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Who’s ready to make something delicious for dinner tonight? We’re making layered crunchy shrimp tostadas, and they’re real easy to do! As the weather cools down, fall begins to set in. 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. A clinical study showed Mazola Corn Oil reduces cholesterol 2x more than extra virgin olive oil. To learn more about this claim, see Mazola.com.

Layered Crunchy Shrimp Tostadas - an Easy and Delicious Mexican Recipe

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 an 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.

Easy Crunchy Shrimp and Corn Tostadas!

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:

  1. Mazola Corn Oil rather than extra virgin olive oil
  2. Shrimp instead of beef
  3. 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

Ingredients to make Crunchy Shrimp Tostadas

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.

Corn tortillas brushed with oil to make crunchy baked tostadas

  • 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.

Shrimp and corn tostadas, cooking shrimp and corn in a skillet

  • 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.

Layering ingredients for shrimp tostadas, cheese, salsa


Shrimp Tostadas with corn, salsa, cheese, layered on a tortilla recipe

Adding second tortilla to shrimp tostadas

Final layer of crunchy shrimp tostadas

  • 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.

Shrimp and corn tostadas

Like all the recipes on my blog, this one is really easy and full of flavor!

Easy crunchy shrimp tostadas recipe!

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!

Delicious crunchy shrimp tostadas made using Mazola Corn Oil

Layered Crunchy Shrimp Tostadas

An easy recipe for crunchy shrimp tostadas.
Prep Time5 mins
Cook Time15 mins
Course: Dinner, Lunch
Cuisine: Mexican
Servings: 3 people
Author: Andrew Eaton
Cost: $10

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

  • 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

Easily scale this recipe up for the number of people you will be serving.

Layered Shrimp and Corn Crunchy Tostadas Recipe

 

*See Mazola.com for more information on the relationship between corn oil and heart health.

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