San Antonio-Style Loaded Shrimp Nachos
Crispy tortilla chips piled high with juicy Gulf Coast shrimp, seasoned with bold Tex-Mex spices, smothered in melted cheese, and topped with fresh pico de gallo.
Ingredients
- 15 large, sturdy corn tortilla chips use as many as you need for the amount of nachos you plan to serve.
- 1 cup Queso Fresco for the top
For the Shrimp
- 1 pound large peeled and deveined shrimp
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon chili powder
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ teaspoon cumin
Cheesy topping
- 2 cups shredded Colby Jack cheese
- 1 cup mayonnaise
- 2 diced chipotle peppers in adobo sauce or to taste
- ¼ cup chopped fresh cilantro
- 3 tablespoons dried minced onion
- salt and pepper to taste
Instructions
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. Season with ½ teaspoon salt, ¼ teaspoon pepper, 1 teaspoon chili powder, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, and ½ teaspoon cumin. 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 2 cups shredded cheese, 1 cup mayonnaise, 3 tablespoons minced onion, 2 diced chipotle peppers in adobo, and ¼ cup 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.
Notes
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.
Calorie Disclaimer:
The nutritional information provided is intended for informational purposes only. While we strive to provide accurate and up-to-date information, the actual nutritional content of recipes may vary depending on various factors, including the specific ingredients used, portion sizes, and cooking methods.