Shrimp Tostada Bites

Name: Shrimp Tostada Bites
Prep time: 40 min
Cook time: 5 min
Total time: 50 min
Yield: 8
Cuisine: Mexican
Ingredients: ⅓ cup Extra-virgin olive oil; ¼ cup Fresh lime juice; 2 tablespoon Honey; 2 cloves Garlic cloves, minced; 1 teaspoon Paprika; ¼ teaspoon Cayenne pepper; Salt; 1 pound Medium shrimp, peeled and deveined; 2 Ripe avocados; 2 tablespoon Fresh lime juice (for guacamole); ¼ cup Red onion, finely diced; 1 Fresh jalapeño, minced; 3 tablespoon Fresh cilantro, chopped; 24 Crispy tortilla scoops

Recipe GLPR1def209831eb01

Mexican

Appetizer

50 min

176 cal

Servings: 8

Stovetop

SNAP eligible

Succulent marinated shrimp served on crispy tortilla scoops with fresh avocado spread. Medium shrimp are coated in a bright citrus-herb marinade infused with lime juice, honey, garlic, and warm spices, then quickly pan-seared until just pink and opaque. Each bite is topped with zesty guacamole and a fresh cilantro garnish for a light, refreshing appetizer.

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Ingredients

⅓ cup Extra-virgin olive oil

¼ cup Fresh lime juice

2 tablespoon Honey

2 cloves Garlic cloves, minced

1 teaspoon Paprika

¼ teaspoon Cayenne pepper

Salt

1 pound Medium shrimp, peeled and deveined

2 Ripe avocados

2 tablespoon Fresh lime juice (for guacamole)

¼ cup Red onion, finely diced

1 Fresh jalapeño, minced

3 tablespoon Fresh cilantro, chopped

24 Crispy tortilla scoops

Directions

In a large mixing bowl, whisk together the olive oil, lime juice, honey, minced garlic, paprika, and cayenne pepper. Season generously with salt to taste.
Add the peeled and deveined shrimp to the marinade and toss well to ensure all shrimp are evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours.
While the shrimp marinates, prepare the guacamole: halve the avocados and scoop the flesh into a medium bowl. Mash with a fork until you reach your desired consistency. Add the diced red onion, minced jalapeño, chopped cilantro, and 2 tablespoons of fresh lime juice. Season generously with salt and stir until combined. Set aside.
Heat a large skillet over medium heat. Remove the shrimp from the marinade and add to the hot skillet in a single layer. Cook for 2 minutes until the shrimp turn pink on the first side, then flip and cook for another 2 minutes on the second side until completely opaque throughout. Do not overcook.
To assemble, place a tortilla scoop on a serving platter. Dollop approximately 1 tablespoon of guacamole into each tortilla scoop, then top with a warm shrimp. Garnish each bite with fresh cilantro and serve immediately while the shrimp is still warm.

Comments

Grocery List Plus Editorial Staff4

Shrimp and avocado are both reliably available at Charlotte-area chains—Publix and Food Lion have good seafood counters, and the coastal proximity means fresh shrimp is feasible—but the real cost driver is the shrimp itself, which at current market rates adds $8–12 per pound and will run $12–16 for this recipe, putting the cost per serving around $2.50 before the avocado. The stated 50 minutes is honest if you're buying pre-cleaned shrimp; if you're deveining, add 15 minutes. This is a party appetizer that demands last-minute assembly and doesn't reheat well, so it's a same-night show, and the lime-cilantro-jalapeño profile is genuinely at home in a warm-weather Charlotte kitchen. A solid weeknight-to-entertaining crossover if you're not stretching the grocery budget.