Crunchy shrimp tostadas! Who’s ready to make something delicious for dinner tonight? We’re making layered crunchy shrimp tostadas, and they’re real easy to do! This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #ChooseMazola #CollectiveBias
We’re bringing a little heat to this tostadas recipe and making three better-for-you swaps, including Mazola Corn Oil rather than extra virgin olive oil.
Did you know September is National Cholesterol Awareness Month? This inspired our three swaps.
Along with using Mazola® Corn Oil rather than extra virgin olive oil, we are swapping out the traditional beef for shrimp in our tostadas, and rather than sour cream, we’re using our favorite plain yogurt.
Compared to other cooking oils, Mazola Corn Oil has more cholesterol-blocking sterols, one and a half times more than canola oil, and four times more than extra virgin olive oil! Mazola Corn Oil is all-purpose cooking oil.
It is also a cholesterol-free cooking oil that is a smart heart-healthy* choice for your family. *See Mazola.com for more information on the relationship between corn oil and heart health.
You might also like:
Layered Crunchy Shrimp Tostadas
This shrimp tostada recipe makes two, three-layer tostadas. Easily scale it up for your family!
My three better-for-you swaps:
- Mazola Corn Oil rather than extra virgin olive oil
- Shrimp instead of beef
- Yogurt instead of sour cream
Ingredients
- Six 6″ corn tortillas
- 3 tbsp Mazola® Corn Oil​; divided 2:1
- 1/2 lb to 1lb shrimp; deveined and tails removed
- 1 can of sweet corn; drained
- 3 tbsp taco seasoning; divided 1:2
- 3/4 cup Mexican cheese
- 1 cup plain yogurt
- 1 cup fresh salsa
- 2 fresh jalapeños; sliced
- Fresh cilantro; chopped
- Lime to taste
Directions
- Preheat oven to 400 degrees F.
- In a small dish, stir together 2 tablespoons corn oil with 1 tablespoon taco seasoning. Brush mixture onto each side of your six tortillas.
- Bake 10 minutes until crisp.
- While the tortillas are baking, heat skillet over medium-high heat and add shrimp with 1 tbsp Mazola Corn Oil. Cook, stirring frequently until shrimp are nearly cooked; about 3 minutes.
- Add canned corn and 2 tbsp taco seasoning, continue cooking an additional 3 minutes or until corn is heated through.
- Remove tortillas from oven; layer one tortilla with cheese, salsa, shrimp and corn, then another tortilla, repeat for a second layer. Add a final topping of cheese.
- Place back in the oven for 5 minutes to melt the cheese.
- Add 2 to 3 tablespoons of yogurt, jalapeños, a squeeze of lime and fresh cilantro.
- Serve.
Like all the recipes on my blog, this one is really easy and full of flavor!
If you’re looking for a new dinner for date night, or want to serve your family something super delicious, try these Layered Crunchy Shrimp Tostadas!
Layered Crunchy Shrimp Tostadas
Ingredients
- 6 count 6" corn tortillas
- 3 tbsp Mazola® Corn Oil; divided 2 tbsp : 1 tbsp
- 1 lb small shrimp; deveined and tails removed
- 1 can sweet corn; drained
- 3 tbsp Taco seasoning; divided 1 tbsp :2 tbsp
- 3/4 cup Mexican cheese
- 1/2 cup Plain yogurt
- 3/4 cup Fresh salsa
- 2 count Fresh jalapenos; sliced
- 2 tbsp Fresh cilantro; chopped
- 1 squeeze lime to taste
Instructions
- Preheat oven to 400 degrees F.
- In a small dish stir together 2 tablespoon corn oil with 1 tablespoon taco seasoning. Brush mixture onto each side of your six tortillas. Bake 10 minutes until crisp.
- While the tortillas are baking, heat skillet over medium-high heat and add shrimp with 1 tbsp Mazola Corn Oil. Cook, stirring frequently until shrimp are nearly cooked about 3 minutes.
- Add corn and 2 tbsp taco seasoning, continue cooking until corn is heated through.
- Remove corn tortillas from oven; layer one tortilla with Mexican cheese, salsa, shrimp and corn, then another tortilla, repeat for a second layer. Add a final topping of cheese and return to the oven for 5 minutes to melt the cheese.
- Top with yogurt, jalapenos, a squeeze of lime, and fresh cilantro
- Serve
Notes
*See Mazola.com for more information on the relationship between corn oil and heart health.
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