Shrimp and Zucchini Tostadas

Prep Time:
25 mins
Total Time:
25 mins

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


  • 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

  • ½ 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.

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