I love making these grilled shrimp tostadas when I want a fresh, vibrant meal that feels satisfying but not heavy. I get crispy tostadas topped with smoky shrimp and a creamy guacamole salsa that brings brightness and balance to every bite. This is one of those recipes I enjoy making for both weeknights and relaxed gatherings.
Why You’ll Love This Recipe
I like this recipe because it is fast, full of flavor, and easy to put together. I enjoy how the shrimp cook quickly while still picking up a nice char, and how the guacamole salsa adds creaminess and freshness. I also appreciate that I can customize the toppings depending on what I have on hand.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the shrimp:
1 lb large shrimp, peeled and deveined
1 tablespoon olive oil
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon salt
For the guacamole salsa:
2 ripe avocados
2 tablespoons fresh lime juice
1/4 cup red onion, finely chopped
1/4 cup fresh cilantro, chopped
1 small jalapeño, finely minced
1/2 teaspoon salt
For serving:
8 corn tostada shells
Optional toppings:
1 cup shredded lettuce
1/2 cup crumbled queso fresco
1/2 cup sliced radishes
Directions
I start by preheating my grill or grill pan over medium-high heat. I place the shrimp in a bowl and toss them with olive oil, chili powder, cumin, garlic powder, and salt until evenly coated.
I grill the shrimp for about 2 to 3 minutes per side, just until they turn pink and develop light grill marks. I remove them from the heat and set them aside.
I prepare the guacamole salsa by mashing the avocados in a bowl. I stir in the lime juice, red onion, cilantro, jalapeño, and salt until the mixture is creamy but still slightly chunky.
I arrange the tostada shells on a serving platter. I spread a generous layer of guacamole salsa over each tostada, top with grilled shrimp, and finish with any optional toppings I like.
I sometimes add diced mango or pineapple to the guacamole salsa when I want a sweet contrast. I also like using smoked paprika or chipotle powder instead of chili powder for a deeper smoky flavor. When I want extra crunch, I add shredded cabbage instead of lettuce.
Storage/Reheating
I store leftover shrimp in an airtight container in the refrigerator for up to 2 days. I keep the guacamole salsa separate and cover it tightly with plastic wrap pressed directly onto the surface. I reheat the shrimp gently in a skillet and always assemble the tostadas fresh to keep them crisp.
FAQs
Can I cook the shrimp without a grill?
I often cook the shrimp in a hot skillet or grill pan, and they turn out just as delicious.
Can I make the guacamole salsa ahead of time?
I usually prepare it a few hours ahead, adding extra lime juice and storing it tightly covered in the refrigerator.
What can I use instead of tostada shells?
I sometimes serve the shrimp and guacamole salsa in tacos, over rice, or on top of a salad.
How spicy is this recipe?
I find it mildly spicy, but I adjust the heat by adding more or less jalapeño.
Can I use frozen shrimp?
I use frozen shrimp often, as long as I thaw and dry them well before seasoning.
Conclusion
I find these grilled shrimp tostadas with guacamole salsa to be fresh, flavorful, and incredibly easy to make. I love how they combine crisp textures with creamy and smoky elements, making them a recipe I come back to again and again.
Grilled Shrimp Tostadas with Guacamole Salsa are a quick and flavorful dish featuring smoky, spiced shrimp served over crispy tostada shells with a creamy, zesty avocado salsa. Perfect for weeknight dinners or casual gatherings.
Ingredients
For the shrimp:
1 lb large shrimp, peeled and deveined
1 tablespoon olive oil
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon salt
For the guacamole salsa:
2 ripe avocados
2 tablespoons fresh lime juice
1/4 cup red onion, finely chopped
1/4 cup fresh cilantro, chopped
1 small jalapeño, finely minced
1/2 teaspoon salt
For serving:
8 corn tostada shells
Optional toppings:
1 cup shredded lettuce
1/2 cup crumbled queso fresco
1/2 cup sliced radishes
Instructions
Preheat grill or grill pan over medium-high heat.
In a bowl, toss shrimp with olive oil, chili powder, cumin, garlic powder, and salt until evenly coated.
Grill shrimp for 2–3 minutes per side until pink and lightly charred. Set aside.
In a bowl, mash avocados, then stir in lime juice, red onion, cilantro, jalapeño, and salt until creamy but slightly chunky.
Arrange tostada shells on a serving platter. Spread guacamole salsa over each shell.
Top with grilled shrimp and optional toppings like lettuce, queso fresco, and radishes.
Serve immediately for best texture and flavor.
Notes
Use a skillet if a grill isn’t available.
Add mango or pineapple to guacamole salsa for a sweet twist.
Use smoked paprika or chipotle powder for a deeper smoky flavor.
Keep toppings and tostada shells separate until serving to avoid sogginess.
