Grilled Shrimp Tostadas Guacamole (Print View)
Juicy shrimp, fresh guacamole, and zesty pico de gallo piled high on crunchy tostadas for a lively, flavorful dish.
# What You'll Need:
→ Tostada Shells
01 -
12 tostada shells
02 -
Cooking spray
→ Shrimp Marinade
03 -
680 g raw shrimp, peeled
04 -
2 teaspoons chili powder
05 -
1 teaspoon ground cumin
06 -
1 teaspoon dried oregano
07 -
1 teaspoon garlic powder
08 -
1 teaspoon onion powder
09 -
1 teaspoon salt
10 -
0.25 teaspoon ground black pepper
11 -
2 teaspoons olive oil
→ Guacamole
12 -
2 avocados, mashed
13 -
0.5 small bunch cilantro, finely minced
14 -
1 teaspoon garlic, minced
15 -
Juice of 1 lime
16 -
0.5 teaspoon salt
17 -
0.25 teaspoon black pepper
→ Pico de Gallo
18 -
3–4 tomatoes, seeded and diced
19 -
1 teaspoon garlic, minced
20 -
1 jalapeño, finely minced
21 -
0.5 medium red onion, finely minced
22 -
0.5 small bunch cilantro, finely minced
# Directions:
01 -
In a large bowl, combine chili powder, cumin, oregano, garlic powder, onion powder, salt, black pepper, and olive oil. Add shrimp and toss thoroughly to coat. Set aside to marinate.
02 -
In a separate bowl, mash avocados. Add cilantro, minced garlic, lime juice, salt, and black pepper. Stir until well combined.
03 -
In a third bowl, mix diced tomatoes, minced garlic, jalapeño, red onion, and cilantro. Combine evenly and set aside.
04 -
Heat a grill pan or skillet over medium heat and coat with cooking spray. Place marinated shrimp onto the hot surface and grill for 1–2 minutes per side, or until shrimp turn pink and opaque.
05 -
Arrange tostada shells on serving plates. Top each with a portion of guacamole, followed by grilled shrimp, then finish with pico de gallo. Serve immediately.
# Notes:
01 -
For an extra citrus note, add finely grated lime zest to the guacamole before mixing.
02 -
Ensure shrimp are not overcrowded in the pan for even cooking.