Sheet Pan Shrimp Nachos
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
10 mins
-
Total Time
30 mins
-
Servings
4 people
-
Course
Main Course
-
Cuisine
American
Sheet Pan Shrimp Nachos
Description
Sheet Pan Shrimp Nachos feature medium shrimp tossed with chili and garlic powder, spread atop tortilla chips with shredded Mexican cheese and black beans, then baked until the cheese melts. A fresh pico de gallo with tomatoes, jalapeno, onion, and cilantro brightens the dish after baking. Quick queso made from Monterey jack, flour, and milk adds a creamy touch. The nachos finish with crisp lettuce, avocado, and lime juice for contrast and freshness.
The mild heat from the chili powder on the shrimp pairs well with the melting cheese and creamy queso, while the black beans and greens add substance and color. Preparing everything on one sheet pan makes serving straightforward and cleanup easier.
This dish is suitable as a shared appetizer or casual main for gatherings, offering a vibrant mix of textures from crispy chips, tender shrimp, and fresh vegetables. The lime juice and guacamole on the side provide complementary flavors and creaminess to balance the spicier notes.
Ingredients
- 1 Shrimp defrosted and tails removed, medium, 12 ounce bag, brand Sea Queen
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- salt
- black pepper
- 1 cup cherry tomatoes chopped
- 1 jalapeno pepper seeded and diced
- ½ red onion diced
- ¼ cup cilantro chopped
- 1 lime juiced
- 1 tortilla chips bag, Clancy’s Restaurant Style
- 1 shredded cheese 12 ounce bag, Mexican Style, brand Happy Farms
- 1 black beans organic, canned, brand Simply Nature
- 1 green leaf lettuce chopped, head
- 1 avocado sliced or chopped
- guacamole for serving
- jalapeno pepper for serving, sliced
- lime for serving, wedges
quick queso
- 1 Monterey jack cheese 8 ounce block, freshly grated
- 1 tablespoon flour
- ⅔ cup milk
Instructions
- Preheat the oven to 350 degrees F. Have a 10x15inch sheet pan ready and cover it with foil for easy clean up if you’d like.
- Toss the shrimp with the chili powder, garlic powder and a pinch of salt and pepper.
- Make a quick pico de gallo. Combine the tomatoes, jalapeno peppers, onion, cilantro and lime juice. Sprinkle with a pinch of salt and stir.
- Spread the tortilla chips out on the sheet pan. Sprinkle with the Mexican cheese. Top with the shrimp and the beans, scattering them all over the nachos.
- Place the pan in the oven for 10 minutes, just to let the cheese melt. Make the quick queso while it’s in the oven - it only takes a few minutes!
- Remove the sheet pan from the oven and drizzle with the quick queso. Top with the pico de gallo and lettuce. Top with the avocado and spritz of lime. Serve!
quick queso
- Freshly grate the block on Monterey jack and toss the cheese shreds with the flour. Heat the milk in a saucepan over medium heat until it’s warm and just starts to bubble around the edges. Turn the heat down to low and stir in the cheese. Continuously stir until the cheese is melty. Drizzle it over the nachos and serve!
User Reviews
Overall Rating
5
You'll Also Love
