Grilled Shrimp and Hatch Chile Tostadas Recipe

Grilled Shrimp and Hatch Chile Tostadas

Serves 4, as a main course

Move over Taco Tuesday — tostadas are in town! Make the most of summer's Hatch chile season with these delicious grilled shrimp tostadas. Hatch chile peppers are an annual tradition at Metropolitan Market. Everyone looks forward to our supply of the best of these hugely popular chiles grown in the Hatch Valley region of New Mexico.


  • 8 tostadas
  • 24 shrimp (16-20 count size), peeled and deveined
  • 1/2 tsp Chipotle chile powder
  • 1 tsp salt
  • 1 Tbsp Metropolitan Market Extra Virgin Olive oil
  • 1 ear of corn
  • 6 roasted Hatch chile peppers, sliced (see Cook's Tip)
  • 1 8-oz container Metropolitan Market Guacamole
  • Optional:
  • Cotija cheese


  1. Preheat grill on medium-high. Toss shrimp with Chipotle chile powder, salt, and olive oil. Set aside until ready to grill.
  2. Place corn on grill and cook turning every couple of minutes until slightly charred 10-12 minutes. Remove from heat; set aside until cool enough to handle. Cut off kernels and toss with Hatch chiles.
  3. Thread shrimp on skewers (or they can be grilled without skewers, if you prefer). Grill for 2 minutes, turn, and cook an additional 1-2 minutes. Remove as soon as they turn opaque.
  4. Cut shrimp into small pieces or slice lengthwise.
  5. To assemble tostadas, spread 2 Tbsp guacamole on each tostada, add a thin layer of Hatch chiles, and top with shrimp.
  6. Cook's Tip:
  7. To roast Hatch chiles, set oven to broil. Rub peppers with 1 Tbsp olive oil. Broil for 3 minutes or until charred; turn and continue broiling, checking frequently until all sides are charred. Remove from oven and set aside until cool enough to handle and peel. Or you can ask for our in-store roasted peppers in our produce section. Hatch chiles are also available canned so that you can use them year round!

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