Description
Delicious Grilled Shrimp Tostadas topped with creamy homemade guacamole and fresh, zesty pico de gallo. This vibrant Mexican-inspired dish combines perfectly seasoned grilled shrimp with crunchy tostada shells, making it a quick and flavorful meal ideal for any occasion.
Ingredients
Scale
Shrimp and Seasoning
- 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 peeled shrimp and toss until evenly coated. Set aside to marinate while preparing the toppings.
- 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 to taste.
- Prepare the Pico de Gallo: In another bowl, combine diced tomatoes, minced garlic, jalapeño, red onion, and cilantro. Toss well and set aside to allow flavors to mingle.
- 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 plates. Spread a generous layer of guacamole on each shell, top with grilled shrimp, then spoon fresh pico de gallo over. Serve immediately to enjoy the best texture and flavor.
Notes
- For spicier tostadas, leave seeds in the jalapeño or add more jalapeño to pico de gallo.
- Ensure shrimp is cooked just until opaque to avoid toughness.
- Use ripe avocados for creamy guacamole.
- Tostada shells can be store-bought or homemade for a crunchier texture.
- Leftover pico de gallo and guacamole can be stored refrigerated for up to 2 days.
