Shrimp and Cheese Nachos

Shrimp Cheese Nachos 1

Now, shush. I gave you lentils in my last post. Now you will get nachos. C’mon. We all need a little cheesy nacho goodness to balance out the healthy food around here. Besides, if we are going to analyze this, then this plate of fun food isn’t as bad as you think. I did my best to keep it light and fresh, just close your eyes and enjoy the cheese. And yes I called this dinner.

Shrimp Nachos

You don’t need a whole pound of shrimp for this recipe, but I do recommend it so you can pop a few in your mouth before serving.

Serves 6 (or 4 if you call this dinner)

Shrimp:
1 tablespoon extra-virgin olive oil
1 small garlic clove, minced
1/2 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
1 pound medium shrimp, shelled and deveined

1 to 2 ripe but not mushy avocados, diced
2 tablespoons fresh lime juice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Pinch of cumin

8 ounces tortilla chips
3 cups Cheddar or Monterey Jack cheese, grated, plus 1 cup for broiling
3 green onions, white and green parts separated, thinly sliced
2 jalapeno peppers, stemmed and seeded, finely chopped
1/2 small red onion, finely diced

1 large vine-ripened tomato, cored, diced
½ cup cilantro leaves, loosely packed

Heat the oil in a large skillet over medium heat. Add the garlic, cumin and red pepper flakes and stir until fragrant, about 20 seconds. Add the shrimp in one layer. Cook until pink and just cooked through, turning once, about 2 minutes. (It’s ok if the shrimp are a little under-done. They will continue to cook in the oven). Remove from pan and drain on paper towel lined plates.

Combine the avocado, lime juice, salt, pepper and cumin in a small bowl and gently stir to coat.

Preheat the oven to 375°F. Spread half of the tortilla chips in a large rimmed baking pan. Sprinkle 1 1/2 cups of the cheese, half of the white scallions, half of the jalapenos and half of the red onion over the chips. Top with remaining chips, 1 1/2 cups cheese, white scallions, jalapenos and red onion. Bake in the oven until the cheese is melted and nachos are hot, 10 to 12 minutes.  Remove the pan from the oven and turn on the broiler. Arrange the shrimp over the cheese. Sprinkle the last 1 cup cheese over the shrimp. Broil to melt the top cheese, 1 to 2 minutes. Remove the pan from the oven. Scatter the avocado, tomatoes, green scallions, and cilantro evenly over the top. Serve immediately with salsa and guacamole if desired.

9 responses to “Shrimp and Cheese Nachos

  1. I would never have thought of making nachos with shrimp, but it looks fantastic! Thanks for the idea.

  2. Love this type of recipe, and I see nothing wrong with it… You know what I think is wrong? To overindulge in anything just because “I am on vacation”, or “it’s a holiday”, “it’s Thanksgiving”,… “it’s my wedding anniversary”

    but eating a nice plate of food, beautifully prepared… no problem! ;-)

  3. Oh my goodness! My family would love Shrimp and Cheese Nachos for dinner! However I might need to double the recipe……

  4. Wonderful! This combo sure is very tasty.

    Cheers,

    Rosa

  5. I do know about that shrimp popping thing, this looks like a great way to serve them too ! nice and fresh.. c

  6. These nachos would shut me up in a hurry. I’d be very busy eating them.

  7. Absolutely gorgeous, i love nachos

  8. This is not just dinner, this is AWESOME dinner!

  9. Looks delicious! Check out my Chipotle Prawns Recipe, I also love using prawns with mexican flavours!