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To make tasty mini shrimp tostadas, gather these main ingredients: - 1 pound small shrimp, peeled and deveined - 12 mini corn tortillas - 1 cup shredded red cabbage - 1 ripe avocado, diced - 1/4 cup fresh cilantro, chopped - 1/2 cup diced tomatoes - 1 tablespoon lime juice - 1 teaspoon ground cumin - 2 tablespoons olive oil - Salt and pepper to taste These ingredients create a bright and fresh dish. The shrimp provides protein, while the veggies add crunch and flavor. You can enhance your tostadas with some optional garnishes: - Jalapeño slices for heat - Extra cilantro for freshness - Lime wedges for a zesty finish These extras let you customize each tostada to your liking. When picking shrimp, both fresh and frozen options work well. Fresh shrimp often tastes great but can be hard to find. Frozen shrimp are usually frozen right after catch, keeping them fresh. They are also easy to store. Just remember to thaw them properly before cooking. I recommend using shrimp that are peeled and deveined to save time. For the full recipe, you can check the details on making these delicious mini shrimp tostadas! Start by peeling and deveining 1 pound of small shrimp. Place the shrimp in a medium bowl. Drizzle 2 tablespoons of olive oil over them. Sprinkle in 1 teaspoon of ground cumin, along with salt and pepper to taste. Toss the shrimp gently until they are fully coated. This helps the shrimp soak up all the flavors. Next, heat a skillet on medium heat. Once hot, add the seasoned shrimp. Cook them for about 2-3 minutes on each side. You want them to turn pink and opaque. Once cooked, remove the shrimp from the heat and set them aside. This step is key to keeping the shrimp juicy. In a small bowl, combine 1 ripe diced avocado with 1 tablespoon of lime juice. Add a pinch of salt and a touch of pepper for flavor. Use a fork to mash the avocado slightly. Aim for a chunky texture. This topping keeps the dish creamy and fresh. Now, let’s warm the mini corn tortillas. Heat another skillet over medium heat. Toast each tortilla for about 1-2 minutes on each side. They should feel warm and slightly crisp. This extra step adds a nice crunch. To assemble each tostada, start with a tortilla. Spoon a layer of the shredded red cabbage and diced tomatoes on top. Next, add several pieces of the cooked shrimp. Finish with a dollop of the creamy avocado mixture. For added flair, sprinkle freshly chopped cilantro on top. If you like spice, add sliced jalapeños as a garnish. These steps create a colorful and tasty meal. For the full recipe, follow along with the instructions above. When picking shrimp, look for small, firm ones. Fresh shrimp should smell like the sea. If you choose frozen shrimp, make sure they are not freezer burnt. Check the label for wild-caught or farmed options. Wild-caught shrimp often taste better and have a firmer texture. Toasting mini corn tortillas is key for great flavor. Heat a skillet over medium heat. Place each tortilla in the skillet for 1-2 minutes per side. You want them warm and slightly crisp, not burnt. This step adds a nice crunch to your tostadas. These tostadas shine when served with bright toppings. Add a sprinkle of cilantro for freshness. You can also include jalapeño slices for heat. Serve with lime wedges on the side for extra zest. If you like, pair them with a light salad or chips for a fun meal. Check the Full Recipe for more tips! {{image_4}} If you love heat, try making spicy mini shrimp tostadas. Add diced jalapeños to the shrimp mix. You can also use a spicy sauce like sriracha. This will give the dish a nice kick. You can also sprinkle chili powder on top for extra flavor. Not a shrimp fan? No problem! You can use cooked chicken, tofu, or black beans instead. These options still add protein while keeping the dish hearty. For a seafood taste, try using imitation crab meat. Whichever you choose, follow the same steps for seasoning and cooking. Get creative with sauces! Adding different sauces can change the taste of your tostadas. Try a creamy chipotle sauce for a smoky flavor. A zesty mango salsa can add sweetness and color. You can even use a tangy yogurt sauce for a cool twist. These sauce options can make your tostadas unique and fun to eat. Make sure to check out the Full Recipe for all the steps and tips! To store your leftover mini shrimp tostadas, keep the components separate. Place the shrimp, toppings, and tortillas in airtight containers. This helps keep everything fresh and prevents sogginess. You can store the shrimp in the fridge for up to two days. The tortillas can last about three days, while the toppings should be used within two days for the best flavor. When you're ready to enjoy your leftovers, it’s best to reheat the shrimp. You can use a skillet over medium heat for this. Heat the shrimp for about two minutes or until warm. Avoid overcooking, as this can make them tough. For the tortillas, you can reheat them in the skillet for about one minute on each side. This will bring back their crunch. If you want to prepare ahead, consider freezing the shrimp and toppings separately. Place the cooked shrimp in a freezer-safe bag. Remove as much air as possible and seal it tightly. The shrimp can last up to three months in the freezer. For the toppings, you can freeze the cabbage and tomatoes in separate bags. Just remember to thaw them in the fridge before using. This makes meal prep easy and quick! Yes, you can use pre-cooked shrimp. They are quick and easy. Just warm them in a pan for a minute. This keeps them tender. You can skip the cooking step. However, using raw shrimp gives a fresher taste. It also lets the shrimp absorb the spices better. Mini Shrimp Tostadas pair well with many sides. Here are some tasty options: - Refried beans for a protein boost - A side salad with lime dressing - Fresh corn salsa for a sweet crunch - Rice or quinoa for heartiness - Chips and guacamole for a fun snack You can mix and match these sides. They will enhance your meal and make it more filling. Making Mini Shrimp Tostadas gluten-free is simple. Use corn tortillas instead of flour ones. Corn tortillas are naturally gluten-free. Always check the label for any added ingredients. You can also use lettuce wraps as a base. This adds a fresh crunch and is low in carbs. Enjoy your tostadas with confidence! In this post, we covered how to make Mini Shrimp Tostadas. We discussed important ingredients and the choice between fresh or frozen shrimp. You learned step-by-step instructions to prepare the shrimp, create the avocado topping, and assemble the tostadas. We also shared tips for selecting shrimp, toasting tortillas, and serving ideas. Variations like spicy options and vegetarian substitutes add fun. Finally, we included storage tips for leftovers. Enjoy these tasty bites that bring fresh flavors to your table!

Mini Shrimp Tostadas

Delight your taste buds with these Mini Shrimp Tostadas! This quick and easy recipe features perfectly seasoned shrimp, crunchy cabbage, and creamy avocado, all on mini corn tortillas. Perfect for a fun appetizer or vibrant meal, these tostadas are packed with flavor in every bite. Ready in just 30 minutes, they’re a must-try for seafood lovers. Click to explore the full recipe and impress your guests today!
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Ingredients
  

1 pound small shrimp, peeled and deveined

12 mini corn tortillas

1 cup shredded red cabbage

1 ripe avocado, diced

1/4 cup fresh cilantro, chopped

1/2 cup diced tomatoes

1 tablespoon lime juice

1 teaspoon ground cumin

2 tablespoons olive oil

Salt and pepper to taste

Jalapeño slices for garnish (optional)

Instructions
 

In a medium mixing bowl, add the peeled and deveined shrimp. Drizzle with the olive oil and sprinkle with ground cumin, salt, and pepper. Toss gently until the shrimp are evenly coated with the seasoning mixture.

    Preheat a skillet over medium heat. Once hot, add the seasoned shrimp to the skillet. Cook for approximately 2-3 minutes on each side, or until the shrimp turn pink and opaque. Once cooked, remove the shrimp from heat and set aside.

      In a small bowl, prepare the creamy avocado topping by combining the diced avocado, lime juice, a pinch of salt, and a touch of pepper. Mash slightly with a fork to achieve a chunky consistency, then set aside.

        In another bowl, combine the shredded red cabbage and diced tomatoes. Toss them together lightly to create a fresh, colorful topping for your tostadas.

          To warm the mini corn tortillas, heat a separate skillet over medium heat. Place each tortilla in the skillet and toast for about 1-2 minutes on each side until they feel warm and are slightly crisp.

            To assemble each tostada, start by spooning a generous layer of the cabbage and tomato mixture onto each tortilla. Follow with several pieces of the cooked shrimp on top.

              Add a delightful dollop of the avocado mixture atop the shrimp on each tostada. Finish with a sprinkle of freshly chopped cilantro to enhance the flavor and presentation.

                For an extra kick of heat, garnish each tostada with sliced jalapeños as desired.

                  - Prep Time: 20 minutes | Total Time: 30 minutes | Servings: 4