Shrimp Avocado Recipe

Shrimp Avocado Recipe

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  • 2 dried ancho chile peppers stemmed and seeded
  • 3 1/2 tablespoons fresh lime juice from about 3 limes, plus wedges for serving
  • 3 tablespoons vegetable oil plus more for frying
  • 1 large clove garlic chopped
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon cayenne pepper
  • Kosher salt
  • 1 1/2 pounds medium shrimp peeled and deveined
  • 12 corn tortillas
  • 3 avocados
  • 3 scallions thinly sliced (white and green parts separated)
  • 2 tablespoons chopped fresh cilantro
  • Sour cream and diced tomato for topping


  • Toast the chiles in a dry skillet over medium heat, turning often, until they soften slightly, about 1 minute.
  • Transfer to a bowl and cover with hot water.
  • Let sit 15 minutes.
  • Transfer the chiles and 3 tablespoons of the soaking water to a blender.
  • Add 1 1/2 tablespoons lime juice, 1 tablespoon vegetable oil, the garlic, oregano, cumin and 1/4 teaspoon each cayenne and salt.
  • Puree until almost smooth.
  • Toss with the shrimp in a large bowl.
  • Refrigerate 15 to 30 minutes.
  • Meanwhile, heat about 1/4 inch vegetable oil in a medium skillet over medium-high heat.
  • One at a time, fry the tortillas, turning once, until golden brown and crisp, about 1 minute. Remove to paper towels to drain.
  • Halve and pit the avocados.
  • Scoop the flesh into a bowl and mash.
  • Mix in the scallion whites, 1 1/2 tablespoons lime juice, the remaining 1/4 teaspoon cayenne pepper, the cilantro and 1/2 teaspoon salt.
  • Heat the remaining 2 tablespoons vegetable oil in a large skillet over medium-high heat.
  • Add the shrimp and cook, stirring occasionally, until just opaque, about 4 minutes.
  • Season with salt and drizzle with the remaining 1/2 tablespoon lime juice.
  • Spread the mashed avocado mixture on the tostadas.
  • Top with the shrimp, some sour cream and diced tomato, and the scallion greens.
  • Serve with lime wedges.
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