Serves 4
20 min
Grilled Shrimp Tostadas
Recipe GLPR0c460a7da17eec
Succulent grilled shrimp seasoned with chile-lime spice served on crispy corn tortadas, topped with fresh cabbage slaw, creamy guacamole, vibrant cilantro, and pickled jalapeños. Finished with crumbled cotija cheese and a dollop of sour cream for a light yet satisfying meal.
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Ingredients
1 pound peeled and deveined raw shrimp (21-25 count)
2 tablespoons extra-virgin olive oil, divided
2 teaspoons chile-lime seasoning (such as Tajín)
1 teaspoon garlic powder
8 corn tortillas
2 cups shredded cabbage
1 cup guacamole
1-2 jalapeño peppers, sliced
1 cup chopped fresh cilantro
½ cup crumbled cotija cheese
½ cup sour cream
Directions
Pat the shrimp dry with paper towels. In a medium bowl, combine the shrimp with 1 tablespoon olive oil, the chile-lime seasoning, and garlic powder. Toss until evenly coated and let sit for 5 minutes.
Preheat your grill or grill pan to medium-high heat (around 400°F). Brush the grates with the remaining tablespoon of oil to prevent sticking.
Place the seasoned shrimp directly on the hot grill. Cook for 2-3 minutes per side, until the shrimp are opaque throughout and register 145°F internally, or show a firm texture with no translucence. Remove to a clean plate.
Lightly char the corn tortillas directly over the grill flames or on the grill surface, about 30 seconds per side, until they are warm and have light char marks. Stack them on a plate and cover with a clean kitchen towel to keep warm.
To assemble each tostada, place a warm corn tortilla on a serving plate. Spread a thin layer of guacamole across the tortilla.
Top the guacamole with a handful of shredded cabbage, then distribute 3-4 grilled shrimp pieces evenly across each tostada.
Garnish generously with fresh cilantro and sliced jalapeños. Add a sprinkle of crumbled cotija cheese and a small dollop of sour cream to each tostada.
Serve immediately while the tortillas and shrimp are still warm.
