Shrimp Tostadas with Mexican Street Corn
Crispy tostadas are piled high with juicy, chili-lime shrimp and a creamy, tangy Mexican street corn salad. This quick and impressive recipe delivers a symphony of textures and bold, smoky flavors in under 30 minutes.
Equipment
- Large skillet
- Small skillet (for frying tostadas)
- Paper towels
- Mixing Bowls
- Knife
- Cutting board
- Tongs
- Spatula
- Measuring spoons
- Lime juicer
Ingredients
- 1 lb medium or large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper optional
- Salt and black pepper to taste
- 1 lime, juiced
- 4 ears fresh corn or 3 cups frozen corn, thawed
- ¼ cup mayonnaise
- ¼ cup sour cream
- ½ cup crumbled cotija cheese, plus more for garnish
- ½ teaspoon chili powder
- ¼ cup chopped fresh cilantro, plus more for garnish
- 8 tostada shells store-bought or homemade
- ½ cup refried beans optional
- ¼ cup crema or sour cream thinned with a little milk
- 1 jalapeño, thinly sliced optional
Instructions
- Char the corn: Heat a large skillet over high heat. Add a drizzle of oil and the corn kernels. Let them sit undisturbed for 2-3 minutes until charred. Stir and repeat until the corn is spotty and fragrant. Transfer to a bowl and let cool slightly.
- Make the street corn salad: To the charred corn, add the mayonnaise, sour cream, cotija cheese, chili powder, and a big squeeze of fresh lime juice. Season with salt and pepper. Stir to combine. Set aside.
- Season the shrimp: Pat the shrimp completely dry with paper towels. In a bowl, toss the shrimp with olive oil, chili powder, cumin, garlic powder, cayenne (if using), salt, and pepper.
- Cook the shrimp: In the same skillet used for the corn (wiped clean), heat 1 tablespoon of oil over medium-high heat. Add the shrimp in a single layer. Cook for 1-2 minutes per side until pink, opaque, and slightly charred. Squeeze lime juice over the shrimp right at the end. Remove from heat.
- Prepare the tostada shells: If using store-bought shells, warm them in a 350°F oven for 5 minutes. If frying your own, heat 1/2 inch of oil in a small skillet to 350°F. Fry each corn tortilla for 30-60 seconds per side until golden and crispy. Drain on paper towels and sprinkle with salt.
- Assemble the tostadas: Spread a generous smear of refried beans (if using) on each tostada shell. Top with a generous scoop of the Mexican street corn salad. Arrange several pieces of the seared shrimp on top.
- Garnish and serve: Drizzle with crema, sprinkle with extra cotija cheese and fresh cilantro. Add a few slices of jalapeño for heat and color. Serve immediately to prevent soggy shells.
Notes
For the best texture, assemble the tostadas just before serving. To make avocado crema, blend half an avocado with 1 tablespoon sour cream, a squeeze of lime, and a pinch of salt. For a dairy-free version, use vegan mayo, sour cream, and feta-style cheese. Leftover shrimp and corn salad can be stored separately in the refrigerator for up to 2 days; reheat the shrimp gently and refresh the tostada shells in the oven.