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
Scale
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
