Shrimp Nachos
These Shrimp Nachos bring a fresh twist to a classic snack, combining perfectly seasoned shrimp with crispy tortilla chips, cheese, and lots of colorful veggies for a snack or meal that's easy to prepare and fun to share. The fully loaded nachos can be customized to your own tastes and the ingredient options are endless!
Print
Pin
Makes: 8 -10 servings
📧 Email Me This Recipe
Ingredients
- 1 lb. shrimp, size of choice, peeled and deveined with tails on or off
- 2 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- ¼ teaspoon cumin
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 8 cups tortilla chips
- 1 ¼ cup shredded cheddar cheese (or cheese of your choice)
- ½ cup chopped red pepper (from ½ pepper)
- ⅓ cup chopped red onion (from ½ small onion)
- ½ cup chopped tomatoes
- ½ cup corn
- ⅓ cup black beans
- 1 jalapeño pepper, sliced
- ½ avocado, chopped for topping
- Chopped cilantro, for topping
- Sour cream, for topping
Instructions
- Preheat oven to 375 degrees.
- Put shrimp in a large bowl and toss with olive oil, chili powder, garlic powder, cumin, salt, and pepper.
- Heat a large skillet over medium-high heat and when hot add shrimp. Cook until pink and opaque, about 2 minutes per side. Remove from pan to cutting board and when slightly cooled, chop into pieces. I like to leave a few with tails on to top the nachos with.
- Layer half the chips on the bottom of a ¼ baking sheet. Sprinkle on half the cheese, red pepper, red onion, tomatoes, corn, and black beans. Top with half the chopped shrimp.
- Layer on remaining chips and top with remaining cheese, red pepper, red onion, tomatoes, corn, black beans, and chopped shrimp, along with jalapeños. Add on shrimp with tails if using.
- Bake for about 10 minutes, until cheese is melted and getting bubbly.
- Remove from oven and top nachos with chopped avocado, cilantro, and dollops of sour cream.
Useful Products
Share a Photo of Your Finished Recipe!Mention @wearenotmartha and share a photo if you've made the recipe!