If you crave something fresh, vibrant, and just a little bit fancy without slaving away in the kitchen for hours, the Grilled Shrimp Tostadas with Guacamole & Pico de Gallo Recipe will instantly become your new weeknight hero. Succulent grilled shrimp rest atop a crisp tostada slathered in creamy guacamole, all crowned with punchy, homemade pico de gallo—the ultimate Mexican-inspired mashup of simplicity and bold flavor. Every bite sparkles with color and texture, promising a crowd-pleasing dinner or party-worthy appetizer you’ll want to make on repeat.
Ingredients You’ll Need
This recipe is full of easy-to-find, fresh ingredients that each play a starring role—juicy shrimp, zesty guacamole, snappy pico de gallo, all layered on crunchy tostada shells. Trust me, using the best produce and a handful of pantry staples makes the entire Grilled Shrimp Tostadas with Guacamole & Pico de Gallo Recipe completely irresistible.
- Shrimp (1 lb, large, peeled and deveined): The main protein, they grill up juicy, plump, and with a hint of smokiness.
- Olive oil (1 tablespoon): Helps the spices cling and adds richness to the shrimp.
- Chili powder (1 teaspoon): A subtle kick that brings excitement to every bite.
- Cumin (1/2 teaspoon): Earthy depth that enhances the classic Mexican flavors.
- Garlic powder (1/2 teaspoon): A savory note that perks up the shrimp beautifully.
- Salt and pepper (to taste): Don’t skip the seasoning—it’s essential for a balanced dish.
- Tostada shells (8): These provide a shatteringly crisp base for all the tasty toppings.
- Avocados (2 ripe, mashed): The backbone of homemade guacamole, super creamy and lush.
- Lime juice (juice of 1, divided): Brightens the guacamole and pico de gallo, making all the flavors pop.
- Garlic (1 clove, minced): Lends depth and zing to your guacamole.
- Tomatoes (1 cup, diced): Choose ripe and juicy for the best-tasting pico de gallo.
- Red onion (1/4 cup, finely chopped): A little bite and beautiful color in every scoop of salsa.
- Jalapeño (1 tablespoon, chopped, optional): For those who like their pico with a punch!
- Fresh cilantro (1/4 cup, chopped): Adds a classic, refreshing herbal finish to your pico de gallo.
How to Make Grilled Shrimp Tostadas with Guacamole & Pico de Gallo Recipe
Step 1: Prepare and Season the Shrimp
Start by giving your shrimp a simple, flavor-packed marinade. Toss the peeled and deveined shrimp in a bowl with olive oil, chili powder, cumin, garlic powder, salt, and pepper. Make sure every shrimp is well coated—this quick step infuses them with irresistible Mexican flavor and gets them ready for the grill.
Step 2: Fire Up the Grill
Preheat your grill or a trusty grill pan to medium-high heat. Arrange your seasoned shrimp in a single layer and cook for just 2–3 minutes per side, until they turn a gorgeous pink and curl up slightly. Be mindful not to overcook—perfect shrimp should stay juicy and tender!
Step 3: Whip Up the Guacamole
In a medium bowl, mash your ripe avocados until smooth (or chunkier, if you like a little texture). Stir in the lime juice, minced garlic, and salt. That citrusy kick makes the guac sing—taste and adjust the salt and lime to suit your preferences.
Step 4: Mix the Pico de Gallo
Grab a separate bowl and combine the diced tomatoes, red onion, chopped jalapeño (if using), cilantro, lime juice, and salt. Give it a gentle stir and let the mixture sit for a few minutes—a little time helps the flavors meld for a truly memorable topping.
Step 5: Assemble the Grilled Shrimp Tostadas with Guacamole & Pico de Gallo Recipe
Now comes the fun part: Spread a generous layer of guacamole over each crispy tostada shell, top with four or five grilled shrimp, and finish with a heaping spoonful of your fresh pico de gallo. Serve with extra lime wedges for that last bright burst of flavor.
How to Serve Grilled Shrimp Tostadas with Guacamole & Pico de Gallo Recipe
Garnishes
When you line up your beautiful tostadas, finish them with a sprinkle of extra cilantro, a drizzle of sour cream, and a few thin radish slices for crunch and color. You can also scatter a little queso fresco or cotija cheese for a salty finish—it’s all about celebrating those layers!
Side Dishes
These tostadas are so vibrant that simple sides work best. Think shredded lettuce tossed in lime juice, sweet grilled corn, or a crisp cabbage slaw. If you’re feeling fancy, try serving with black beans or Mexican rice to round out the Grilled Shrimp Tostadas with Guacamole & Pico de Gallo Recipe as a full meal.
Creative Ways to Present
Arrange the tostadas on a big platter and let everyone build their own, or serve individual tostada “flights” with different salsas. Mason jars of pico and guac, plus a DIY shrimp bar, make this recipe fun for parties or family dinners alike!
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra toppings (lucky you!), store the shrimp, guacamole, and pico de gallo separately in airtight containers in the fridge. Assembled tostadas should be eaten fresh, since they soften with time, but the fixings will keep their best texture when stored apart.
Freezing
While the shrimp can be frozen after cooking, guacamole and pico de gallo aren’t freezer-friendly due to the fresh veggies and avocado. Freeze just the cooked shrimp in a sealed container for up to two months—thaw overnight before reheating.
Reheating
To reheat leftover shrimp for your next round of Grilled Shrimp Tostadas with Guacamole & Pico de Gallo Recipe, simply warm them in a skillet over gentle heat until steaming hot. Avoid the microwave for best texture, and always assemble the tostadas fresh for crispness.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just be sure to thaw the shrimp completely and pat them dry before marinating. This makes sure your spices stick and the shrimp grill up beautifully.
What can I substitute for tostada shells?
If you can’t find ready-made tostada shells, use small corn tortillas crisped in your oven or air fryer. Brush with a little oil, bake until golden, and you’ve got an easy homemade alternative.
How spicy is the Grilled Shrimp Tostadas with Guacamole & Pico de Gallo Recipe?
The recipe is mild as written, but the optional jalapeño in the pico de gallo lets you dial up or down the heat. For extra fiery flavor, add a bit more chili powder or even hot sauce over the top.
What’s the best way to keep guacamole from browning?
Press plastic wrap directly onto the surface of the guacamole to keep air out, or add a squeeze more lime juice before storing. This helps preserve that gorgeous green color until serving time.
Can I make this dish ahead for a party?
You can prep all the components a few hours ahead—just keep everything separate and assemble right before guests arrive to keep the tostadas crispy and the flavors fresh.
Final Thoughts
I absolutely love how quick, colorful, and craveable this Grilled Shrimp Tostadas with Guacamole & Pico de Gallo Recipe is—and I have a hunch you will too! Gather your favorite people, fire up the grill, and dive into a plateful of pure joy. Let me know how your tostada adventure turns out!
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Grilled Shrimp Tostadas with Guacamole & Pico de Gallo Recipe
- Total Time: 26 minutes
- Yield: 4 servings (2 tostadas each) 1x
- Diet: Non-Vegetarian
Description
Delight your taste buds with these flavorful Grilled Shrimp Tostadas topped with fresh Guacamole and zesty Pico de Gallo. A perfect dish for a quick and delicious Mexican-inspired meal!
Ingredients
For the Shrimp:
- 1 lb large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 8 tostada shells
For the Guacamole:
- 2 ripe avocados, mashed
- Juice of 1 lime
- 1 clove garlic, minced
- Salt to taste
For the Pico de Gallo:
- 1 cup diced tomatoes
- 1/4 cup finely chopped red onion
- 1 tablespoon chopped jalapeño (optional)
- 1/4 cup chopped fresh cilantro
- Juice of 1 lime
- Salt to taste
Instructions
- Preheat the Grill: Preheat a grill or grill pan to medium-high heat.
- Grill the Shrimp: Toss shrimp with olive oil, chili powder, cumin, garlic powder, salt, and pepper. Grill for 2–3 minutes per side until cooked through.
- Prepare Guacamole and Pico de Gallo: Make guacamole by mixing avocados, lime juice, garlic, and salt. Combine ingredients for pico de gallo in a separate bowl.
- Assemble Tostadas: Spread guacamole on tostada shells, top with grilled shrimp, and spoon pico de gallo over the shrimp.
- Serve: Serve immediately with lime wedges on the side.
Notes
- Add shredded lettuce or sour cream for extra texture and creaminess.
- You can use small corn tortillas crisped in the oven or air fryer as a substitute for tostada shells.
- Prep Time: 20 minutes
- Cook Time: 6 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tostadas
- Calories: 390
- Sugar: 3g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 165mg
