Name: Sizzling Summer Feast in 45 Minutes for 4 Happy Eaters
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 lb Ribeye Steak (Flank or sirloin can be used as alternatives.); 1 lb Shrimp (Peeled and deveined); 4 pieces Tostada Shells (Homemade or store-bought.); 2 pieces Avocados (Use lime juice to keep fresh.); 0.5 cup Cilantro (Parsley can be used as a substitute.); 1 pieces Jalapeño (Adjust amount based on heat preference.); 0.25 cup Red Onion (Soak in water for a milder taste.); 0.5 cup Chipotle Peppers in Adobo Sauce (Smoked paprika can be used as a substitute.); 0.5 cup Crema or Sour Cream (Yogurt can be used for a lighter version.)

There’s nothing quite like the sizzle of steak and shrimp hitting the grill as the sun sets on a balmy summer evening. My Grilled Steak and Shrimp Tostadas with Guacamole and Chipotle Cream are not just a meal; they’re a celebration of the season. This recipe marries the vibrant tastes of juicy ribeye and Cajun-seasoned shrimp atop crunchy tostada shells, making it perfect for gatherings or cozy dinners alike. Plus, it’s a breeze to whip up in just 45 minutes! Whether you’re a seasoned grill master or a kitchen novice, you’ll delight in how simple yet impressive these tostadas are. Are you ready to elevate your summer feasts with a dish that will literally have your friends asking for seconds?

Why Choose Grilled Steak and Shrimp Tostadas?

Bursting with Flavor: Each tostada is topped with juicy steak and Cajun-seasoned shrimp, creating a sensational taste experience that will leave everyone wanting more.

Quick to Prepare: In just 45 minutes, you can serve up 4 delicious servings, perfect for those summer evenings when time is of the essence.

Fun for Gatherings: These tostadas make a great centerpiece for any BBQ or gathering, encouraging everyone to dive in and assemble their own plates.

Versatile Options: Easily adapt this recipe with vegetarian protein substitutes like grilled portobello mushrooms or seasoned tofu, making it friendly for all diets.

Ultimate Textural Delight: Experience the fantastic crunch of the tostada shell paired with creamy guacamole and smoky chipotle cream, creating an unforgettable meal.

For more summer inspiration, don’t forget to check out my Ultimate Cheese Danish or my delightful Strawberry Lemon Blondies!

Grilled Steak and Shrimp Tostada Ingredients

• Elevate your summer feast with these flavorful ingredients!

For the Tostadas

Ribeye Steak – The star protein offering rich flavor; consider flank or sirloin as alternatives for different tastes.
Shrimp – Adds a seafood punch, or swap with grilled portobello mushrooms for a delightful vegetarian twist!
Tostada Shells – Crunchy base for your creation; homemade fried tortillas provide freshness, while store-bought offers convenience.

For the Guacamole

Avocados – Creamy and rich, these are essential for your guacamole; use lime juice to keep it vibrant and fresh.
Cilantro – Adds a burst of freshness; if you’re not a fan, parsley makes a great substitute!
Jalapeño – Offers a spicy kick; adjust the amount based on your heat preference.
Red Onion – Introduces a nice crunch and sharpness; soak in water for a milder taste if desired.

For the Chipotle Cream

Chipotle Peppers in Adobo Sauce – Bring smoky depth to the dish; swap with smoked paprika for a gentler flavor.
Crema/Sour Cream – Provides indulgence and balances the spices; yogurt can stand in for a lighter touch.

These Grilled Steak and Shrimp Tostadas are sure to be a hit at your summer gatherings, marrying flavors and textures that will tantalize the taste buds.

Step-by-Step Instructions for Grilled Steak and Shrimp Tostadas

Step 1: Prepare the Guacamole
Begin by mashing 2 ripe avocados in a medium bowl until creamy but still slightly chunky. Fold in freshly chopped cilantro, finely diced jalapeño, and red onion. Squeeze in lime juice to add brightness and prevent browning. Season with garlic powder, salt, and pepper to taste. Cover the guacamole with plastic wrap, pressing it directly against the surface, and refrigerate while you prepare the rest of the grilled steak and shrimp tostadas.

Step 2: Make the Chipotle Cream
In a small mixing bowl, combine ½ cup of crema or sour cream with 1-2 minced chipotle peppers in adobo sauce and a squeeze of lime juice. Mix well until smooth and creamy. Allow the flavors to meld together by covering the bowl and chilling it in the refrigerator while you grill the steak and shrimp, adding that smoky richness to your tostadas.

Step 3: Grill the Steak
Preheat your grill to a robust 400°F (200°C). Season the ribeye steak generously with salt and pepper, ensuring even coverage. Place the steak on the grill and close the lid. Grill for 10-12 minutes for medium-rare, flipping it halfway through so it gets those beautiful grill marks. Once done, remove the steak and let it rest for 5-10 minutes to preserve its juiciness before slicing into thin strips for your tostadas.

Step 4: Grill the Shrimp
While the steak is resting, toss peeled and deveined shrimp in olive oil and a generous sprinkle of Cajun seasoning. Skewer the shrimp for easy grilling. Grill the skewered shrimp for just 1-2 minutes per side until they turn opaque and slightly charred. Remove from the grill and let them cool slightly before assembling the grilled steak and shrimp tostadas.

Step 5: Assemble the Tostadas
Start by spreading a generous layer of your freshly made guacamole on each tostada shell. Next, artfully arrange the sliced grilled steak and grilled shrimp on top, making sure to share the deliciousness evenly. Drizzle the smoky chipotle cream across the loaded tostadas for an added kick, then garnish with additional cilantro for a pop of color and freshness.

Step 6: Serve
Gather your beautifully assembled Grilled Steak and Shrimp Tostadas and serve them immediately with lime wedges on the side. The tostadas are best enjoyed fresh to maintain their crunch, making them the perfect centerpiece for gatherings. Dive in, savor each flavorful bite, and watch your friends ask for seconds!

Expert Tips for Grilled Steak and Shrimp Tostadas

Rest the Steak: Allow your ribeye steak to rest after grilling. This step helps retain its juices, ensuring each slice is flavorful and moist.
Avoid Microwave Reheating: Reheat steak and shrimp gently on the stove over low heat instead of using a microwave, which can toughen them.
Taste and Adjust: Always taste your guacamole before serving. Adjust lime juice and salt to achieve the freshest flavor that enhances your tostadas.
Choosing Tostada Shells: If making your tostada shells, fry them until golden for extra crunch. Store-bought shells offer convenience without sacrificing taste.
Customize the Heat: Adjust the spiciness of your guacamole by varying the amount of jalapeño. Start with a little and add more if preferred, creating a perfect balance in your dish.

These expert tips will guide you to make mouthwatering grilled steak and shrimp tostadas everyone will love!

Make Ahead Options

These Grilled Steak and Shrimp Tostadas are perfect for meal prep enthusiasts! You can prepare the guacamole and chipotle cream up to 24 hours in advance; simply cover the guacamole with plastic wrap pressed against the surface to prevent browning, and store the chipotle cream in an airtight container in the fridge. The grilled steak and shrimp can be cooked ahead and refrigerated for up to 3 days. When you’re ready to serve, gently reheat the steak and shrimp on the grill or in a skillet on low heat to maintain their juiciness. Finally, assemble the tostadas just before serving, ensuring that they remain deliciously crisp and fresh!

What to Serve with Grilled Steak and Shrimp Tostadas?

Elevate your summer gatherings with delightful pairings that complement the bold flavors of these tostadas.

Crisp Green Salad: Fresh greens dressed in a zesty lime vinaigrette provide a refreshing counterpoint, enhancing the meal’s vibrant flavors.
Mexican Street Corn: Grilled corn drizzled with creamy sauce and crumbled cheese adds a sweet and smoky richness that’s a crowd-pleaser.
Pico de Gallo: A bright, chunky salsa made with tomatoes, onions, and cilantro adds a fresh, tangy crunch that perfectly pairs with the tostadas.
Chilled White Sangria: A fruity sangria made with white wine and citrus fruits is perfect for sipping alongside your grilled delights, offering a cool, refreshing beverage choice.
Spicy Black Bean Soup: A warm, hearty soup brings in additional protein and spices, creating a satisfying contrast to the crisp tostadas.
Coconut Lime Rice: The creamy texture and tropical flavors of this rice dish provide a mellow balance to the zesty toppings on your tostadas.

Each of these accompaniments not only enhances the flavors of the Grilled Steak and Shrimp Tostadas but also adds variety and excitement to your summer meal!

Storage Tips for Grilled Steak and Shrimp Tostadas

Room Temperature: Serve grilled steak and shrimp tostadas immediately for the best crunch and flavor. Any leftovers shouldn’t be left out for more than 2 hours.

Fridge: Store any leftover steak, shrimp, and toppings separately in airtight containers. They’ll stay fresh for up to 2 days, preserving flavors while keeping tostada shells crisp.

Freezer: If you want to keep grilled steak and shrimp longer, freeze them in individual portions wrapped tightly. They’ll maintain quality for up to 2 months, ready for quick future meals.

Reheating: For best results, reheat steak and shrimp gently in a skillet over low heat. Avoid the microwave as it can make them rubbery. Enjoy your tasty grilled steak and shrimp tostadas!

Grilled Steak and Shrimp Tostadas Variations

Feel free to explore different twists to make this dish your own; every bite can soar with new flavors!

Vegetarian Delight: Swap shrimp and steak with grilled portobello mushrooms or seasoned tofu for a hearty vegetarian option. The earthy flavors pair beautifully with the toppings.
Spicy Kick: Add diced fresh jalapeños or a sprinkle of cayenne pepper to guacamole for an extra heat boost. Perfect for those who love turning up the heat!
Crunchy Twist: Use homemade tortilla chips instead of tostada shells for a unique crunch, making every bite a delightful adventure.
Tropical Fusion: Incorporate diced mango or pineapple into your guacamole for a sweet, fruity contrast that brightens up the dish beautifully.
Chipotle Cream Upgrade: Customize the chipotle cream with a splash of lime juice or a hint of garlic for added zest. The extra flavor will bring you back for more!
Zesty Dressing: Drizzle some zesty lime vinaigrette over the top before serving for a fresh burst of citrusy flavor. It enhances the overall profile of your tostadas perfectly.
Cheesy Goodness: Sprinkle some crumbled queso fresco or shredded cheese on top for an extra indulgent layer of flavor. Cheese lovers won’t be able to resist!

For more delicious ideas, try pairing it with a refreshing Chicken Spaghetti or a delightful Sourdough Discard Bagels for a well-rounded feast.

Grilled Steak and Shrimp Tostadas Recipe FAQs

How do I choose ripe avocados for guacamole?
Absolutely! Look for avocados that are slightly soft to the touch but not mushy. A perfectly ripe avocado will yield gently when pressed. You can also check the color; dark green or black skin usually indicates ripeness.

What’s the best way to store leftover grilled steak and shrimp?
Very! To keep your grilled steak and shrimp fresh, store them in separate airtight containers in the refrigerator. They will stay fresh for up to 2 days. Always let them cool before sealing to avoid condensation and sogginess.

Can I freeze the grilled steak and shrimp?
Absolutely! To freeze, wrap the grilled steak and shrimp tightly in plastic wrap and then in aluminum foil or place in a freezer-safe container, ensuring no excess air remains. They can be kept in the freezer for up to 3 months. When you’re ready to enjoy them, thaw in the refrigerator overnight before reheating gently.

What if my guacamole turns brown before serving?
Not to worry! If your guacamole starts to brown, you can sprinkle a bit of extra lime juice on top before covering it with plastic wrap. Additionally, pressing plastic wrap directly against the surface of the guacamole can help minimize exposure to air and keep it vibrant longer.

Are these tostadas suitable for people with shellfish allergies?
Very much! You can easily modify this recipe to suit dietary restrictions. Simply replace shrimp with grilled portobello mushrooms or seasoned tofu for a vegetarian option. Always check for cross-contamination if serving guests with allergies.

How do I ensure my tostada shells are crispy?
For the ultimate crunch, fry homemade tostada shells until they are golden and crispy, then allow them to cool on a rack before assembly. If using store-bought shells, try to bake them briefly in the oven to enhance their crunchiness right before serving.