Shrimp Nachos
Delicious and easy-to-make shrimp nachos topped with flavorful ingredients, perfect for impressing guests or enjoying a casual snack.
Ingredients
For the Pico de Gallo
- 1/2 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
- 1/3 teaspoon sea salt
- 1/2 teaspoon Italian seasoning
- Finely chopped fresh cilantro, to taste
For the Guacamole
- 1 ripe Haas avocado, pitted, peeled, and chopped
- 1 clove garlic, minced
- 2 tablespoons lemon juice
- Salt, to taste
For the Shrimp
- 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, 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
Preparation
- In a medium bowl, combine the red onion, chopped tomatoes, jalapeño, garlic, lime juice, salt, Italian seasoning, and fresh cilantro to prepare the Pico de Gallo. Mix well and set aside.
- In another bowl, mash the ripe avocado until smooth for the guacamole. Add the finely chopped red onion, minced garlic, lemon juice, and salt. Stir until well combined.
Cooking
- Heat olive oil in a large skillet over medium-high heat. Season the shrimp with chile powder, garlic powder, lime zest, salt, and pepper.
- Add the seasoned shrimp to the skillet and sauté for about 2 minutes on each side until opaque and browned. Add butter and another splash of lime juice, then toss until evenly coated.
Assembling and Baking
- Preheat your oven to 400°F (200°C). Spread out the tortilla chips on a large baking sheet and sprinkle with shredded cheese.
- Rinse and drain the canned black beans, then sprinkle over the cheese along with the cooked shrimp.
- Bake in the preheated oven for 10 to 12 minutes, until the cheese is melted and bubbly.
- Remove from the oven and top with a generous amount of pico de gallo and guacamole. Garnish with pickled jalapeños and chopped cilantro. Serve hot with lime wedges.
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Notes
Ensure you use fresh shrimp for better flavor. Don't overload the nachos with toppings to maintain crunchiness. Experiment with spices for a personalized touch.