Shrimp and Corn Tostadas

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 425ºF with racks in the center and upper third. Rinse shrimp and pat very dry; season all over with salt and pepper.

Step 2

Lightly brush both sides of tortillas with oil. Divide between 2 rimmed baking sheets and arrange in even layers (it's okay if they overlap slightly). Bake on upper and center oven racks until golden and crisp, flipping tortillas and rotating sheets halfway through cooking time, 9–12 minutes (watch closely as ovens vary).

Step 3

Heat 1½ tablespoon oil in a large skillet over medium-high. Add corn and cook, stirring occasionally, until browned in spots, about 3 minutes. Add shrimp and cook, stirring occasionally, until curled and almost cooked through, about 2 minutes. Add 2 tablespoons butter and ¾ teaspoon granulated garlic; cook until fragrant, 30 seconds.

Step 4

Into a small bowl, squeeze juice from half a lime. Add guacamole, sour cream, 1 tablespoons oil, and ½ teaspoon salt. Stir to combine and season to taste with salt and pepper. Cut remaining lime into wedges.

Step 5

Season shrimp and corn to taste with salt and pepper. Top crisped tortillas with guacamole crema, spreading to edges. Top with shrimp and corn. Serve shrimp and corn tostadas with lime wedges alongside for squeezing over top. Enjoy!