spices and oil.

Toss shrimp in spice mixture and set aside.

Wash and dry the fresh produce.

Peel and mince garlic; add to a medium bowl. Halve avocados and remove pit; scoop out the flesh into the bowl with garlic.

Shave the cilantro leaves off the stems; discard the stems and mince the leaves. Add half to the bowl with avocado and the other half to another medium bowl for the pico de gallo.

Juice the the limes into the bowl with avocado; add salt and pepper and mash with a fork until smooth.

Peel and small dice the shallots; small dice the tomatoes. Add both to the bowl with the cilantro for the pico de gallo.

Quarter the jalapeño pepper lengthwise; seed and remove ribs of the jalapeño with a spoon. Finely dice and add to the pico de gallo. (Be careful, with jalapeños, do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.) Season with salt and pepper and stir to combine.

Preheat a skillet over medium-high heat.

Once the pan is hot add shrimp; cook until opaque, 1-2 minutes per side. (Cook in batches if necessary)

To serve, divide the tortillas between plates, top with guacamole, shrimp, and pico de gallo. Enjoy!

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