Delicious grilled shrimp served on crispy tostada shells topped with fresh guacamole and pico de gallo.
Author:Sabrina Hermes
Prep Time:15 minutes
Cook Time:10 minutes
Total Time:25 minutes
Yield:4 servings 1x
Category:Main Course
Method:Grilling
Cuisine:Mexican
Diet:Gluten Free
Ingredients
Scale
1 pound large shrimp, peeled and deveined
1 tablespoon 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
1/4 cup chopped cilantro
1/2 red onion, diced
1 jalapeño, seeded and minced
1/2 teaspoon salt
Instructions
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 minutes.
Preheat a grill or grill pan over medium-high heat. Grill the shrimp for 2-3 minutes on each side until they are pink and opaque. Remove from heat.
In a separate bowl, prepare the guacamole by mixing the mashed avocado, lime juice, and a pinch of salt.
For the pico de gallo, combine the diced tomatoes, red onion, jalapeño, cilantro, and salt in another bowl. Mix well.
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.
Serve immediately and enjoy!
Notes
For a spicier kick, add more jalapeño or a dash of hot sauce to the pico de gallo.
You can substitute the shrimp with grilled chicken or tofu for a different protein option.