Grilling gives these shrimp tostadas a boost of smoky flavor. Skewering the shrimp prevents them from falling through the grates while getting even char on each side. If you have a grill basket, you can throw them in that instead; just make sure to get them into a single layer so they don’t steam.
Grilled Shrimp Tostadas
1 pound jumbo 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
Crumbled cotija cheese & sour cream for serving
Preheat grill to medium-high.
Toss shrimp with 1 tablespoon oil, chile-lime seasoning and garlic powder in a large bowl. Thread onto four 12-inch metal skewers. Brush both sides of each tortilla with the remaining 1 tablespoon oil.
Grill the shrimp until lightly browned and cooked through, flipping once, about 4 minutes. Grill the tortillas until lightly charred and crispy, flipping once, about 2 minutes.
Top the tortillas with cabbage, guacamole, jalapeño and the grilled shrimp. Sprinkle with cilantro and serve with cotija and sour cream, if desired.
Recipe via Eating Well