These Shrimp Tostadas are paired with melted cheese and a delicious zucchini, garlic, and lime juice mixture. On the table in 25 minutes. Super flavorful and no fuss!
You guys. I did something I never ever do.
All last week, I cooked just for the sake of cooking – no stopwatch to calculate prep time. No worries about the kids helping me. No thinking about the blog.
Just cooking for the sheer enjoyment of it. And it was amazing.
Wanna know how? I didn’t cook anything new! That’s the secret. Because anytime I make something new, I feel the need to photograph it, or film it. Or write about it. (And if I don’t, I regret it!) So, just by simply eliminating those aspects, all the pressure and guilt goes away.
I revisited some family favorites that are tried and true (which also meant, there weren’t any complaints from the peanut gallery. Added bonus!)
I’ve been making these shrimp tostadas for several years – shrimp, zucchini, garlic, cheese, and lime juice pack in a ton of flavor. And they’re easy! On the table in only 25 minutes.
Other Shrimp dishes you might enjoy!
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube!
How To Make These Shrimp Tostadas
Shrimp Tostadas with Zucchini
Ingredients
- 6 (6 inch) flour tortillas
- 6 ounces shredded Monterey Jack cheese
- 1 tablespoon extra virgin olive oil
- 2 medium zucchini , halved lengthwise and thinly sliced
- salt and freshly ground pepper
- 3 cloves garlic , minced
- 1 pound large shrimp , peeled and deveined, thawed if frozen
- 1 tablespoon lime juice
- 1/3 cup sour cream
- 3 scallions , diced
Instructions
- Preheat oven to 450 degrees F. Place tortillas on two large baking sheets. Sprinkle with the cheese.
- Bake for about 8 minutes or until tortillas are crisp and cheese is melted and bubbly.
- In the meantime, heat the olive oil in a large skillet over medium-high heat. Add in the zucchini; season with salt and pepper. Cook, stirring frequently, until zucchini is crisp-tender, about 3 minutes.
- Toss in the garlic and mix until fragrant; 30 seconds.
- Add shrimp and cook, stirring frequently, until pink and cooked through, an additional 3 minutes.
- Remove from heat and stir in the lime juice.
- Spoon shrimp mixture over tortillas and top with sour cream and scallions. Serve right away and enjoy!
Nutrition
Albert Bevia says
The same thing happens to me, when I cook dishes I have made before I enjoy cooking a lot more! these tostadas look so good, great combination of flavors between the shrimp and zucchini…love this
Erin @ Dinners, Dishes, and Desserts says
Shrimp on tostadas are amazing!! These look incredible so good with the zucchini!
Stephanie says
I really love the combo of shrimp and zucchini here. And it’s great how simple it is, too! Perfect for a weeknight meal.
Joanne says
I tend to make a few meals a week that I don’t end up photographing for whatever reason and it always feels SO much more relaxing!! Way to give yourself a mini vacay.
Dorothy @ Crazy for Crust says
A stopwatch. OMG you’re a genius. I’m really smart, but sometimes it fails me, lol. And isn’t that nice? Cooking just to cook? I need to bake cookies and not photo them!! Love these, pinned.
Mom says
This looks so simple but delicious. The crisp tortilla with the texture of shrimp mixture is perfect. Can’t wait to try.
Liz @ The Lemon Bowl says
Love that you cooked just for fun! And I’m really loving these tostadas!!!! Shrimp is the best.
Sues says
Tostadas have been my obsession lately and these ones look especially fresh and delicious! I probably eat way too much shrimp, but I’m OK with that :)