Shrimp Tostadas with Mexican Street Corn
Crunchy tostadas are topped with plump, seasoned shrimp and a creamy, smoky street corn mixture for a quick and flavorful weeknight dinner. This dish combines two beloved Mexican textures into one perfect, handheld bite that tastes like a celebration. It comes together in just 25 minutes, delivering restaurant-quality flavor with minimal cleanup.
Equipment
- Baking Sheet
- Small bowl
- Whisk
- Large skillet
- Spatula
- Knife
- Cutting board
- Measuring spoons
- Measuring cups
- citrus juicer
Ingredients
- 1 lb large shrimp 21-25 count
- 2 cups fresh or frozen corn kernels
- 8 tostada shells
- ½ cup Mexican crema or sour cream
- ¼ cup mayonnaise
- ½ cup crumbled cotija cheese
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- 1 clove garlic, minced
- Juice of 2 limes
- 2 tablespoons butter
- ¼ cup fresh cilantro, chopped
- Salt to taste
- Black pepper to taste
Instructions
- Preheat the oven to 350°F (175°C). Arrange the tostada shells in a single layer on a baking sheet and bake for 5-7 minutes, until warm and extra crispy.
- In a small bowl, whisk together the crema, mayonnaise, half the cotija cheese, and the juice of one lime. Set the street corn sauce aside.
- Melt 1 tablespoon of butter in a large skillet over medium-high heat. Add the corn kernels and spread into an even layer. Cook without stirring for 3-4 minutes, until charred. Stir once and cook for another 2 minutes. Season with a pinch of salt and pepper.
- Push the charred corn to the edges of the skillet. Add the remaining 1 tablespoon of butter to the center. Once melted, add the shrimp in a single layer. Sprinkle with chili powder, smoked paprika, and a pinch of salt. Cook for 2 minutes per side, until pink and opaque.
- Add the minced garlic to the pan and toss everything together for 30 seconds, until fragrant.
- Pour the prepared crema sauce over the shrimp and corn. Stir gently to coat evenly and warm through for about 1 minute. Squeeze the juice of the remaining lime over the top and toss once more. Taste and adjust salt and pepper.
- Place a warm tostada shell on a plate. Spoon a generous portion of the shrimp and street corn mixture on top. Sprinkle with the remaining cotija cheese and fresh cilantro. Serve immediately with extra lime wedges.
Notes
For the best texture, assemble the tostadas just before serving to prevent sogginess. If you don't have Mexican crema, mix 1/2 cup sour cream with 1 tablespoon of milk and a pinch of salt. Cotija cheese can be substituted with crumbled feta, but use less as it is saltier. For a spicy kick, add a finely diced jalapeño to the corn while cooking or drizzle with chipotle crema. Leftover shrimp and corn mixture can be stored in an airtight container in the refrigerator for up to 2 days; reheat gently and serve on fresh tostadas.