Description
These zesty grilled shrimp tostadas are topped with creamy homemade guacamole and fresh, vibrant pico de gallo for a perfect, refreshing meal.
Ingredients
Scale
- 12 tostada shells
- cooking spray
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp oregano
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1/4 tsp black pepper
- 2 tsp olive oil
- 1 ½ lb raw peeled shrimp
- 2 avocados, mashed
- 1/2 small bunch cilantro, minced
- 1 tsp minced garlic
- juice from 1 lime
- 1/2 tsp salt
- 1/4 tsp pepper
- 3–4 tomatoes, seeded and diced
- 1 tsp minced garlic
- 1 jalapeño pepper, minced
- ½ medium red onion, minced
- 1/2 small bunch of cilantro, minced
Instructions
- Step: In a medium bowl, combine the chili powder, cumin, oregano, garlic powder, onion powder, salt, pepper and olive oil. Toss shrimp in spice mixture and set aside.
- Step: Combine the avocados, cilantro, garlic, lime juice, salt and pepper for the guacamole in a medium bowl and set aside.
- Step: Combine the tomatoes, garlic, jalapeno, red onion and cilantro for the pico de gallo in a medium bowl and set aside.
- Step: Preheat a grill pan or skillet over medium heat. Spray with cooking spray.
- Step: Add the shrimp to the grill pan; cook until opaque, 1-2 minutes per side.
- Step: To serve, divide the tostada shells between plates, top with guacamole, shrimp, and pico de gallo.
Notes
Ensure shrimp are patted dry before tossing in the spice mixture to help the seasonings adhere better. If you prefer less heat, remove the seeds and veins from the jalapeño.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 3 tostadas
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 750 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 9 g
- Protein: 26 g
- Cholesterol: 160 mg