Grilled Shrimp Tostadas

Name: Grilled Shrimp Tostadas
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: Mexican
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

Recipe GLPR0c460a7da17eec

Mexican

Appetizer

20 min

576 cal

Servings: 4

Grill

SNAP eligible

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.

Comments

Grocery List Plus Editorial Staff4.5

Shrimp is a strong Charlotte-area advantage with easy access at any major chain, and every ingredient here is standard stock at Harris Teeter, Food Lion, Publix, Walmart, ALDI, and Kroger banners with no special trips needed. At roughly $2.50 per serving when shrimp runs $8–10 per pound, this is solid weeknight pricing driven by the protein rather than waste. The 20-minute claim assumes pre-cooked shrimp or an unusually fast sear; real prep with raw shrimp, guacamole assembly, and tostada crisping runs closer to 30 minutes, though the casual plating masks the understatement. The recipe suits a family dinner, needs minimal attention once shrimp hits the pan, and leftovers don't work well since tostadas go soggy overnight—this is a same-night dish that benefits from the assembly-line approach when everyone plates their own.