If your taco night is in need of an upgrade…
As a proud, native Texan, there are a lot of things I love about this state… but maybe my favorite is that while most of the country is still bundled up for winter, we’re getting 70- and even 80-degree days in February.
And on days like that, I can’t help but start craving something light and fresh with a little bold flavor mixed in. That’s exactly what these Shrimp Tostadas with Mexican Street Corn bring to the table. They’ve got those bright, zippy flavors you love about spring and summer, but still feel a little cozy while we’re easing out of winter.
And can we talk about those tostada shells for a second? They’re ridiculously easy to bake up at home and such a fun break from regular taco night. Set it all out, let everyone build their own, and suddenly an easy weeknight dinner feels just a little more fun!
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Shrimp: Look for large shrimp (40-50 count), peeled and deveined to save yourself time. You want the shrimp large enough to stay juicy and less likely to overcook, but not so large that they’re hard to bite into on the tostada.
- Corn: Canned corn works great here. You can also use frozen corn; make sure it’s fully thawed and patted dry so it chars rather than steams.
- Corn tortillas: I highly recommend corn over flour for that classic tostada crunch. Slightly thicker tortillas hold up best when baking and won’t crack as easily, while very thin ones can get too brittle.
- Cotija cheese: This salty, crumbly cheese is traditional and adds the best flavor. If you can’t find it, feta is the closest substitute, though it’s a bit tangier. Queso fresco works too, but it’s milder and less salty.
- Refried beans: Any type works well, black or pinto. You can use them straight from the can, or warm them up with a little cumin or garlic powder to boost the flavor.
- Avocado: Keep it simple with a mash of lime juice, salt, and pepper, or make homemade guacamole if you have a few extra minutes.
- Honey: Just a touch balances the shrimp’s spice and helps them caramelize slightly in the pan.
- Lime juice: Fresh is best here. It brightens the shrimp, the corn, and the avocado, and really ties everything together.
Step-by-step Instructions
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Marinate the shrimp.
Toss the shrimp with olive oil, honey, chili powder, garlic powder, paprika, salt, and pepper. Let sit for 10-15 minutes while you prep everything else.
Pro Tip: Don’t marinate longer than 15 minutes. The honey can start to make the shrimp sticky.
Make the street corn.
Char the corn in a hot skillet with butter until lightly blistered. Let cool slightly, then toss with mayo, lime juice, chili powder, salt, pepper, cilantro, green onions, and Cotija.
Pro Tip: Let the corn cool for a few minutes before mixing so the dressing stays creamy.
Bake the tostada shells.
Brush both sides of the tortillas with oil, sprinkle lightly with salt, and bake at 400°F for 14-15 minutes, flipping halfway through, until crisp and golden.
Pro Tip: Thicker corn tortillas hold up best and are less likely to crack.
Cook the shrimp.
Sear the shrimp in a hot skillet for about 2 minutes per side, until pink and lightly caramelized. Finish with a squeeze of fresh lime juice.
Assemble and serve.
Spread refried beans on each tostada, top with mashed avocado, shrimp, and street corn. Finish with extra Cotija, cilantro, and a squeeze of lime.
FAQs
Yes. Just make sure they’re fully thawed and patted very dry before marinating so they sear instead of steam.
Absolutely. Homemade baked tortillas taste amazing, but store-bought tostada shells are a great shortcut on busy nights.
Yes. The street corn and mashed beans can be made up to a day in advance and stored in the fridge. Cook the shrimp fresh for the best texture.
Definitely. Skewer them or use a grill basket and cook just until opaque and lightly charred.
It has a mild kick from the chili powder, but it’s very balanced. You can always add hot sauce or sliced jalapeños if you want more heat.
Oops! What Did I Do Wrong?
My tostadas turned out chewy instead of crispy.
They likely needed more time in the oven. Make sure they’re fully crisp in the center before removing them, and flip halfway through baking.
The shrimp came out rubbery.
That usually means they were overcooked. Shrimp cook fast, about 2 minutes per side, and should come off the heat as soon as they turn pink and opaque.
My corn mixture looks watery.
If the corn was too hot when mixed with the mayo, it can loosen the dressing. Let it cool for a few minutes before stirring everything together.
The tostadas cracked when assembling.
Very thin tortillas can get brittle. Slightly thicker corn tortillas hold up better for baking.
The flavors taste flat.
Add a squeeze of fresh lime and a pinch of salt. That final hit of acid and seasoning really wakes everything up.
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Shrimp Tostadas with Mexican Street Corn
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Ingredients
- 1 pound large shrimp 40–50 count, peeled, deveined, and patted dry
- 3 tablespoons olive oil divided
- 1 tablespoon honey
- ½ teaspoon chili powder plus a pinch, divided
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
- 1 ½ teaspoons kosher salt divided
- ½ teaspoon black pepper divided
- 2 tablespoons fresh lime juice divided, plus more for serving
- 1 tablespoon salted butter
- 1 15-ounce can corn, rinsed and drained
- 2 tablespoons mayonnaise
- 2 tablespoons chopped fresh cilantro plus more for serving
- 2 green onions finely chopped
- 2 tablespoons Cotija cheese plus more for serving
- 10 corn tortillas
- 1 15-ounce can refried black beans, rinsed and drained
- ½ teaspoon ground cumin
- 2 ripe avocados
Instructions
- Preheat the oven to 400°F.
- In a medium bowl, whisk together 1 tablespoon olive oil, honey, ½ teaspoon chili powder, garlic powder, paprika, ½ teaspoon salt, and ¼ teaspoon black pepper. Add the shrimp and toss to coat. Set aside to marinate for 10–15 minutes while preparing the remaining components.1 pound large shrimp, 1 tablespoon honey, ½ teaspoon garlic powder, ¼ teaspoon paprika
- Heat the butter in a large cast iron skillet over medium-high heat. Add the corn and cook for 5–7 minutes, stirring occasionally but letting it sit undisturbed at times so it can char. Once the corn begins to pop and develop color, transfer it to a large bowl and let cool for 5–10 minutes to release steam.1 tablespoon salted butter, 1 15-ounce can corn, rinsed and drained
- In a small bowl, whisk together the mayonnaise, 1 tablespoon lime juice, ½ teaspoon salt, ¼ teaspoon black pepper, and a pinch of chili powder. Pour over the cooled corn and toss to combine. Just before serving, fold in the chopped cilantro, green onions, and 2 tablespoons Cotija cheese.2 tablespoons mayonnaise, 2 green onions, 2 tablespoons chopped fresh cilantro
- Place the tortillas in a single layer on one or two large baking sheets. Brush both sides with the remaining 2 tablespoons olive oil and sprinkle lightly with salt. Bake for 14-15 minutes, flipping halfway through, until crisp, lightly browned, and no longer soft in the center.10 corn tortillas
- Heat the remaining olive oil in a large cast iron or stainless steel skillet over medium-high heat. Let excess marinade drip off the shrimp, then add them to the skillet in a single layer. Cook for about 2 minutes, or until lightly caramelized on the first side, then flip and cook for 1–2 minutes more, until cooked through and the tails begin to curl. Squeeze 1 tablespoon of lime juice over the shrimp before serving.
- Add the black beans to a medium bowl along with 1-2 tablespoons water and the cumin. Microwave for 20–30 seconds, then mash until mostly smooth and spreadable.1 15-ounce can refried black beans, rinsed and drained, ½ teaspoon ground cumin
- In a separate bowl, mash the avocados with the remaining 1 tablespoon lime juice, ½ teaspoon salt, and ¼ teaspoon black pepper until smooth.2 ripe avocados
- To assemble, spread about 2 tablespoons of the mashed beans onto each tostada. Top with mashed avocado, shrimp, and street corn. Finish with cotija cheese, additional chopped cilantro, and an extra squeeze of fresh lime juice, if desired.2 tablespoons Cotija cheese
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Notes
- Street corn texture: For the creamiest texture, let the corn cool for a few minutes before stirring it into the mayonnaise mixture. Adding very hot corn can loosen the dressing slightly. If you’re short on time, you can mix it while hot and refrigerate to chill — the flavor will still be great.
- Shrimp marinating time: Marinate the shrimp for 10-15 minutes only. Longer than that can make the shrimp overly sticky due to the honey.
- Shortcut options: To simplify the recipe, use canned black beans as-is or swap in flavored canned beans. Store-bought guacamole and premade tostada shells can also be used to significantly cut down on prep time without sacrificing flavor.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What to serve with shrimp tostadas?
Whip up any of these sides to round out a tasty dinner.
Don’t forget the Homemade Tortilla Chips and Guacamole or Fresh Salsa.
Or, opt for Instant Pot Mexican Rice, or try Cilantro Lime Rice.
Add some greens with Air Fryer Broccoli or Sauteed Green Beans.
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