Grilled Shrimp Tostadas with Guacamole & Pico de Gallo Recipe
If you’re craving a dish that just bursts with freshness and sunshine on a plate, Grilled Shrimp Tostadas with Guacamole & Pico de Gallo are truly the answer. Picture this: juicy, chili-laced shrimp nestled on crispy corn tostada shells, spread with creamy homemade guacamole, and finished with a zesty, colorful pico de gallo. Every bite is a lively balance of smoky, tangy, crunchy, and cool. It’s a celebration of bold flavors and vibrant colors—perfect for sharing with friends or a way to brighten up a weeknight dinner.
Ingredients You’ll Need
The beauty of these Grilled Shrimp Tostadas with Guacamole & Pico de Gallo is how a handful of fabulous ingredients can create such a standout meal. Each basic element brings its own punch—whether it’s the chili-spiced shrimp, the ultra-creamy avocado, or the fresh crunch of homemade pico.
- Large shrimp: Go for peeled and deveined shrimp so everything cooks quickly and easily.
- Olive oil: Helps the spices coat the shrimp and adds richness.
- Chili powder: Gives the shrimp a robust, smoky backbone.
- Cumin: Earthy and warm, it ties all the flavors together.
- Paprika: Adds a gentle sweetness and a lovely red color.
- Cayenne pepper (optional): For those who like a little kick!
- Salt and black pepper: Essential for amplifying all the good stuff.
- Corn tostada shells: The toasted crunch is key for classic tostadas.
- Ripe avocados: Perfectly creamy, they’re the star of the guacamole.
- Lime, juiced: Brightens everything up and keeps the avocado vibrant.
- Fresh cilantro: Adds herby, citrusy notes to every layer.
- Garlic, minced: Gives a punch of savory depth to the guac.
- Red onion, finely chopped: Brings snap and a little bite to the pico de gallo.
- Roma tomatoes, diced: Firm and sweet, they make the pico juicy but not watery.
- Jalapeño, seeded and minced: Adjust the amount for your perfect level of heat.
- Salt (to taste): For finishing off both the guac and the pico just right.
How to Make Grilled Shrimp Tostadas with Guacamole & Pico de Gallo
Step 1: Marinate and Season the Shrimp
Start by tossing your shrimp in a bowl with olive oil, chili powder, cumin, paprika, a sprinkle of cayenne (if you want that fiery touch), plus salt and pepper. Give everything a thorough mix so each shrimp is well coated. Let them rest for a few minutes while you prep the other ingredients—this gives the flavors a chance to really soak in.
Step 2: Grill the Shrimp to Perfection
Heat up your grill or grill pan to medium-high. Arrange the shrimp in a single layer, and grill for just 2–3 minutes per side. You’ll know they’re done when they turn beautifully pink and opaque. Carefully transfer them to a plate, trying not to eat them all straight away!
Step 3: Mash Up the Guacamole
In a separate bowl, mash those creamy avocados until they’re as chunky or smooth as you like. Stir in fresh lime juice, a bit of minced garlic, chopped cilantro, and a big pinch of salt. The result is a bright, luscious guac that’s perfect for these Grilled Shrimp Tostadas with Guacamole & Pico de Gallo.
Step 4: Mix Up the Pico de Gallo
This fresh salsa couldn’t be easier. Combine diced Roma tomatoes, finely chopped red onion, minced jalapeño, and more chopped cilantro in a bowl. Toss everything together with a good pinch of salt, and taste to see if you need a bit more brightness or heat. Let it hang out for ten minutes so the flavors meld.
Step 5: Assemble and Serve
Now comes the fun part: assemble! Spread a generous layer of guacamole onto each crispy tostada shell. Top with warm grilled shrimp, then pile on the fresh pico de gallo. Serve your Grilled Shrimp Tostadas with Guacamole & Pico de Gallo immediately, while everything’s at peak crispness and flavor.
How to Serve Grilled Shrimp Tostadas with Guacamole & Pico de Gallo
Garnishes
Garnish your tostadas with extra chopped cilantro, a few lime wedges, and maybe some thinly sliced radish for added crunch. For a creamier finishing touch, a drizzle of Mexican crema or a sprinkle of queso fresco is always a winner. Don’t forget an extra shot of fresh lime over the top to tie all the flavors together in these Grilled Shrimp Tostadas with Guacamole & Pico de Gallo!
Side Dishes
Keep it simple and light with a green salad tossed in a lime-cilantro vinaigrette; or go classic with some warm black beans or elote-style grilled corn on the cob. The freshness of the tostada pairs beautifully with snappy, vegetable sides. Even just a chilled Mexican beer or a splashy agua fresca helps make it a full summer meal.
Creative Ways to Present
Try serving Grilled Shrimp Tostadas with Guacamole & Pico de Gallo on a large wooden board for a festive, family-style meal—let everyone build their own. For party appetizers, break tostada shells into bite-sized pieces and top them individually. You can even turn this into a make-your-own tostada bar with bowls of different toppings so guests get creative at the table!
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra toppings (lucky you!), store the grilled shrimp, guacamole, and pico de gallo in separate airtight containers in the fridge. Tostada shells are best kept separate at room temperature to maintain their crunch until you’re ready to assemble another round of Grilled Shrimp Tostadas with Guacamole & Pico de Gallo.
Freezing
While the shrimp can be frozen after grilling (just wrap tightly and freeze for up to two months), guacamole and pico de gallo won’t hold up to freezing—their texture gets watery and mushy. Stick to refrigerating the fresh elements and enjoying them soon after prepping for the brightest flavors.
Reheating
To reheat shrimp, a quick toss in a hot skillet for a minute or two is plenty. You can also warm them gently in the microwave, but be cautious not to overcook. Always assemble your tostadas fresh so the shells stay crispy and the guacamole stays cool and vibrant.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just make sure they’re fully thawed and patted dry before marinating and grilling so they cook evenly and get a better sear.
What’s the best way to keep the tostada shells crispy?
Only assemble your Grilled Shrimp Tostadas with Guacamole & Pico de Gallo right before serving. Store tostada shells in an airtight bag at room temperature, and avoid any moisture until the moment you build your tostadas.
How spicy are these tostadas?
The heat level is totally in your control. Skip the cayenne and jalapeño for a milder version, or leave them in and even add extra if you like things fiery!
Can I substitute flour tortillas for corn tostada shells?
Definitely! You can toast small flour tortillas in the oven for a similar crunchy effect, or keep them soft for more of a taco vibe. Both options work beautifully with these flavors.
How long does the guacamole stay fresh?
Guacamole is best eaten the day it’s made for optimal texture and a bright green color. If you need to store it, press plastic wrap directly onto the surface to minimize browning, and eat within a day or two.
Final Thoughts
Nothing brings people together quite like a vibrant platter of Grilled Shrimp Tostadas with Guacamole & Pico de Gallo. Whether you’re celebrating a sunny weekend or shaking up your dinner routine, this recipe delivers fresh flavors, beautiful colors, and plenty of excitement to the table. Give it a try and see just how delightful homemade tostadas can be!
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Grilled Shrimp Tostadas with Guacamole & Pico de Gallo Recipe
- Total Time: 30 minutes
- Yield: 4 servings (2 tostadas per serving) 1x
- Diet: Non-Vegetarian
Description
These Grilled Shrimp Tostadas with Guacamole & Pico de Gallo are a vibrant and flavorful Mexican-inspired dish that’s perfect for a quick and delicious meal. Juicy grilled shrimp, creamy guacamole, and fresh pico de gallo come together on crispy tostada shells for a delightful combination of textures and flavors.
Ingredients
Grilled Shrimp:
- 1 lb large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
Guacamole:
- 2 ripe avocados
- 1 lime, juiced
- 1/4 cup chopped fresh cilantro
- 1 clove garlic, minced
- 1/2 small red onion, finely chopped
Pico de Gallo:
- 2 Roma tomatoes, diced
- 1 jalapeño, seeded and minced
- 1/4 cup chopped fresh cilantro (for pico)
- Salt to taste
Instructions
- Prepare Grilled Shrimp: Toss shrimp with olive oil, chili powder, cumin, paprika, cayenne, salt, and pepper. Grill for 2–3 minutes per side until cooked through.
- Make Guacamole: Mash avocados and mix with lime juice, garlic, chopped cilantro, and salt.
- Prepare Pico de Gallo: Combine tomatoes, red onion, jalapeño, and cilantro. Season with salt.
- Assemble Tostadas: Spread guacamole on tostada shells, top with grilled shrimp, and spoon over pico de gallo. Serve immediately.
Notes
- You can substitute flour tostadas or small tortillas if desired.
- Add shredded lettuce or queso fresco for extra toppings.
- For a milder version, omit the jalapeño and cayenne.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tostadas
- Calories: 430
- Sugar: 3g
- Sodium: 620mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 28g
- Cholesterol: 180mg
