Great recipe! I made a couple changes - warmed the cooked shrimp with a can of [rinsed] black beans, then added that into the avocado/onion/lime juice mix and we just put these into soft tacos instead of frying for tostadas. The black beens "beefed" up the recipe to make it more filling. Big hit with us!
Like Graces, we took the tails off the shrimp, and we also cut them up into smaller pieces, which made the tostada easier to pick up and take bites of. The flavors in this recipe were DELICIOUS together--loved the avocado and shrimp and red onion. Perfect summertime dinner!
This is a delicious combination of flavors and textures. Photo looks like you left the tails on the shrimp, please don't. Also, get rid of all that oil. A teaspoon on the shrimp mixture is plenty. All you need for 6-inch tortillas is an 8-inch skillet and a tablespoon or two of oil and a good pair of tongs. Why are you deep-frying?