1. Preheat your oven to 400℉. Lightly spray a baking sheet with cooking spray and arrange corn tortillas in a single layer. Spray the tops with more cooking oil and sprinkle with salt.
2. Bake for 6 minutes, then flip the tortillas, sprinkle with a little more salt, and bake for another 4–5 minutes, or until they’re golden brown and crispy to your liking.
# Make the Guacamole
1. In a mixing bowl, combine avocados, chopped red onion, diced tomato, garlic powder, salt, and lime juice. Mash together until smooth and well combined.
# Make the Mango Salsa
1. In a mixing bowl, combine diced mangoes, chopped red onion, diced jalapeños, chopped cilantro, and lime juice. Stir until everything is well combined.
# Cook the Blackened Shrimp
1. Season the shrimp with garlic powder, onion powder, paprika, salt, black pepper, cayenne pepper, and brown sugar.
2. Heat avocado oil in a large skillet over medium-high heat. Once hot, add the shrimp and sear for 2–3 minutes per side, until cooked through. Remove from the skillet and set aside.
# Assembling the Shrimp Tostadas
1. Spread a layer of guacamole onto each baked tostada. Top with 4–5 shrimp, then spoon mango salsa over the top. Serve immediately and enjoy while the tostadas are crisp and fresh.
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[https://megansmeals.com/easy-shrimp-tostadas/](https://megansmeals.com/easy-shrimp-tostadas/)
# IngredientsÂ
# For the Tostadas (Or use premade store-bought tostadas)
* 8Â corn tortillas
* cooking spray or olive oil
* salt
# For the Guacamole
* 2Â avocados
* ¼ cup red onion chopped
* ¼ cup tomatoes diced
* 1 tsp garlic powder
* ½ tsp salt
* juice of 1 lime
# For the Mango Salsa
* 2 mangoes diced into ¼ inch pieces
* ¼ cup red onion chopped
* 1-2 jalapeños diced
* 1 tbsp cilantro chopped
* juice of 1 lime
# For the Blackened Shrimp
* 1 lb raw, deveined shrimp (32-40 shrimp)
* 1 tbsp avocado oil or any neutral cooking oil
* 1 tsp garlic powder
* 1 tsp onion powder
* 1 tsp salt
* 1 tsp paprika
* 1 tsp brown sugar
* ½ tsp black pepper
* ½ tsp cayenne pepper
# InstructionsÂ
# Make the Tostadas
1. Preheat your oven to 400℉. Lightly spray a baking sheet with cooking spray and arrange corn tortillas in a single layer. Spray the tops with more cooking oil and sprinkle with salt.
2. Bake for 6 minutes, then flip the tortillas, sprinkle with a little more salt, and bake for another 4–5 minutes, or until they’re golden brown and crispy to your liking.
# Make the Guacamole
1. In a mixing bowl, combine avocados, chopped red onion, diced tomato, garlic powder, salt, and lime juice. Mash together until smooth and well combined.
# Make the Mango Salsa
1. In a mixing bowl, combine diced mangoes, chopped red onion, diced jalapeños, chopped cilantro, and lime juice. Stir until everything is well combined.
# Cook the Blackened Shrimp
1. Season the shrimp with garlic powder, onion powder, paprika, salt, black pepper, cayenne pepper, and brown sugar.
2. Heat avocado oil in a large skillet over medium-high heat. Once hot, add the shrimp and sear for 2–3 minutes per side, until cooked through. Remove from the skillet and set aside.
# Assembling the Shrimp Tostadas
1. Spread a layer of guacamole onto each baked tostada. Top with 4–5 shrimp, then spoon mango salsa over the top. Serve immediately and enjoy while the tostadas are crisp and fresh.