Shrimp Nachos

This Shrimp Nachos recipe is loaded with crunchy tortilla chips, roasted shrimp tossed in taco seasoning, melty Mexican cheese, black beans, corn, and fresh pico de gallo.  The added shrimp are an unexpected seafood addition to traditional nachos making it a complete flavor explosion.  Ready in 20 minutes, this easy appetizer, snack or dinner can be made on a sheet pan or in a cast iron skillet.

Love nachos? Also try my Sheet Pan Vegetarian Nachos, Vegetarian Bell Pepper Nachos or Vegetarian Greek Nachos with Tzatziki Sauce.

Shrimp Nachos recipe

This Shrimp Nachos recipe is fun, unexpected and total upgrade on nacho night.  Using fresh shrimp tossed in homemade taco seasoning, on top of a bed of colorful loaded nachos with fresh pico de gallo with tomatoes and red onions, black beans, corn and of course lots of melty cheese.  Add jalapeños if you like it spicy.  This crunchy delight is perfect for everything from game day, a party, an appetizer or just a fun family dinner.

If you like shrimp tacos, you are sure to love this combination of shrimp and Mexican flavors.  It's kind of like deconstruction tacos.  You can't go wrong with a simple, easy and fast 20 minute recipe that's perfect for so many occasion.  It's baked to perfection on a sheet tray and served with fresh salsa, guacamole, sour cream or plain greek yogurt.  This is a fun party tray that is sure to be a hit.

Why You'll Love this Shrimp Nachos recipe...

• This Shrimp Nachos recipe is fun, unexpected so tasty!  The flavors are amazing.
• The entire recipe, including separately baking the shrimp to ensure they don't get overcooked, takes only 20 minutes.
• Many shrimp nachos recipe add the uncooked shrimp to the nachos causing the shrimp to get rubbery and overcooked.  I cook them separately to ensure they are nice, tender and plump.
• This is a hearty, tasty pescatarian meal!
• The nachos are great served as shown, or add on your favorite dippers like sour cream, plain greek yogurt, salsa, or guacamole.
• I use a few short cuts to get these on the table fast including canned corn and black beans.  Plus, I buy pre-made pico de gallo which has the tomato and red onion already chopped up.
• This is a flexible recipe and you can easily add or take off ingredients you don't like.  Don't like corn or black beans?  Just leave them off!
• The possibilities to serve it are endless from game day, movie night, family dinner or party appetizer.

Ingredients:

Here's an overview of what you'll need to make this Shrimp Nachos recipe, but keep scrolling for the full recipe amounts.  

For the Shimp:

• Medium Shrimp: My Shrimp Nachos recipe call for a full pound of shrimp.  I like to use the medium shrimp for this recipe because the smaller shrimp actually work better on the chips and make it easier to eat in one bite. You can buy the already peeled and deveined shrimp for the easiest prep.  This is also a great use for frozen shrimp, just be sure to thaw them out completely before cooking them.
• Taco Seasoning: For lots of customizable flavors, I use my homemade Taco Spice Mix, which includes chili powder, ground cumin, garlic powder, onion powder, smoked paprika, and cayenne or chipotle.  You can also use any purchased taco seasoning or Mexican seasoning.
• Olive Oil: You'll need a touch of olive oil to cook the shrimp.  You could also use avocado oil.
• Lime: Use one-half of the lime to season the shrimp after cooking and then cut the rest into lime wedges to serve with the shrimp nachos as garnish.
• Salt & Black Pepper

For the Nachos:

• Corn Tortilla Chips: To make the shrimp nachos, You can use a bag of your favorite tortilla chips.  Any bag of tortilla chips brand with do but I am partial to traditional Hint of Lime Chips.  You can easily make this dish a bit healthier with baked chips, blue chips, or a healthier packaged tortilla chip.  I also really like the whole grain tortilla chips from ALDI.  That's what's in these photos.  To make these gluten-free, check to make sure your bag of chips is gluten-free.  Many tortilla chips are made with corn and are naturally gluten-free, but check.
• Mexican Cheese: I pick a shredded Mexican Blend cheese or Monterey Jack Cheese.  Use either 2% or full fat, depending on your diet.  Sharp cheddar cheese is another substitute.  I buy pre-shredded cheese for this BUT if you shred your own it melts better.
• Black Beans: Rinse and drain canned black beans to make this recipe super simple.  Canned pinto or refried beans are also delicious.
• Corn: Keep it simple and used drained, canned corn.  If you'd like you can also used cooked frozen corn.  I love how the corn adds more color to this dish.
• Pico de Gallo: Store-bought pico de gallo gives you chopped tomato and red onion without having to do the work yourself.  You'll usually find it in the produce section of your grocery store.  You can also make your own with diced tomato, red onion, cilantro and lime juice.
• Cilantro: Fresh cilantro or green onions gives the nachos a nice touch at the end.
• Pickled Jalapenos: If you like your shrimp nachos spicy, add fresh jalapeno slices or pickled jalapenos.  This is optional!

Optional Shrimp Nacho Dips:

• Guacamole
• Salsa
• Mango Avocado Salsa
• Pineapple Salsa
• Fresh Mango Salsa
• Avocado Lime Dressing
• Greek Yogurt Chipotle Ranch
• Cilantro Lime Vinaigrette
• Queso
• Sour Cream
• Avocado Crema
• Plain Greek Yogurt

Instructions:

This is an overview of the instructions to make this Shrimp Nachos recipe, but the full detailed printable recipe is below in the recipe card.

For the Shimp:

1. Start the shrimp nachos by cooking the shrimp.  Preheat the oven to 425 degrees. Line a baking sheet with aluminum foil or parchment paper.
2. In a medium bowl, toss the shrimp with the olive oil and taco seasoning. Sprinkle with salt and pepper.
3. Spread the shrimp evenly on the baking sheet giving them space to cook. Put in the oven.
4. Bake until the shrimp turn pink and just start to curl. It should be only around 3-5 minutes, but can vary due to the actual size of your shrimp and oven temperature.
5. Remove the shrimp from the oven, sneeze with half of the lime and set aside. Reserve the other half of the lime for a garnish for the nachos.

Pro Tip: I cook the shrimp separately from then nachos because shrimp cook MUCH quicker than it takes to melt the cheese and brown an entire plate of nachos.  It takes only 3-5 minutes to cook shrimp but around 10 to cook the nachos.  If you put the shrimp in for the full 10 minutes they would be hard and rubbery.

For the Nachos:

1. Next, we'll assemble the shrimp nachos recipe.  Replace the parchment paper or foil on the baking sheet. Carefully spread a single layer of chips on the pan. Top it with half of the cheese, pico de gallo, black beans, corn and jalapeños, if desired.  Put the cheese on first to help prevent soggy nachos.
2. Add another layer of chips and repeat adding the rest of the toppings.
3. Bake for 8-12 minutes or until the cheese is bubbly.
4. Remove from the oven and add the shrimp, lime wedges and chopped cilantro to the top.
5. Serve with a side of plain greek yogurt, sour cream, salsa, guacamole or queso.

Variations

I love this Shrimp Nachos recipe as written, but here are some fun variations.

• Make You Own Pico de Gallo: Don't like using the store-bought short cut? Make your own pico with two roma tomatoes diced, ½ cup red onion diced, ¼ cup chopped cilantro, 1 lime juice and salt to taste.  Toss it all together.
• Make it Spicy: Add hot sauce or chopped jalapenos.
• Make it Healthier: Make it a bit healthier by using whole-grain chips.  I love ALDI whole-grain tortilla brand chips.
• Swap out the Beans: If you don't like black beans you could also use pinto beans.
• Make it Dairy-Free Nachos: Swap out your favorite vegan cheese.
• Other Toppings: Other fun toppings to add include fresh diced avocado, white onion, black olives, cotija cheese, or garlic cloves.
• Make it in a Cast Iron: Make a smaller batch of the nachos, in your favorite cast iron skillet.  Follow the same instructions, just layer the nachos instead the cast iron, instead of the sheet pan.  This photo used a half recipe portion.

FAQ

Storage & Leftovers

This Shrimp Nachos recipe is best made and enjoyed fresh out the oven.  It doesn't prep well ahead of time and the nachos get soggy after sitting around.  I would assemble it and eat it all at once for the best taste and texture.  If you do want to make it ahead, you can make the shrimp ahead and store them in an airtight container in the fridge before cooking. You will need to warm them up before adding them back to the shrimp nachos though.

Freezing

I do not recommend freezing this recipe.

What is the secret to good homemade nachos?

The secret to good homemade cheese is evenly distributing all of the toppings and lots of shredded cheese.  Add more if you'd like!  Also make nice layers with the toppings distributed evenly.

How do you keep nachos from getting soggy?

To keep your nachos from getting soggy, make sure your ingredients are as dry as possible.  For example, the black beans and corn should be free of water.  Also when using the pico, just use the chopped vegetables and not the added lime juice. I also like to add the cheese FIRST providing a barrier for any moistures that still might be left in these ingredients to keep them from making the chips soggy.

This Shrimp Nachos recipe is so Fun & Tasty

I really love this shrimp nachos recipe because it's fun, tasty and unexpected.  Sure you could have plain or regular meat nachos, but why not elevate the dish with yummy seasoned shrimp.  It's fresh, cozy and so tasty.  I know these will be a hit with your family, game day or at your next party.

These really are the best shrimp nachos you'll find around!  I hope you enjoy these as much as my family does.

More Nachos Recipes to Try:

• 6 Ingredient Sheet Pan Vegetarian Nachos 
• Sheet Pan Vegetarian Bell Pepper Nachos
• Greek Nachos with Tzatziki Sauce

More Mexican Recipes with Shrimp:

• Blackened Shrimp Tacos with Mango Salsa
• Shrimp Tostadas
• Shrimp Taco Bowls
• Sheet Pan Shrimp Fajitas
• Shrimp Lettuce Tacos 
• Shrimp & Goat Cheese Quesadilla
• Fresh & Healthy Shrimp Salsa
• Shrimp Avocado and Lime Salad

If you make this Shrimp Nachos recipe, I’d love to hear what you think! Leave a comment and a star rating ★ below. Make sure to follow me on Instagram, Pinterest, and Facebook too!

Shrimp Nachos

Julie Wunder

This Shrimp Nachos recipe is loaded with crunchy tortilla chips, roasted shrimp tossed in taco seasoning, melty Mexican cheese, black beans, corn, and fresh pico de gallo.  The added shrimp are an unexpected seafood addition to traditional nachos making it a complete flavor explosion.  Ready in 20 minutes, this easy appetizer, snack or dinner can be made on a sheet pan or in a cast iron skill

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Course Appetizer, Dinner

Cuisine American, Mexcian

Servings 8

Calories 335 kcal

Ingredients

  

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For the Shrimp:

• 1 pound medium shrimp, peeled and deveined
• ½ tablespoon olive oil
• 1 tablespoon taco seasoning
• salt & pepper
• 1 lime

For the Nachos:

• 1 bag tortilla chips, about 10 ounces
• 8 ounces shredded Mexican cheese
• 8 ounces pico de gallo, store-bought or fresh
• 1 cup black beans, rinsed and drained
• 1 cup corn, drained
• cilantro, chopped
• sliced jalopenos, optional

Instructions

 

For the Shrimp:

• Preheat the oven to 425 degrees. Line a baking sheet with foil or parchment paper.
• In a medium bowl, toss the shrimp with the olive oil and taco seasoning. Sprinkle with salt and pepper.
• Bake until the shrimp turn pink and just start to curl. It should be only around 3-5 minutes.
  
• Remove the shrimp from the oven, sneeze with half of the lime, and set aside. Reserve the other half of the lime for a garnish for the nachos.
  

For the Nachos:

• Replace the parchment paper or foil on the baking sheet. Carefully spread a single layer of chips on the pan. Top it with half of the cheese, pico de gallo, black beans, corn and jalapeños, if desired.
  
• Add another layer of chips and repeat adding the rest of the toppings.
• Bake for 8-12 minutes or until the cheese is bubbly.
• Remove from the oven and add the shrimp, lime wedges and chopped cilantro to the top.
  
• Serve with a side of plain greek yogurt, sour cream, salsa, guacamole or queso.

Notes

Make it in a Cast Iron

Make a smaller batch of the nachos, in your favorite cast iron skillet.  Follow the same instructions, just layer the nachos instead the cast iron, instead of the sheet pan.  This photo used a half recipe portion

 

Storage & Leftovers

This Shrimp Nachos recipe is best made and enjoyed fresh out the oven.  It doesn't prep well ahead of time and the nachos get soggy after sitting around.  I would assemble it and eat it all at once for the best taste and texture.  If you do want to make it ahead, you can make the shrimp ahead and store them in an airtight container in the fridge before cooking. You will need to warm them up before adding them back to the shrimp nachos though.

 

Freezing

I do not recommend freezing this recipe.

Nutrition

Calories: 335kcalCarbohydrates: 43gProtein: 21gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 89mgSodium: 877mgPotassium: 307mgFiber: 4gSugar: 3gVitamin A: 505IUVitamin C: 2mgCalcium: 421mgIron: 1mg

Keyword Shrimp Nachos

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