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Grilled Shrimp Tostadas with Tomato-Corn Salsa, Guacamole, and Lime

Eating with your hands was never so delicious with these tostadas layered with a bright salsa, creamy guacamole, and spiced shrimp. Arrange the fixings family-style and let everyone assemble their own tostadas.

Ingredients

Salsa:
1 cup (240ml) fresh corn kernels cut from a cob or defrosted frozen corn
1 cup (240ml) chopped cherry or grape tomatoes
2 scallions, white and green parts thinly sliced
1 green jalapeño pepper, stemmed, seeded, finely chopped
1 small clove garlic, minced
2 tablespoons (30ml) chopped cilantro leaves
2 tablespoons (30ml) fresh lime juice
1/2 teaspoon (2.5ml) salt
1/2 teaspoon (2.5ml) ground cumin
1/4 teaspoon (1.25ml) freshly ground black pepper

Guacamole:
2 ripe avocados
1 small clove garlic, minced
1/4 small red onion, finely chopped, about 1/4 cup (60ml)
2 tablespoons (30ml) chopped cilantro
1 tablespoon (15ml) fresh lime juice
1/4 teaspoon (1.25ml) Mexican hot sauce
1/4 teaspoon (1.25ml) ground cumin
1/4 teaspoon (1.25ml) salt

Shrimp:
24 large (18/20) shrimp, shelled and deveined
2 tablespoons (30ml) extra-virgin olive oil
1/4 teaspoon (1.25ml) salt
1/4 teaspoon (1.25ml) ground cumin
1/8 teaspoon (0.6ml) ground cayenne
8 corn tostada shells
8 butter lettuce leaves, torn into bite-size pieces
Fresh cilantro sprigs
Mexican hot sauce
Lime wedges

Makes 8 tostadas; serves 4 to 6



Directions

Combine the salsa ingredients in a bowl and mix well. Cover and refrigerate for at least 30 minutes to allow the flavors to develop.

Combine all of the guacamole ingredients in a bowl and mash with a fork to blend.

Prepare the grill for direct cooking over medium heat (about 350°F/180°C). Pat the shrimp dry with paper towels and place in a bowl. Add the oil, cumin, cayenne, and salt and toss the shrimp to coat.

Arrange the shrimp on the grill grates over direct heat and grill until opaque through the centers, turning once or twice, 4 to 6 minutes. Remove and transfer to a plate.

To assemble the tostadas, spread a generous spoonful of guacamole on a corn tostada. Top with the lettuce, salsa, and shrimp. Garnish with cilantro and serve with hot sauce and lime wedges.

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