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Shrimp nachos

Shrimp Nachos

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  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 4 to 6 1x


These shrimp nachos are bursting with flavor, starring juicy seafood and a confetti of toppings! They’re a fun appetizer or simple dinner.



For the shrimp

  • 1 pound medium shrimp, deveined (tail on or peeled, wild caught if possible)
  • 1 tablespoon olive oil
  • 1 teaspoon each cumin and smoked paprika
  • 1/2 teaspoon each garlic powder and onion powder
  • 1/2 teaspoon kosher salt

For the nachos

  • 15-ounce can refried beans
  • 1 cup salsa or pico de gallo, divided
  • 6 ounces organic corn chips (approximately 1 sheet pan)
  • 2 cups shredded Colby Jack or Mexican blend cheese (or Vegan Nacho Cheese for dairy free)
  • 1/4 cup canned corn, drained
  • 2 tablespoons minced red onion
  • 1 green onion, thinly sliced
  • 1 tablespoon cilantro, chopped
  • 1 handful sliced black olives (optional)
  • 1 jalapeño pepper, thinly sliced or ¼ cup pickled jalapeños
  • Sour cream, for garnish (optional)
  • Guacamole, for garnish (optional)


  1. Preheat the oven to 400°F.
  2. In a medium bowl, stir together shrimp with the olive oil and seasonings.
  3. In another bowl, mix the refried beans with 1/2 cup of the pico de gallo. Taste and add a few pinches kosher salt if desired.
  4. Line a standard-sized baking sheet with parchment paper. Place the chips in a single layer on top (to avoid soggy chips, you can also pre-bake them for about 3 minutes until they are toasted and fragrant). Add a sprinkle of cheese (this also helps to keep them less soggy). Then add a layer of the beans, then the remaining cheese. Top with the raw seasoned shrimp, spread evenly across the chips. Bake 5 to 10 minutes until the cheese melts and shrimp are opaque and cooked through, then remove from the oven (or until the internal temperature of the shrimp reaches 120°F).
  5. Top the nachos with the remaining 1/2 cup pico de gallo, then add the corn, red onion, green onion, cilantro, black olives, and jalapeños. Dollop with sour cream and guacamole and serve.
  • Category: Appetizer or Main Dish
  • Method: Baked
  • Cuisine: Tex Mex
  • Diet: Gluten Free