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Shrimp Nachos

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These Mexican-inspired shrimp nachos are so easy and so delicious! Serve them as a quick weeknight dinner, or a fun appetizer on the patio alongside frosty cold margaritas.
Prep Time: 15 minutes
Cook Time: 15 minutes
Shrimp nachos with jalapeños already baked with melted cheese.

Whether hosting a Cinco de Mayo get-together or enjoying a quiet night at home, these easy, cheesy shrimp nachos are perfect for both beginner and experienced cooks! With Mexican-inspired flavors, easy quick prep, and lots of customization options, you should treat yourself to a tasty seafood twist on classic nachos. And for some extra wow factor? Make a batch of mango pico de gallo for dipping. It’s so fresh and delicious! Best served on the deck in the sun with a frosty cold margarita.

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💞 Why You’ll Love This Recipe

✔️ Minimal effort makes it perfect for busy evenings or gatherings with friends.
✔️ Versatility! You can add or remove toppings to suit your taste.
✔️ Shrimp nachos are terrific with a cold beer or homemade margaritas.

📋 Ingredients For Shrimp Nachos

Ingredients to make shrimp nachos.

Ingredient Notes

  • Shrimp—You can use fresh or thawed frozen shrimp, but be sure to peel and devein before using them in the recipe.

It’s important to note when making substitutions in recipes, the texture and flavor may be slightly different. However, these substitutes are the best options if you are looking to change the original recipe.

Ingredient Substitutions

  • Tortilla Chips—Swap out traditional tortilla chips for Doritos to add an extra level of flavor.
  • Chili Powder & Cumin—Replace the homemade seasoning mix with store-bought taco or fajita seasoning if you want.
  • Tomato & Red Onion—Use any tomatoes or onions you like or have on hand.

Use the JUMP TO RECIPE button at the top of this post, or scroll to the bottom of the post, to see the PRINTABLE recipe card with ingredient measurements and complete instructions.

👩‍🍳 How To Make Shrimp Nachos

STEP 1—Cut the shrimp into thirds and marinate in the olive oil, spices, salt, and pepper for 10 minutes.

STEP 2—Cook the shrimp in a skillet over medium heat.

Process shots one through four to make this recipe.

STEP 3—Scatter the chips and half of the ingredients in a single layer on a baking sheet. Spread the remaining half of the tortilla chips evenly over the first layer.

STEP 4—Repeat with the remaining half of the ingredients. Bake until the cheese is bubbly and melted. Serve hot with your favorite Mexican-inspired condiments.

🗣 Expert Tips

1. You can cook the shrimp in an air fryer! Preheat for five minutes at 400°F (200ºC). Arrange in a single layer and cook until just pink.
2. Don’t overcook the shrimp as they can turn tough and rubbery. Cook just until they turn pinky-peach in color.
3. Building shrimp nachos in two layers allows for even distribution and prevents soggy chips.

📝 Recipe Notes

  • If you like spicier nachos, increase the amount of chili powder and add a few dashes of hot sauce.
  • Leftover shrimp nachos should be stored in an airtight container in the refrigerator for up to 2 days. Keep in mind that the chips may lose their crispiness over time. To reheat, place them on a sheet pan and warm in the oven at 350°F (180°C) for 5-10 minutes, or until heated through and the cheese is melted. You can also reheat them in an air fryer at 350°F (180°C) for 3-5 minutes.
Shrimp nachos on a pink table with drinks and hot sauce nearby.

🙋‍♀️ Recipe FAQ

Can I use precooked shrimp for shrimp nachos?

Yes, you can use precooked shrimp for shrimp nachos. However, since the shrimp are already cooked, you’ll need to adjust the cooking time to avoid overcooking them. Simply toss the precooked shrimp in the seasoning mix and proceed with the recipe as written.

What type of cheese works best for nachos?

Cheddar cheese is pretty great on nachos because it’s a bit sharp and melts well. You can also use a combination of cheddar and mozzarella or Monterey Jack for a creamier texture.

How can I make a healthier version of shrimp nachos?

To make your nachos a bit healthier, use cooking spray instead of olive oil, whole-grain tortilla chips instead of regular corn chips, reduce the amount of cheese or use reduced-fat cheese, and incorporate more fresh vegetables such as bell peppers and corn.

Did you make this shrimp nachos recipe? Please rate the recipe and tell me how it went in the comments below. Also, stay in touch with me on Instagram, Facebook, and Pinterest to see more delicious food and recipes!

Printable Recipe Card

Shrimp nachos with jalapeños already baked with melted cheese.

Shrimp Nachos

Author: Kelly Neil
These Mexican-inspired shrimp nachos are so easy and so delicious! Serve them as a quick weeknight dinner, or a fun appetizer on the patio alongside frosty cold margaritas.
5 from 3 votes
Prep Time 15 minutes
Cook Time 15 minutes
Course Family Meal Ideas
Cuisine Mexican
Servings 8 servings
Calories 367 kcal

Special Equipment

  • Measuring cups and spoons or digital kitchen scale
  • Baking sheet
  • Parchment paper
  • Sharp knife
  • Cutting board
  • Skillet
  • Rubber spatula or wooden spoon
Need Metric Measurements?Use the button options below to toggle between US cups and Metric grams.

Ingredients
 
 

  • 1 pound raw shrimp
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • ½ teaspoon ground cumin
  • ½ teaspoon salt
  • teaspoon ground black pepper, freshly cracked if you have it
  • 1 medium tomato
  • ¼ small red onion
  • 1 medium jalapeño pepper
  • ¼ cup cilantro, fresh
  • 1 bag corn tortilla chips
  • 2 cups cheddar cheese, grated

Instructions
 

  • Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
  • Peel and devein the shrimp. Use kitchen scissors to cut the shrimp into thirds directly into a bowl. Add the olive oil, chili powder, cumin, salt, and black pepper and stir to coat. Let marinate for 10 minutes.
  • Dice the tomato and red onion, slice the jalapeño into rings, and rough chop the cilantro. Set aside.
  • Heat a skillet over medium heat. Add the marinated shrimp and cook until the shrimp are pinky-peach in color and cooked almost all the way through, about 3 to 4 minutes.
  • Spread half of the bag of tortilla chips evenly on the prepared baking sheet. Top the chips with half each—cooked shrimp, diced tomato, red onion, jalapeño pepper, chopped cilantro, and grated cheese. Dump the remaining tortilla chips onto the baking sheet and spread them into a second layer. Scatter the remaining half of the ingredients evenly over the second layer of chips.
  • Bake the nachos in the preheated oven for 8 to 10 minutes, or until the cheese is melted and bubbly. Remove from the oven and cool for 2 to 3 minutes before serving hot with your favorite condiments.

Recipe Notes

  • If you like spicier nachos, increase the amount of chili powder and add a few dashes of hot sauce.
  • Leftover shrimp nachos should be stored in an airtight container in the refrigerator for up to 2 days. Keep in mind that the chips may lose their crispiness over time. To reheat, place them on a sheet pan and warm in the oven at 350°F (180°C) for 5-10 minutes, or until heated through and the cheese is melted. You can also reheat them in an air fryer at 350°F (180°C) for 3-5 minutes.

Nutrition

Serving: 226gCalories: 367kcalCarbohydrates: 29gProtein: 18gFat: 21gSaturated Fat: 7gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gTrans Fat: 0.03gCholesterol: 101mgSodium: 795mgPotassium: 214mgFiber: 3gSugar: 1gVitamin A: 661IUVitamin C: 5mgCalcium: 288mgIron: 1mg
Did you make this recipe?Let me know on Instagram @kellyneildotcom or tag #kellyneil!

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