San Antonio-Style Loaded Shrimp Nachos

If you’ve ever been to Rosario’s ComidaMex & Bar in San Antonio, you know their shrimp nachos are something special—perfectly crispy chips piled high with juicy shrimp, melty cheese, and just the right amount of spice. After trying them, I knew I had to recreate a version that’s just as delicious and easy to make in my RV kitchen.

In Texas, each nacho is its own perfect bite. Instead of dumping everything onto a mountain of chips, we treat each chip like its own little masterpiece. Every single tortilla chip gets laid out individually and topped with just the right amount of refried beans, cheese, and toppings. No more fighting over the good chips or ending up with a sad pile of naked tortilla chips at the bottom!

 These San Antonio-style loaded shrimp nachos stick to that proud Texas tradition—but with a flavorful twist that takes them to the next level.

 And while purists might stick to the classic bean and cheese combo, San Antonio knows that succulent shrimp nachos are where it’s at.

Why You’ll Love This Recipe

What makes these nachos special is the combination of perfectly seasoned shrimp and a foolproof technique that ensures every chip gets its fair share of toppings. While traditional nachos are great, adding shrimp takes them to a different level – and they’re so easy to make!

I always give instructions with step-by-step photos in my posts, just in case some readers have questions. But if you are just here for the recipe, click the JUMP TO RECIPE tab under the title, and it will take you straight there. You can also print the recipe card with full instructions, or you can click one of the SHARE BUTTONS and save it for later!

My take on shrimp nachos keeps things simple with bold flavors, fresh ingredients, and a quick pico de gallo to bring it all together. They’re perfect whether you’re feeding a crowd or just enjoying a fun dinner for two.

And… my candied jalapeños take them to the next level!

The sweet heat pairs perfectly with the smoky shrimp and creamy cheese, adding just the right kick to every bite. If you haven’t tried them yet, you need to—I’ll link the recipe so you can whip up a batch and keep them on hand for nachos, tacos, or even just snacking straight from the jar (no judgment here!).

Let’s Gather Up the Ingredients

Organizing all of your ingredients ahead of time not only streamlines the cooking process but also ensures you have everything required to complete the dish successfully. You can find the exact amounts in the recipe card below.

For the Pico de Gallo:

• Red onion

• Lime juice

• Roma tomatoes

• Cilantro

• Jalapeño

• Salt & pepper

For the Nachos:

• Fresh shrimp: Gulf Coast shrimp are ideal for their sweet, clean taste and firm texture.

• Shredded cheese:  I like to use Colby Jack, but feel free to use your favorite cheese. Monterey Jack, sharp cheddar, and pepper jack are all great options, but make sure they are freshly shredded. (Trust me, buy a block of cheese and skip the pre-shredded stuff for maximum meltiness!)

• Queso fresco: For that creamy, tangy finish on top.

• Mayonnaise: Forms the base of the shrimp’s seasoning mix.

• Chipotle peppers in adobo sauce: Adds a smoky, spicy kick.

• Cilantro: For that bright, herby note.

• Minced onion

• Cumin, black pepper, chili powder, garlic powder, salt: For a well-rounded flavor profile.

• Olive oil: For cooking the shrimp.

• Crispy tortilla chips: Go for thick, sturdy chips that can handle all the toppings without breaking.

RV Kitchen Tip for Success: Layer your nachos in a cast iron skillet instead of a sheet pan! Not only does the skillet fit better in your smaller RV oven, but it also helps keep the nachos warmer longer and creates amazing crispy edges. Plus, you can use the same skillet to quickly sauté the shrimp first, saving precious counter space and minimizing cleanup. Just remember to place a hot pad or trivet down before serving since that skillet will be hot!

Now Let’s Get Cooking

Prep the Pico de Gallo:

( Exact measurements and ingredients for the Pico can be found here.)

Dice the red onion, Roma tomatoes, and jalapeño finely.

Toss them in a bowl with lime juice, chopped cilantro, salt, and pepper.

Set aside to let the flavors meld while you prep the nachos.

Prepare the Shrimp:

If frozen, let the shrimp thaw completely and pat them dry with a paper towel to remove excess moisture. (This ensures a good sear!) 

Add the raw shrimp to a medium-sized bowl. Add all of the seasonings (cumin, chili powder, garlic powder, salt, and pepper) and toss until the shrimp are evenly coated.

Heat olive oil in a skillet over medium-high heat. Add shrimp in a single layer. Let the shrimp cook for 1-2 minutes on each side — just until pink. (Remember, they’ll finish cooking in the oven, so don’t overdo it!) If you are using larger shrimp, cut them in thirds so they’re bite-sized. I like to do this after they have been cooked because it is easier to overcook them once they have been cut up.

In a large bowl, combine the shredded cheese, mayonnaise, minced onion, chipotle peppers in adobo, and cilantro. Season with salt and pepper to taste and then add the cooked shrimp. Mix until the shrimp are well coated.

Assemble the Nachos:

Preheat your oven to 400°F.

Lay the tortilla chips in a single layer on a baking sheet lined with parchment paper or aluminum foil. (Or go Texan and use a cast iron skillet for extra crispiness!)

Spoon about a tablespoon of the shrimp mixture onto each chip. Top with an even layer of crumbled Queso Fresco.

Bake for 5-7 minutes, just until the cheese is melted and bubbling.

Serving Suggestions

Once the nachos come out of the oven, finish them with your freshly made pico de gallo. Serve with lime wedges and your favorite toppings, like guacamole, sour cream, or candied jalapeno peppers for a sweet-and-spicy twist.

Tip for success: Only assemble the amount of nachos you plan to eat. Leftover nachos get soggy fast, but the shrimp mixture can be stored in an airtight container in the fridge for later.

Frequently Asked Questions (FAQ)

Can I use pre-cooked shrimp?

Yes, you can. If using pre-cooked shrimp, skip the skillet step and simply toss the shrimp in the seasoning mix before adding them to the nachos. Be sure to bake just long enough to warm the shrimp through without overcooking.

What’s the best way to store leftover shrimp mixture?

Store the shrimp mixture in an airtight container in the refrigerator for up to 2 days. 

What’s the best cheese for nachos?

Freshly shredded Colby Jack, Monterey Jack, sharp cheddar, or pepper jack provide the perfect melt and flavor. Avoid pre-shredded cheese, as it contains anti-caking agents that can affect melting.

Can I make these nachos ahead of time?

It’s best to assemble and bake the nachos just before serving to avoid sogginess. However, you can prep the shrimp mixture and shred the cheese in advance to save time.

Why These Nachos Are Perfect for Game Day

Planning your Super Bowl party menu? These shrimp nachos are the ultimate crowd-pleaser. They’re hearty, flavorful, and easy to eat while watching the big game. Plus, the individually topped chips mean no mess or awkward chip battles.

Whether you serve them as a game-day appetizer or a quick dinner, these San Antonio-style loaded shrimp nachos will become a favorite. Let me know how you like them—and don’t forget to share your topping combinations in the comments!

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As always, I will be back next week with more delicious recipes from my RV kitchen to yours!

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