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Shrimp and Jalapeno Nachos

Shrimp and Jalapeno Nachos

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Chef John

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 {{adjustedServings}} servings

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Original recipe yields 15 servings

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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:
  • 293 mg
  • 12%

Based on a 2,000 calorie diet

Directions

  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.
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Reviews

Christina
31
8/6/2013

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 chopped up. I sauteed them both w/ the oil and seasonings just to warm them through. I didn't have restaurant style tortillas, so I used bite sized round ones. Lastly, I didn't have an avocado, so I made 'Spicy Cilantro Dressing' from this site to put on top, which was perfect for these! I can only imagine how good these are made as written, b/c they were great w/ all of my changes. The family really loved these...a definite keeper~YUM! Thanks for sharing. :)

kathimc
3
11/9/2013

Too much work for what you end up with.

Jesse77
2
11/11/2013

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