Description
Enjoy a vibrant and flavorful meal with these Grilled Shrimp Tostadas topped with creamy guacamole and fresh pico de gallo. This quick and easy recipe combines perfectly seasoned shrimp grilled to juicy perfection with classic Mexican toppings on crispy tostada shells. Ideal for a light lunch, dinner, or entertaining guests, these tostadas deliver a refreshing and satisfying taste of summer in just 30 minutes.
Ingredients
Scale
Shrimp and Seasoning
- 12 tostada shells
- Cooking spray, for grilling
- 1½ lb raw peeled shrimp
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp oregano
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- ¼ tsp black pepper
- 2 tsp olive oil
Guacamole
- 2 avocados, mashed
- ½ small bunch cilantro, minced
- 1 tsp minced garlic
- Juice from 1 lime
- ½ tsp salt
- ¼ tsp pepper
Pico de Gallo
- 3–4 tomatoes, seeded and diced
- 1 tsp minced garlic
- 1 jalapeño, minced
- ½ medium red onion, minced
- ½ small bunch cilantro, minced
Instructions
- Marinate the Shrimp: In a medium bowl, combine chili powder, cumin, oregano, garlic powder, onion powder, salt, black pepper, and olive oil. Add the peeled shrimp and toss thoroughly to coat. Set aside to marinate while preparing other toppings.
- Make the Guacamole: In a separate bowl, mix mashed avocados with minced cilantro, minced garlic, lime juice, salt, and pepper. Stir until smooth and creamy, adjusting seasoning to taste.
- Prepare the Pico de Gallo: In another bowl, combine diced tomatoes, minced garlic, minced jalapeño, minced red onion, and cilantro. Toss well and set aside to allow the flavors to meld.
- Grill the Shrimp: Heat a grill pan or skillet over medium heat and lightly coat with cooking spray. Arrange shrimp in a single layer and cook for 1–2 minutes per side until pink and opaque. Remove from heat.
- Assemble the Tostadas: Place tostada shells on serving plates. Spread a generous layer of guacamole on each shell. Top with grilled shrimp and spoon over fresh pico de gallo. Serve immediately for the best texture and flavor.
Notes
- For extra spice, add more jalapeño or a dash of hot sauce to the pico de gallo.
- If you don’t have a grill pan, use a regular skillet or an outdoor grill.
- To keep tostadas crisp, assemble just before serving.
- Leftover shrimp can be used in salads or tacos the next day.
- Use ripe avocados for the best guacamole texture and flavor.
