The First Bite That Hooked Me
The crunch of the tostada, the cool guacamole, the spicy shrimp—it all hit me at once. I was at a beachside cafe when I first tried these bites. The flavors danced together like old friends. Ever wondered how you could turn simple ingredients into something unforgettable? Now I make them for every summer gathering. Trust me, they disappear fast.My Kitchen Disaster Turned Win
My first try at these tostada bites was messy. I burned half the tortillas and over-spiced the shrimp. But my family still ate every bite. Home cooking isn’t about perfection—it’s about joy and connection. Even flops can become favorites. What’s your funniest cooking fail? Share below!Why These Flavors Work
– The creamy guacamole cools the spicy shrimp, balancing each bite. – The crispy tostada adds texture, making it fun to eat. Which flavor combo surprises you most? Is it the tangy lime with the smoky chili? Try it and see!A Little Slice of History
Tostadas hail from Mexico, where cooks fried stale tortillas to avoid waste. This dish twists tradition into bite-sized party food. *Did you know avocados were once called “alligator pears”?* Now they’re a guacamole star. Want to try a regional twist? Swap mango for tomato!
Ingredients:
| Ingredient | Amount | Note |
|---|---|---|
| Tostada Cups: | ||
| Corn tortillas | 12 | |
| Cooking spray | As needed | |
| Cooling Guacamole: | ||
| Ripe avocados | 2 | |
| Sour cream | 2 tablespoons | |
| Plum tomatoes | 2 | chopped, pulp/seeds removed |
| Red onion | 1/4 cup | minced |
| Hot sauce | 1 tablespoon | |
| Fresh lime juice | 2 tablespoons | |
| Fine sea salt | 1/4 teaspoon | |
| Spicy Shrimp: | ||
| Vegetable oil | 1 tablespoon | |
| Medium shrimp | 24 | peeled and deveined |
| Chili powder | 1 tablespoon | plus extra for garnish |
| Shredded lettuce | 1 cup | |
| Limes | 2 | cut into wedges |
| Maldon sea salt | As needed | for garnish |
How to Make Spicy Shrimp Tostada Bites
Step 1 Heat the oven to 350°F. Spray a muffin tin and another tin’s bottom. Warm tortillas in the microwave for 10-15 seconds. Cut a slit in each to help them fold. Step 2 Press tortillas into the muffin tin. Fold edges to fit. Cover with the second tin to hold them. Bake 12-15 minutes until crispy. Step 3 Mash avocados with sour cream. Mix in tomatoes, onion, hot sauce, lime juice, and salt. Set aside for cool, creamy guacamole. Step 4 Cook shrimp in oil with chili powder. Stir until pink, about 3-4 minutes. Drain on paper towels. Step 5 Layer lettuce, guacamole, and shrimp in tostada cups. Garnish with lime and salt. Serve right away. (Hard-learned tip: Warm tortillas *just* enough. Too hot, and they tear. Too cold, and they crack.) What’s your go-to hot sauce? Share below! Cook Time: 25 minutes Total Time: 40 minutes Yield: 12 servings Category: Appetizer, Mexican3 Twists on Tostada Bites
Vegetarian Swap shrimp for black beans. Add cumin and extra lime for flavor. Spicy Double the hot sauce. Top with sliced jalapeños for extra kick. Seasonal Use mango instead of tomatoes. Add cilantro for a fresh summer twist. Which twist would you try? Vote in the comments!Serving & Pairing Ideas
Serve with Mexican street corn or a simple side salad. Add extra lime wedges for squeezing. Pair with a cold beer or a fizzy lime soda. Both cut through the spice nicely. Which would you choose tonight?
Keep It Fresh or Freeze It
These tostada bites taste best fresh but keep well for 2 days in the fridge. Store shrimp and guac separately to avoid soggy shells. Guac turns brown? Press plastic wrap directly on its surface. Freeze baked cups up to a month—just reheat at 350°F for 5 minutes. *Fun fact: Sour cream in guac slows browning!* Double the shrimp batch for quick tacos later. Who else loves a two-meals-in-one trick?Oops-Proof Your Tostadas
Tortillas cracking? Microwave them longer—15 seconds max—to soften. Shrimp too spicy? Rinse with cold water after cooking. Guacamole watery? Drain tomato pulp better next time. I once forgot the lime juice and learned it balances heat fast. Why this matters: Small tweaks make big flavor wins. Share your kitchen saves below!Your Questions, Answered
Q: Gluten-free option?
A: Corn tortillas are naturally gluten-free—just check labels for shared equipment.
Q: Can I prep ahead?
A: Bake cups and chop veggies a day early. Cook shrimp fresh.
Q: Swap for chicken?
A: Yes! Use 1 cup diced chicken with chili powder.
Q: Feeding a crowd?
A: Double everything but guac—make that fresh.
Q: No sour cream?
A: Greek yogurt works too. Why this matters: Flexibility means less stress.
Let’s See Your Creations
These bites are party stars at my house. Tag@SpoonSway on Pinterest so I can cheer you on. Did you try a twist? Tell me! Happy cooking! —Sarah Cooper.
Spicy Shrimp Tostada Bites with Guacamole
Description
Experience the delightful contrast of textures and flavors with these Spicy Shrimp Tostada Bites, featuring crispy tortilla cups, creamy guacamole, and zesty shrimp.
Ingredients
Instructions
- Preheat the oven to 350°F and lightly coat the wells on a 12-cup muffin tin. Also spray the bottom side of another cupcake tin of the same size.
- Wrap 6 corn tortillas in paper towels and microwave for 10-15 seconds. Slightly heating will make them pliable. Cut a slit halfway through each. Fit the tortillas into each muffin tin, folding over one edge so they fit. Repeat with the second set of 6. Then lightly cover with the second tin to hold the corn tortillas in place.
- Bake for 12-15 minutes or until lightly browned and crispy. Remove and set aside.
- Halve and pit the 2 ripe avocados, scoop out and mash with the 2 tablespoons sour cream.
- Fold in the diced 2 plum tomatoes, chopped 1/4 cup red onion, 1 tablespoon hot sauce, 2 tablespoons fresh lime juice, and 1/4 teaspoon fine sea salt. Set aside.
- In a medium skillet, heat the 1 tablespoon vegetable oil over medium heat. Add the peeled and deveined 24 medium shrimp and 1 tablespoon chili powder. Stir until the shrimp are pink and start to curl, approximately 3-4 minutes for medium shrimp. Remove to a paper towel-lined plate.
- To assemble, start with a bed of 1 cup shredded lettuce, top with a dollop of guacamole, top with 2 shrimp per cup, and garnish with a spritz of lime juice from a lime wedge and a dusting of chili powder or Maldon sea salt.
Notes
- For extra heat, add more hot sauce or a pinch of cayenne pepper to the guacamole. Serve immediately for the best texture.
Shrimp, Tostada, Guacamole, Appetizer, Mexican
