Shrimp Nachos
This shrimp nachos recipe combines juicy shrimp, melted cheese, crispy tortilla chips, and fresh toppings for the ultimate crowd-pleasing Tex-Mex appetizer.
Ingredients
- 1 lb. peeled and deveined shrimp
- 1 tbsp olive oil
- 1 tbsp. chili powder
- 1 tsp. cumin
- 1 tsp. paprika
- 1 tsp garlic powder
- Salt and pepper to taste
- 1 bag of tortilla chips
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1⁄2 cups of pico de gallo
- 1 avocado, diced
- Cilantro-lime crema (recipe below)
For the cilantro-lime crema:
- 1⁄2 cup sour cream
- Juice of 1 lime
- 1 tbsp. chopped cilantro
- Salt and pepper to taste
Instructions
Prep the Shrimp:
- In a medium bowl, toss the shrimp with the olive oil, chili powder, cumin, paprika, garlic powder, salt, and pepper until coated. Set aside.
Make the cilantro-lime crema:
- In a small bowl, stir together the sour cream, lime juice, cilantro, salt, and pepper. Refrigerate until ready to use.
Cook the Shrimp:
- In a large skillet over medium-high heat, cook the shrimp for 2-3 minutes per side until pink and opaque. Be careful not to overcook. Remove from pan and set aside.
Assemble the Nachos:
- Preheat your oven to 400°F. Spread the tortilla chips out on a large baking sheet. Top evenly with the cheeses.
- Bake for 5 minutes, or until the cheese is fully melted.
- Remove the nachos from the oven and top with the cooked shrimp, pico de gallo, avocado, and cilantro lime crema.
- Serve immediately while the chips are still warm and crispy. Enjoy!
Notes
- Use fresh, high-quality ingredients for the best flavor. Quality tortilla chips, shrimp, and produce make a difference.
- The shrimp can be prepared earlier in the day and refrigerated until ready to cook and assemble the nachos.
- Double or triple the pico de gallo recipe if you love it. Leftovers are great on tacos, salads, eggs, etc.
- Play around with different cheese varieties and combinations to find your favorites.
- Assembly is quick once the components are prepped. Have everyone build their own nachos for fun.
- Swap in grilled veggie crumbles or black beans to make the nachos vegetarian or vegan.
- Store any leftover shrimp and pico de gallo separately. Re-crisp the tortilla chips in the oven.
- Nachos are best consumed immediately after baking. Reheated or leftover nachos won't have the same amazing, fresh-from-the-oven taste and texture.
- Add hot sauce, jalapenos, or other spices to amp up the heat if desired. Start with less and add more to taste.
- Garnish with extra cilantro, green onion, queso fresco, or avocado for a pop of color.