Mini Shrimp Tostadas with Pomegranate Salsa make an elegant, healthy appetizer for gatherings. Blackened jumbo shrimp sit on a bed of guacamole and are finished with a bright pomegranate salsa.
I’m partnering with Marina Del Rey Foods for this post. Marina Del Rey offers high-quality, wild-caught frozen seafood — a reliable option when you want great shrimp for entertaining.
Blackened Shrimp Tostadas
These bite-size tostadas disappear fast. The combination of juicy shrimp, creamy guacamole and the jewel-like crunch of pomegranate arils is festive and addictive — perfect for parties or a holiday spread.
I kept the flavors bright and simple. Pomegranate arils add color, texture and a fresh pop of sweetness, while blackening seasoning gives the shrimp a smoky, slightly spicy crust. These little tostadas are as pretty as they are tasty.
You can prepare components ahead: cook the shrimp, make the guacamole and the salsa, then assemble just before serving. The shrimp are excellent served warm or chilled, so these work well for buffet-style entertaining.
Marina del Rey shrimp come peeled and deveined, so a quick five-minute thaw under cool water gets them ready to cook. They’re sold in larger bags — handy when feeding a crowd.
Marina del Rey’s seafood is wild-caught, which many people prefer for flavor and sustainability compared with some farmed options.
Why choose wild shrimp?
- Wild shrimp roam their natural environment and are not raised in crowded farms.
- They eat their natural diet and are free from added hormones or artificial coloring.
- Wild-caught shrimp can have lower sodium than some farmed varieties.
- The appealing pink color comes from natural pigments found in many marine species.
For this recipe I used jumbo shrimp — they’re large enough to make a substantial bite on each mini tostada. I seared them quickly over high heat with a simple blackening rub so they develop color and flavor without overcooking. Plan on about six minutes total on high heat; cook in batches so the pan stays hot.
If you enjoy seafood, check local retailers for Marina del Rey products — they’re sold in many stores and are a convenient option for entertaining.
Watch the assembly:
Tips for Mini Shrimp Tostadas with Pomegranate Salsa
- Make ahead: Blacken the shrimp up to 12 hours before serving and refrigerate. Prepare guacamole and pomegranate salsa a day ahead — press plastic wrap onto the guacamole surface and add extra lime to slow browning. Assemble right before serving for best texture.
Mini Shrimp Tostadas with Pomegranate Salsa
Ingredients
Shrimp Tostadas
- 32 multi grain tortilla chips
- 2 pounds Marina del Rey Jumbo Shrimp
- 1 tablespoon olive oil
- creme fraiche or greek yogurt optional, to garnish
Blackening Seasoning
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2-3/4 teaspoon sea salt
- 1/2 teaspoon fresh ground black pepper
- 1/4 teaspoon thyme dried
- pinch cumin
- pinch cayenne to taste
Guacamole
- 2 avocados ripe
- 2 tablespoons lime juice fresh squeezed
- 2 tablespoons clementine juice fresh squeezed
- 2 tablespoons cilantro finely chopped
- 1/4 teaspoon cumin
- jalapeno finely chopped, to taste
- sea salt to taste
Pomegranate Salsa
- 1 pomegranate
- 2 tablespoons cilantro finely chopped
- 2 tablespoons lime juice freshly squeezed
- 1 tablespoon clementine juice freshly squeezed
- 1/4 teaspoon sea salt or to taste
- jalapeno finely chopped, to taste
Instructions
-
Combine the blackening seasoning ingredients in a small bowl.
-
After thawing the shrimp, heat a skillet over high heat and add the olive oil. Toss shrimp with some of the seasoning to coat (start with half and add more to taste). Cook about 4–5 minutes on one side, then flip and cook 2–3 minutes more. Work in batches so the pan remains hot.
-
Make the guacamole and pomegranate salsa in separate bowls. Season both to taste with salt and jalapeno.
-
To assemble: place a chip on a serving tray, add a spoonful of guacamole, top with a blackened shrimp and a spoonful of pomegranate salsa. Add a dollop of creme fraiche or Greek yogurt if desired.
-
Serve immediately after assembling. If preparing ahead, cook and refrigerate the shrimp and reheat quickly or serve cold. Make the guacamole and salsa the day before and keep the guacamole covered tightly with plastic wrap pressed to the surface to prevent browning.
Nutrition
Other Marina del Rey Shrimp Recipes:
- Cioppino, by Simply Fresh Dinners
- Shrimp Fettuccine with Roasted Red Pepper Sauce, by Cooktoria
- Buffalo Shrimp Lettuce Wraps, by Peas and Crayons
- Baked Coconut Shrimp, by Vitamin Sunshine
Connect on social media: find me on Facebook or Instagram for daily healthy eating and lifestyle inspiration.
