As the sun sets on a balmy summer evening, there’s nothing quite like the sound of sizzling shrimp dancing on the grill. That’s how I stumbled upon my new favorite weeknight dinner: Grilled Shrimp Tostadas with Guacamole & Pico de Gallo. These vibrant little bites are not just a treat for the taste buds; they bring together a medley of smoky, spicy, and tangy flavors atop crispy tostada shells. What I love most is how easily customizable they are—whether you’re craving an extra kick from jalapeños or a creamy dollop of guacamole, the options are endless. And the best part? They come together in under 30 minutes! Perfect for those evenings when you want something delicious but don’t have hours to spend in the kitchen. So, roll up your sleeves, and let’s dive into this flavor-packed recipe that’s sure to become a summer staple in your home!
Why are Grilled Shrimp Tostadas a must-try?
Quick and Easy: These Grilled Shrimp Tostadas come together in under 30 minutes, making them perfect for busy weeknights.
Flavor Explosion: A harmonious blend of smoky, spicy, and tangy flavors will leave your taste buds dancing.
Customization at Its Finest: With endless topping options, each tostada can reflect your personal cravings—add more jalapeños for heat or swap in black beans for a vegetarian twist.
Perfect for Sharing: Ideal for casual get-togethers, they make impressively delicious finger food that everyone will love.
Gluten-Free Delight: Using certified gluten-free tostada shells ensures everyone can enjoy this tasty dish without worries!
Dive into these scrumptious bites and discover a summer favorite that’s both satisfying and simple to make.
Grilled Shrimp Tostadas Ingredients
For the Tostadas
• Tostada shells – Use certified gluten-free shells to meet dietary needs.
For the Shrimp Marinade
• Shrimp (1½ lb raw peeled) – Choose medium or large shrimp (31–40 count) for the best bite size.
• Chili powder (2 tsp) – Adds heat and depth; can be replaced with smoked paprika for a different flavor.
• Cumin (1 tsp) – Provides a warm, earthy flavor; no immediate substitute available.
• Oregano (1 tsp) – Adds herbal notes; can use Italian seasoning as a substitute.
• Garlic powder (1 tsp) – Enhances flavor; fresh garlic works too, but reduce the amount to taste.
• Onion powder (1 tsp) – Adds sweetness; substitute with fresh onions, but decrease quantity.
• Salt (1 tsp) – Enhances overall flavor; adjust to taste.
• Black pepper (¼ tsp) – Adds subtle heat; adjust according to your preference.
• Olive oil (2 tsp) – Helps marinate shrimp and adds moisture; feel free to swap with avocado oil.
For the Guacamole
• Avocados (2) – Base for guacamole, ensuring creaminess; for a vegan option, try blended silken tofu.
• Cilantro (½ small bunch minced) – Adds freshness; parsley can be used if you’re not a fan.
• Garlic (1 tsp minced) – Elevates the guacamole flavor; adjust according to your taste preferences.
• Lime juice (juice from 1 lime) – Provides acidity; in a pinch, lemon juice may work.
• Salt (½ tsp) – Key seasoning for guacamole; adjust to your liking.
• Pepper (¼ tsp) – For flavor balance; tweak according to preference.
For the Pico de Gallo
• Tomatoes (3–4, seeded and diced) – The star component; fresh is best for optimal flavor.
• Jalapeño (1 minced) – Adds a kick of heat; swap with bell pepper for a milder flavor.
• Red onion (½ medium minced) – Provides crunch and sweetness; white onion can work in a pinch.
Explore the delicious world of Grilled Shrimp Tostadas with Guacamole & Pico de Gallo and get creative with your toppings!
How to Make Grilled Shrimp Tostadas
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Marinate the Shrimp: In a bowl, whisk together chili powder, cumin, oregano, garlic powder, onion powder, salt, black pepper, and olive oil. Toss the shrimp in this flavorful mixture and allow them to marinate for about 10 minutes to absorb all the delicious spices.
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Make Guacamole: In a mixing bowl, mash the avocados and combine them with minced cilantro, garlic, lime juice, salt, and pepper. Stir until the mixture is smooth and creamy, adjusting seasoning to taste.
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Prepare Pico de Gallo: In another bowl, combine diced tomatoes, minced jalapeño, red onion, and extra cilantro. Mix well and let it sit for a few minutes to allow the flavors to meld together.
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Cook Shrimp: Heat a grill pan or skillet over medium heat and coat with a light layer of cooking spray. Grill the marinated shrimp for 1–2 minutes per side until they are opaque and slightly charred, infusing them with smoky flavor.
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Assemble Tostadas: On each tostada shell, generously layer a spoonful of guacamole, followed by the grilled shrimp, and finish with a scoop of pico de gallo. Serve immediately to keep the shells crispy.
Optional: Sprinkle fresh lime juice over the assembled tostadas for an extra zing.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Grilled Shrimp Tostadas
Fridge: Store any leftover grilled shrimp and toppings in separate airtight containers for up to 3 days. Keeping them separate preserves the tostada’s crunch.
Freezer: While assembled tostadas don’t freeze well, you can freeze marinated shrimp in a sealed bag for up to 3 months. Thaw in the fridge before grilling.
Reheating: To reheat shrimp, sauté in a pan over medium heat until warmed through. Avoid microwaving, as this can make shrimp rubbery.
Guacamole & Pico de Gallo: Both can be made ahead; store guacamole in an airtight container with plastic wrap pressed against the surface to prevent browning. Use within 2 days.
Make Ahead Options
These Grilled Shrimp Tostadas with Guacamole & Pico de Gallo are perfect for meal prep enthusiasts! You can prepare the guacamole and pico de gallo up to 3 days in advance; just store them in airtight containers in the refrigerator to maintain freshness. To prevent the guacamole from browning, press plastic wrap directly against the surface before sealing. The shrimp can be marinated up to 24 hours ahead, allowing flavors to deeply penetrate. When you’re ready to enjoy these delightful tostadas, simply grill the shrimp and assemble them on the crispy tostada shells just before serving to keep everything light and crunchy. Enjoy the convenience of a quick yet satisfying meal!
Grilled Shrimp Tostadas Variations
Explore delightful ways to customize your Grilled Shrimp Tostadas and make them uniquely yours!
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Vegetarian Delight: Substitute shrimp with grilled zucchini, bell peppers, or black beans for a delicious plant-based option.
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Low-Carb Twist: Serve the toppings in lettuce cups or on cauliflower thins instead of tostada shells for a lighter choice.
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Cheesy Goodness: Add crumbled queso fresco or shredded cheese right on top of the shrimp for a creamy richness that elevates every bite.
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Heat It Up: Mix diced jalapeños or a drizzle of spicy chili oil into the guacamole for a fiery kick.
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Fruity Freshness: Incorporate diced mango or pineapple into the pico de gallo for a sweet and tropical flavor contrast that delights the senses.
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Flavor Boost: Try adding a splash of orange juice or zest to the shrimp marinade for a vibrant citrusy twist.
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Herb Swap: If cilantro isn’t your favorite, mint or basil works wonderfully in both the guacamole and pico de gallo, bringing fresh notes to the dish.
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Tangy Cream: Top the assembled tostadas with a dollop of sour cream or a tangy yogurt sauce for added creaminess and flavor contrast.
What to Serve with Grilled Shrimp Tostadas?
Elevate your summer dining experience with delightful sides and drinks that harmoniously complement this vibrant dish.
- Mexican Street Corn (Elote): Corn on the cob slathered in creamy sauce and sprinkled with cheese adds a refreshing sweet crunch.
- Black Bean Salad: A zesty black bean salad with cilantro and lime brings protein and a burst of flavor, perfectly balancing the spicy shrimp.
- Crispy Tortilla Chips with Salsa: A side of crunchy chips and fresh salsa creates a perfect appetizer, adding extra texture to your meal.
- Watermelon Mint Salad: This light and refreshing salad enhances your palate with its sweetness and is the ultimate summer treat.
- Homemade Margaritas: The tangy and slightly sweet notes of a chilled margarita elevate the fiesta vibes of this dish beautifully.
- Churros for Dessert: Indulge in crispy churros dusted with cinnamon sugar, providing a sweet finish to your flavor-packed dinner.
- Sparkling Water with Lime: Keep it light and refreshing with sparkling water infused with fresh lime, a perfect palate cleanser.
Each of these pairings enhances the delightful contrast of flavors while creating an inviting atmosphere for your gathering.
Expert Tips for Grilled Shrimp Tostadas
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Preheat Properly: Make sure your grill pan or skillet is preheated before adding the shrimp to ensure they cook evenly and develop a nice char.
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Tostada Timing: Assemble your Grilled Shrimp Tostadas just before serving to prevent the shells from becoming soggy and losing that delightful crunch.
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Marination Matters: Allow your shrimp to marinate for at least 10 minutes to infuse them with flavor; don’t skip this step!
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Taste Test: Always taste your guacamole and pico de gallo before serving; adjusting salt and lime juice can elevate the flavors significantly.
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Watch the Clock: Avoid overcooking the shrimp by keeping an eye on them; they should only take 1–2 minutes per side to become tender and opaque.
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Serving Suggestions: For an extra kick, consider serving with hot sauce or chipotle crema on the side to enhance your Grilled Shrimp Tostadas experience!
Grilled Shrimp Tostadas with Guacamole & Pico de Gallo Recipe FAQs
What type of shrimp should I use for the tostadas?
Absolutely! For the best bite size and flavor, I recommend using medium to large shrimp, particularly those labeled as 31-40 count. They provide the perfect texture and cook quickly on the grill, ensuring they remain tender and juicy.
How should I store leftover tostadas and toppings?
Very! Keep leftover grilled shrimp and toppings in separate airtight containers in the fridge for up to 3 days. This separation helps maintain the tostada shells’ crispiness and the freshness of your guacamole and pico de gallo, allowing for enjoyable lunches or snacks later in the week.
Can I freeze the shrimp for later use?
Absolutely! You can freeze marinated shrimp in a sealed bag for up to 3 months. To do so, simply place shrimp in the bag with the marinade, remove as much air as possible, seal, and label. When ready to use, thaw in the fridge overnight before grilling.
What if my guacamole turns brown?
If your guacamole is browning, don’t fret! This usually happens due to exposure to air. To prevent it, store guacamole in an airtight container and press plastic wrap directly onto the surface of the guacamole before sealing. If it does turn a bit brown, you can still salvage it by mixing it well before serving.
Can I customize the toppings for dietary restrictions?
Very much so! If you’re looking for options that cater to different diets, you can easily replace the shrimp with grilled vegetables or black beans for a vegetarian option. If you prefer a low-carb alternative, serve your toppings in lettuce wraps or on cauliflower thins instead!
How can I tell if the shrimp are perfectly cooked?
To ensure perfectly cooked shrimp, look for that lovely opaque hue; they should only take about 1-2 minutes per side on the grill. If they are rubbery or overly firm, they may have been overcooked. Not to worry, though—keep an eye on them while cooking, and they’ll be just right!
Grilled Shrimp Tostadas with Guacamole & Pico de Gallo Magic
Ingredients
Equipment
Method
- In a bowl, whisk together chili powder, cumin, oregano, garlic powder, onion powder, salt, black pepper, and olive oil. Toss the shrimp in this flavorful mixture and allow them to marinate for about 10 minutes.
- In a mixing bowl, mash the avocados and combine them with minced cilantro, garlic, lime juice, salt, and pepper. Stir until smooth and creamy, adjusting seasoning to taste.
- In another bowl, combine diced tomatoes, minced jalapeño, red onion, and extra cilantro. Mix well and let it sit for a few minutes to meld flavors.
- Heat a grill pan or skillet over medium heat and coat with a light layer of cooking spray. Grill the marinated shrimp for 1–2 minutes per side until opaque and slightly charred.
- On each tostada shell, layer a spoonful of guacamole, followed by the grilled shrimp, and finish with pico de gallo. Serve immediately to keep the shells crispy.