Shrimp and Jalapeno Nachos

Shrimp and Jalapeno Nachos

11
Chef John 21285

"What better way to 'fiesta' than with this beautiful plate of alternative nachos? This will make a very delicious change of pace to the traditional version. Each nacho is separate from the next so you don't end up with a plate containing one giant nacho that you have to pull apart."

Ingredients

25 m {{adjustedServings}} servings 209 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 209 kcal
  • 10%
  • Fat:
  • 14.9 g
  • 23%
  • Carbs:
  • 6.3g
  • 2%
  • Protein:
  • 12.5 g
  • 25%
  • Cholesterol:
  • 82 mg
  • 27%
  • Sodium:
  • 267 mg
  • 11%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. Place shrimp into a bowl; combine with vegetable oil, ground chipotle pepper, salt, black pepper, and cayenne pepper.
  3. 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.
  4. Preheat the oven's broiler. Line a baking sheet with aluminum foil and lightly grease the foil.
  5. 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.
  6. Broil under preheated broiler until cheese is melted and chips are lightly toasted, about 1 minute. Watch carefully; chips will burn quickly.
  7. 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.

Footnotes

  • Cook's Notes:
  • You can use any cheese you want; you are the boss of your cheese choices!
  • You can substitute avocado-cream sauce with chopped avocado and a few dollops of sour cream if you like.
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Reviews

11
  1. 12 Ratings

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AWESOME! These were kind of a spur of the moment thing, so I had to do a few things differently...First, I only had a bag of salad shrimp, so I also added a package of imitation crab that I chop...

Too much work for what you end up with.

Good recipe. I used fresh North Carolina shrimp. I always use fresh NC seafood. Cindy must like her seafood frozen and from overseas. Thanks.