Grilled Shrimp Tostada Bites Recipe

Make the pesto marinade

In a food processor, combine cilantro, roasted pumpkin seeds, garlic, lime juice, olive oil, minced chipotle, ground cumin, kosher salt and black pepper. Pulse until a coarse, spreadable pesto forms — you want some texture from the pepitas, not a completely smooth purée. Scrape down the sides once and pulse again to combine, about 20–30 seconds total.

Marinate the shrimp

Place the peeled and deveined shrimp in a bowl or resealable bag. Reserve 2 tablespoons of the pesto for finishing/garnish. Add the remaining pesto to the shrimp and toss to coat completely. Refrigerate and marinate for 15–30 minutes (no longer than 45 minutes so the acid does not overcook the shrimp).

Grill or sauté the shrimp

Preheat a grill pan or outdoor grill to medium-high heat (about 375–425°F / 190–220°C). Lightly oil the grates or pan. Thread shrimp onto skewers (2–3 per skewer) for easier turning, or cook loose. Grill shrimp 2–3 minutes per side until opaque and just cooked through (internal temp ~120–125°F for a touch of tenderness). If using a skillet, heat 1 tsp olive oil over medium-high and cook shrimp 2–3 minutes per side. Remove from heat and let rest 2 minutes.

Halve and pit the avocados. Scoop flesh into a bowl and mash to desired texture with a fork (smooth or slightly chunky). Stir in the minced red onion, lime juice, chopped cilantro, minced jalapeño (if using), kosher salt and black pepper. Taste and adjust seasoning — add additional lime or salt as needed. Cover with plastic pressed to the surface or store in an airtight container until assembly to prevent browning.

Prepare crackers

If using plain flatbread crackers, optionally brush each lightly with a tiny amount of olive oil (about 1 tsp divided) and sprinkle a pinch of salt. If you prefer crispier rounds, toast in a 350°F (175°C) oven for 4–6 minutes until golden and crisp. Let cool slightly.

Assemble the tostada bites

Spread about 1 heaping teaspoon of guacamole onto each cracker. Place one cooked shrimp on top of the guacamole. Drizzle or dot a small amount (about 1/4 tsp) of the reserved cilantro-pumpkin seed pesto over each shrimp. Top with a piece or two of escabeche (about 1 tsp), a sprinkle of roasted pumpkin seeds, and a small cilantro leaf or micro cilantro.

Finish and serve

Arrange the tostada bites on a platter. Serve with lime wedges on the side for squeezing over. These are best enjoyed within 30 minutes of assembly to keep crackers crisp.