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Nacho chips topped with shrimp, cheese, black beans, tomatoes, and a garnish of guacamole and slices of lime.
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5 from 7 votes

Shrimp Nachos

These crispy-crunchy Shrimp Nachos are piled with layers of flavor from creamy homemade guacamole, juicy shrimp, and spicy, fresh pico de Gallo!
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Appetizer
Cuisine: American
Keyword: recipe for shrimp nachos, shrimp nachos, shrimp nachos recipe
Servings: 8 servings
Calories: 470kcal
Author: Katerina | Easy Weeknight Recipes

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 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

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