If you’re craving something vibrant, fresh, and bursting with flavor, you’ve got to try this Grilled Shrimp Tostadas with Guacamole and Pico de Gallo Recipe. It’s a perfect marriage of smoky grilled shrimp, creamy homemade guacamole, and a zesty, fresh pico de gallo that brings every bite to life. Whether you’re hosting a casual get-together or just want a quick weeknight dinner that feels special, these tostadas are going to become one of your favorite go-to dishes. With just a handful of simple ingredients, you’ll get a colorful dish that’s as stunning on the plate as it is delicious in every bite.
Ingredients You’ll Need
Getting your ingredients together is a breeze, and each one plays a crucial role in making these tostadas taste incredible. From the perfectly spiced shrimp to the creamy guacamole and the crunchy, fresh pico de gallo, everything is about balancing bold flavors and fresh textures.
- 12 tostada shells: These provide the perfect crispy base, holding all the toppings without getting soggy.
- Cooking spray: Keeps your grill pan ready for shrimp without sticking, ensuring an even sear.
- 1½ lb raw peeled shrimp: The star protein, tender and quick to cook, soaking up the marinade beautifully.
- Chili powder (2 tsp): Adds a smoky heat that elevates the shrimp’s flavor.
- Cumin (1 tsp): Earthy warmth that blends seamlessly with the chili powder.
- Oregano (1 tsp): A subtle herbaceous note that rounds out the spices.
- Garlic powder (1 tsp) & onion powder (1 tsp): Essential for that savory depth in the shrimp marinade.
- Salt (1 tsp) and black pepper (¼ tsp): Basic seasonings that enhance every ingredient.
- Olive oil (2 tsp): Helps the spices cling to the shrimp and adds a fruity richness.
- 2 avocados, mashed: The base for your luscious guacamole, creamy and rich.
- ½ small bunch cilantro, minced: Adds a fresh, citrusy brightness to both the guacamole and the pico de gallo.
- 1 tsp minced garlic: Gives the guacamole and pico de gallo a punch of savory flavor.
- Juice from 1 lime: Vital for tanginess in the guacamole to balance richness.
- Salt (½ tsp) and pepper (¼ tsp): Season the guacamole just right.
- 3–4 tomatoes, seeded and diced: Fresh and juicy, the heart of the pico de gallo’s crunch.
- 1 jalapeño, minced: A little heat for that exciting kick.
- ½ medium red onion, minced: Adds sharpness and crisp texture to the pico de gallo.
How to Make Grilled Shrimp Tostadas with Guacamole and Pico de Gallo Recipe
Step 1: Marinate the Shrimp
Start by combining 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 giving your shrimp that bold, irresistible flavor. Toss the peeled shrimp in this mixture until they’re evenly coated, then set them aside to soak in all those delicious spices while you move on to preparing your fresh toppings.
Step 2: Make the Guacamole
In a separate bowl, mash the ripe avocados until creamy and smooth. Stir in minced cilantro, garlic, lime juice, salt, and pepper. This guacamole is all about balance—creamy richness with a bright, zesty punch from the lime and fresh cilantro. Give it a taste and adjust the lime or salt to suit your preference—trust me, fresh guacamole makes all the difference.
Step 3: Prepare the Pico de Gallo
Next up is the pico de gallo, a vibrant mix of diced tomatoes, minced garlic, minced jalapeño, red onion, and cilantro. Toss everything together in a bowl, letting the flavors mingle and develop while you prepare the shrimp. The crunch of the onion and the heat from the jalapeño give this pico de gallo that classic, fresh contrast to the creamy guacamole and smoky shrimp.
Step 4: Grill the Shrimp
Heat a grill pan or skillet over medium heat and lightly spray with cooking spray. Lay out the shrimp in a single layer and grill for about 1 to 2 minutes on each side. You’ll know they’re ready when they turn a beautiful pink and become opaque. The quick grilling keeps the shrimp tender with just enough char to bring out the smoky flavors from the marinade.
Step 5: Assemble the Tostadas
Grab your tostada shells and lay them out on your serving plates. Spread a generous layer of the creamy guacamole over each shell, making sure to cover every corner. Next, pile on the perfectly grilled shrimp and finish by spooning a hearty amount of pico de gallo on top. Serve immediately to keep the tostadas crisp and the flavors fresh and vibrant.
How to Serve Grilled Shrimp Tostadas with Guacamole and Pico de Gallo Recipe
Garnishes
Feel free to add a few sprigs of fresh cilantro or thin lime wedges for an extra burst of flavor and color. A dollop of sour cream or a drizzle of Mexican crema also pairs wonderfully, adding a subtle cooling creaminess that balances the spice from the shrimp and jalapeño.
Side Dishes
These tostadas shine on their own but serve beautifully with a simple side salad of mixed greens or a black bean and corn salad for a bit of heartiness. A light Mexican rice or a bowl of tortilla chips and salsa also make perfect companions for a festive meal.
Creative Ways to Present
For a fun twist, serve the components separately as a build-your-own tostada bar. Guests can customize their plates with varying amounts of shrimp, guacamole, and pico de gallo. Alternatively, try stacking two smaller tostadas with layers of filling for a tostada “tower” that’s as impressive as it is tasty.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from the Grilled Shrimp Tostadas with Guacamole and Pico de Gallo Recipe, keep the shrimp, guacamole, and pico de gallo separate in airtight containers. This prevents the tostada shells from becoming soggy and ensures each component stays fresh and vibrant.
Freezing
While grilled shrimp can be frozen, it’s best to freeze it uncooked or freshly grilled for optimum texture. Avoid freezing the guacamole and pico de gallo as their textures don’t hold up well to freezing and thawing. Instead, prepare fresh when you’re ready to serve again.
Reheating
To enjoy your leftover shrimp, gently reheat it in a skillet over medium heat to keep it tender and avoid overcooking. Serve it again with freshly made guacamole and pico de gallo on freshly toasted tostada shells for the best experience.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just make sure to thaw the shrimp fully and pat them dry before marinating to avoid excess moisture that could affect the grilling process.
How spicy is this dish?
The jalapeño in the pico de gallo and the spices in the shrimp marinade provide a gentle heat, but you can easily adjust the spice level by using less jalapeño or removing its seeds.
Can I substitute the tostada shells?
If you prefer, you can use crispy tortilla chips or lightly fried corn tortillas as a base—just keep in mind the importance of having a sturdy, crunchy base to hold all the toppings.
Is this recipe gluten-free?
Yes! This entire Grilled Shrimp Tostadas with Guacamole and Pico de Gallo Recipe is naturally gluten-free, assuming your tostada shells are made from corn and the seasonings are gluten-free.
What can I do if I don’t have a grill pan?
No grill pan? No problem! A regular skillet or cast-iron pan works just fine. You can also use an outdoor grill if you want that added smoky flavor.
Final Thoughts
You really can’t go wrong with the Grilled Shrimp Tostadas with Guacamole and Pico de Gallo Recipe. It’s a bright, fresh, and flavorful dish that comes together quickly and easily but tastes like you put in a ton of effort. Whether for weeknight dinners or weekend entertaining, this recipe brings a little sunshine to your plate and a lot of smiles to your table. Give it a try—you’ll wonder how you went so long without it in your rotation!
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Grilled Shrimp Tostadas with Guacamole and Pico de Gallo Recipe
- Total Time: 25 minutes
- Yield: 12 servings 1x
- Diet: Gluten Free
Description
These Grilled Shrimp Tostadas with Guacamole & Pico de Gallo are a vibrant and flavorful Mexican-inspired dish that combines perfectly seasoned grilled shrimp with creamy guacamole and fresh pico de gallo atop crispy tostada shells, making for a quick and delightful meal perfect for gatherings or a tasty weeknight dinner.
Ingredients
Shrimp and Seasoning
- 12 tostada shells
- Cooking spray
- 1½ lb raw peeled shrimp
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- ¼ tsp black pepper
- 2 tsp olive oil
Guacamole
- 2 ripe avocados, mashed
- ½ small bunch cilantro, minced (about 2 tbsp)
- 1 tsp minced garlic
- Juice from 1 lime
- ½ tsp salt
- ¼ tsp black pepper
Pico de Gallo
- 3–4 medium tomatoes, seeded and diced
- 1 tsp minced garlic
- 1 jalapeño, minced (seeds removed for less heat if desired)
- ½ medium red onion, minced
- ½ small bunch cilantro, minced (about 2 tbsp)
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 all shrimp are evenly coated with the spice mixture. Let it marinate while you prepare the guacamole and pico de gallo.
- Make the Guacamole: In a separate bowl, mix mashed avocados with minced cilantro, garlic, lime juice, salt, and pepper. Stir until smooth and creamy. Taste and adjust seasoning as needed.
- Prepare the Pico de Gallo: In a third bowl, combine diced tomatoes, minced garlic, jalapeño, red onion, and cilantro. Mix well and set aside to allow flavors to meld.
- Grill the Shrimp: Heat a grill pan or skillet over medium heat and lightly coat with cooking spray. Arrange the shrimp in a single layer and cook for 1 to 2 minutes per side until shrimp turn pink and are opaque. Remove from heat.
- Assemble the Tostadas: Place tostada shells on serving plates. Spread a generous layer of guacamole on each shell. Top with grilled shrimp, then spoon plenty of fresh pico de gallo over the shrimp. Serve immediately to keep the tostadas crispy and fresh.
Notes
- For milder heat, remove seeds from jalapeño before adding to pico de gallo.
- To save time, use pre-minced garlic or pre-made guacamole, but fresh is best for flavor.
- Grilling shrimp in a grill pan keeps flavors smoky without needing an outdoor grill.
- Serve immediately after assembly to prevent tostada shells from becoming soggy.
- Can be garnished with crumbled cotija cheese or a drizzle of sour cream for added richness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
