Loaded Shrimp Nachos with Pico and Guacamole
Crisp tortilla chips topped with chili lime shrimp, black beans, melted cheese, 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.
Notes
Substitutions: Use pinto beans for black beans or add corn.
Tips: Drain the pico and bake just until the cheese melts to keep the chips crisp.
Storage: Keep toppings separate, shrimp up to 3 days and pico or guacamole up to 2 days. Do not freeze.