Grilled Shrimp Tostadas with Guacamole and Pico De Gallo
These vibrant grilled shrimp tostadas combine succulent, marinated shrimp with creamy guacamole and fresh pico de gallo on crispy tortillas for a burst of authentic Mexican flavors. Perfect for a light yet satisfying weeknight dinner or a lively summer gathering.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Grilled
- Cuisine: Mexican
Ingredients
Scale
- For the Shrimp:
- 1 lb large shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/4 tsp smoked paprika
- Pinch of cayenne pepper (optional)
- Salt and freshly ground black pepper to taste
- 8-10 corn tostada shells
- For the Guacamole:
- 2 ripe avocados, mashed
- 1/4 cup finely diced red onion
- 1/4 cup chopped fresh cilantro
- 1 jalapeño, seeded and minced (optional)
- Juice of 1 lime
- Salt to taste
- For the Pico de Gallo:
- 2 ripe Roma tomatoes, diced
- 1/2 small red onion, finely diced
- 1/4 cup chopped fresh cilantro
- 1 jalapeño, seeded and minced (optional)
- Juice of 1 lime
- Salt to taste
- For Serving (Optional):
- Crema Mexicana or sour cream
- Cotija cheese, crumbled
- Shredded lettuce or cabbage
Instructions
- Prepare the Shrimp: In a medium bowl, toss the peeled and deveined shrimp with olive oil, chili powder, cumin, smoked paprika, cayenne pepper (if using), salt, and black pepper. Let marinate for 10-15 minutes while you prepare other components.
- Make the Guacamole: In a bowl, mash the avocados. Stir in the red onion, cilantro, minced jalapeño (if using), and lime juice. Season with salt to taste. Set aside.
- Prepare the Pico de Gallo: In another bowl, combine the diced tomatoes, red onion, cilantro, minced jalapeño (if using), and lime juice. Season with salt to taste. Set aside.
- Grill the Shrimp: Preheat your grill or grill pan to medium-high heat. Skewer the marinated shrimp (if using wooden skewers, soak them first) or place directly on the grill. Cook for 2-3 minutes per side, or until pink and opaque. Do not overcook.
- Assemble Tostadas: Lay out the tostada shells. Spread a generous layer of guacamole on each tostada. Top with grilled shrimp, then a spoonful of fresh pico de gallo.
- Serve: Garnish with crema Mexicana or sour cream, crumbled Cotija cheese, or shredded lettuce/cabbage if desired. Serve immediately.
Notes
For an extra kick, add a dash of your favorite hot sauce or a few slices of fresh jalapeño to your assembled tostadas. You can also fry your own corn tortillas for tostada shells for ultimate freshness.