Shrimp Nachos

Sonja Overhiser

These shrimp nachos are bursting with flavor, starring juicy seafood and a confetti of toppings! They’re a fun appetizer or simple dinner.

Ingredients 17

1 pound medium shrimp, deveined (tail on or peeled, wild caught if possible)
1 tablespoon olive oil
1 teaspoon each cumin and smoked paprika
½ teaspoon each garlic powder and onion powder
½ teaspoon kosher salt
15 -ounce can refried beans
1 cup salsa or pico de gallo, divided
6 ounces organic corn chips (approximately 1 sheet pan)
2 cups shredded Colby Jack or Mexican blend cheese (or Vegan Nacho Cheese for dairy free)
¼ cup canned corn, drained
2 tablespoons minced red onion
1 green onion, thinly sliced
1 tablespoon cilantro, chopped
1 handful sliced black olives (optional)
1 jalapeño pepper, thinly sliced or ¼ cup pickled jalapeños
Sour cream, for garnish (optional)
Guacamole, for garnish (optional)

01
Preheat the oven to 400°F.
02
In a medium bowl, stir together shrimp with the olive oil and seasonings.
03
In another bowl, mix the refried beans with ½ cup of the pico de gallo. Taste and add a few pinches kosher salt if desired.
04
Line a standard-sized baking sheet with parchment paper. Place the chips in a single layer on top (to avoid soggy chips, you can also pre-bake them for about 3 minutes until they are toasted and fragrant). Add a sprinkle of cheese (this also helps to keep them less soggy). Then add a layer of the beans, then the remaining cheese. Top with the raw seasoned shrimp, spread evenly across the chips. Bake 5 to 10 minutes until the cheese melts and shrimp are opaque and cooked through, then remove from the oven (or until the internal temperature of the shrimp reaches 120°F).
05
Top the nachos with the remaining ½ cup pico de gallo, then add the corn, red onion, green onion, cilantro, black olives, and jalapeños. Dollop with sour cream and guacamole and serve.

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