Save This
Grilled shrimp tostadas with guacamole and pico de gallo are my go to dish when I need something fast fresh and full of color for family dinner or a weekend get together. There is something about the crisp tostada and juicy shrimp that makes every bite zing with flavor and the toppings come together in minutes.
The first time I served these at a backyard party everyone was fighting over the last tostada. Now I double the recipe if I want leftovers for lunch.
Ingredients
- Raw peeled shrimp: Choose large or extra large for the best grilled texture
- Chili powder: Adds spice with gentle heat Look for fresh blend for best flavor
- Cumin: Brings earthy warmth Check the date on your spice jar for freshness
- Oregano: Gives a touch of herbal depth Mexican oregano adds authentic taste
- Garlic powder: Quick punch of flavor Go for granulated for better mixing
- Onion powder: Lends subtle sweetness Fresh powder works best
- Salt and black pepper: Balances all the flavors Use sea salt and freshly cracked pepper if possible
- Olive oil: Helps the spices coat the shrimp Opt for extra virgin for richer taste
- Avocados: Make sure they yield slightly to pressure without mushiness
- Cilantro: Use bright green leaves Avoid any yellow or wilted bits
- Garlic: Choose firm cloves Mince fresh for the biggest kick
- Lime: Look for heavy juicy limes for easy squeezing
- Tomatoes: Go for ripe but firm Choose roma or cherry varieties for best texture
- Jalapeño pepper: Fresh gives good crunch Taste for heat before adding more
- Red onion: Pick a small one with tight skin Avoid soft or sprouting bulbs
- Tostada shells: Crisp and sturdy ready made saves time
- Cooking spray: Helps prevent sticking without excess oil Choose canola or olive
Step-by-Step Instructions
- Marinate the Shrimp:
- Combine the chili powder cumin oregano garlic powder onion powder salt pepper and olive oil in a large mixing bowl using a spoon or your hands to blend evenly. Add the peeled shrimp and toss until completely coated in the spice mixture. Let the shrimp rest for at least ten minutes to soak up every bit of flavor.
- Prepare the Guacamole:
- Scoop the ripe avocado flesh into a mixing bowl and mash thoroughly with a fork. Stir in the minced cilantro garlic lime juice salt and pepper. Mix until creamy but leave some small chunks for texture. Set the guacamole aside with plastic wrap pressed against the surface to keep it green.
- Prepare the Pico de Gallo:
- Place the diced tomatoes in a bowl and gently blot with a paper towel to remove extra moisture. Add the minced garlic jalapeño red onion and cilantro. Stir until everything is combined. Taste and adjust seasoning if needed. Cover and set aside so the flavors meld.
- Cook the Shrimp:
- Preheat a grill pan or large skillet over medium heat Give it a light spray with cooking spray for a nonstick finish. Place the marinated shrimp in a single layer without crowding Let them cook for one to two minutes Then flip and cook another minute until pink and just cooked through Remove immediately to avoid overcooking.
- Assemble the Tostadas:
- Lay out the crispy tostada shells on plates Spread a generous spoonful of guacamole on each Top with a layer of grilled shrimp Arrange them evenly Then spoon fresh pico de gallo over the shrimp Serve right away so the shells stay crisp and the toppings are at their freshest.
Save This
I always use extra lime in my guacamole because the tartness brings all the flavors alive. Making these with my kids always turns into a lively topping station with everyone creating their own bright colorful tostada.
Storage Tips
If you have leftovers store each component in separate airtight containers in the fridge. The guacamole will stay green longer if you press a layer of plastic wrap directly against the surface. Pico de gallo will release more liquid over time so drain before using again. Freshly cooked shrimp can be eaten cold or gently reheated but tostada shells will lose their crunch if assembled ahead.
Ingredient Substitutions
For the shrimp try grilled chicken or black beans for a vegetarian spin. You can swap jalapeño for milder peppers or skip if you do not like heat. If fresh tomatoes are not available use drained canned diced tomatoes in the salsa. Substitute greek yogurt for avocado for a tangy lower cal topping.
Serving Suggestions
Serve these tostadas with a side of cilantro lime rice or a crunchy slaw. If you want to make it a meal add a bowl of black bean soup. They are also delicious with a scoop of fresh mango for a burst of sweetness. For parties set up a topping bar so guests can build their own tostadas.
Cultural Context
Tostadas are a classic staple in Mexican cooking often featuring different proteins fresh salsas and creamy toppings. Each region brings its own spin to the dish. Grilled shrimp tostadas bridge coastal flavors with the crunch of street style tostadas and are perfect for showcasing fresh simple ingredients.
Common Queries
- → How can I prevent the tostada shells from getting soggy?
Assemble tostadas just before serving and layer guacamole first to create a moisture barrier between the shell and the pico de gallo.
- → Can I grill the shrimp outdoors?
Absolutely! Skewer the marinated shrimp and grill over medium-high heat for 1–2 minutes per side until opaque.
- → What’s a simple substitute for pico de gallo?
Top with fresh salsa or chopped tomatoes and onions mixed with lime juice if you don’t have pico de gallo ingredients on hand.
- → How do I keep guacamole green and fresh?
Press plastic wrap directly against the surface of the guacamole and add a squeeze of lime juice before storing.
- → Can these tostadas be made ahead?
Prep shrimp, guacamole, and pico de gallo in advance, but assemble tostadas just before serving for the best texture.
- → What sides pair well with these tostadas?
Serve with black beans, corn salad, or a simple green salad to complement the flavors.