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Shrimp Nachos

by Katerina

5 from 7 votes

Feb 26, 2024

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These crispy and crunchy Shrimp Nachos are piled with layers of flavor from creamy homemade guacamole, juicy shrimp, and spicy, fresh pico de Gallo! Load them up with melted Jack cheese and scoop away!

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Nachos are one of those dishes that always makes my family happy! When I want a change from steak nachos, I make this luscious recipe for shrimp nachos. It’s so fresh and flavorful and works perfectly as a comfort food dinner or a welcome appetizer.

Why You’ll Love This Shrimp Nachos Recipe

• Great way to use shrimp. Tender, juicy shrimp is one of my favorite ingredients. I love the seasonings in this recipe that bring out its flavor, including lime zest for an added burst of concentrated citrus.
• Fresh. The from-scratch pico de Gallo and guacamole elevate these nachos into something special.
• Make it a meal. This versatile recipe for shrimp nachos can be easily doubled and turned into dinner. Add a salad and a cocktail and you’re good to go!

Ingredients You’ll Need

I’ve outlined everything you need to pick up to make this shrimp nachos recipe below. Don’t forget to check the recipe card at the end of this post for the full ingredient amounts.

Pico de Gallo

• Red Onion – Substitute a yellow onion if needed.
• Plum Tomatoes – Or use a tomato variety of your choice.
• Jalapeño – You can use more or less pepper depending on how spicy you like your pico.
• Garlic – To add a little spicy bite.
• Lime Juice – Freshly squeezed lime juice will give the best flavor!
• Sea Salt – I use fine-grain sea salt in all of my recipes.
• Italian Seasoning – If you don’t have Italian seasoning use a mix of dried oregano and basil
• Fresh Cilantro

Guacamole

• Avocado – Make sure to use a ripe Hass avocado.
• Red Onion
• Garlic
• Lemon Juice – Use fresh-squeezed lemon juice if possible.
• Salt – Add more or less salt to taste.

For Shrimp

• Olive Oil – Extra virgin olive oil is my preferred olive oil to use in cooking.
• Shrimp – I use medium-sized shrimp for these nachos but you could use a smaller-sized shrimp as long as the total equals one pound of shrimp.
• Seasonings – Chile powder and garlic powder.
• Lime Juice and Zest – Save the lime you used for the juice to use for the zest!
• Salt and Pepper
• Butter – Salted or unsalted butter is fine.

Nachos

• Tortilla Chips – Use your preferred brand of tortilla chips.
• Cheese – Pepper Jack or Monterey Jack cheese is best.
• Black Beans – See some substitution options lower down.
• Pickled Jalapeño – To garnish, optional.
• Cilantro and Lime Wedges – To garnish.

How to Make Shrimp Nachos

Yes, there are a few components that go into these shrimp nachos, but they are all incredibly flavorful and worth taking the time to make! See how to do it below. Find the detailed instructions in the recipe card lower down.

• Make the pico. Mix the pico de Gallo ingredients.
• Make the guacamole. Mash the avocado, then mix in the red onion, minced garlic, lemon juice, and salt.

• Season the shrimp. Coat the shrimp with chile powder, garlic powder, grated lime zest, salt, and pepper.
• Cook. Place the shrimp in a skillet and cook for a few minutes.
• Add butter. Stir in the butter and lime juice.

• Assemble. Spread out the tortilla chips in a baking dish.
• Add cheese. Sprinkle the shredded cheese over the chips.

• Add beans and shrimp. Arrange the black beans and cooked shrimp over the chips and cheese.
• Bake. Place in a 400°F oven and bake until the cheese melts.
• Garnish. Remove from the oven, garnish with fresh cilantro, and top with Pico de Gallo and guacamole.

Tips & Variations

These shrimp nachos are so perfect as the recipe is written, but you can also adapt them to what you may have (try a different variety of beans, for example). Check out some of my tips below:

• Bean options: You can switch up the type of beans you use for the nachos. Instead of black beans, try refried or kidney beans.
• Use fresh or frozen shrimp: Either fresh or frozen shrimp will work in this recipe for shrimp nachos. If you use frozen shrimp, make sure to defrost it according to the package directions before proceeding with the recipe.
• Add store-bought guacamole: A fresh batch of guacamole always tastes best, but I know sometimes we just don’t have the time! Grab a container of guacamole from your store’s refrigerated section and use it to top the nachos. Or simply mash up a ripe avocado with a little salt and use it in place of the guacamole.
• Try salsa: Similarly, if you’re short on time you can substitute store-bought salsa or pico for the pico de Gallo recipe.
• Other cheese: Shredded cheddar cheese or a shredded Mexican cheese blend is also wonderful on this shrimp nachos recipe.

Serving Suggestions

I love serving shrimp nachos as a hearty appetizer, or I’ll round them out with a salad and make them for dinner! Here are a few options to try:

• Salad: A salad is a natural pairing with cheesy nachos. I love making an Elote (Mexican Street Corn) Salad to serve with shrimp nachos.
• Appetizers: Make more dips and serve shrimp nachos as part of an appetizer spread! My recipes for Seven Layer Dip and Crockpot Buffalo Chicken Dip, and are great choices.
• Drinks: Margaritas are just right with nachos! Make a Frozen Pineapple Margarita or Frozen Berry Margarita to balance the slightly spicy toppings.

How to Store Leftovers

Shrimp nachos are best served hot, crisp, and as soon as they come out of the oven! But, if you have any leftovers, you can store the different toppings in separate containers and assemble the nachos again another time. Or, simply pop the leftovers in the fridge and reheat them later, although they won’t be as crisp as when they’re fresh. Here’s how:

• Fridge: Store leftover nachos in an airtight container in the fridge for up to 2 days.
• To Reheat: To crisp up and warm your nachos, place them in an oven-safe dish and heat them under the broiler until the cheese is melted and the chips are slightly crisp.

More Easy Shrimp Recipes

• Garlic Butter Baked Shrimp
• Shrimp Enchiladas
• Easy Shrimp Fried Rice
• Sheet Pan Teriyaki Shrimp Stir Fry

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5 from 7 votes

Shrimp Nachos

by Katerina | Easy Weeknight Recipes

These crispy-crunchy Shrimp Nachos are piled with layers of flavor from creamy homemade guacamole, juicy shrimp, and spicy, fresh pico de Gallo!

Prep Time: 20 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 35 minutes minutes

Servings: 8 servings

Ingredients 

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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 tablespoon olive oil
• ▢ 1  pound medium shrimp,, peeled
• ▢ 1  teaspoon chile powder
• ▢ 1 teaspoon garlic powder
• ▢ 1 teaspoon grated lime zest
• ▢ salt and pepper
• ▢ 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

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Instructions 

For the Pico de Gallo:

• Combine the chopped red onion, tomatoes, jalapeño, garlic, lime juice, salt, Italian seasoning, and fresh cilantro in a medium bowl. Mix well and set aside.

For the Guacamole:

• In a separate bowl, mash the ripe avocado until smooth.
• Add finely chopped red onion, minced garlic, lemon juice, and salt to the mashed avocado. Mix until well combined. Adjust salt to taste.

For the Shrimp:

• In a large skillet, heat olive oil 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 cook for 2 minutes on each side or until they are opaque in the centers and browned at the edges.
• Add butter and lime juice to the skillet, tossing the shrimp until coated. Remove from heat.

Assembling the Nachos:

• Preheat the oven to 400°F.
• On a large baking sheet or oven-safe dish, spread the tortilla chips in an even layer.
• Sprinkle shredded pepper Jack or Monterey Jack cheese over the tortilla chips.
• Rinse and drain the black beans. Sprinkle them over the cheese.
• Arrange the cooked shrimp over the chips and cheese.
• Bake in the preheated oven for about 10 to 12 minutes or until the cheese is melted and bubbly.
• Remove from the oven and garnish with fresh cilantro.
• Spoon the prepared Pico de Gallo and guacamole over the nachos.
• Garnish with pickled jalapeños for extra heat (optional).
• Serve the shrimp nachos hot with lime wedges on the side.

Notes

• Bean Variation: Experiment with different beans, like refried or kidney, instead of black beans.
• Shrimp Options: Use either fresh or thawed frozen shrimp for this dish.
• Guacamole Shortcut: Opt for store-bought guacamole or mash a ripe avocado with salt for a quick alternative.
• Salsa Swap: Use store-bought salsa or pico de gallo if you’re pressed for time.
• Cheese Choices: Consider shredded cheddar or a Mexican cheese blend as tasty alternatives.

Nutrition

Serving: 6ounces | Calories: 470kcal | Carbohydrates: 40g | Protein: 16g | Fat: 29g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 41mg | Sodium: 619mg | Potassium: 443mg | Fiber: 7g | Sugar: 2g | Vitamin A: 755IU | Vitamin C: 14mg | Calcium: 387mg | Iron: 2mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

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