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
Scale
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.
