Baked Shrimp Tostadas Recipe

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A oven-baked, crispy corn tortilla is brushed with Mazola®​ Corn Oil and is loaded with wholesome, fresh toppings, and sauteed shrimp. This Mexican-inspired dish is easy to make for you or your family. 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.

Does your family love easy to make Mexican-inspired meals? My kids love tacos, enchiladas, fajitas, and chimichangas. Lately, they have also really been enjoying the crispy, crunchy, and delicious baked tostadas I have been making.

How to Make Tostadas Better for You

Since February is Heart Health Month, I wanted to share some simple swaps to make your tostadas more wholesome for your family.

Oven Bake versus Deep Fry. Rather than deep-fry my tostada shells (February is Heart Health month), I prefer to oven-bake them with quick brush of Mazola® Corn Oil as a better for you swap.

Skip the Cheese. Despite popular belief, Mexican-inspired dishes do not need to be coated in cheeses. These tostadas feature salsa and fresh cilantro to give the POP of flavor they need.

Opt for Non-fat Greek Yogurt.

I swap out sour cream for non-fat Greek yogurt whenever possible for my family. Traditional sour cream is loaded with fats that can pile on excess calories.

Add Fiber Rich Beans. While I skipped beans for this recipe, adding beans provides a lot of fiber that is perfect for heart health.

Use shrimp instead of red meat. Shrimp is a naturally low-fat food that can add a lot of flavor and protein to your meal. I cooked mine with 1 tablespoon of Mazola Corn Oil. This small step reduces saturated fats and cholesterol in your meals versus using butter or lard to saute with.

The possibilities of making better for you food swaps is simple with this meal. By using Mazola Corn Oil to saute with you can reduce extra calories. Did you know that Mazola Corn Oil has a high smoke point of 450°F and performs well in a variety of cooking applications, including grilling and stir frying? Oils with high smoke points can negatively affect the food’s flavor and nutritional value. 

Mazola Corn Oil is an all-purpose, 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. It has a variety of uses include baking, grilling, sautéing, stir frying, or mixing up a marinade or dressing.​

Shrimp Tostada Ingredients

• 1 lb of large shrimp peeled and deviened.
• 3 tablespoons of Mazola Corn Oil (1 tablespoon is for sauteing shrimp)
• 1/4 tsp salt
• 1/4 tsp pepper
• 1/4 tsp onion powder
• 1/4 tsp garlic powder
• 1/4 tsp paprika
• 12 corn tortillas
• lime
• cilantro
• salsa
• red onion
• beans *optional
• non-fat Greek yogurt sour cream *optional

How to Make Shrimp Tostadas

Chop all your veggies and set them aside.

In a small bowl toss shrimp with seasoning (salt, pepper, onion, paprika, and garlic powder).

In a medium-sized skillet, add 1 tablespoon of Mazola Corn Oil and your seasoned shrimp.

Cook for about 2-3 minutes per side or until shrimp is pink and no longer translucent; set aside.

Brush each side of your tortillas with oil and set them on a large baking sheet.

Bake for 4 minutes per side at 375 degrees Fahrenheit or until golden brown and crispy. The edges will raise slightly and bubble.

Once shells are baked, add salsa, fresh veggies, cilantro, and shrimp. Squeeze with lime juice and add non-fat Greek yogurt if you please.

What to Serve with Tostadas

You can serve this meal with the following side dishes, but like tacos, these are pretty filling and do not necessarily need a side dish to make a meal.

• rice (brown or white)
• lettuce
• side salad
• baked fries
• Spanish rice
• soup
• fresh-cut veggies

Print Recipe

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Oven Baked Shrimp Tostadas

Servings: 3 people

Author: Amy

Cost: $8

Ingredients

• 1 lb. large shrimp peeled & deveined
• 3 tbsps. Mazola Corn Oil
• 1/4 tsp salt
• 1/4 tsp pepper
• 1/4 tsp onion powder
• 1/4 tsp garlic powder
• 1/4 tsp paprika
• 12 corn tortillas
• 3 tbsps. cilantro chopped
• 3 tbsps. red onion diced
• 1/2 cup salsa
• lime juice to squeeze over tostadas
• beans optional
• 1/2 cup non-fat Greek yogurt optional

Instructions

• Chop all your veggies/cilantro and set them aside.
• In a small bowl toss shrimp with seasoning (salt, pepper, onion, paprika, and garlic powder).
• In a medium-sized skillet, add 1 tablespoon of oil and your seasoned shrimp.
• Cook for about 2-3 minutes per side or until shrimp is pink and no longer translucent; set aside.
• Brush each side of your tortillas with oil and set them on a large baking sheet.
• Bake for 4 minutes per side at 375 degrees Fahrenheit or until golden brown and crispy. The edges will raise slightly and bubble.
• Once shells are baked, add salsa, fresh veggies, cilantro, and shrimp. Squeeze with lime juice and add non-fat Greek yogurt if you please.

Notes

Nutritional values may vary and are meant to be a guide. 

WHAT TO SERVE WITH TOSTADAS

You can serve this meal with the following side dishes, but like tacos, these are pretty filling and do not necessarily need a side dish to make a meal.

• rice (brown or white)
• lettuce
• side salad
• baked fries
• Spanish rice
• soup
• fresh-cut veggies

These do not freeze well or keep more than a few hours. You can however prepare the veggies and shrimp ahead of time.