Description
These shrimp nachos are bursting with flavor, starring juicy seafood and a confetti of toppings! They’re a fun appetizer or simple dinner.
Ingredients
Scale
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)
Instructions
- Preheat the oven to 400°F.
- In a medium bowl, stir together shrimp with the olive oil and seasonings.
- 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.
- 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).
- 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
