These Grilled Shrimp Tostadas are a flavor-packed, quick, and easy dinner perfect for summer evenings or casual weeknight meals. Marinated shrimp are grilled to perfection and served atop crispy tostada shells layered with creamy guacamole and fresh pico de gallo. Each bite delivers a delicious mix of smoky, tangy, and spicy notes, all in under 30 minutes. This dish is also a great gluten-free option if served with certified gluten-free tostadas.

Full Recipe:

Ingredients

For the Tostadas:

• 12 tostada shells

• Cooking spray

For the Shrimp Marinade:

• 1½ lb raw peeled shrimp

• 2 tsp chili powder

• 1 tsp cumin

• 1 tsp oregano

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp salt

• ¼ tsp black pepper

• 2 tsp olive oil

For the Guacamole:

• 2 avocados, mashed

• ½ small bunch cilantro, minced

• 1 tsp minced garlic

• Juice from 1 lime

• ½ tsp salt

• ¼ tsp pepper

For the Pico de Gallo:

• 3–4 tomatoes, seeded and diced

• 1 tsp minced garlic

• 1 jalapeño, minced

• ½ medium red onion, minced

• ½ small bunch cilantro, minced

Directions

1. Marinate the Shrimp:
   In a bowl, mix chili powder, cumin, oregano, garlic powder, onion powder, salt, pepper, and olive oil. Toss the shrimp in the mixture and set aside.

2. Make Guacamole:
   Combine mashed avocados with cilantro, garlic, lime juice, salt, and pepper in a bowl. Mix well.

3. Make Pico de Gallo:
   In another bowl, mix diced tomatoes, garlic, jalapeño, red onion, and cilantro. Set aside.

4. Cook Shrimp:
   Heat a grill pan or skillet over medium heat and coat with cooking spray. Grill shrimp 1–2 minutes per side, or until opaque.

5. Assemble Tostadas:
   Place tostada shells on plates. Top each with guacamole, grilled shrimp, and a generous spoonful of pico de gallo. Serve immediately.

Nutrients (per tostada, estimate based on 12 servings)

• Calories: ~180–200

• Protein: ~14g

• Fat: ~9g

• Carbohydrates: ~12g

• Fiber: ~3g

• Sugar: ~2g

• Sodium: ~300mg

• Cholesterol: ~85mg

The Joy of Tostadas

Tostadas are a beloved element of Mexican cuisine, essentially open-faced, crunchy corn tortillas that act as the canvas for a wide variety of toppings. Unlike tacos, which are folded, tostadas are flat and offer a crisp texture in every bite. They’re ideal for piling high with vibrant, colorful ingredients—making them as fun to eat as they are to build.

In this recipe, each tostada shell becomes a flavor-packed foundation layered with guacamole, grilled shrimp, and freshly made pico de gallo. The result is a dish that’s equal parts smoky, creamy, tangy, and spicy—a beautiful medley of taste and texture.

Perfectly Spiced Grilled Shrimp

The star of these tostadas is the shrimp—marinated with a blend of chili powder, cumin, oregano, garlic powder, and onion powder, then quickly grilled for a smoky, slightly charred finish. Shrimp cooks fast, so this step takes only a few minutes but delivers deep flavor thanks to the aromatic spice mix.

The olive oil in the marinade not only helps distribute the seasoning but also ensures the shrimp stays moist and tender during cooking. Whether you use a grill, grill pan, or hot skillet, the key is to cook the shrimp just until opaque to avoid overcooking.

This spiced shrimp brings bold flavor that’s balanced by the coolness of the guacamole and the brightness of the pico de gallo.

Creamy, Zesty Guacamole

No tostada is complete without a layer of rich, creamy guacamole, and this version keeps things simple and classic. Mashed avocado is combined with lime juice, minced garlic, fresh cilantro, salt, and pepper to create a spread that’s tangy and herbaceous.

Guacamole not only adds flavor—it also serves as the perfect “glue” to help keep the toppings in place on each crispy tostada shell. You can make it chunky or smooth depending on your preference, and adjust the seasoning or lime juice to taste.

For a twist, you can even add diced red onion, jalapeño, or a splash of hot sauce to the guacamole for extra heat and texture.

Fresh Pico de Gallo for Crunch and Brightness

The pico de gallo in this recipe is all about freshness. A mixture of ripe tomatoes, red onion, jalapeño, garlic, and cilantro, it’s a refreshing contrast to the smoky shrimp and creamy guac. The lime juice and jalapeño add just the right amount of tang and spice, enhancing the tostada without overwhelming it.

Pico de gallo is best when made fresh and allowed to sit for 10–15 minutes to let the flavors meld. It’s also a great topping to use beyond this dish—think tacos, salads, grilled meats, or even eggs.

Naturally Gluten-Free and Customizable

These tostadas are naturally gluten-free as long as you choose certified gluten-free tostada shells. Many store-bought varieties are made with corn, but always check the label to be sure.

The toppings are also customizable to suit your taste or dietary needs:

• Low-carb or keto? Serve the shrimp and toppings in lettuce cups or on cauliflower thins.

• Vegan or vegetarian? Swap the shrimp for grilled vegetables, black beans, or jackfruit.

• Want more protein? Add a smear of refried beans or a sprinkle of queso fresco.

• Heat lover? Top with hot sauce or a smoky chipotle crema.

The flexibility of the recipe makes it a great option for families or entertaining, where each person can customize their own tostada with the toppings they love most.

Quick and Easy for Any Occasion

This dish is fast enough for a weeknight dinner but impressive enough for a summer party spread. Because everything cooks quickly and can be made in batches, it’s also a fantastic choice for feeding a crowd. Prep the guacamole and pico in advance, marinate the shrimp while you heat the grill or stovetop, and assemble everything right before serving.

The vibrant colors and textures make these tostadas visually stunning—perfect for Instagram-worthy presentation or just making dinner feel a little more special.

Perfect Pairings and Serving Suggestions

To round out your Grilled Shrimp Tostadas meal, here are some delicious side and drink options:

• Sides: Mexican street corn (elote), black beans, cilantro-lime rice, grilled zucchini

• Drinks: Sparkling water with lime, cold Mexican lager, margaritas, agua fresca

• Desserts: Fresh mango with lime and chili powder, paletas (Mexican popsicles), churros

For a lighter meal, serve these tostadas with a side salad dressed in a citrus vinaigrette, or turn the toppings into a shrimp salad bowl with mixed greens and crushed tostadas for crunch.

Tips for the Best Tostadas

Use medium or large shrimp (31–40 count) for the best size-to-bite ratio.

Do not overcook the shrimp—just 1–2 minutes per side until they turn opaque and curl slightly.

Layer the guacamole first to prevent the shell from getting soggy and to anchor other toppings.

Assemble just before serving to keep the tostada shells crispy.

Toast your own tortillas in the oven or on a skillet if you want a DIY tostada base.

Chop all toppings into small, uniform pieces for easier assembly and eating.

Why You’ll Love This Recipe

It’s fast and easy—on the table in 30 minutes or less.

It’s full of flavor—smoky, tangy, creamy, and crunchy in every bite.

It’s healthy—packed with lean protein, heart-healthy fats, and fresh produce.

It’s customizable—perfect for picky eaters or dietary needs.

It’s festive and fun—ideal for casual dinners or parties.

It’s gluten-free—just use certified tostada shells or corn tortillas.

Conclusion

Grilled Shrimp Tostadas are a celebration of texture, flavor, and freshness. With juicy, marinated shrimp, creamy guacamole, and punchy pico de gallo layered on crisp shells, every bite delivers a satisfying mix of spicy, smoky, and zesty notes. This dish is everything you want from a quick and healthy meal—easy to make, deeply flavorful, and endlessly customizable.

Whether you’re grilling outside on a warm evening or cooking indoors for a quick dinner, these tostadas will brighten your table and satisfy your cravings. Add them to your weekly rotation and enjoy a taste of the vibrant, bold spirit of Mexican-inspired cuisine in every crunchy, delicious bite.