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.
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.
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.