Description
Grilled Shrimp Tostadas are a delightful fusion of smoky, marinated shrimp layered atop crispy tostada shells, complemented by fresh guacamole, crisp cabbage, and a zesty pico de gallo. This vibrant dish offers a harmonious blend of textures and flavors, making it a perfect choice for a quick yet impressive meal.
Ingredients
For the Shrimp:
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Juice of 1 lime
For the Tostadas:
- 8 corn tortillas
- 2 tablespoons vegetable oil
For the Guacamole:
- 2 ripe avocados, peeled and pitted
- 1 small tomato, diced
- 1/4 cup red onion, finely chopped
- 1 small jalapeño, seeded and minced
- 2 tablespoons fresh cilantro, chopped
- Juice of 1 lime
- Salt and freshly ground black pepper to taste
For the Pico de Gallo:
- 2 medium tomatoes, seeded and diced
- 1/4 cup white onion, finely chopped
- 1 small jalapeño, seeded and minced
- 2 tablespoons fresh cilantro, chopped
- Juice of 1 lime
- Salt and freshly ground black pepper to taste
Additional Toppings:
- 1 cup shredded red cabbage
- 1/2 cup crumbled cotija cheese (optional)
- Fresh cilantro leaves for garnish
- Lime wedges for serving
Instructions
Marinate the Shrimp:
In a large bowl, combine the olive oil, chili powder, cumin, garlic powder, salt, pepper, and lime juice. Add the shrimp and toss to coat evenly. Let the shrimp marinate for about 15 minutes.Prepare the Guacamole:
In a medium bowl, mash the avocados until smooth. Stir in the diced tomato, red onion, jalapeño, cilantro, lime juice, salt, and pepper. Mix well and adjust seasoning to taste.Prepare the Pico de Gallo:
In another bowl, combine the diced tomatoes, white onion, jalapeño, cilantro, lime juice, salt, and pepper. Mix well and set aside.Cook the Shrimp:
Heat a grill or grill pan over medium-high heat. Thread the marinated shrimp onto skewers (if using a grill) or place them directly on the grill pan. Cook for 2-3 minutes per side, until the shrimp are opaque and cooked through. Remove from heat and set aside.Prepare the Tostada Shells:
Preheat the oven to 400°F (200°C). Brush both sides of each corn tortilla with vegetable oil and place them on a baking sheet. Bake for 5-7 minutes per side, or until they are golden and crispy. Remove from the oven and let cool slightly.Assemble the Tostadas:
- Spread Guacamole: Evenly spread a layer of guacamole over each tostada shell.
- Add Shrimp: Place 3-4 grilled shrimp on top of the guacamole.
- Top with Pico de Gallo: Spoon a generous amount of pico de gallo over the shrimp.
- Add Cabbage: Sprinkle shredded red cabbage for crunch and color.
- Garnish: If desired, sprinkle with crumbled cotija cheese and fresh cilantro leaves. Serve with lime wedges on the side.
Notes
- Tostada Shells: For a lighter version, you can bake the tortillas instead of frying them. Simply brush them with a little oil and bake until crisp.
- Shrimp Alternatives: If shrimp isn’t available, grilled fish like halibut or snapper can be used as a substitute.
- Spice Level: Adjust the amount of jalapeño in the guacamole and pico de gallo to control the heat level.
- Make-Ahead: Both the guacamole and pico de gallo can be prepared a few hours in advance and stored in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tostadas
- Calories: 364
- Sugar: 2g
- Sodium: 629mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 1g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 27g
- Cholesterol: 183mg
Keywords: Grilled Shrimp Tostadas, Mexican Shrimp Recipes, Easy Tostada Recipe, Seafood Tostadas, Shrimp and Guacamole Tostadas