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–+ servings
Jessica Morgan

Grilled Shrimp Tostadas with Guacamole and Pico de Gallo delight your taste buds!

Grilled Shrimp Tostadas with Guacamole and Pico de Gallo delight your taste buds!
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 pound large shrimp peeled and deveined
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • 8 tostada shells
  • 1 cup shredded lettuce
  • 1 cup diced tomatoes
  • 1 avocado mashed
  • 1 lime juiced
  • ¼ cup chopped cilantro
  • 1 small red onion diced
  • 1 jalapeño seeded and diced
  • 1 teaspoon garlic minced

Method
 

  1. In a bowl, combine the shrimp, olive oil, chili powder, garlic powder, cumin, salt, and pepper. Toss to coat the shrimp evenly. Let marinate for 15-20 minutes.
  2. Preheat the grill or a grill pan over medium-high heat. Thread the shrimp onto skewers for easy grilling.
  3. Grill the shrimp for 2-3 minutes on each side until they are pink and opaque. Remove from heat.
  4. In a separate bowl, prepare the pico de gallo by mixing the diced tomatoes, red onion, jalapeño, cilantro, and lime juice. Season with salt to taste.
  5. To make the guacamole, combine the mashed avocado, lime juice, and a pinch of salt in a bowl. Mix until smooth.
  6. To assemble, spread a layer of guacamole on each tostada shell, top with shredded lettuce, grilled shrimp, and a generous spoonful of pico de gallo.
  7. Serve immediately.

Nutrition

Serving: 1tostadaCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 16gCholesterol: 200mgSodium: 500mgFiber: 5gSugar: 2g

Notes

  • For a spicier kick, add more jalapeño to the pico de gallo or drizzle with hot sauce before serving.
  • Swap out the shrimp for grilled chicken or tofu for a different protein option.

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