Delicious Grilled Shrimp Tostadas

Oh, friends, let me tell you about my family’s absolute favorite – grilled shrimp tostadas. The first time I made these, it was a total accident! We were having a barbecue, and I had some leftover shrimp from some grilled shrimp tacos, some tostada shells for another dish, and a whole lot of hungry kiddos. I threw some things together and, bam! Magic! The smoky char of the grilled shrimp, the crispy tostada, the cool creaminess of the avocado…it’s a symphony of flavors and textures, I tell ya! I remember standing over the grill, the smell of the shrimp sizzling away, thinking, “Please, let this work!” And boy, did it.

It’s funny, isn’t it? Some of the best recipes are born out of necessity or a happy accident. It’s not always been smooth sailing; one time, I forgot to thaw the shrimp until about 30 minutes before dinner, and they ended up steaming more than grilling – yuck! But I learned my lesson – properly thawed shrimp is key for these grilled shrimp tostadas!

These days, with a whirlwind of school activities and work deadlines, quick and easy meals are a lifesaver. And these grilled shrimp tostadas? They’re quick, they’re easy, and they’re always a hit. Plus, they are so versatile; this shrimp tostada recipe is our go to. I’ve tweaked and perfected it over the years and can’t wait to share all my secrets! So, pull up a chair, grab a glass of iced tea, and let’s get started. You’re going to love these! This is not the only way to eat shrimp but a quick and easy one for the family or when you have guest for dinner.

Ingredients: The Building Blocks of Flavor

• 1 pound large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• 8 tostada shells
• 1 ripe avocado, mashed
• 1/2 cup sour cream or Mexican crema
• 1/4 cup chopped cilantro
• 1/2 cup pico de gallo
• 1 lime, cut into wedges
• Optional: shredded lettuce, crumbled cheese (Cotija or queso fresco), hot sauce

For the shrimp, I always use large, peeled, and deveined shrimp. It just saves time, you know? When making grilled shrimp tostadas, if you can find wild-caught shrimp, even better! I feel like it has a bit more flavor. My little one absolutely loves these as guacamole tostadas.

Here’s a grilled shrimp tostadas trick I learned from my mom: marinate the shrimp for at least 30 minutes before grilling. It really helps the flavors meld together! I know, I know, sometimes we just don’t have that kind of time. But trust me, it makes a difference.

You can usually find good quality tostada shells in the Mexican food aisle of your grocery store. Sometimes, if I’m feeling ambitious, I’ll bake my own using corn tortillas, but honestly, the pre-made ones are just so convenient for making these easy shrimp tostadas. I like to look for brands that use minimal ingredients and have a good, sturdy texture that won’t fall apart under the weight of the toppings.

Cost-saving tip: Buy the shrimp in bulk when it’s on sale and freeze it. Just make sure to thaw it properly before grilling! I usually take it out of the freezer the night before and let it thaw in the fridge. I also keep the tostada shells in an airtight container, and they last for weeks. Storing the tostada shells properly keeps them crisp and prevents them from absorbing moisture.

How to Make Grilled Shrimp Tostadas: A Step-by-Step Guide

1. First, let’s prep the shrimp! In a bowl, toss the shrimp with olive oil, chili powder, cumin, garlic powder, salt, and pepper. Make sure the shrimp are evenly coated with the spices. Don’t worry if your grilled shrimp tostadas spices aren’t exact. It’s more about the taste than perfection. A little extra chili powder for heat or a pinch more cumin for smokiness can really customize the flavor.
2. Now, heat your grill to medium-high heat. You want it nice and hot so the shrimp gets that lovely char. While the grill is heating up, prepare your toppings. Mash the avocado, chop the cilantro, and set out the sour cream and pico de gallo. I learned the hard way with grilled shrimp tostadas that having all your toppings ready to go before you start grilling makes the whole process so much smoother. It’s like a little tostada assembly line!
3. Once the grill is hot, grill the shrimp for about 2-3 minutes per side, or until they turn pink and opaque. Be careful not to overcook them; overcooked shrimp is rubbery and sad! In my kitchen, making grilled shrimp tostadas usually takes about 15 minutes, start to finish, once the shrimp is thawed and the toppings are ready. The key is to watch the shrimp closely and pull them off the grill as soon as they’re cooked through.
4. Remove the shrimp from the grill and let them cool slightly. If the shrimp are large, you can chop them into smaller pieces for easier eating on the tostadas. While the grilled shrimp tostadas shrimp is cooling, I usually set out the tostada shells and get ready to assemble. This is also a good time to give the shrimp a final sprinkle of lime juice for extra zing.
5. Now comes the fun part: assembling the tostadas! Spread a layer of mashed avocado on each tostada shell. Then, top with the grilled shrimp, a dollop of sour cream, a sprinkle of cilantro, and a spoonful of pico de gallo. Squeeze a lime wedge over the top and, if you like, add a dash of hot sauce. This is where you can be creative and add whatever toppings you like! Some days I’ll prepare these as pico de gallo tostadas, other days, a little lettuce.
6. Serve immediately and enjoy your delicious grilled shrimp tostadas! Your grilled shrimp tostadas should smell like smoky grilled shrimp and fresh cilantro. The combination of textures and flavors is what makes these tostadas so irresistible.
7. If you want to try something different, you can cut the shrimp into smaller pieces after grilling and mix it with the pico de gallo for extra flavor. Sometimes I’ll add a bit of lime juice to the shrimp after grilling to brighten up the flavors. This is similar to making grilled shrimp tacos. You can also add a bit of finely diced red onion or jalapeño to the shrimp mixture for an extra kick.

Serving Suggestions: Completing the Meal

My family devours these grilled shrimp tostadas! The kids love our grilled shrimp tostadas when I serve them with a side of black beans and rice. It makes it a complete meal. I also like to add a dollop of plain Greek yogurt to their tostadas for extra protein and calcium.

My go-to side dish is a simple Mexican street corn salad. The sweetness of the corn complements the savory shrimp perfectly. I also love serving these with a big bowl of tortilla chips and guacamole. It’s always a crowd-pleaser! A light salad with a cilantro-lime dressing is great as well! The acidity of the lime dressing cuts through the richness of the avocado and sour cream, providing a refreshing contrast.

These grilled shrimp tostadas are perfect for a casual weeknight dinner, a backyard barbecue, or even a potluck. They’re so easy to transport and everyone always raves about them. They are also great for a quick lunch! I usually prepare the shrimp and other ingredients on Sunday, then assemble these as easy shrimp tostadas for a mid week lunch.

For presentation, I like to arrange the tostadas on a platter and garnish them with extra cilantro and lime wedges. It makes them look so festive and inviting! You can also drizzle a little bit of hot sauce or Mexican crema over the top for an extra touch of flair.

If you have extra grilled shrimp tostadas, you can store the leftover shrimp and toppings separately in the fridge. The tostada shells will get soggy if you try to store them assembled. The next day, you can quickly assemble fresh tostadas for lunch or a snack.

In the summer, I love adding grilled corn kernels and diced mango to my grilled shrimp tostadas. The sweetness of the corn and mango is so refreshing. In the winter, I sometimes add a sprinkle of smoked paprika to the shrimp for a smoky flavor. You can also add some roasted sweet potatoes or butternut squash for a heartier winter version.

My friends always ask for this grilled shrimp tostadas recipe whenever I make them for a party. They’re always surprised at how easy they are to make!

Internal Link Example: Just like these grilled shrimp tostadas are perfect for a warm day, so is a Grilled Peach Salad with Basil Vinaigrette.

FAQs: Your Burning Questions Answered

• Can I use frozen shrimp? Absolutely! Just make sure to thaw them completely before grilling. I usually thaw them in the fridge overnight. You know what I do when my grilled shrimp tostadas ingredient are frozen? I put them in a water safe bag, then place them in water to quickly thaw. For faster thawing, place the bag under cold running water.
• What if I don’t have a grill? No problem! You can also cook the shrimp in a skillet or under the broiler. Just make sure to keep a close eye on them so they don’t overcook. I’ve even tried the shrimp tostada recipe in the air fryer! To cook the shrimp in a skillet, heat a little olive oil over medium-high heat and cook for 2-3 minutes per side. For the broiler, place the shrimp on a baking sheet and broil for 2-3 minutes per side.
• Can I make these ahead of time? You can prep the shrimp and toppings ahead of time, but I recommend assembling the tostadas right before serving so the shells don’t get soggy. Store the shrimp and toppings in separate airtight containers in the fridge.
• What kind of cheese goes well with these? Crumbled Cotija or queso fresco are my favorites, but you can also use shredded Monterey Jack or cheddar. My husband likes cheddar in his grilled shrimp tostadas; I don’t know why! A little bit of crumbled goat cheese would also be delicious.
• Can I add beans to these? Sure! Black beans or refried beans would be a delicious addition. You could spread a layer of beans on the tostada shell before adding the avocado and shrimp. For an extra layer of flavor, try using seasoned black beans.
• What if I don’t like cilantro? No worries! You can leave it out or substitute it with chopped green onions. I know, some people just can’t stand cilantro. You can also use fresh parsley or even a little bit of chopped chives.
• Can I use different kinds of seafood? Of course! Grilled fish or shredded chicken would also be great on these tostadas. I’ve tried it with grilled tuna! It was great! These can even be guacamole tostadas. Grilled scallops or lobster would also be a luxurious addition.
• How can I make this spicier? Add a pinch of cayenne pepper to the shrimp marinade or use a spicier hot sauce. I sometimes use a chipotle pepper for this shrimp tostada recipe for an extra kick! You can also add a few drops of your favorite hot sauce to the sour cream or Mexican crema for a spicy topping.

External Link Example: The FDA Safe Grilling Temperatures information can help you determine if your shrimp is cooked through.

My Final Thoughts on Grilled Shrimp Tostadas

These grilled shrimp tostadas are more than just a recipe to me; they’re a symbol of family gatherings, summer barbecues, and happy memories. Every time I make them, I think back to that first time, when I threw them together on a whim, and how they became such a beloved dish in our home. It truly is an easy shrimp tostada recipe that has been a crowd pleaser for many years.

My Grilled Shrimp Tostadas Pro Tips:

• Don’t overcook the shrimp! Overcooked shrimp is rubbery and loses its flavor.
• Use fresh, high-quality ingredients. It makes a big difference in the taste!
• Don’t be afraid to get creative with the toppings! Experiment with different flavors and textures to find what you love.

We’ve tried so many variations over the years. My daughter loves them with extra cheese, while my son prefers them with lots of hot sauce. My husband is a fan of adding mango salsa. I personally love them with a squeeze of lime and a sprinkle of cilantro.

I hope you’ll give this grilled shrimp tostadas recipe a try. I know you and your family will love them as much as we do! Don’t be afraid to experiment and make them your own. The most important thing is to have fun in the kitchen and enjoy the process. Happy cooking! These are not only delicious, but are also a healthy way to incorporate Grilled Shrimp Nutrition Information into your diet. The best part is how quick and easy it is to make these grilled shrimp tostadas!

Grilled Shrimp Tostadas

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These grilled shrimp tostadas are bursting with fresh flavors and textures! Easy to prepare, they’re perfect for a quick and satisfying weeknight meal or a casual summer gathering.

• Author: Zoubida
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 6 servings
• Category: Dinner
• Method: Grilled
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

• 1 pound large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• 6 tostada shells
• 1 avocado, mashed
• 1/2 cup shredded cabbage
• 1/4 cup chopped cilantro
• 1/4 cup crumbled cotija cheese
• Lime wedges, for serving
• Your favorite hot sauce (optional)

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Instructions

1. Preheat grill to medium-high heat.
2. In a bowl, toss shrimp with olive oil, chili powder, cumin, garlic powder, salt, and pepper.
3. Grill shrimp for 2-3 minutes per side, or until pink and cooked through.
4. Spread mashed avocado on each tostada shell.
5. Top with grilled shrimp, shredded cabbage, cilantro, and cotija cheese.
6. Serve with lime wedges and hot sauce, if desired.

Notes

For extra flavor, marinate the shrimp in a mixture of lime juice, garlic, and cilantro for 30 minutes before grilling.