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Grilled Shrimp Tostadas with Guacmole and Pico de Gallo

Print Recipe
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Course Lunch, Main Course
Servings 6 servings

Ingredients
  

For the shrimp:

  • 2 tsp chili powder I used a combo of reg and ancho
  • 1 tsp cumin
  • 1 tsp oregano
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • fresh black pepper
  • 2 tbsp olive oil
  • 2 tbsp lime juice
  • 1 1/2 lbs raw peeled and deveined shrimp

For the tostadas:

  • oil for frying
  • corn tortillas homemade or store bought

For the guacamole:

  • 3 avocados
  • 1-2 tbsp mayo depending on how creamy your avocados are
  • juice from 1-2 limes
  • salt to taste
  • few dashes of Tabasco sauce
  • 1/2 tsp garlic powder
  • chopped cilantro optional

For the pico:

  • 3-4 tomatoes diced
  • 1/2 red onion diced
  • 1 clove garlic minced
  • 1 jalapeno finely diced
  • 2 tbsp chopped cilantro
  • salt and pepper to taste
  • 1 tbsp lemon juice or vinegar to taste

Instructions
 

For the shrimp:

  • Defrost the shrimp if using frozen. Combine with the seasonings and oil and let sit for 30 minutes. Heat grill to medium high and grill, just until cooked through. Set aside until ready to use.

For the tostadas:

  • Heat an inch of oil over medium high heat until hot. Add two or 3 tortillas at a time depending on the size of your pan and fry on one side until golden brown, then flip and cook the other side until golden. Drain on paper towels and sprinkle with a little salt.

For the guacamole:

  • Remove the avocado pits and skin. Mash the avocado with the other ingredients in a bowl. Taste an season as needed.

For the pico:

  • Combine the ingredients in a bowl, stir well, and taste. Adjust seasoning as needed. Refrigerate until ready to use.

To serve:

  • Spread some guacamole on a tostada and top with shrimp. Then spoon over some pico. Serve with hot sauce for drizzling.
Keyword Lunch, Main Dish, Mexican, Seafood