The Shrimp, Lentil, and Corn Tostada is a vibrant dish that combines smoky shrimp, hearty lentils, sweet corn, and melty Muenster cheese on a crispy corn tortilla. With its bold flavors and mix of textures, this recipe is perfect for seafood lovers and anyone who enjoys Mexican-inspired cuisine. Whether you need a quick weeknight dinner, a nutritious gluten-free meal, or a crowd-pleasing appetizer, these tostadas hit all the right notes. Each component brings something special to the plate—the shrimp adds protein and a hint of smoke from the spices, while lentils provide fiber and substance, and the sweet corn brings color and natural sweetness. The Muenster cheese ties everything together with its mild, creamy texture that complements rather than overwhelms the other flavors.
Why You’ll Love This Recipe
- Crispy & Crunchy – Golden-fried corn tortillas provide the perfect base
- Bold & Smoky – Shrimp marinated in smoked paprika, cumin, and lime juice, then seared until tender
- Hearty & Nutrient-Rich – Protein-packed lentils and sweet corn make this dish satisfying and healthy
- Creamy & Cheesy – Velvety Muenster cheese sauce brings everything together
- Bright & Fresh – Fresh cilantro and lime wedges add a zesty finish to each bite
How to Make Shrimp, Lentil, and Corn Tostadas
1. Crisp the Corn Tortillas
Heat vegetable oil and fry corn tortillas until golden and crunchy. Drain on paper towels to create a sturdy base for your toppings.
2. Marinate & Cook the Shrimp
Mix shrimp with smoked paprika, cumin, lime juice, salt, pepper, and olive oil. Sear in a hot skillet for 2-3 minutes per side until lightly charred.
3. Prepare the Lentil & Corn Mixture
Cook red bell pepper and red onion until tender. Add cooked lentils, corn, vegetable broth, chili powder, cumin, salt, and lime juice. Simmer until the mixture thickens.
4. Make the Creamy Muenster Cheese Sauce
Create a roux with butter and flour, add milk, and stir in shredded Muenster until smooth. Season with salt and pepper to taste.
5. Assemble & Serve
Layer crispy corn tortillas with spiced lentils and sweet corn, then top with succulent shrimp and drizzle with warm, velvety cheese sauce. Garnish with fresh cilantro and lime wedges for a bright, zesty finish.
The Perfect Balance of Crunch, Spice & Creaminess
This Shrimp, Lentil, and Corn Tostada delivers a protein-packed punch that combines smoky spices, creamy sauce, and satisfying crunch in every mouthful. Whether you’re meal prepping for the week or impressing guests at a dinner party, this vibrant dish creates a restaurant-worthy presentation while keeping nutrition at the forefront. The components can be prepared in advance and assembled just before serving, making it perfect for entertaining. Plus, the recipe is easily customizable—add extra vegetables, adjust the spice level, or swap in different proteins while keeping the same delicious base. Serve with lime wedges, cold Mexican beer, or a crisp white wine for a complete meal that feels both healthy and indulgent.
Shrimp, Lentil, and Corn Tostada
4
servings30
minutes20
minutes1
hourThe Shrimp, Lentil, and Corn Tostada combines the sweetness of corn, the earthiness of lentils, and the succulent taste of shrimp, all topped with a rich, creamy Muenster cheese sauce on a crispy corn tortilla. This dish offers a delightful blend of flavors and textures, making it a satisfying and visually appealing meal.
Ingredients
- For the Shrimp
1 pound small shrimp, peeled and deveined
2 tablespoons extra virgin olive oil
1 teaspoon paprika
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
to taste, salt and ground black pepper
- For the Lentil and Corn Mixture
1 cup cooked lentils
1 cup corn kernels (3-4 ears of corn)
1/2 cup vegetable broth
1 tablespoon extra virgin olive oil
1 small red bell pepper, finely chopped
1 small onion, finely chopped
2 cloves of garlic, minced
1 tablespoon ground cumin
1 teaspoon chili powder
1 lime, juiced
to taste, salt and ground black pepper
- For the Muenster Cheese Sauce
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup milk
1 cup Muenster cheese
to taste, salt and ground black pepper
- For the Tostada
8-12 corn tortillas
lime wedges
for frying, vegetable oil
freshly chopped cilantro
Directions
- Prepare the Tostada Base:
Heat 1/4″ of vegetable oil in a large skillet over medium-high heat. Once the oil is hot, fry the corn tortillas one at a time until they are crispy and golden brown, 1-2 minutes each. Remove the tortillas from the oil and drain on paper towels. Set aside. - Cook the Shrimp:
Toss the shrimp in a bowl with extra virgin olive oil, paprika, cumin, salt, ground black pepper, and lime juice. Heat a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side. Remove from the heat and set aside. - Prepare the Lentil and Corn Mixture:
Add 1 tablespoon of extra virgin olive oil to the same skillet. Add the finely chopped onion and red bell pepper, and sauté until softened, 3-4 minutes. Add the cooked lentils and corn kernels to the skillet. Stir in the vegetable broth, ground cumin, chili powder, salt, ground black pepper, and lime juice. Cook for an additional 5-7 minutes, stirring occasionally, until the mixture is heated through and well combined. Remove from heat and set aside. - Prepare the Muenster Cheese Sauce:
Melt the butter over medium heat in a small saucepan. Stir in the flour and cook for 1-2 minutes until the mixture is lightly golden. Be careful not to burn the flour. Gradually whisk in the milk, stirring consistently, until the sauce thickens for 3-4 minutes. Remove from the heat and stir in the shredded Muenster cheese until it’s melted and the mixture is smooth. Season with salt and ground black pepper to taste. - Assemble and Serve:
Place the crispy corn tortillas on serving plates. Spoon the cooked lentil and corn mixture onto each tortilla. Top with a portion of cooked shrimp. Drizzle with the Muenster cheese sauce over the top. Garnish with freshly chopped cilantro. Serve with lime wedges on the side.
SUGGESTED RECIPE: Warm Lentil Salad with Squash, Arugula, and Maple Vinaigrette
If you love the hearty, earthy flavors of the Shrimp, Lentil, and Corn Tostada, you’ll want to try Warm Lentil Salad with Squash, Arugula, and Maple Vinaigrette next. This dish combines tender lentils, caramelized roasted squash, and peppery arugula, all tied together with a subtly sweet and tangy maple vinaigrette. It’s a perfect balance of warmth and freshness, making it an excellent choice for a nourishing, comforting, vibrant meal.
