Grilled Shrimp Tostada Bites ‡ Recipe

Make the pesto marinade

In a small food processor or blender combine cilantro leaves, toasted pumpkin seeds, garlic cloves, lime juice, olive oil, ground cumin, minced chipotle, kosher salt, and black pepper. Pulse until a coarse, saucy pesto forms — scrape down sides and pulse again so mixture is well combined but still has some texture (about 20–30 seconds).

Marinate the shrimp

Place the peeled and deveined shrimp in a medium bowl. Toss shrimp with about 3/4 of the cilantro-pumpkin seed pesto (reserve the rest for finishing) until evenly coated. Cover and refrigerate for 15–20 minutes (no more than 30 minutes) to allow flavors to penetrate.

Grill the shrimp

Preheat a grill or grill pan over medium-high heat and lightly oil the grates or pan. Thread shrimp onto skewers (2–3 per skewer) or place directly on the grill. Grill shrimp 2–3 minutes per side, until opaque and slightly charred at the edges. Remove from heat and let rest 1–2 minutes. If using wooden skewers, soak them 15 minutes before using to avoid burning.

Finish

Cut shrimp in half crosswise if using full-size crackers and you want smaller bites, or leave whole for larger tostada pieces. Spoon any reserved pesto over the warm shrimp for extra flavor.

Halve the avocados, remove pits, and scoop flesh into a medium bowl. Mash with a fork to a chunky consistency. Fold in diced red onion, diced tomato, lime juice, chopped cilantro, kosher salt, and black pepper. Taste and adjust seasoning. Keep covered and refrigerated until assembly.

Arrange flatbread crackers or mini tostadas on a serving platter. If crackers are very thin, you can lightly brush their tops with olive oil and toast them at 350°F (175°C) for 4–6 minutes to firm them up; cool before assembling.

Spread about 1 teaspoon of guacamole onto each cracker (for 24 crackers, use roughly 2 cups guacamole total — adjust by dolloping).

Top each guacamole-spread cracker with a grilled shrimp (whole or halved, depending on cracker size).

Add a small piece of escabeche (pickled jalapeño and carrot) to each bite for brightness and acidity — about 1/4 teaspoon each.

Sprinkle toasted pumpkin seeds over the bites and garnish with small cilantro leaves. Finish with a light squeeze of lime over the assembled platter.

Serve immediately so crackers remain crisp. Provide extra lime wedges and remaining cilantro-pumpkin pesto on the side for guests who want more heat or herb flavor.