Blackened Shrimp Tostadas with Avocado Crema & Pickled Red Onions

 

Get ready for a flavor explosion! Crispy tostadas piled high with perfectly spicy blackened shrimp, a cooling avocado crema, and tangy quick-pickled onions – this dish is a vibrant fiesta on a plate, perfect for easy weeknights or casual entertaining.

A Symphony of Contrasts

    Here in Lexington, as the days get warmer and longer (finally!), I start craving meals that are bright and exciting but still satisfying. That's where these tostadas come in. They hit all the right notes: the deep, smoky heat from the blackened shrimp, the smooth, cooling relief of the avocado crema, the sharp, tangy bite of the pickled onions, and the satisfying crunch of the tostada shell itself. It's a beautiful balance – an intelligent combination, if you will – where each element plays a crucial role in the overall experience.

    What I love most about this recipe is how quickly it comes together, especially if you make the pickled onions ahead of time (they only get better!). Searing the shrimp takes mere minutes, and the avocado crema is just a quick blend away. The assembly is part of the fun – layering the components, maybe adding a sprinkle of cilantro or cotija cheese. It feels casual yet looks impressive.

    Cooking the shrimp fills the kitchen with that incredible spicy aroma, instantly making you hungry. And the first bite? Pure satisfaction. The warmth of the shrimp, the cool creaminess, the sharp tang, the crunch – it’s textural and flavorful bliss. It's the kind of meal that feels both nourishing and indulgent, perfect for sharing with friends on the patio or enjoying solo after a busy day. Plus, the colors alone – the pink shrimp, vibrant green crema, and jewel-toned onions – make it a feast for the eyes before it even hits your palate.

Blackened Shrimp Tostadas: The Recipe

Yields: 4 servings (2 tostadas each) Prep time: 20 minutes Cook time: 10 minutes

Ingredients:

• For the Quick Pickled Red Onions:
  • 1 small red onion, very thinly sliced
  • 1/2 cup apple cider vinegar (or white vinegar)
  • 1/4 cup water
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
• For the Avocado Crema:
  • 1 large ripe avocado, pitted
  • 1/4 cup plain Greek yogurt (or sour cream)
  • 1-2 tablespoons fresh lime juice
  • 1/4 teaspoon salt (or to taste)
  • Optional: Pinch of garlic powder, 1 tbsp chopped cilantro
• For the Blackened Shrimp:
  • 1 lb large shrimp, peeled, deveined, tails off, patted very dry
  • 2 tablespoons Blackening Seasoning (store-bought or homemade*)
  • 1-2 tablespoons avocado oil or other high-heat oil
• For Assembly:
  • 8 corn tostada shells (store-bought or homemade**)
  • Optional Garnishes: Chopped fresh cilantro, crumbled cotija cheese, shredded lettuce, lime wedges

*Homemade Blackening Seasoning (Mix together): 1 tbsp paprika (smoked preferred), 1 tsp cayenne pepper (or less/more to taste), 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp dried thyme, 1/2 tsp dried oregano, 1/2 tsp salt, 1/4 tsp black pepper.

**Homemade Tostada Shells: Lightly brush corn tortillas with oil, place on a baking sheet, and bake at 400°F (200°C) for 5-7 minutes per side, until crispy. Alternatively, fry in oil.

Process:

1. Make the Pickled Red Onions: Combine vinegar, water, sugar, and salt in a small bowl or jar. Stir until sugar and salt dissolve. Add the thinly sliced red onions, ensuring they are submerged. Let sit at room temperature for at least 15-30 minutes (longer is fine; refrigerate if making hours ahead).
2. Make the Avocado Crema: In a small blender or food processor, combine the avocado flesh, Greek yogurt, lime juice, salt, and optional garlic powder/cilantro. Blend until smooth and creamy. Taste and adjust salt or lime juice if needed. Set aside.
3. Season the Shrimp: Place the patted-dry shrimp in a medium bowl. Sprinkle generously with the blackening seasoning and toss well to ensure every shrimp is coated.
4. Cook the Shrimp: Heat the oil in a large skillet (cast iron works great) over medium-high heat until shimmering. Carefully add the shrimp in a single layer (cook in batches if necessary to avoid overcrowding). Sear for 2-3 minutes per side, until opaque, pink, and nicely blackened (but not burnt!). Remove from skillet immediately.
5. Assemble the Tostadas: Spread a layer of avocado crema onto each tostada shell. Top generously with the blackened shrimp. Add a tangle of pickled red onions. Garnish with cilantro, cotija cheese, or shredded lettuce, if desired. Serve immediately with lime wedges on the side.

Nutritional Estimate

(Please note: This is an estimate per serving (2 tostadas) and can vary based on specific ingredients and portion sizes.)

• Calories: 450 - 600 kcal
• Protein: 25 - 35 g
• Fat: 20 - 30 g (primarily unsaturated fats from avocado and oil)
• Carbohydrates: 35 - 50 g
• Fiber: 5 - 8 g

    These Blackened Shrimp Tostadas are a guaranteed crowd-pleaser, bringing a burst of fresh, bold flavors to your table. They're surprisingly easy to make and endlessly satisfying. Enjoy the crunch!