Shrimp nachos are a delicious twist on the classic nacho dish. With perfectly cooked shrimp, fresh toppings, and melted cheese, they make for a great snack or meal at any gathering. Whether it’s game day, a casual dinner, or a fun party, shrimp nachos will surely impress your friends and family.
Why Make This Recipe
Making shrimp nachos is a fantastic way to enjoy seafood in a fun and flavorful way. They are easy to prepare, quick to assemble, and can be customized to suit your taste. The combination of fresh ingredients and tasty shrimp creates a satisfying dish that’s perfect for sharing. Plus, the bright colors of the toppings make these nachos a feast for the eyes as well as the taste buds!
How to Make Shrimp Nachos
Ingredients
- ½ small red onion, finely chopped
- 1 cup plum tomatoes, seeded and finely chopped
- 1 jalapeño, seeded and finely chopped
- 1 clove garlic, finely chopped
- 2 tablespoons lime juice
- ⅓ teaspoon sea salt
- ½ teaspoon Italian seasoning
- Finely chopped fresh cilantro, to taste
- 1 ripe Haas avocado, pitted, peeled, and chopped
- ½ small red onion, finely chopped
- 1 clove garlic, minced
- 2 tablespoons lemon juice
- Salt, to taste
- 1 tablespoon olive oil
- 1 pound medium shrimp, peeled
- 1 teaspoon chile powder
- 1 teaspoon garlic powder
- 1 teaspoon grated lime zest
- Salt and pepper
- 1 tablespoon butter
- 2 tablespoons lime juice
- 12 ounces tortilla chips
- 3 cups shredded pepper Jack or Monterey Jack cheese
- 8 ounces canned black beans
- Pickled jalapeños, for garnish
- Chopped fresh cilantro, for garnish
- Fresh lime wedges, for garnish
Directions
For the Pico de Gallo: In a bowl, mix together the chopped red onion, tomatoes, jalapeño, garlic, lime juice, sea salt, Italian seasoning, and cilantro. Stir well and set aside.
For the Guacamole: In another bowl, mash the avocado. Mix in the finely chopped red onion, minced garlic, lemon juice, and salt to taste. Set aside.
For the Shrimp: In a bowl, toss the shrimp with chile powder, garlic powder, lime zest, salt, and pepper. In a skillet, heat 1 tablespoon of butter and 2 tablespoons of lime juice over medium heat. Add the shrimp and cook until they turn pink, about 3-4 minutes.
Assembling the Nachos: Preheat the oven to 350°F (175°C). On a baking sheet, spread the tortilla chips evenly. Top with black beans, cooked shrimp, pico de gallo, and guacamole. Sprinkle shredded cheese on top. Bake in the oven until the cheese is melted and bubbly, about 5-7 minutes.
How to Serve Shrimp Nachos
Serve your shrimp nachos hot from the oven, garnished with pickled jalapeños, fresh cilantro, and lime wedges on the side. They are perfect for sharing, so be ready for your guests to dig in!
How to Store Shrimp Nachos
If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat in the oven for best results, but be aware that the chips may lose their crispiness after being stored.
Tips to Make Shrimp Nachos
- Use fresh shrimp for the best flavor. If frozen, make sure to thaw completely.
- Feel free to add your favorite toppings like olives, corn, or extra cheese.
- For a spicy kick, keep the seeds in the jalapeños or add a dash of hot sauce.
- To make it quicker, buy pre-made pico de gallo or guacamole from the store.
Variation
You can easily customize shrimp nachos by adding different proteins such as chicken or beef. Vegetarians can swap shrimp for grilled veggies or black beans as the main topping.
FAQs
1. Can I use frozen shrimp in this recipe?
Yes, frozen shrimp can be used. Just make sure to thaw them completely before cooking.
2. How can I make my nachos spicier?
Add more jalapeños, use pepper jack cheese, or dash some hot sauce onto your nachos before serving.
3. Can I prepare the ingredients in advance?
Absolutely! You can prepare the pico de gallo and guacamole ahead of time and store them in the refrigerator until you’re ready to assemble the nachos.
Enjoy your shrimp nachos with family and friends, and savor the flavor of this delightful dish!
Shrimp Nachos
Ingredients
For the Pico de Gallo
- ½ small red onion, finely chopped
- 1 cup plum tomatoes, seeded and finely chopped
- 1 jalapeño, seeded and finely chopped
- 1 clove garlic, finely chopped
- 2 tablespoons lime juice
- ⅓ teaspoon sea salt
- ½ teaspoon Italian seasoning
- Finely chopped fresh cilantro, to taste
For the Guacamole
- 1 ripe Haas avocado, pitted, peeled, and chopped
- ½ small red onion, finely chopped
- 1 clove garlic, minced
- 2 tablespoons lemon juice
- Salt, to taste
For the Shrimp
- 1 pound medium shrimp, peeled
- 1 teaspoon chile powder
- 1 teaspoon garlic powder
- 1 teaspoon grated lime zest
- Salt and pepper, to taste
- 1 tablespoon butter
- 2 tablespoons lime juice
For the Nachos
- 12 ounces tortilla chips
- 3 cups shredded pepper Jack or Monterey Jack cheese
- 8 ounces canned black beans
- Pickled jalapeños, for garnish
- Chopped fresh cilantro, for garnish
- Fresh lime wedges, for garnish
Instructions
Prepare the Pico de Gallo
- In a bowl, mix together the chopped red onion, tomatoes, jalapeño, garlic, lime juice, sea salt, Italian seasoning, and cilantro. Stir well and set aside.
Prepare the Guacamole
- In another bowl, mash the avocado. Mix in the finely chopped red onion, minced garlic, lemon juice, and salt to taste. Set aside.
Cook the Shrimp
- In a bowl, toss the shrimp with chile powder, garlic powder, lime zest, salt, and pepper.
- In a skillet, heat 1 tablespoon of butter and 2 tablespoons of lime juice over medium heat.
- Add the shrimp and cook until they turn pink, about 3-4 minutes.
Assemble the Nachos
- Preheat the oven to 350°F (175°C).
- On a baking sheet, spread the tortilla chips evenly.
- Top with black beans, cooked shrimp, pico de gallo, and guacamole.
- Sprinkle shredded cheese on top.
- Bake in the oven until the cheese is melted and bubbly, about 5-7 minutes.
