Grilled Shrimp Tostadas are SO good, layered with homemade guacamole, refried beans and lettuce on top of a crispy tostada.
Grilled Shrimp Tostadas
We love these for Mexican night! They are super easy and quick – you’re going to love these!! Make them outside on the grill, or if you prefer to keep it indoors, just use a grill pan, you can make them all year round.
Each tostada is under 300 calories, they are super filling, one is all you need! If you have a crowd, you can easily double or triple the recipe.
What makes this shrimp tostada recipe extra delicious is the shrimp! Seasoning the shrimp with salsa verde and crushed garlic is my secret to fabulous tasting shrimp. I discovered this from my friend Doreen, who also added sofrito to her shrimp and I just couldn’t stop eating it. I didn’t have sofrito, but it was just as good without.
Variations
- If you want to turn them into tacos, you can serve them on corn tortillas instead.
- Swap the shrimp for grilled chicken or lobster.
- I used canned refried beans, you can make your own with this easy Instant Pot Refried Bean Recipe.
More Tostada Recipes
Grilled Shrimp Tostadas
Ingredients
For the guacamole:
- 1 medium hass avocados, halved
- 1/2 plum tomato, seeded and diced
- 1/2 lime, juiced
- 2 tbsp red onion, minced
- 1 small clove garlic, mashed
- 1/2 tbsp chopped cilantro
- kosher salt and fresh pepper, to taste
For the tostada:
- 16 jumbo shrimp, 3/4 lb, shelled and deveined
- 1 garlic crushed
- 2 tbsp prepared salsa verde, or homemade salsa verde
- 4 tostada shells
- 1 cup shredded romaine lettuce
- 1 cup canned fat free refried beans, love Trader Joe's
Optional toppings:
- extra salsa verde, for topping
- 2 tbsp crumbled queso blacno, optional
Instructions
- If cooking outside on the grill, soak skewers at least 30 minutes.
- Place the pulp from the avocados in a medium bowl and slightly mash with a fork or a potato masher leaving some large chunks. Add tomato, lime juice, salt, pepper, cilantro, red onion, garlic and mix thoroughly.
- Season shrimp with salt, then mix in crushed garlic and 2 tbsp salsa verde. Thread the shrimp onto 4 skewers.
- Light the grill or indoor grill pan on medium flame, when hot spray the grates with oil and grill the shrimp about 1 to 2 minutes on each side. Set aside.
- Place a tostada on each plate, top each with 1/4 cup refried beans spread evenly, 1/4 cup lettuce and guacamole.
- Top each with a shrimp skewer on top and serve with extra salsa verde and cheese if using.
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These are amazing. My whole family devoured them.
OMG! These were do delicious! We had 2 each. I couldn’t resist. Lol! The guacamole was delicious as well. We didn’t have the jumbo shrimp so we added a lot more medium size shrimp to the recipe. About 22. I’m going to double the Guacamole next time. Another great recipe from Gina. ?
Just made these. Oh, so good! Hubby loved them too.
How much so frito do I use?
I can never find "Fat Free" refried beans at the grocery store…only regular. When I look at the nutrition value on the can of the regular refried beans…it doesn't look like it is too bad. So, my question is…Is there a serious difference between fat free and regular refried beans when it comes to Weight Watchers points?
Gina, if sofrito is used, is it in addition to the salsa verde? How much would you use?
This recipe was soooo good!!
Do the refried beans get heated or do you just use them cold out of the can? And the tostados…do you heat them up?
You can warm them.
Dumb question….when you say 1 medium haas avocado, halved, do you mean use the whole avocado but cut it in halves before mashing or use the whole avocado?
I meant or use just half of the avocado?
Made this last night for dinner, one word YUMMY!!
I made these today for cinco de mayo and they were awesome. I grilled my shrimp on my grill pan, but had to unskewer them halfway through because the shrimp on the ends we're not cooking all the way through. Nonetheless, everything came out delicious and best of all super easy. What a great light weeknight dinner. My 7 year old had 2 helpings! That's a winner in my book. Thank Gina– Nancy E.
I made these tonight and omg they were soooooo good. Not as pretty as yours but still fabulous!! 😉 Definitely will me making these again!!
Made these last night – my husband is usually the cook in our house. Needless to say he LOVED them!! Thanks for another fabulous recipe!
I made these tonight on my indoor grilling pan. These were fabulous!!!!! My first time eating these and I'm hooked. Thanks so much for this website. You are helping me continue to eat well and a variety of foods while still eating healthy! I am excited about cooking again for my family. Thank you. Looking forward to buying your cookbook.
YUM! I made these yesterday and they were delicious! Only change I made was using large shrimp instead of Jumbo (just added 1 or 2 more to each tostada.) Adding these to my go-to recipe list. I plan to make them on the indoor grill pan during the winter!
Yum! These look much more filling than the basic shrimp tacos I make.
hi I was wondering can I substitute something else for the salsa verda and for the beans
Can you use a different fish. Like tilapia?
Made these twice this week! My husband and I loved them. He likes everything I make from your recipes, which is 95% of my cooking. Thank you, Gina!
I love shrimp!
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