Guacamole Shrimp Boats Recipe
Grilled shrimp and guac in mini tostada shells.
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Ingredients
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Shrimp
Guacamole
Assembly & Garnish
Method
Shrimp
Marinate shrimp
Pat the shrimp dry with paper towels. In a medium bowl combine 1 tbs olive oil, 1 tbs fresh lime juice, 1 tsp cumin, 1 tsp smoked paprika, 1 tsp garlic powder, 3 tsp kosher salt, and 1 tsp black pepper. Add the shrimp and toss until evenly coated. Let marinate 10–15 minutes while preparing other components (do not marinate longer than 30 minutes or acid will start to cook the shrimp).
Grill or sear shrimp
Preheat a grill or skillet to medium-high heat. If using a skillet, add a thin film of oil to the pan and heat until shimmering. Grill or sear shrimp 1.5–2 minutes per side, until opaque and just cooked through (internal temperature ~120–130°F/49–54°C). Remove from heat and keep warm. If desired, cut shrimp in half lengthwise for better fit in mini tostadas.
Guacamole
Prepare avocado
Halve and pit the avocados. Scoop flesh into a medium bowl and mash with a fork to a slightly chunky consistency (leave some small chunks for texture).
Mix guacamole
Add 1/2 cup diced tomato, 1/4 cup finely diced red onion, 2 tbs chopped cilantro, 2 tbs fresh lime juice, 1/2 tsp sea salt, 1/4 tsp black pepper, and the minced jalapeño if using. Stir gently to combine, taste and adjust seasoning with additional salt or lime juice as desired.
Assembly & Garnish
Prepare shells
If using store-bought mini tostadas, lightly warm them in a 350°F (175°C) oven for 3–5 minutes to crisp. If making from small tortillas, brush both sides with a little oil and bake at 375°F (190°C) for 8–10 minutes until golden and crisp.
Fill and top
Spoon about 1 to 1 1/2 tablespoons of guacamole onto each mini tostada, spreading to cover most of the surface. Place one cooked shrimp (or a half shrimp if halved) on top of the guacamole. Sprinkle a pinch of crumbled cotija or feta over each, add a small cilantro leaf, and squeeze a tiny lime wedge over the shrimp just before serving.
Serve
Arrange the guacamole shrimp boats on a platter and serve immediately so shells remain crisp. Provide extra lime wedges and hot sauce on the side if desired.