These loaded shrimp nachos pile garlicky chili lime shrimp, black beans, and melted pepper Jack over crisp tortilla chips, then finish with fresh pico and creamy guacamole.
The shrimp cook in a few minutes on the stove while the chips warm in the oven, so everything comes together in about 30 minutes. Set the pan in the middle of the table and let everyone dig in.
Table of Contents
Why This Loaded Shrimp Nachos Recipe Works
Every bite has contrast. Warm cheese and spiced shrimp sit under cool pico and smooth avocado, so the chips never feel heavy.
The shrimp get their flavor from a quick toss in chile powder, garlic powder, and lime zest, then a splash of lime juice in the pan keeps them tender and bright.
You control the heat and the toppings. Seed the jalapeno for a mild plate or leave the seeds in for a spicier pan, and add corn or olives to stretch it further.
Ingredients for Loaded Shrimp Nachos
- 1 small red onion, divided between the pico and the guacamole
- 1 cup plum tomatoes, seeded and finely chopped
- 1 jalapeno, seeded and finely chopped
- 2 cloves garlic, divided between the pico and the guacamole
- 3 limes, for juice, zest, and wedges
- 1/2 teaspoon dried oregano
- 1/4 cup chopped fresh cilantro, plus more for garnish
- 1 ripe avocado, pitted, peeled, and chopped
- 2 tablespoons lemon juice
- 3/4 teaspoon kosher salt, divided across the pico, guacamole, and shrimp
- 1 pound medium shrimp, peeled and deveined
- 1 teaspoon chile powder
- 1 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 tablespoon butter
- 12 ounces tortilla chips
- 3 cups shredded pepper Jack or Monterey Jack cheese
- 1 can black beans, 15 ounces, rinsed and drained
- 1/4 cup pickled jalapenos, for garnish
Medium shrimp. They cook in 3 to 4 minutes and are small enough to scoop up with a chip. Pat them dry before seasoning.
Pepper Jack cheese. It melts smoothly and adds mild heat. Shred it yourself, since packaged shreds melt less evenly.
Sturdy tortilla chips. Thick, sturdy chips hold the toppings without breaking under the weight.
Plum tomatoes. They are meaty and less watery, which keeps the pico from soaking the chips.
Black beans. Rinsing removes the canning liquid and extra salt, and the beans add fiber and protein.
How to Make Loaded Shrimp Nachos
1. Make the pico Stir half of the onion with the tomatoes, jalapeno, 1 clove garlic, 2 tablespoons lime juice, 1/4 teaspoon of the salt, oregano, and cilantro. Set aside.
2. Mash the guacamole Mash the avocado with the remaining onion, the other garlic clove, lemon juice, and 1/4 teaspoon salt until chunky.
3. Season the shrimp Toss the shrimp with chile powder, garlic powder, 1 teaspoon lime zest, the last 1/4 teaspoon salt, and the pepper.
4. Cook the shrimp Melt the butter with 2 tablespoons lime juice in a large skillet over medium heat. Add the shrimp and cook 3 to 4 minutes until pink and 145 degrees F inside.
5. Heat the oven Heat the oven to 350 degrees F and spread the chips on a large rimmed baking sheet.
6. Layer the toppings Scatter the beans and shrimp over the chips and cover everything with the cheese.
7. Bake and finish Bake 5 to 7 minutes until the cheese is bubbly, then top with pico, guacamole, pickled jalapenos, cilantro, and lime wedges.
How to Serve Loaded Shrimp Nachos
Set out extra seasoned taco meat for guests who want more protein, and a bowl of cilantro lime rice for scooping. Warm chile cornbread rounds out a game night spread, and a pitcher of fruity drink pairing suits a crowd.
How to Store and Reheat Loaded Shrimp Nachos
Nachos are best eaten fresh, so serve them straight from the pan. Keep leftover shrimp, beans, and cheese separate from the chips in the refrigerator for up to 3 days, and keep the pico and guacamole for up to 2 days. Reheat shrimp to 165 degrees F in a skillet. Do not freeze the finished pan.
Tips and Variations for Loaded Shrimp Nachos
Warm the chips. Five minutes in the oven before layering keeps them crisp longer.
Use two layers. Build one layer of toppings, then a second, so cheese and shrimp reach every chip.
Drain the pico. Tip the pico over a sieve for a minute if the tomatoes seem wet.
Keep the seeds. Leave the jalapeno seeds in for a spicier plate.
Add corn. Roasted corn kernels bring a touch of sweetness.
Try a sheet pan. A rimmed pan gives the most chips contact with the cheese.
Finish with crema. A drizzle of sour cream thinned with lime juice cools the heat.
Chill raw shrimp. Keep raw shrimp refrigerated until cooking and wash your hands and tools afterward, as described in the Purdue Extension guide to storing leftovers.
Frequently Asked Questions About Loaded Shrimp Nachos
Which chips work for loaded shrimp nachos?
Thick, sturdy tortilla chips hold the toppings without turning soggy.
Can I make loaded shrimp nachos ahead of time?
Prep the pico, guacamole, and shrimp earlier in the day, then assemble and bake right before serving.
How do I keep loaded shrimp nachos from getting soggy?
Drain the pico, use sturdy chips, and serve right after baking.
Can I use frozen shrimp?
Yes. Thaw them in the refrigerator and dry them well.
Is the dish very spicy?
It is mild by default and the heat comes from the jalapeno and chile powder.
Loaded Shrimp Nachos with Pico and Guacamole
Equipment
- Large skillet
- Rimmed Baking Sheet
- 2 mixing bowls
Ingredients
Main Ingredients
- 1 lb medium shrimp peeled and deveined
- 1 tsp chile powder
- 1 tsp garlic powder
- 1 tbsp butter
- 3 limes juiced, zested, and cut into wedges
- 12 oz tortilla chips
- 3 cup shredded pepper Jack cheese or Monterey Jack, about 12 oz
- 1 can black beans 15 oz can, rinsed and drained
- 1 cup plum tomatoes seeded and finely chopped
- 1 small red onion divided between pico and guacamole
- 1 jalapeno seeded and finely chopped
- 2 cloves garlic divided
- ½ tsp dried oregano
- ¼ cup fresh cilantro chopped, plus more for garnish
- 1 ripe avocado pitted, peeled, and chopped
- 2 tbsp lemon juice
- ¾ tsp kosher salt divided
- ¼ tsp black pepper
- ¼ cup pickled jalapenos for garnish
Instructions
Cooking
- Make the toppings. Stir the pico and mash the guacamole, seasoning each with part of the salt.
- Cook the shrimp. Toss with chile powder, garlic powder, lime zest, salt, and pepper, then cook in butter and lime juice 3 to 4 minutes until 145 degrees F.
- Layer. Spread chips on a baking sheet, then top with beans, shrimp, and cheese.
- Bake. Bake at 350 degrees F for 5 to 7 minutes until the cheese bubbles.
- Top and serve. Add pico, guacamole, pickled jalapenos, cilantro, and lime wedges and serve immediately.
