If you’re ready to dazzle your taste buds and bring big, bright flavors to your table, Grilled Shrimp Tostadas with Creamy Avocado is a must-make recipe. Imagine juicy, smoky shrimp nestled atop crisp corn tostada shells, finished with a cool and dreamy avocado cream, and loaded with fresh, colorful toppings. Each crunchy bite is a celebration of lively textures and zesty, Mexican-inspired goodness, perfect for weeknight dinners or energetic gatherings where everyone reaches for seconds.
Ingredients You’ll Need
The beauty of Grilled Shrimp Tostadas with Creamy Avocado is how each simple ingredient is packed with purpose—every single one adds flavor, texture, or a pop of color. Here’s what you’ll need and why you don’t want to skip a thing:
- Large shrimp (1 pound, peeled and deveined): Quick to cook and perfect for absorbing smoky spices.
- Olive oil (1 tablespoon): Helps the spices cling to the shrimp and keeps them juicy on the grill.
- Chili powder (1 teaspoon): Adds warmth and a gentle heat that surprises with each scrumptious bite.
- Cumin (1/2 teaspoon): Brings a toasty earthiness that pairs beautifully with grilled seafood.
- Smoked paprika (1/4 teaspoon): Delivers subtle smokiness, making shrimp impossible to resist.
- Garlic powder (1/4 teaspoon): Provides bold, savory depth in every mouthful.
- Salt and black pepper (to taste): The essential seasoning duo for balance and brightness.
- Corn tostada shells (8 small): Crunchy, golden canvases for building your tostada masterpieces.
- Large avocado (1, peeled and pitted): The star of the creamy topping, bringing richness and gorgeous color.
- Sour cream or Greek yogurt (1/4 cup): Adds tang and delicacy to the avocado spread.
- Lime juice (juice of 1 lime): Brightens and brings out all the flavors—don’t skimp!
- Salt (1/4 teaspoon): Rounds out the avocado mixture for a savory, balanced finish.
- Shredded lettuce (1 cup): Crisp freshness to offset the creamy and smoky elements.
- Diced tomatoes (1/2 cup): Juicy bursts of flavor and a welcome pop of color.
- Diced red onion (1/4 cup): Sharp, zippy crunch that wakes up the whole dish.
- Chopped cilantro and lime wedges (for serving): Fresh, herbaceous, and bright—these finishing touches make everything shine.
How to Make Grilled Shrimp Tostadas with Creamy Avocado
Step 1: Prepare the Shrimp and Marinade
In a mixing bowl, combine the shrimp with olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper. Toss everything together until the shrimp are gleaming with spice. This quick marinade gives the shrimp their bold character, while olive oil keeps them succulent during grilling.
Step 2: Fire Up the Grill
Heat your grill or a grill pan over medium-high heat. Once it’s hot, arrange the shrimp in a single layer and cook for 2 to 3 minutes per side. You’ll know they’re ready when they’re pink, slightly charred around the edges, and opaque all the way through. Transfer the shrimp to a plate to let them rest while you prep the avocado cream.
Step 3: Make the Creamy Avocado Spread
Scoop the ripe avocado into a small bowl. Mash it together with the sour cream (or Greek yogurt), a squeeze of fresh lime juice, and a dash of salt. Keep mashing until smooth and luxuriously creamy. The result is a luscious spread that perfectly offsets the zesty shrimp.
Step 4: Assemble the Grilled Shrimp Tostadas with Creamy Avocado
To build your tostadas, generously slather each corn tostada shell with the creamy avocado mixture. Don’t be shy—this is what gives every bite that irresistible, cool richness. Top with a layer of shredded lettuce for crunch, then pile on the grilled shrimp, diced tomatoes, and red onion.
Step 5: Garnish and Serve
Finish your Grilled Shrimp Tostadas with Creamy Avocado by showering with chopped cilantro and giving each a squeeze of lime. Serve straight away while the tostada shells are fresh and the shrimp are still warm for the most satisfying experience.
How to Serve Grilled Shrimp Tostadas with Creamy Avocado
Garnishes
Garnishing is where the magic happens! Sprinkle your Grilled Shrimp Tostadas with Creamy Avocado with a handful of chopped cilantro and offer extra lime wedges for each plate. If you want a little extra zip, crumble some cotija cheese or scatter crushed tortilla chips on top for that salty, crunchy punch.
Side Dishes
Balance your tostadas with simple, refreshing sides. A classic Mexican slaw or a light corn salad is perfect, while a pitcher of agua fresca or margaritas always sets the mood for a lively meal. Spanish rice, charro beans, or a side of sweet grilled pineapple also complement shrimp tostadas like a charm.
Creative Ways to Present
If you’re hosting a crowd, set up a DIY tostada bar, so everyone can build their own Grilled Shrimp Tostadas with Creamy Avocado with all the toppings and extras they love. Or, cut the tostada shells into smaller rounds for party-friendly mini tostadas that are perfect for passing around as appetizers.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store the shrimp, avocado spread, and toppings in separate airtight containers in the fridge. Keep tostada shells in a sealed bag at room temperature to prevent them from getting soggy. Assemble just before enjoying for the best crunch.
Freezing
While tostada shells and avocado spread aren’t freezer-friendly, the grilled shrimp can be frozen! Cool them completely and transfer to a freezer-safe bag or container. Freeze for up to 2 months, then thaw overnight in the refrigerator when you’re ready for another tostada night.
Reheating
Quickly reheat thawed or refrigerated shrimp in a hot skillet for a few minutes, just until warmed through. For maintaining the crispness of the shells, avoid heating them in the microwave—try a dry skillet or low oven instead. Always add the creamy avocado and fresh toppings just before serving.
FAQs
Can I make Grilled Shrimp Tostadas with Creamy Avocado ahead of time for a party?
You can absolutely prep each component in advance! Grill the shrimp, prepare the avocado spread, and chop the toppings earlier in the day. Wait to assemble right before serving to ensure the shells stay crisp.
What if I don’t have a grill or grill pan?
No grill? No problem! You can sauté the seasoned shrimp in a skillet on the stove with a splash of olive oil. They’ll still be flavorful and juicy, though you may miss a touch of smokiness.
Can I substitute another protein for the shrimp?
Totally! Swap in grilled chicken or even black beans for a vegetarian twist. The creamy avocado topping complements a variety of proteins beautifully.
How spicy are these Grilled Shrimp Tostadas with Creamy Avocado?
The recipe leans toward mild to moderate heat, but it’s easy to turn up the spice by adding extra chili powder, diced jalapeños, or a drizzle of hot sauce to your finished tostadas.
What’s the best way to keep tostada shells crispy?
Store your shells in a sealed bag away from moisture until just before building your Grilled Shrimp Tostadas with Creamy Avocado. Only add toppings right before serving to ensure that irresistible crunch with every bite.
Final Thoughts
I can’t wait for you to whip up Grilled Shrimp Tostadas with Creamy Avocado and share them around your table. They’re vibrant, fresh, and joyfully simple—one of those recipes that spark smiles from the very first bite. Give it a try and enjoy every crunchy, creamy, flavor-packed mouthful!
Print
Grilled Shrimp Tostadas with Creamy Avocado Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican-Inspired
- Diet: Non-Vegetarian
Description
These Grilled Shrimp Tostadas with Creamy Avocado are a delightful Mexican-inspired dish that combines juicy grilled shrimp with a creamy avocado topping on crispy corn tostada shells. Perfect for a quick and flavorful meal.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- Salt and black pepper to taste
- 8 small corn tostada shells
- 1 large avocado, peeled and pitted
- 1/4 cup sour cream or Greek yogurt
- Juice of 1 lime
- 1/4 teaspoon salt
- 1 cup shredded lettuce
- 1/2 cup diced tomatoes
- 1/4 cup diced red onion
- Chopped cilantro and lime wedges for serving
For the Shrimp:
For the Tostadas:
For the Creamy Avocado:
For Topping:
Instructions
- Preheat the Grill: Preheat grill or grill pan over medium-high heat.
- Prepare the Shrimp: Toss the shrimp with olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Grill for 2–3 minutes per side until cooked.
- Make the Creamy Avocado: Mash avocado with sour cream, lime juice, and salt until smooth.
- Assemble Tostadas: Spread avocado mixture on tostada shells. Top with lettuce, grilled shrimp, tomatoes, and red onion.
- Garnish and Serve: Garnish with cilantro and lime. Serve immediately.
Notes
- You can substitute shrimp with grilled chicken or black beans.
- For extra crunch, add crushed tortilla chips or cotija cheese.
Nutrition
- Serving Size: 2 tostadas
- Calories: 360
- Sugar: 3g
- Sodium: 610mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 165mg
