Shrimp Nachos
User Reviews
5
Shrimp Nachos
Description
Shrimp Nachos start by prepping shrimp coated with a blend of Cajun seasoning, garlic powder, cumin, paprika, salt, and pepper, then sautéed in avocado oil. The recipe features a homemade pepper jack queso sauce made by roux-thickening milk with butter and flour, then melting cream cheese and freshly grated pepper jack cheese with cayenne pepper for spice. The queso provides a smooth, creamy contrast to the crispy chips and spiced shrimp. Serving suggestions include an array of fresh veggies, pickled jalapeños, and creamy toppings to add texture and coolness to balance the heat.
The shrimp's seasoning makes for a flavorful contrast with the mellow cheese sauce. Freshly grating the cheese is important to achieve the right melt and texture for the queso. Assembly involves layering chips with shrimp, pouring over the queso, and then adding chosen toppings to create a mix of spicy, creamy, crisp, and fresh elements. This recipe works well as a snack or casual meal where the cheesy sauce ties the diverse textures together.
Nutrition notes are calculated using an online tool, so ingredient amounts and toppings may alter calorie counts. Choose your toppings based on preference, and chill the shrimp before cooking for convenience. Freshly grating cheese and controlling spice levels help customize the final flavor. The method also suggests warming milk to aid quicker sauce thickening.
Ingredients
- 1 lb Shrimp (fresh or frozen/thawed)
- 6-8 oz tortilla chips
- 1 tsp Cajun seasoning blend
- ¼ tsp garlic powder
- ¼ tsp cumin
- ¼ tsp sweet paprika or spicy cayenne pepper
- salt to taste
- black pepper to taste
- 1 TBSP avocado oil (or favorite cooking oil)
- Queso cheese see recipe below, white
- choice of toppings from the list below
PEPPER JACK QUESO
- 1 TBSP butter unsalted
- 1 TBSP all-purpose flour
- ¾ cup milk (2% or whole)
- 1 oz cream cheese
- 4-5 oz pepper jack cheese Cabot is my favorite!, freshly grated
- ¼ tsp cayenne pepper
- salt to taste
- black pepper to taste
TASTY TOPPING OPTIONS: choose your favorites!
- lettuce shredded
- cabbage shredded or slaw
- onion fresh or pickled
- salsa
- Pico de Gallo
- sour cream or Greek yogurt
- guacamole
- jalapeños sliced fresh
- jalapeños pickled
- tomato chopped
- olive
- avocado sliced
- salsa verde
- cilantro fresh
Instructions
- Preheat oven to 400°F.
- Clean and prep shrimp, defrosting if needed. Cover and chill in the fridge while you prep the toppings and queso.
- To make the cheese sauce, freshly grate your pepper jack cheese (pre-shredded cheese won't work here) and measure out all ingredients. This queso comes together fast!
- Warm your milk in the microwave for 30-40 seconds and set aside. Heat a small sauce pot and add your butter. Once melted, add flour and whisk into butter vigorously until they become bubbly and foamy. Continue to cook and whisk constantly for about a minute to cook off the flour taste.
- Add warm milk and whisk vigorously into flour mixture. Allow milk to come to a simmer, whisking occasionally as it thickens. Once it has thickened, turn off burner and remove pot from heat. Add cream cheese and whisk until melted. Next slowly add grated cheddar in 3 batches, stirring it in until the cheese is fully melted. I like to keep the pot off the heat here so the cheese doesn't overhead and turn gritty. If you work quickly the milk should be hot enough to melt the cheese. Season with cayenne pepper and salt. Adjust spices to taste and you're good to go!
- Pat shrimp dry and season with cajun seasoning blend, garlic powder, cumin, paprika/cayenne, salt, and pepper. Mix well to coat both sides.
- Heat a cast iron skillet to medium-high heat with 1 TBSP of oil and sauté your shrimp. Cook on each side for about 2 minutes until shrimp curl and become opaque. The cook time will depend on the heat setting you choose and the size of your shrimp, but regardless they’ll be perfectly cooked in a matter of minutes. Set shrimp aside and clean skillet if needed.
- If using larger shrimp, feel free to transfer to a cutting board and chop into smaller pieces so you have enough to get a little seafood goodness in every bite.
- Using the same cast iron skillet, layer half the chips, shrimp, toppings, and queso. Add the remaining chips and repeat.
- Place skillet in oven and bake 10 minutes. Add any remaining cold toppings (like lettuce or sour cream) and dive in while they're hot!
Notes
- Freshly grate the pepper jack cheese for best melting and smooth queso texture.
- Chill shrimp while prepping toppings and queso to streamline workflow.
- Adjust seasoning and toppings to personalize heat and flavor balance.
- The nutrition facts depend on your exact toppings and chip quantities; adjust accordingly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 337 kcal
% Daily Value*
| Calories | 337kcal | 17% |
| Carbohydrates | 22g | 7% |
| Protein | 24g | 48% |
| Fat | 17g | 26% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 219mg | 73% |
| Sodium | 837mg | 35% |
| Potassium | 196mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 587IU | 12% |
| Vitamin C | 3mg | 3% |
| Calcium | 341mg | 34% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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