Grilled Shrimp Tostadas
Switch up your weeknight dinners with grilled shrimp tostadas - juicy, marinated grilled shrimp, refried beans, fresh pico de gallo, and homemade guacamole.
Servings: 4 servings
Ingredients
- 12 oz. Omaha Steaks Wild Argentinian Red Shrimp thawed
- 2 T. Olive Oil
- 1 tsp. chili powder
- ½ tsp. cumin
- 1 tsp. salt
- 4 tostada flats
- 1 cup canned refried pinto beans or refried black beans
- 1 cup shredded romaine lettuce
- 1 cup Guacamole recipe below
- 1 cup Pico De Gallo recipe below
- 2 T. shredded Cotija cheese
- 4 cilantro sprigs
- 4 lime wedges
Pico De Gallo
- 3/4 cup Roma tomatoes diced into ¼-inch pieces
- 3 T. white onion diced into ¼-inch pieces
- 1 T. fresh cilantro chopped very fine
- 1 tsp. jalapenos minced very fine, with the seeds
- 1 tsp. fresh lime juice
- 1/2 tsp. sea salt
Guacamole
- 2 medium avocados peeled, seeded and chopped into ½-inch pieces
- 1 T. fresh lime juice
- 1/4 cup Pico De Gallo
- 1 T. fresh garlic minced
- 1 T. olive oil
- 1/2 tsp. jalapeno minced
- 1/2 tsp. sea salt
Instructions
- Combine shrimp, olive oil, chili powder, cumin, and salt in a bowl. Place in the refrigerator to marinate for at least 15 minutes and up to 2 hours.
- Prepare Pico De Gallo by mixing all the ingredients in a bowl. Cover and refrigerate until ready to use.
- Prepare Guacamole by mixing all the ingredients in a bowl. Cover and refrigerate until ready to use.
- Preheat your grill to medium high. Clean and season the grill grates. Grill the shrimp 2-3 minutes per side, until lightly charred and opaque.
- Heat the refried beans and spread 2 T. beans on each tostada flat.
- Spread the shredded romaine lettuce on top of the beans, followed by the Guacamole and the Pico De Gallo.
- Top each tostada with 3-4 large grilled shrimp and sprinkle with grated Cotija cheese.
- Garnish each tostada with a cilantro sprig, a lime wedge and enjoy.