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–+ servings

Shrimp Nachos

Julie Wunder
This Shrimp Nachos recipe is loaded with crunchy tortilla chips, roasted shrimp tossed in taco seasoning, melty Mexican cheese, black beans, corn, and fresh pico de gallo.  The added shrimp are an unexpected seafood addition to traditional nachos making it a complete flavor explosion.  Ready in 20 minutes, this easy appetizer, snack or dinner can be made on a sheet pan or in a cast iron skill
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Appetizer, Dinner
Cuisine American, Mexcian
Servings 8
Calories 335 kcal

Ingredients
  

For the Shrimp:

For the Nachos:

  • 1 bag tortilla chips, about 10 ounces
  • 8 ounces shredded Mexican cheese
  • 8 ounces pico de gallo, store-bought or fresh
  • 1 cup black beans, rinsed and drained
  • 1 cup corn, drained
  • cilantro, chopped
  • sliced jalopenos, optional

Instructions
 

For the Shrimp:

  • Preheat the oven to 425 degrees. Line a baking sheet with foil or parchment paper.
  • In a medium bowl, toss the shrimp with the olive oil and taco seasoning. Sprinkle with salt and pepper.
  • Bake until the shrimp turn pink and just start to curl. It should be only around 3-5 minutes.
  • Remove the shrimp from the oven, sneeze with half of the lime, and set aside. Reserve the other half of the lime for a garnish for the nachos.

For the Nachos:

  • Replace the parchment paper or foil on the baking sheet. Carefully spread a single layer of chips on the pan. Top it with half of the cheese, pico de gallo, black beans, corn and jalapeños, if desired.
  • Add another layer of chips and repeat adding the rest of the toppings.
  • Bake for 8-12 minutes or until the cheese is bubbly.
  • Remove from the oven and add the shrimp, lime wedges and chopped cilantro to the top.
  • Serve with a side of plain greek yogurt, sour cream, salsa, guacamole or queso.

Notes

Make it in a Cast Iron
Make a smaller batch of the nachos, in your favorite cast iron skillet.  Follow the same instructions, just layer the nachos instead the cast iron, instead of the sheet pan.  This photo used a half recipe portion
 
Storage & Leftovers
This Shrimp Nachos recipe is best made and enjoyed fresh out the oven.  It doesn't prep well ahead of time and the nachos get soggy after sitting around.  I would assemble it and eat it all at once for the best taste and texture.  If you do want to make it ahead, you can make the shrimp ahead and store them in an airtight container in the fridge before cooking. You will need to warm them up before adding them back to the shrimp nachos though.
 
Freezing
I do not recommend freezing this recipe.

Nutrition

Calories: 335kcalCarbohydrates: 43gProtein: 21gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 89mgSodium: 877mgPotassium: 307mgFiber: 4gSugar: 3gVitamin A: 505IUVitamin C: 2mgCalcium: 421mgIron: 1mg
Keyword Shrimp Nachos
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