Shrimp Tostadas with Zucchini
These Shrimp Tostadas are paired with melted cheese and a delicious zucchini, garlic, and lime juice mixture. On the table in 20 minutes. Super flavorful and no fuss!
Servings: 6
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 375 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
Calories: 246kcal | Carbohydrates: 4g | Protein: 24g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 222mg | Sodium: 763mg | Potassium: 295mg | Fiber: 1g | Sugar: 2g | Vitamin A: 488IU | Vitamin C: 17mg | Calcium: 353mg | Iron: 2mg