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Spicy Shrimp Veggie Tostadas

Spicy Shrimp Veggie Tostadas

  • Author: Marty Boyd
  • Yield: 4 1x



  • 3 tablespoons avocado oil, divided
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon red pepper flakes
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 12 ounces peeled, deveined extra large shrimp (2630 count)
  • 1/2 cup chopped red onion
  • 1 cup fresh corn kernels
  • 1 cup zucchini, chopped
  • 1/2 cup red pepper, chopped
  • 1/2 cup salsa verde
  • Cooking Spray
  • 8 mini corn tortillas
  • 1 1/2 cup Monterey Jack cheese, shredded
  • Chopped fresh cilantro for garnish


  1. In a large bowl mix together 2 tablespoons avocado oil, cumin, smoked paprika, red pepper flakes, salt and pepper. Add shrimp and coat with mixture. Marinade for 30 minutes.
  2. Heat a large skillet over medium-high heat and add shrimp. Cook the shrimp, stirring frequently, until the flesh is totally pink and opaque, about 4-5 minutes. Remove from skillet and set aside.
  3. In the same skillet add the remaining tablespoon oil and heat over medium-high heat. Add onion, corn, red pepper, and zucchini to pan; sauté for 2 minutes until veggies are tender crisp. Stir in the salsa verde and cook 2 minutes or until liquid almost evaporates, stirring frequently.
  4. Preheat broiler. Arrange tortillas in a single layer on a baking sheet; lightly spray both sides of tortillas with cooking spray. Broil 2-3 minutes or until lightly browned.
  5. Divide the veggie mixture equally on tortillas; sprinkle each serving with 2 tablespoons of cheese. Top with 3 shrimp each*See Notes.
  6. Sprinkle with an additional tablespoon of cheese. Broil for 2 minutes or until cheese melts. Garnish with cilantro.


* You may depending on the size of shrimp have enough to do more than three per tostada.