Shrimp Tostadas with No-Cook Street Corn
These Shrimp Tostadas are a celebration of texture and flavor, featuring crunchy tostada shells topped with a cool, tangy no-cook street corn salad and warm, spiced shrimp. Ready in under 30 minutes, this dish is perfect for a quick weeknight dinner or a festive gathering that feels like a beachside cantina.
Equipment
- Large skillet
- Baking Sheet
- Medium mixing bowl
- small mixing bowl
- Chef's knife
- Cutting board
- Measuring spoons
- Measuring cups
- citrus juicer
- Paper towels
- Tongs
Ingredients
- 1 lb medium shrimp, peeled and deveined
- 8 tostada shells store-bought or homemade
- ¼ cup mayonnaise
- ¼ cup sour cream or Mexican crema
- Juice of 2 limes, divided
- ½ cup crumbled cotija cheese, divided
- ¼ cup chopped fresh cilantro, plus more for garnish
- 1 jalapeño, minced seeds removed for less heat
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon ground cumin
- Salt and black pepper to taste
- 2 tablespoons avocado oil or vegetable oil
- Optional: sliced avocado, hot sauce, extra lime wedges
Instructions
- Preheat the oven to 375°F (190°C). Arrange the tostada shells in a single layer on a baking sheet and bake for 4-5 minutes until warm and extra crispy. Alternatively, toast them in a dry skillet over medium heat for about 1 minute per side. Set aside.
- In a medium bowl, combine the drained corn, mayonnaise, sour cream, juice of 1 lime, half the cotija cheese, minced jalapeño, and chopped cilantro. Stir until well coated. Season with salt and black pepper to taste. Set aside to let the flavors meld.
- Pat the shrimp dry with paper towels. In a small bowl, mix the chili powder, smoked paprika, cumin, and a generous pinch of salt and pepper. Toss the shrimp in the spice blend until evenly coated.
- Heat the avocado oil in a large skillet over medium-high heat until shimmering. Add the shrimp in a single layer (work in batches if needed) and cook for 2 minutes per side, until pink, opaque, and slightly charred. Remove from heat.
- To assemble, place a warm tostada shell on each plate. Spoon a generous portion of the no-cook street corn onto the shell, spreading it almost to the edges. Arrange 4-5 shrimp on top of the corn. Drizzle with any remaining crema from the corn mixture, sprinkle with the remaining cotija cheese and extra cilantro leaves. Squeeze the remaining lime juice over the top. Serve immediately with optional sliced avocado, hot sauce, or extra lime wedges.
Notes
Assemble tostadas just before serving to prevent soggy shells. If using frozen corn, ensure it is fully thawed and patted dry to avoid a watery salad. For a smoky chipotle crema, blend one chipotle pepper in adobo sauce into the crema mixture. Leftover components can be stored separately in the refrigerator for up to 2 days; reheat shrimp gently and crisp tostada shells in the oven before assembling.