Description
Sizzling Grilled Shrimp Tostadas blend Mexican coastal flavors with fresh guacamole and zesty pico de gallo for a quick, delicious meal that brings summer right to your table. Crispy tortillas topped with succulent shrimp and bright salsa create an easy dinner your family will devour in minutes.
Ingredients
Scale
Main Proteins:
- 1.5 pounds raw peeled shrimp
- 2 avocados
- 3–4 tomatoes
Spices and Seasonings:
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ¼ teaspoon black pepper
Supporting Ingredients:
- 12 tostada shells
- 2 teaspoons olive oil
- ½ small bunch cilantro
- 1 teaspoon minced garlic
- 1 jalapeno
- ½ medium red onion
- ½ small bunch cilantro
- 1 teaspoon minced garlic
- Juice from 1 lime
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Combine 2 tsp chili powder, 1 tsp cumin, 1 tsp oregano, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, and ¼ tsp black pepper in a mixing bowl. Drizzle 2 tsp olive oil and whisk into a smooth seasoning blend.
- Add 1½ lb raw peeled shrimp to the seasoning mixture. Gently toss until each shrimp is evenly coated with spices.
- Mash 2 avocados in a separate bowl until slightly chunky. Add ½ small bunch minced cilantro, 1 tsp minced garlic, juice from 1 lime, ½ tsp salt, and ¼ tsp pepper. Stir until ingredients are well incorporated.
- Dice 3-4 tomatoes after removing seeds. Mix with 1 tsp minced garlic, 1 minced jalapeño, ½ minced red onion, and ½ small bunch minced cilantro in a bowl.
- Preheat grill pan or skillet to medium heat (375°F). Lightly coat surface with cooking spray.
- Grill seasoned shrimp for 1-2 minutes per side until they turn opaque and develop light char marks.
- Arrange 12 tostada shells on serving plates. Spread a layer of fresh guacamole on each shell.
- Top guacamole with grilled shrimp, distributing them evenly across the tostadas.
- Spoon pico de gallo generously over the shrimp. Serve immediately while ingredients are fresh and warm.
Notes
- Marinate shrimp for extra flavor by letting them sit in the spice mixture for 15-30 minutes before grilling.
- Use fresh, ripe avocados for the creamiest guacamole and ensure they’re soft but not mushy.
- Adjust the jalapeño amount in pico de gallo to control the heat level according to your spice preference.
- For a low-carb version, serve the shrimp and toppings over a fresh salad instead of tostada shells.
- Prep Time: 10 minutes
- Cook Time: 4 minutes
- Category: Shrimp
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 12
- Calories: 178 kcal
- Sugar: 1 g
- Sodium: 343 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 145 mg