Go Back

Grilled Shrimp Tostadas with Guacamole and Pico de Gallo

Ingredients

Pico de Gallo:

  • 3/4 cup Roma tomatoes diced into 1/4-inch pieces
  • 3 tablespoons white onion diced into 1/4-inch pieces
  • 1 tablespoon fresh cilantro chopped fine
  • 1 teaspoon jalapeno minced fine, with seeds
  • 1 teaspoon fresh lime juice
  • 1/2 teaspoon sea salt

Guacamole:

  • 2 medium avocados peeled, seeded and chopped into 1/2-inch pieces
  • 1 tablespoon fresh lime juice
  • 1/4 cup pico de gallo
  • 1 tablespoon fresh garlic minced
  • 1 tablespoon olive oil
  • 1/2 teaspoon jalapeno minced
  • 1/2 teaspoon sea salt

Shrimp Tostadas:

  • 12 ounces Omaha Steaks Wild Argentinian Red Shrimp thawed
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1 teaspoon salt
  • 1 cup canned refried pinto beans or refried black beans
  • 4 tostada flats
  • 1 cup shredded romaine lettuce
  • 1 cup guacamole
  • 1 cup pico de gallo
  • 2 tablespoons shredded Cotija cheese
  • 4 cilantro sprigs
  • 4 lime wedges

Instructions

  • To make pico de gallo: In bowl, mix tomatoes, onion, cilantro, jalapeno, lime juice and salt. Cover and refrigerate until ready to use.
  • To make guacamole: In bowl, mix avocados, lime juice, 1/4 cup pico de gallo, garlic, olive oil, jalapeno and salt. Cover and refrigerate until ready to use.
  • To make shrimp tostadas: In bowl, combine shrimp, olive oil, chili powder, cumin and salt. Marinate in refrigerator at least 15 minutes or up to 2 hours.
  • Preheat grill to medium-high heat. Clean and season grill grates. Grill shrimp 2-3 minutes per side until lightly charred and opaque.
  • Heat refried beans and spread 2 tablespoons beans on each tostada flat.
  • Spread shredded romaine lettuce on top of beans followed by guacamole and remaining pico de gallo.
  • Top each tostada with 3-4 grilled shrimp and sprinkle with Cotija cheese. Garnish each tostada with one cilantro sprig and one lime wedge.