Shrimp and Jalapeno Nachos Recipe

Looking for a tasty and satisfying appetizer or snack? Look no further than these delicious Shrimp and Jalapeno Nachos! Packed with flavor, heat, and a hint of seafood, these nachos are sure to be a hit at any gathering or as a fun meal for a casual night in.

Combining the zesty flavor of shrimp with the spicy kick of jalapenos, these nachos are a perfect way to spice up your traditional nacho recipe. The combination of tender shrimp, gooey cheese, and crunchy tortilla chips creates a...

½ cup sour cream
½ avocado, peeled and pitted
½ lemon, juiced
1 pound small Gulf shrimp (50 to 60 per pound), thawed and drained
1 tablespoon vegetable oil
¼ teaspoon ground dried chipotle pepper
salt and ground black pepper to taste
1 pinch cayenne pepper, or to taste
50 large (restaurant-style) tortilla chips, or as needed
2 jalapeno peppers, seeded and very thinly sliced
3 ½ cups shredded pepperjack cheese, or as needed
15 cherry tomatoes, sliced - or as needed
¼ cup chopped fresh cilantro

Information

Prep Time: 20 mins
Cook Time: 5 mins
Total Time: 25 mins
Servings: 15
Yield: 50 nachos

Combine sour cream, avocado, and lemon juice in a blender or food processor; blend until smooth and creamy. Transfer into a plastic decorating bottle with a long tip. Refrigerate avocado-cream sauce until needed.

Place shrimp into a bowl; combine with vegetable oil, ground chipotle pepper, salt, black pepper, and cayenne pepper.

Place a large nonstick pan over high heat. Cook shrimp in the hot pan in a single layer until barely cooked through and pink, about 1 minute per side. Transfer to a plate and let shrimp cool.

Preheat the oven's broiler. Line a baking sheet with aluminum foil and lightly grease the foil.

Lay tortilla chips onto the prepared baking sheet in a single layer. Place 1 shrimp onto each chip. Add 1 slice jalapeno and 1 large pinch pepperjack cheese on top of each shrimp.

Broil under preheated broiler until cheese is melted and chips are lightly toasted, about 1 minute. Watch carefully; chips will burn quickly.

Remove nachos from baking sheet and arrange onto a serving platter; drizzle with avocado-cream sauce and sprinkle with cherry tomatoes and cilantro before serving.

Nutrition

209 cal.

Total Fat: 15g
Saturated Fat: 7g
Cholesterol: 82mg
Sodium: 278mg
Total Carbohydrate: 6g
Dietary Fiber: 1g
Total Sugars: 0g
Protein: 13g
Vitamin C: 6mg
Calcium: 194mg
Iron: 1mg
Potassium: 145mg

How to Make Shrimp and Jalapeno Nachos - A Step-by-Step Guide

Ingredients

Information

Nutrition

209 cal.

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