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grilled shrimp tostadas on a white plate
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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.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Main Course
Cuisine: Mexican
Servings: 4 servings
Author: Omaha Steaks

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.