The First Bite That Hooked Me
The crunch of the tostada, the cool guac, the spicy shrimp—it hit me all at once. I was at a beachside cafe when I tried this dish first. The flavors danced together like old friends. Ever wondered how you could turn simple ingredients into something unforgettable? That’s the magic of these bites. One taste, and I knew I had to make them at home.My Messy First Attempt
My first try was a comedy of errors. I burned the tortillas, over-spiced the shrimp, and my guac turned brown. But the taste? Still amazing. Home cooking isn’t about perfection—it’s about joy and trying again. Now I laugh at that memory. What’s your funniest kitchen fail? Share below!Why These Flavors Work
– The creamy guac cools the spicy shrimp, balancing each bite. – The crispy tostada adds texture, making every mouthful exciting. Which flavor combo surprises you most? Is it the lime with chili or the cool sour cream? Vote in the comments!A Dish With Roots
Tostadas come from Mexico, where crispy tortillas are topped with fresh, bold flavors. This version adds a modern twist with shrimp and guac. *Did you know tostadas date back to Aztec times?* They’ve always been about simple, tasty food. What’s your favorite way to enjoy tostadas? Let’s swap ideas!
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 and 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 more 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 with Guacamole
Step 1 Preheat 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 down. Bake for 12-15 minutes until crispy. (Hard-learned tip: Overlap tortilla edges slightly so they don’t crack.)
Step 3 Mash avocados with sour cream. Stir in tomatoes, onion, hot sauce, lime, and salt. Let flavors mix while you cook the shrimp.
Step 4 Heat oil in a skillet. Toss shrimp with chili powder. Cook until pink, about 3-4 minutes. Drain on paper towels. What’s the trick to keeping guacamole green? Share below!
Cook Time: 25 minutes Total Time: 40 minutes Yield: 12 servings Category: Appetizer, Mexican
3 Fun Twists on Tostada Bites
Vegetarian Swap shrimp for black beans or grilled tofu. Add extra lime and cilantro for zing.
Extra Spicy Double the hot sauce. Top with sliced jalapeños or a dash of cayenne.
Seasonal Use mango instead of tomatoes in summer. Try roasted squash in fall. Which twist would you try first? Vote in the comments!
Serving Ideas & Pairings
Serve with Mexican street corn or a simple slaw. Garnish with extra lime wedges and cilantro. Pair with a cold beer or a margarita. For a non-alcoholic option, try limeade or hibiscus tea. Which would you choose tonight? Tell us below!
Keep It Fresh or Freeze It
These tostada bites taste best fresh. Store leftover guac in a sealed container with plastic wrap pressed on top. The shrimp? Eat them within two days—reheat gently in a skillet. *Fun fact*: Cold avocado turns brown fast, but lime juice slows it down. Want to batch-cook? Freeze baked tostada cups in a zip-top bag for up to a month. Why this matters: Wasting food wastes money. Who else hates soggy leftovers? Share your storage hacks below!Oops, Fix It Fast
Tortillas cracking? Microwave them longer—just 5 more seconds softens them. Guacamole too spicy? Add extra sour cream to tame the heat. Shrimp overcooked? They turn rubbery fast, so pull them off the heat as soon as they curl. Why this matters: Small tweaks save the dish. Ever had a kitchen fail turn into a win? Tell us! Pro tip: Use a timer for shrimp—they cook in a flash.Your Questions, Answered
Q: Can I make these gluten-free?
A: Yes! Corn tortillas are naturally gluten-free. Just check labels for hidden additives.
Q: Can I prep these ahead?
A: Bake cups and chop veggies a day early. Cook shrimp fresh for best texture.
Q: What’s a good shrimp swap?
A: Try diced chicken or black beans for a budget-friendly twist.
Q: How do I double the recipe?
A: Use two muffin tins and double all ingredients. Easy math!
Q: Can I skip the sour cream?
A: Greek yogurt works too—adds creaminess with less fat.
Let’s See Your Creations!
These bites are party-perfect. Did you try them? Snap a pic! Tag@SpoonSway on Pinterest so I can cheer you on. Cooking connects us—just like my grandma’s recipes did. 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 chili powder to taste. Serve immediately for the best texture.
Shrimp, Tostada, Guacamole, Spicy, Appetizer
