Cheesy Shrimp Tostada Stacks
- Serves
- 4 servings
- Prep
- 15 min
- Cook
- 25 min
- Cost
- $32.00
- Nutrition
- 520 cal · 42g protein
- high-protein
🍳 1 pan + 1 bowl · Picky-eater safe bet: a plain tortilla
Cheesy Shrimp Tostada Stacks is a Mexican weeknight dinner that serves 4 and is on the table in about 40 minutes, for around $32 in groceries. You'll need 1 pan + 1 bowl, and the 10 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain a plain tortilla works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Chips and salsa (2 min)
Contains: Dairy · Shellfish— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
- Measuring cups & spoonsDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1½ lb raw peeled shrimp
- 12 count small corn tortillas
- 1½ cups Mexican blend shredded cheese
- 2 tbsp taco seasoning
- 1/2 tsp salt
- 2 count zucchini
- 2 count red bell peppers
- 1 cup guacamole
- ¾ cup salsa
- 3 tbsp olive oil
Steps
- Heat the oven to 425°F. Brush the corn tortillas lightly with 1 tablespoon of oil, spread on two sheet pans, and bake 6 to 8 minutes until crisp. Leave the oven on.
- Dice the zucchini and bell peppers. If the shrimp are frozen, thaw under cold running water and pat very dry. Toss the shrimp with the taco seasoning.
- Heat 1 tablespoon oil in a large skillet over medium-high. Cook the zucchini and peppers with 1/2 teaspoon salt for 5 minutes until lightly charred. Scoop into a bowl.
- Add the last tablespoon of oil to the skillet and cook the shrimp in two batches, 2 minutes per side, until pink and opaque and 145°F inside. Roughly chop them.
- Sprinkle cheese over the crisp tortillas, then pile on the vegetables and shrimp and add a bit more cheese. Return to the oven for 3 to 4 minutes until melted.
- Top each tostada with guacamole and salsa and serve 3 per person.
- Picky eater tip: let kids build their own with just shrimp and cheese on a crisp tortilla.
- Make ahead: dice the vegetables and season the shrimp up to a day ahead and keep them in the fridge. Crisp the tortillas up to 2 days ahead and store airtight.
On the side: Chips and salsa (2 min)
1 bag tortilla chips, 1 jar salsa
- Put out the chips with a bowl of salsa.
Nutrition per serving
- Protein
- 42 g
- Carbohydrates
- 38 g
- Fiber
- 6 g
- Sugar
- 5 g
- Fat
- 22 g
- Saturated fat
- 8 g
- Sodium
- 1,240 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop