This dish consists of grilled shrimp served on a crispy tostada, layered with homemade guacamole, refried beans, and lettuce. This is a straightforward and quick recipe you're sure to enjoy!
Grill or Indoor Grill Pan: To grill the shrimp. If you're using an outdoor grill and using wooden skewers, you'll also need to soak the skewers, which means you'll need a container filled with water that's long enough to submerge the skewers.
Skewers: To hold the shrimp while grilling.
Medium Bowl: For mixing the guacamole ingredients.
Fork or Potato Masher: To mash the avocado for the guacamole.
Knife and Cutting Board: For chopping the vegetables and deveining the shrimp.
Measuring Spoons: To measure out ingredients like the salsa verde, minced red onion, and crushed garlic.
Plates: For serving the tostadas.
Spatula or Tongs: For turning the shrimp on the grill.
Spoon or Spreader: To spread the refried beans on the tostada shells.
If you plan to grill outdoors, soak skewers for at least 30 minutes.
Scoop out the pulp from the 1 medium avocado into a medium bowl. Mash it slightly with a fork or potato masher, but leave some larger pieces. Stir in the ½ plum tomato, ½ lime, salt, black pepper, ½ tbsp cilantro, 2 tbsp red onion, and 1 clove garlic until well combined.
Season the 16 jumbo shrimp with salt, then add the crushed 1 clove garlic and 2 tbsp salsa verde. Divide the shrimp between 4 skewers.
Heat the grill or an indoor grill pan over a medium flame. Once it's hot, oil the grates and grill the shrimp for about 1-2 minutes on each side. Set aside when done.
Assemble the Tostadas:
Lay out 4 tostada shells on a plate. Spread 1/4 cup of 1 cup refried beans evenly on each shell, followed by 1/4 cup of 1 cup lettuce and a portion of the guacamole.
Top each tostada with a skewer of grilled shrimp. Serve with extra salsa verde and crumbled 2 tbsp queso blanco, if desired. Enjoy your delicious Grilled Shrimp Tostadas!
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