If you’re craving something vibrant, fresh, and packed with irresistible flavor, then this Grilled Shrimp Tostadas with Guacamole & Pico de Gallo Recipe is exactly what you need in your life. Imagine crispy tostada shells piled high with perfectly spiced grilled shrimp, creamy homemade guacamole, and zesty, colorful pico de gallo that bursts with every bite. This dish brings together textures and tastes in a way that’s perfect for a quick weeknight dinner or a festive gathering with friends. Once you try it, you’ll see why it’s become one of my absolute favorites to make again and again.
Ingredients You’ll Need
This Grilled Shrimp Tostadas with Guacamole & Pico de Gallo Recipe is delightfully simple to prepare with a handful of fresh, wholesome ingredients. Each plays a crucial role: from the spices that transform the shrimp with bold flavor, to the creamy avocados that make the guacamole melt in your mouth, and the bright veggies that give the pico de gallo its fresh snap.
- 12 tostada shells: The crispy base that holds all the delicious toppings together perfectly.
- Cooking spray: To lightly coat your grill pan for a clean, non-stick cooking experience.
- 1½ lb raw peeled shrimp: Fresh or thawed shrimp provide tender, protein-rich bites packed with flavor.
- 2 tsp chili powder: Adds a smoky, slightly spicy depth to the shrimp marinade.
- 1 tsp cumin: Brings a warm, earthy undertone that balances the spices beautifully.
- 1 tsp oregano: Infuses the shrimp with a subtle herbal note.
- 1 tsp garlic powder: Enhances the savory aspects of the marinade.
- 1 tsp onion powder: Compliments the garlic and spices for a richer flavor profile.
- 1 tsp salt: Essential for seasoning and bringing out all ingredient flavors.
- ¼ tsp black pepper: Adds a mild heat and sharp bite.
- 2 tsp olive oil: Helps coat the shrimp evenly and keeps them juicy on the grill.
- 2 avocados, mashed: The creamy base for your guacamole that adds richness and smooth texture.
- ½ small bunch cilantro, minced: Offers fresh herbal brightness in both guacamole and pico de gallo.
- 1 tsp minced garlic: Gives the guacamole and pico de gallo an irresistible savory kick.
- Juice from 1 lime: Adds necessary acidity to brighten flavors and keep the guacamole vibrant.
- ½ tsp salt: Fine-tunes the taste of your guacamole perfectly.
- ¼ tsp pepper: Finishes seasoning with a subtle heat.
- 3–4 tomatoes, seeded and diced: The juicy heart of the pico de gallo, lending freshness and color.
- 1 jalapeño, minced: Provides a lively spice to balance the creaminess and sweet tomatoes.
- ½ medium red onion, minced: Adds crunch and sharpness to the pico de gallo.
How to Make Grilled Shrimp Tostadas with Guacamole & Pico de Gallo Recipe
Step 1: Marinate the Shrimp
Start by mixing the chili powder, cumin, oregano, garlic powder, onion powder, salt, black pepper, and olive oil in a medium bowl. This spice blend is the secret to infusing your shrimp with robust flavor. Once combined, toss the peeled shrimp until they’re evenly coated. Letting them marinate even briefly helps the flavors meld beautifully, making every shrimp pop with taste.
Step 2: Make the Guacamole
Grab a separate bowl to mix your creamy guacamole. Combine the mashed avocados, minced cilantro, garlic, lime juice, salt, and pepper. Using ripe avocados ensures a lush, buttery texture that’s perfect for spreading on tostadas. The fresh cilantro and lime juice brighten the guac and keep it vibrant—be generous with these bright flavors for that classic guacamole punch.
Step 3: Prepare the Pico de Gallo
This fresh salsa is all about layering flavors simply but beautifully. Toss together the diced tomatoes, minced garlic, jalapeño, red onion, and cilantro in a bowl. Let the mixture sit for a few minutes to let the flavors harmonize—this makes the pico de gallo more than just a topping, but a lively companion to the shrimp and guacamole.
Step 4: Grill the Shrimp
Heat a grill pan or skillet over medium heat, applying a light coat of cooking spray to prevent sticking. Arrange your shrimp in a single layer and grill for 1 to 2 minutes per side. You want them just pink and opaque, not overcooked, to keep them juicy and tender. It’s quick, but that charred edge adds unbeatable texture and smoky flavor that shines in the final dish.
Step 5: Assemble the Tostadas
Now the fun part! Lay out your crunchy tostada shells, then spread a generous layer of your vibrant guacamole on each one. Top with the warm grilled shrimp, and heap spoonfuls of the fresh pico de gallo over all. The combination of creamy, crispy, spicy, and fresh in every bite is what makes this Grilled Shrimp Tostadas with Guacamole & Pico de Gallo Recipe so delightfully crave-worthy.
How to Serve Grilled Shrimp Tostadas with Guacamole & Pico de Gallo Recipe
Garnishes
Feel free to add an extra sprinkle of chopped cilantro or a wedge of lime on the side for squeezing. A drizzle of Mexican crema or a few crumbles of queso fresco can also elevate this dish, adding layers of creaminess and tang. Garnishes aren’t just pretty—they enhance the overall flavor experience and make your plate pop with color.
Side Dishes
These tostadas shine best when paired with simple, fresh sides like a zesty black bean salad or Mexican street corn salad. Something light and vibrant complements the bold shrimp and creamy guacamole, keeping the meal balanced and exciting. A crisp green salad with a lime vinaigrette also plays nicely here.
Creative Ways to Present
If you want to impress at your next party or family gathering, serve your assembled tostadas on a rustic wooden board or colorful platter. Create a DIY tostada bar with bowls of shrimp, guacamole, pico de gallo, and garnishes so guests can customize their own. It’s interactive, fun, and guarantees smiles all around.
Make Ahead and Storage
Storing Leftovers
Leftover ingredients like guacamole and pico de gallo store well in airtight containers in the fridge for up to 2 days. Keep the shrimp separate to maintain texture. Avoid assembling the tostadas ahead of time, as the shells will become soggy.
Freezing
While grilled shrimp freezes well, it’s best to freeze them without toppings or shells for quality retention. Store cooked shrimp in airtight freezer bags for up to 3 months. Fresh guacamole and pico de gallo aren’t freezer-friendly as they lose texture and color.
Reheating
To reheat shrimp, warm them gently in a skillet over medium heat just until heated through—overcooking leads to toughness. Reheat tostada shells in a hot oven for a few minutes to regain crispiness before assembling fresh toppings.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just make sure to thaw them completely and pat dry before marinating. This helps the spices stick better and ensures even cooking on the grill.
What if I don’t like spicy food?
You can reduce or omit the jalapeño in the pico de gallo and use a milder chili powder. The recipe remains flavorful but with a gentler heat more suited to sensitive palates.
Can I make the guacamole ahead of time?
Yes, but it’s best to prepare it no more than a few hours in advance. To minimize browning, press plastic wrap directly onto the surface and keep it refrigerated until serving.
What’s the best way to get crispy tostada shells?
If you don’t have store-bought tostadas, you can crisp tortillas in a skillet with a touch of oil or bake them in the oven until golden and firm. Freshly crisped shells make all the difference!
Are there good alternatives to shrimp for this recipe?
Definitely! Grilled chicken, fish, or even seasoned tofu can be swapped in for shrimp, keeping the same marination and assembly for a delicious twist.
Final Thoughts
Making this Grilled Shrimp Tostadas with Guacamole & Pico de Gallo Recipe is joyful and rewarding—a perfect balance of lively flavors and textures that everyone will love. Whether you’re feeding a crowd or enjoying a solo feast, these tostadas bring bright colors and bold tastes that make every meal feel special. Give it a try and prepare to fall in love with a new favorite classic!
Print
Grilled Shrimp Tostadas with Guacamole & Pico de Gallo Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 servings
- Category: Seafood
- Method: Grilling
- Cuisine: Mexican
Description
Enjoy a fresh and flavorful meal with these Grilled Shrimp Tostadas topped with creamy guacamole and zesty pico de gallo. This quick and easy recipe combines perfectly seasoned shrimp, creamy avocado, and vibrant fresh vegetables, all served on crispy tostada shells for a delightful crunch. Ready in just 30 minutes, it’s a perfect dish for gatherings or a satisfying weeknight dinner.
Ingredients
Tostadas and Shrimp
- 12 tostada shells
- Cooking spray
- 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 evenly. Set aside to marinate while preparing the 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, then adjust seasoning to your taste.
- Prepare the Pico de Gallo: In a third bowl, combine diced tomatoes, minced garlic, minced jalapeño, minced red onion, and chopped cilantro. Toss the ingredients well and set aside to allow flavors to meld.
- Grill the Shrimp: Heat a grill pan or skillet over medium heat and lightly coat it with cooking spray. Arrange the shrimp in a single layer and cook for 1 to 2 minutes on each side, or until they turn pink and opaque. Remove from heat promptly.
- Assemble the Tostadas: Lay out the tostada shells on serving plates. Spread a generous layer of guacamole on each tostada, then top with the grilled shrimp. Spoon ample pico de gallo over the shrimp. Serve immediately to enjoy the contrasting textures at their best.
Notes
- For a spicier kick, leave the jalapeño seeds in the pico de gallo or add extra jalapeño.
- Ensure shrimp are fully thawed if using frozen for even cooking.
- Use ripe avocados for creamy guacamole; slightly underripe avocados may produce a less smooth texture.
- To keep tostadas crispy, assemble just before serving.
- Leftover guacamole and pico de gallo can be stored separately in airtight containers for up to 2 days.
