Shrimp Nachos (Print Version)
# Ingredients:
→ Shrimp
01 -
16 ounces shrimp, raw, tails removed (medium to large preferred)
02 -
½ teaspoon salt
03 -
¼ teaspoon pepper
04 -
1 teaspoon chili powder
05 -
¼ teaspoon garlic powder
06 -
¼ teaspoon onion powder
07 -
½ teaspoon cumin
08 -
¼ teaspoon smoked paprika
09 -
1 tablespoon olive oil or neutral oil
→ Nachos
10 -
12 to 16 ounces tortilla chips
11 -
8 ounces Monterey Jack cheese, shredded (cheddar, Pepper Jack, or Colby Jack optional)
12 -
14.5 ounces pinto beans, rinsed and drained (substitute with black beans if desired)
→ Optional Toppings
13 -
Avocado, sliced
14 -
Salsa (e.g., salsa verde)
15 -
Lime wedges
16 -
Fresh cilantro
17 -
Banana peppers, sliced
18 -
Pepperoncinis
19 -
Sour cream
# Instructions:
01 -
Preheat oven to 350˚F. Line a large baking sheet with foil or parchment paper. Spread half of the tortilla chips onto the prepared baking sheet. Top with half of the beans and cheese. Repeat layers. Bake for 10-15 minutes or until cheese is melted.
02 -
While nachos are baking, prepare the shrimp. Pick through the shrimp to remove any remaining shells and ensure they are deveined. Pat shrimp dry with a paper towel. Add raw shrimp to a medium bowl. Add all of the seasoning and toss until evenly coated. Heat oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook for 2 to 4 minutes on each side until opaque and cooked through.
03 -
Remove nachos from the oven and top with the cooked shrimp. Add any desired toppings and serve immediately.
# Notes:
01 -
Nachos are best enjoyed immediately after preparation but can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, use an air fryer or oven until warmed through.