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!
Servings: 8 servings
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
