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BBQ Grilled Shrimp Tostadas

Author: Jennifer Locklin


  • For Grilled Shrimp:
  • 2 pounds large shrimp peeled & deveined, tail on
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons chipotle chili powder
  • 2 tablespoons light brown sugar
  • 2 teaspoons ground cumin
  • 2 teaspoons Lawry’s Season Salt
  • 1 teaspoon ground black pepper
  • 4 cloves coarsely chopped fresh garlic
  • For Tostadas:
  • 3 cups shredded cole slaw
  • 1 lime
  • 2 T fresh cilantro finely chopped
  • 1 jalapeno pepper seeded & diced
  • ½ cup mayonnaise
  • 1 clove garlic minced & mashed
  • 12 to stada shells
  • 1 cup crumbled Queso Fresco
  • 3 to matoes
  • 4 avocados
  • 3 limes cut into wedges


  • For Grilled Shrimp: Whisk together the chipotle chili powder, brown sugar, cumin, season salt and pepper in a small bowl.
  • Place the shrimp in a large bowl, toss with olive oil and garlic. Add the spice rub and stir well to coat; set aside.
  • Heat grill to high.
  • Skewer shrimp with 2 skewers to prevent difficulty in turning shrimp.
  • Place on a grill to cook until just cooked through, 2 to 3 minutes per side.
  • For Tostadas: Toast tostada shells in oven according to package directions.
  • Cut avocados in half, remove seeds and scoop out pulp. In a small bowl, coarsely mash avocados and season with salt and pepper to taste.
  • In another medium bowl, combine slaw, jalapeno pepper, cilantro, mayonnaise, garlic and juice of 1 lime. Set aside.
  • Chop tomato and set aside.
  • When ready to serve, each person can build their tostada as they wish. Serve with lime wedges.