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Spicy Shrimp Tostadas with Corn-Mango Salsa

Quick and flavorful Spicy Shrimp Tostadas topped with vibrant Corn-Mango Salsa. Perfect for a busy weeknight meal.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Lunch, Main Course
Cuisine: Mexican
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Tostadas
  • 8 pieces corn tortillas Use store-bought or homemade
  • 2 tablespoons olive oil for brushing tortillas
For the Shrimp
  • 1 pound shrimp, peeled and deveined Fresh or frozen, thawed
  • 1 teaspoon chili powder for seasoning shrimp
  • 1 teaspoon garlic powder for seasoning shrimp
  • 1 teaspoon salt to taste
For the Corn-Mango Salsa
  • 1 cup corn kernels, fresh or frozen thawed if frozen
  • 1 medium ripe mango, diced for sweetness
  • 1/4 cup red onion, finely chopped for crunch
  • 1/4 cup cilantro, chopped for freshness
  • 1 lime juiced for acidity
  • 1 teaspoon salt to taste
Optional Toppings
  • 1 avocado sliced for creaminess
  • 1/2 cup feta cheese, crumbled for a salty kick
  • 1 tablespoon hot sauce for extra heat

Method
 

Prepare Tostada Shells
  1. Preheat the oven to 400°F (200°C).
  2. Brush both sides of corn tortillas with olive oil.
  3. Place tortillas on a baking sheet and bake for 5 minutes.
  4. Flip the tortillas and bake for another 4-5 minutes until crispy.
Cook the Shrimp
  1. In a bowl, toss the shrimp with chili powder, garlic powder, and salt.
  2. Heat a skillet over medium-high heat and cook the shrimp for 2-3 minutes on each side until pink and cooked through.
Make Corn-Mango Salsa
  1. In a bowl, combine corn, diced mango, red onion, cilantro, lime juice, and salt. Mix well.
Assemble Tostadas
  1. Top each tostada shell with cooked shrimp and Corn-Mango Salsa.
  2. Add optional toppings like sliced avocado, feta cheese, and hot sauce as desired.

Notes

These tostadas are versatile; feel free to swap proteins or add more toppings based on your preference. Try them with a fried egg for brunch!