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Under 30 Minutes

Shrimp and Zucchini Tostadas


Sometimes you just need a really tasty dinner that gets to the table in under 30 minutes -- try this Southwestern-inspired dish.

  • Prep:
  • Total Time:
  • Servings: 4

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 Add a comment

  • susan.mockenhaupt
    18 JUN, 2017
    Love this! I've made it several times since I came across the recipe. My husband requested as his Father's Day dinner, which is impressive because both my kids expected to be eating meatloaf today!
  • 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