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Grilled Shrimp Tostadas with Guacamole & Pico de Gallo

Grilled Shrimp Tostadas with Guacamole & Pico de Gallo

Grilled Shrimp Tostadas with Guacamole & Pico de Gallo are a vibrant and flavorful dish that brings the taste of summer to your table. Perfect for any occasion—be it a lively picnic, casual family dinner, or festive gathering—these tostadas are sure to leave an impression. The juicy grilled shrimp, creamy guacamole, and zesty pico de gallo create a delightful combination that’s both satisfying and refreshing. With quick preparation and easy customization options, this recipe is ideal for busy weeknights or last-minute parties. Serve them up as finger foods; they’re perfect for sharing!

  • Total Time: 20 minutes
  • Yield: Serves 4

Ingredients

Scale
  • 1 lb large shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • Salt and pepper, to taste
  • 8 tostada shells
  • 1 cup guacamole
  • 1 cup pico de gallo
  • ½ cup shredded lettuce
  • Lime wedges for serving

Instructions

  1. In a mixing bowl, combine shrimp with olive oil, chili powder, cumin, salt, and pepper.
  2. Preheat your grill or grill pan over medium-high heat. Grill shrimp for 2–3 minutes on each side until cooked through and opaque.
  3. Spread guacamole on each tostada shell.
  4. Top with grilled shrimp, pico de gallo, and shredded lettuce.
  5. Serve immediately with lime wedges.
  • Author: Jennifer
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Main
  • Method: Grilling
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1 tostada (150g)
  • Calories: 300
  • Sugar: 2g
  • Sodium: 480mg
  • Fat: 12g
  • Saturated Fat: 2g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 5g
  • Protein: 18g
  • Cholesterol: 160mg

Keywords: For best results, choose fresh wild-caught shrimp. Marinate shrimp for 15–30 minutes before grilling for added flavor. Customize toppings based on personal preference—options include sliced radishes or crumbled cheese.