Shrimp Nachos
I’d love to say I’m the type of person who feeds her family perfectly balanced meals each and every night, but that’s simply not the case. Nachos are by far one of the easiest ways to whip up a quick dinner, clean out your fridge, and keep everyone happy. I buy bags of frozen shrimp when they’re on sale and stockpile them in my freezer. We really love these with a batch of mango pico de gallo for dipping and a round of raspberry margarita mocktails and Paloma mocktails for sipping.
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Why You’ll Love This Recipe
✔️ Minimal effort.
✔️ Versatility. Add or remove toppings to suit your taste.
✔️ Shrimp nachos are terrific with a cold beer or homemade margaritas on the deck.
Ingredients For Shrimp Nachos
Ingredient Notes
- Cilantro: Hopefully, you’re not one of the unlucky few who think cilantro tastes like soap. If you are, I’m very sorry. It’s very delicious.
- Cumin: This is an earthy, warm spice made from ground toasted cumin seeds. It’s a common ingredient in Mexican cuisine and complements the chili powder and shrimp.
- Jalapeno Pepper: Supposedly one of the mildest hot peppers, but these little guys can fool you. You might buy one that tastes like a sweet green pepper, and the next one might light your ass on fire. Use at your own risk.
- Shrimp: You can use fresh or thawed frozen shrimp, but be sure to peel and devein before using them in the recipe. I like to buy IQF (individually quick frozen) shrimp, which is usually mentioned somewhere on the bag. I find IQF shrimp have a much better texture than any other frozen shrimp.
It’s important to note that when making substitutions in recipes, the texture and flavor may be slightly different. However, these substitutes are the best options to change the original recipe.
Ingredient Substitutions
- Chili Powder & Cumin: Replace the homemade seasoning mix with store-bought taco or fajita seasoning. You can also use other warm spices like ground coriander, smoked paprika, or cinnamon.
- Grated Cheese: You can use any melting cheese like cheddar, Monterey Jack, pepper jack, or even queso fresco.
- Jalapeno: Use any fresh chili peppers like Serano, habanero, or poblano. If you don’t love heat you can use sweet bell peppers.
- Tortilla Chips: Swap out traditional tortilla chips for Doritos for an extra level of flavor.
Use the JUMP TO RECIPE button at the top of this post, or scroll to the bottom 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.
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 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. 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.
Recipe FAQ
Yes, you can use precooked shrimp for shrimp nachos. However, since the shrimp are already cooked, adjust the cooking time to avoid overcooking them. Toss the precooked shrimp in the seasoning mix and proceed with the recipe as written.
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.
To make your nachos a bit healthier, use cooking spray instead of olive oil and 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.
More Mexican-Inspired Recipes
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Printable Recipe Card
Shrimp Nachos
Special Equipment
- Measuring cups and spoons or digital kitchen scale
- Baking sheet
- Parchment paper
- Sharp knife
- Cutting board
- Skillet
- Rubber spatula or wooden spoon
Ingredients
- 1 pound raw shrimp
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ⅛ 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.
