Shrimp Nachos

Shrimp Nachos are your new go-to for a quick, satisfying appetizer—or even a full meal. Crispy tortilla chips are layered with melty cheese, hearty beans, and smoky spiced shrimp, then loaded with fresh toppings like avocado, lime, and salsa verde. They’re bold, zesty, and totally irresistible.

The first time these hit the table, they were a spontaneous creation for a last-minute celebration—and now they’re a regular request from family and friends. It’s the perfect blend of comfort food and coastal flavor, ready in under 30 minutes.

Why You’ll Love This Recipe

• Fast and easy: Ready in about 30 minutes from start to finish
• Party-perfect: A hit with crowds for game day or casual get-togethers
• Protein-packed: Shrimp and beans make them extra filling
• Customizable: Switch up the toppings to suit your taste

Ingredients

For the shrimp:

• 1 lb medium or large shrimp, peeled and deveined
• 1 tbsp olive oil (or neutral oil)
• 1 tsp chili powder
• ½ tsp smoked paprika
• ½ tsp cumin
• ½ tsp garlic powder
• ½ tsp onion powder
• Salt and pepper, to taste

For the nachos:

• 1 bag sturdy tortilla chips
• 1½ cups shredded Monterey Jack cheese
• 1½ cups shredded cheddar or Pepper Jack cheese
• 1 can (15 oz) pinto or black beans, drained and rinsed

Toppings (choose your favorites):

• 1 ripe avocado, sliced or diced
• Salsa verde or red salsa
• Sour cream or Mexican crema
• Fresh cilantro, chopped
• Lime wedges
• Pickled banana peppers or pepperoncinis

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Instructions

1. Preheat the oven

Set your oven to 350°F (175°C). Line a large baking sheet with parchment or foil for easy cleanup.

2. Build your nachos

Spread half the tortilla chips over the baking sheet. Sprinkle with half the beans and half the cheese. Repeat to create a second layer with the remaining chips, beans, and cheese.

3. Bake

Place the sheet in the oven and bake for 10–15 minutes, or until the cheese is melted and bubbly.

4. Season and cook the shrimp

While the nachos bake, pat the shrimp dry with paper towels. Toss them with olive oil, chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, and pepper until evenly coated.

Heat a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 2–3 minutes per side until pink and opaque. Remove from heat.

5. Finish and top

Take the nachos out of the oven and top with the hot shrimp. Add your favorite toppings—avocado, salsa, sour cream, cilantro, lime juice, and pickled peppers.

Serve immediately while everything is hot and melty.

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Tips for Success

• Dry shrimp well so they sear instead of steam.
• Grate cheese fresh from the block for better melting.
• Layer cheese first, then beans, to prevent soggy chips.
• Don’t overcook shrimp—they cook quickly and can get rubbery fast.

Variations

• No shrimp? Sub in shredded rotisserie chicken, pulled pork, or skip meat entirely and double the beans.
• Vegetarian? Use sautéed mushrooms or a plant-based meat alternative.
• Spicy? Add jalapeños or use spicy cheese blends.
• Different cheese? Colby Jack, provolone, or mozzarella all melt well too.

Serving Ideas

• Serve these as a main dish with a crisp green salad.
• Make them part of a party platter alongside guacamole, salsa, or queso dip.
• Let guests customize their own toppings for a fun nacho bar.

Storage and Reheating

These nachos are best eaten fresh, but if you have leftovers, store them in an airtight container in the fridge for up to 3 days. To reheat, use the oven or air fryer to bring back the crisp texture. Avoid microwaving—this will make the chips soggy.

FAQs

→ Can I use frozen shrimp?
Yes—just thaw completely and pat dry before seasoning and cooking.

→ Do I have to use two types of cheese?
Nope! You can stick with one, but using a blend gives better flavor and texture.

→ Can I make this ahead?
You can prep the shrimp in advance, but assemble and bake the nachos just before serving.

→ What can I use instead of beans?
You can skip them or try refried beans or corn kernels for a different texture.

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