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Under 30 Minutes

Shrimp and Zucchini Tostadas

  • Prep:
  • Total Time:
  • Servings: 4
Shrimp and Zucchini Tostadas

Source: Everyday Food, May 2009


  • 4 burrito-size flour tortillas (8-inch)
  • 2 tablespoons olive oil
  • 1 cup shredded Monterey Jack cheese (4 ounces)
  • 1 garlic clove, minced
  • 2 medium zucchini, quartered lengthwise and thinly sliced
  • Coarse salt and ground pepper
  • 1 pound large peeled and deveined shrimp
  • 1 tablespoon fresh lime juice
  • 1/2 cup sour cream
  • 3 scallions, thinly sliced


  1. Preheat oven to 475 degrees. Place tortillas on two large baking sheets. Brush with 1 tablespoon oil and sprinkle with cheese. Bake until cheese is melted and tortillas are crisp, 3 to 5 minutes.

  2. In a large skillet, heat 1 tablespoon oil over medium-high. Add garlic and zucchini; season with salt and pepper. Cook, stirring frequently, until zucchini is crisp-tender, 2 to 4 minutes. Add shrimp and cook, stirring frequently, until shrimp are opaque throughout, about 3 minutes. Stir in lime juice. Spoon shrimp mixture over tortillas and top with sour cream and scallions.

Reviews (16)

  • bayareamodernmom 17 Sep, 2013

    We're always looking for a new, easy way to eat the abundance of zucchini. This is a great family dinner. Fast, healthy, filling and tasty. Even the 5 and 7 year old like it. And easy to add additions like fresh tomato or avocado.

  • ginabe 10 Aug, 2013

    I followed the directions on this recipe and really enjoyed it! It's a great light and healthy dish. I'd add a few dashes of red pepper flakes to the shrimp mixture next time I make it for a little spice. Thanks for a super quick and yummy dish!

  • karenuh 2 Jul, 2013

    Newest use for this recipe... spread the shrimp/zucchini/garlic mixture (& all it's juices) onto fresh pizza dough. Top with 8 oz shredded mozzarella. Bake at 450 for 13-15 minutes with the pizza pan on the LOWEST oven rack (as low as it will go). <>

  • broutn2 2 Jan, 2013

    This was so good. I was looking for a different recipe for shrimp. Only thing i did different was add a few drops of hot sauce to mixture.

  • mariaklec1 17 Jul, 2012

    I followed the recipe exactly and it was surprisingly delicious!

  • marisa12 11 Oct, 2011

    This recipe was pretty good. I tried to go the healthy route and picked up whole wheat burrito sized tortilla but when they toasted up, they were chewy and not very good. I think I will use corn tortillas next time. The lime juice added at the end gave a zesty kick to the shrimp!

  • karenuh 30 Jan, 2011

    OMG! So Good! I made this by the recipe except I shallow fried the tortillas instead of baking them... so crispy! After spending the time to plan, grocery shop,

  • MarthaandMeBlogger 12 Oct, 2010

    LOved this! You can see my results here:

  • jaclyninthebox 25 Feb, 2010

    Yum! I made this meal after reading the comments below. I used 1 medium zucchini, 1 red bell pepper, 1 med onion, avocado, and Cabot's low-fat sour cream, following the other directions for shrimp

  • smd1227 13 Jan, 2010

    MSLO-tiffany: I only had one small onion, so I added a couple sliced shallots. You were right; the oniony flavor was delicious!

  • MSLO_tiffany 28 May, 2009

    this was easy, quick, and delicious! next time, i might add some red pepper or sauteed onions to the mix.

  • misscaroline 22 May, 2009

    Very delicious! The only thing I would add would be avocado. Both my companion and I had thought of this independently. A few more scallions wouldn't hurt, either!

  • cbuyahome 13 May, 2009

    Super easy, I used 0 fat greek yogurt instead of sour cream, and had wonderful results

  • bnrice 12 May, 2009

    I thought about asparagus but wasn't sure if it would overwhelm the shrimp. Maybe snow peas or sugar snap peas?

  • kellyabq 12 May, 2009

    I do not have zucchini so I will use asparagus.

  • anothersunshine 12 May, 2009

    I do not cae for zucchini --- is there some other vegie that might work ?

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