Mini Shrimp Tostadas with Pico de Gallo + Video

This impressive appetizer is a snap to make and will be gobbled up in minutes. Whip up a batch of margaritas, and you’ve got a party! You can make pico de gallo spicier by substituting a serrano pepper for the jalapeño. For an easy weeknight dinner version for two, use shrimp and Monterey Jack cheese in a tortilla for a delicious quesadilla and top with guacamole and pico de gallo. If you don't know how to prepare shrimp, this video will teach you; use this method with different spices as the base for a variety of shrimp-based recipes.

PREP:

25 minutes

COOK:

4 minutes

YIELD:

6 servings

Ingredients

Pico de Gallo
¾ pound ripe tomatoes, chopped
½ medium white onion, chopped
1 jalapeño, seeds and ribs removed, minced
½ cup cilantro, chopped
2 tablespoons fresh lime juice
Guacamole
3 ripe avocados
2 tablespoons fresh lime juice
½ cup cilantro leaves, chopped
1 small clove garlic, pressed
Salt, to taste
Tostada
¾ pound medium shrimp, peeled and deveined
1½ tablespoons vegetable oil
1 teaspoon chili powder
½ teaspoon salt
Tortilla chips

Directions

For Pico de Gallo:

Stir together the tomatoes, onion, jalapeño, cilantro and lime juice in a nonreactive bowl. Season to taste with salt and pepper; set aside.

For Guacamole:

Halve the avocados, discard the pit and scoop the flesh into a molcajete or mixing bowl. Using the molcajete pestle, potato masher or large fork, mash the avocado until mostly smooth. Add the lime juice, cilantro and garlic and season to taste with salt. Set aside.

For Tostadas:

Place the shrimp in a mixing bowl and add vegetable oil, chili powder and ½ teaspoon salt. Heat a heavy skillet over high heat and add the shrimp, flipping once and cooking until opaque, about 4 minutes total. Transfer to a plate and let cool slightly.
To assemble the tostadas, spread a generous amount of guacamole onto chips. Top each with a shrimp and then pico de gallo. Serve immediately.