Shrimp Nachos
Shrimp nachos are a delicious twist on the classic nacho dish, featuring perfectly cooked shrimp, fresh toppings, and melted cheese. Perfect for sharing at any gathering.
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.
Notes
Use fresh shrimp for the best flavor. 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. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.