These crispy, crunchy tostadas take inspiration from the Mexican classic. They’re bursting with grilled shrimp marinated in garlic and a hint of spice. And extra tasty when topped with roasted corn kernels, jalapeños, pico de gallo and crumbled queso fresco. 

Serves four.


  • 1 1/2 pounds medium size Texas wild caught shrimp, peeled and deveined
  • 3 cloves fresh garlic, peeled and minced
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon crushed red pepper
  • 2 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 3 small avocados
  • 1 tablespoon olive oil
  • 2 teaspoons lime juice
  • 1 teaspoon kosher salt
  • 8 crispy 6-inch round tostadas
  • Garnishes: sliced jalapeños, sliced radishes, roasted corn kernels, shredded red cabbage, pico de gallo, crumbled queso fresco and lime wedges


  • In a medium size bowl, toss the shrimp with the garlic, olive oil, cumin, red pepper flakes, salt and pepper. Allow the shrimp to sit for ten minutes for the flavors to develop. Heat a char broil grill to medium high heat. Brush the grill grates with a little oil to keep the shrimp from sticking. Place the shrimp in a single layer on the grill and cook for three to four minutes on each side until the shrimp begin to curl and turn pink and the center of the shrimp is no longer translucent. Remove the shrimp from the grill and keep warm.
  • Cut the avocados in half and then remove the pits and scoop the flesh from the skin, placing the avocado pulp in a small bowl. Using a fork, mash the avocado with one tablespoon of olive oil, the lime juice and one teaspoon salt. Continue to mash the avocado until fairly smooth.
  • Divide the avocado pulp evenly between the eight tostada shells and spread across the surface of each tostada.
  • Top each tostada with three or four shrimp each and then add a topping of the wide range of garnishes as desired. Serve immediately.