Description
Delicious and vibrant Grilled Shrimp Tostadas featuring perfectly seasoned shrimp, creamy homemade guacamole, and fresh pico de gallo. This quick and easy meal comes together in 30 minutes and is perfect for a refreshing seafood twist on traditional tostadas, combining smoky, tangy, and bright flavors for a crowd-pleasing dish.
Ingredients
Scale
For the Shrimp
- 12 tostada shells
- Cooking spray, as needed
- 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
For the Guacamole
- 2 avocados, mashed
- ½ small bunch cilantro, minced
- 1 tsp minced garlic
- Juice from 1 lime
- ½ tsp salt
- ¼ tsp pepper
For the 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 peeled shrimp and toss well to evenly coat. Set aside to marinate while preparing the other components.
- Make the Guacamole: In a separate bowl, mix mashed avocados, minced cilantro, minced garlic, lime juice, salt, and pepper thoroughly until smooth and creamy. Adjust seasoning according to your taste preferences.
- Prepare the Pico de Gallo: In another bowl, combine diced tomatoes, minced garlic, minced jalapeño, red onion, and cilantro. Stir well to mix all flavors together 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 on each side until they turn 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 a hearty amount of fresh pico de gallo. Serve immediately to enjoy the crisp textures and fresh flavors.
Notes
- Make sure to seed the tomatoes and jalapeño to reduce excess moisture and heat if desired.
- Use ripe avocados for the creamiest guacamole texture.
- Adjust spice levels by reducing or omitting jalapeño and chili powder to suit your preference.
- Serve immediately after assembling the tostadas to maintain crispness of the shells.
- Can be paired with a side of black beans or Mexican rice for a complete meal.
