The sizzling sound of meat hitting the grill is music to my ears, instantly transporting me to sunny backyard barbecues. Today, I’m excited to share my Grilled Steak & Shrimp Tostadas with Smoky Chipotle Cream, a recipe that perfectly captures that summer vibe. This dish marries the savory richness of ribeye steak and tender shrimp, all piled high on crisp tostada shells and drizzled with a luscious homemade chipotle cream. What I love most about these tostadas is how quick they come together, making them an effortless crowd-pleaser for casual gatherings or even busy weeknight dinners. Plus, they’re fully customizable, so you can mix and match toppings to satisfy every palate. Ready to elevate your mealtime? Let’s dive into this delicious adventure!
Why are grilled steak and shrimp so good?
Bold flavors: The combination of grilled steak and shrimp creates a mouthwatering surf and turf experience that’s hard to resist.
Quick prep: In just a few simple steps, you can whip up this delicious meal, perfect for busy weeknights or casual gatherings.
Customizable toppings: Tailor each tostada to your liking with toppings like fresh guacamole, zesty chipotle cream, or colorful veggies.
Crowd pleaser: Everyone will rave about these tostadas at your summer BBQ, making them the ultimate showstopper for entertaining.
Versatile variations: Try different seafood or steak cuts and adjust spice levels to suit any preference, keeping everyone happy. Whether served with a side of Mexican street corn or a fresh salad, these tostadas are guaranteed to impress!
Grilled Steak & Shrimp Tostada Ingredients
For the Tostadas
• Ribeye Steak – Offers a rich, meaty flavor; swap for flank steak or sirloin if desired.
• Large Shrimp – Provides succulent contrast; can substitute with any white fish for variety.
• Olive Oil – Helps coat shrimp to prevent sticking; feel free to use any neutral oil instead.
• Cajun Seasoning – Adds zesty flavor to the shrimp; try making your own blend for freshness.
• Tostada Shells – The crispy base for toppings; fry corn tortillas for a homemade alternative.
For the Guacamole
• Avocados – Essential for a creamy texture; ripe avocados are ideal, or use frozen if necessary.
• Cilantro – Adds a fresh kick; parsley can work as a substitute if you’re not a cilantro fan.
• Jalapeño – Provides mild heat; can be omitted or replaced with fresh green chilies for an extra kick.
• Red Onion – Brings crunch and flavor; green onions or shallots can give a milder taste.
• Lime Juice – Brightens all the flavors; bottled juice is an acceptable alternative to fresh.
• Garlic Powder – Enhances overall depth; fresh minced garlic is a great substitution if preferred.
For the Chipotle Cream
• Crema or Sour Cream – Serves as the base for the chipotle cream; plain yogurt offers a lighter option.
• Chipotle Peppers in Adobo – Gives a smoky spice kick; smoked paprika can be a milder substitute.
Get ready to bring these delightful flavors to your table with these Grilled Steak & Shrimp Tostadas!
Step‑by‑Step Instructions for Grilled Steak & Shrimp Tostadas
Step 1: Prepare Guacamole
In a medium bowl, mash together 2 ripe avocados until creamy. Stir in chopped cilantro, diced jalapeño, finely chopped red onion, lime juice, garlic powder, salt, and black pepper. Taste and adjust seasoning as needed. Cover the guacamole tightly with plastic wrap, pressing it against the surface to prevent browning, and refrigerate until you’re ready to assemble the tostadas.
Step 2: Make Chipotle Cream
In a small bowl, blend together 1 cup of crema or sour cream, 1-2 chopped chipotle peppers in adobo sauce, and the juice of 1 lime. Use a fork or whisk to combine until smooth and creamy. Set this smoky chipotle cream aside as it will add a zesty kick to your Grilled Steak & Shrimp Tostadas, enhancing their flavor profile.
Step 3: Grill Ribeye Steak
Preheat your grill to medium-high heat, about 450°F. Take a 1-pound ribeye steak out of the fridge and season it generously with salt and pepper. Place the steak on the grill and cook for 10-12 minutes, turning once halfway through, until it reaches an internal temperature of 127°F for medium-rare. Remove from the grill and let it rest for at least 5 minutes before slicing against the grain.
Step 4: Grill Shrimp
While the steak rests, toss 1 pound of large shrimp with olive oil and Cajun seasoning in a bowl until evenly coated. Thread the shrimp onto skewers for easy grilling. Place the skewered shrimp on the grill and cook for 1-2 minutes per side, until they turn pink and opaque, reaching an internal temperature of 145°F. Remove them from the grill and set aside.
Step 5: Assemble Tostadas
To assemble your Grilled Steak & Shrimp Tostadas, spread a generous layer of guacamole over crispy tostada shells. Next, layer on the slices of grilled ribeye steak and grilled shrimp. Drizzle with the smoky chipotle cream you prepared earlier. Garnish with extra cilantro if desired. Serve immediately for the freshest flavor and best texture!
Expert Tips for Grilled Steak & Shrimp Tostadas
Rest Your Steak: Allow the grilled ribeye to rest for a few minutes after cooking to keep the juices intact, leading to a more tender bite.
Watch Shrimp Closely: Avoid overcooking shrimp by watching them closely; they only need 1-2 minutes per side on the grill until they’re pink and opaque.
Customize It: Feel free to experiment with various seafood or steak cuts; different combinations can elevate your Grilled Steak & Shrimp Tostadas to new flavor heights.
Store Guacamole Right: To keep your guacamole fresh, press plastic wrap directly onto its surface before refrigerating, preventing browning.
Adjust Spice Levels: Tailor the heat of your dish by modifying the amount of jalapeño and chipotle peppers; this ensures each tostada is just right for you and your guests.
What to Serve with Grilled Steak and Shrimp Tostadas
A memorable meal is all about balance, and these tostadas are perfect for pairing with complementary sides and drinks.
- Mexican Street Corn: The sweet, charred corn adds a delightful crunch and a burst of flavor that enhances your tostadas beautifully.
- Zesty Coleslaw: A refreshing slaw brings a tangy crunch, cutting through the richness of the steak and creamy toppings.
- Fresh Guacamole: Dishing out extra guacamole ensures everyone can enjoy that creamy texture, turning every bite into pure bliss.
- Pico de Gallo: This vibrant salsa adds brightness and freshness, making your meal visually appealing and packed with flavors.
- Crispy Tortilla Chips: Serve them on the side with a bit of homemade salsa for an additional crunch—a perfect snacking option!
- Sangria: This fruity, refreshing drink is a crowd favorite that pairs well with the savory notes of the grilled steak and shrimp.
- Margaritas: A classic companion, the tangy lime dance of a margarita complements the smokiness of the tostadas and adds festivity to your dining experience.
- Churros: Sweeten the end of the meal with cinnamon-sugar churros for a delightful, satisfying dessert that sticks with the Mexican theme.
- Green Salad: A light, mixed green salad dressed with a citrus vinaigrette introduces a fresh element to the table while balancing the meal.
Make Ahead Options
These Grilled Steak and Shrimp Tostadas are perfect for meal prep enthusiasts looking to save time during busy weeknights! You can prepare the guacamole and smoky chipotle cream up to 24 hours in advance; just be sure to cover the guacamole tightly with plastic wrap to prevent browning. Additionally, you can marinate the shrimp with olive oil and Cajun seasoning for up to 3 hours prior to grilling to enhance their flavor. When you’re ready to serve, simply grill the steak and shrimp as directed, assemble your tostadas with the prepped components, and enjoy a delicious meal that feels fresh and vibrant, all with minimal effort!
Grilled Steak & Shrimp Tostadas: Flavorful Twists
Feel free to unleash your creativity with these tostadas, making every bite as exciting as the last!
- Steak Swap: Substitute ribeye with flank steak or sirloin for a leaner option that still packs flavor.
- Seafood Variety: Replace shrimp with any flaky white fish like tilapia or cod for a refreshing twist.
- Crunchy Extras: Add diced tomatoes, sliced radishes, or microgreens on top for added color and crunch.
- Guacamole Spice: Adjust the heat in your guacamole by omitting jalapeño or throwing in some diced poblanos for a milder flavor.
- Creamy Delight: Mix in some avocado yogurt or a dollop of plain Greek yogurt to your chipotle cream for a tangy finish.
- Zesty Alternatives: Experiment with different herbs like dill or mint to give your tostadas a unique, fresh flavor.
- Flavor Boosters: Add a touch of smoky paprika or cayenne to the olive oil mix for the shrimp to kick things up a notch.
- Vegan Twist: For a plant-based version, consider swapping the steak and shrimp for grilled portobello mushrooms and tempeh, topped with a cashew cream.
For more scrumptious ideas, check out these delicious Grilled Chicken Avocado tostadas or even take a dive into spicy options with our Spicy Grilled Cheese recipe! Each adjustment is sure to create a unique experience, so don’t hesitate to mix and match!
How to Store and Freeze Grilled Steak & Shrimp Tostadas
Fridge: Store leftover tostadas in an airtight container for up to 2 days. Keep toppings separate to maintain crispness, especially the guacamole.
Freezer: For freezing, individually wrap each tostada in plastic wrap and then place them in a freezer-safe bag. They can be frozen for up to 2 months.
Reheating: To reheat, remove from the freezer and let thaw in the fridge overnight. Reheat in the oven at 350°F for about 10 minutes or until warmed through.
Guacamole Tips: For any leftover guacamole, cover tightly with plastic wrap pressed against the surface to prevent browning. Consume within 1-2 days for the best flavor.
Grilled Steak and Shrimp Tostadas Recipe FAQs
What type of ribeye steak should I select?
Absolutely! When choosing ribeye steak, look for cuts that are well-marbled, as these provide the best flavor and tenderness. The marbling indicates that there’s more fat throughout the meat, which helps it stay juicy while grilling. Aim for a steak that is bright red, with a bit of pink fat interspersed for a rich taste.
How should I store leftover tostadas?
Very good question! To keep your leftover tostadas fresh, store them in an airtight container for up to 2 days in the fridge. For the best texture, I recommend keeping the toppings separate, especially the guacamole, to maintain their crispness.
Can I freeze the grilled steak and shrimp tostadas?
Yes, you can! To freeze your Grilled Steak and Shrimp Tostadas, wrap each tostada individually in plastic wrap. Then, place them into a freezer-safe bag or container. They can be frozen for up to 2 months.
To reheat, just remove from the freezer and let thaw in the fridge overnight. Preheat your oven to 350°F, then pop them in for about 10 minutes until warmed through and crispy again.
What should I do if my shrimp turn rubbery while cooking?
Great question! If your shrimp become rubbery, it often means they’ve been overcooked. Shrimp cook quickly, usually needing just 1-2 minutes per side on the grill until they turn pink and opaque (about 145°F internal temperature). To achieve that perfect texture, use a meat thermometer to monitor the internal temperature, and keep a close eye on them while grilling. With practice, you’ll become a shrimp-grilling pro!
Is there a way to adjust the recipe for dietary allergies?
Absolutely! If you’re accommodating allergies, you can customize many elements of this recipe. For example, if someone is allergic to shellfish, substitute the shrimp with a mild white fish like tilapia or cod. If you need a dairy-free option, replace the crema or sour cream for a non-dairy yogurt. Don’t forget to ask your guests about any specific allergies before serving—it’s always best to be extra cautious!
What is the best way to choose avocados for guacamole?
Great one! When selecting avocados for guacamole, look for avocados that are slightly soft when gently squeezed but still firm. Darker skin may indicate ripeness, but the best indicator is to press gently—you want a little give. If they’re too firm, you can let them ripen at room temperature for a couple of days; once ripe, store them in the fridge to slow down the ripening process. The more the merrier when it comes to delicious guacamole!
Grilled Steak & Shrimp Tostadas: A Flavorful Summer Treat
Ingredients
Equipment
Method
- In a medium bowl, mash together 2 ripe avocados until creamy. Stir in chopped cilantro, diced jalapeño, finely chopped red onion, lime juice, garlic powder, salt, and black pepper. Taste and adjust seasoning as needed. Cover the guacamole tightly with plastic wrap, pressing it against the surface to prevent browning, and refrigerate until you’re ready to assemble the tostadas.
- In a small bowl, blend together 1 cup of crema or sour cream, 1-2 chopped chipotle peppers in adobo sauce, and the juice of 1 lime until smooth and creamy. Set aside.
- Preheat the grill to medium-high heat. Season 1-pound ribeye steak with salt and pepper. Grill for 10-12 minutes, turning halfway, until it reaches an internal temperature of 127°F. Let it rest for 5 minutes before slicing.
- Toss 1 pound of large shrimp with 2 tablespoons of olive oil and cajun seasoning. Thread onto skewers and grill for 1-2 minutes per side until pink and opaque.
- Spread a generous layer of guacamole over tostada shells. Layer with slices of grilled steak and shrimp. Drizzle with chipotle cream. Garnish with extra cilantro and serve immediately.
