Shrimp Nachos (Print Version)
Pile tortilla chips with spiced shrimp, hearty beans, and loads of melty cheese. Everyone’ll be grabbing for more.
# Ingredients:
→ Shrimp
01 -
1 tablespoon olive oil or plain oil
02 -
0.25 teaspoon smoked paprika
03 -
0.5 teaspoon ground cumin
04 -
0.25 teaspoon onion powder
05 -
0.25 teaspoon garlic powder
06 -
1 teaspoon chili powder
07 -
0.25 teaspoon black pepper, freshly ground
08 -
0.5 teaspoon salt
09 -
454 g peeled and deveined medium or large shrimp, tails off
→ Nachos Assembly
10 -
411 g black beans or pinto beans, rinsed and drained
11 -
227 g shredded cheese, use cheddar, Pepper Jack, Monterey Jack, or Colby Jack
12 -
340–454 g tortilla chips
→ Optional Toppings
13 -
Fresh chopped cilantro
14 -
Banana peppers, cut up
15 -
Lime wedges
16 -
Avocado pieces or slices
17 -
Sour cream
18 -
Pepperoncinis, cut up
19 -
Salsa or salsa verde
# Steps:
01 -
Flip on the oven and set it to 175°C. Line your biggest baking sheet using parchment or foil so cleanup's easy.
02 -
Toss half the chips on your lined sheet, then cover them with half the beans and shredded cheese. Pile the rest of the chips, beans, and cheese on top to make another layer.
03 -
Slide your tray into the hot oven. Let it bake about 10 to 15 minutes or until the cheese looks gooey and melted.
04 -
While the nachos are getting toasty, double-check that the shrimp are clean and dry. Blot them with paper towels. Toss them in a bowl with the spices and salt until they look fully coated.
05 -
Heat up the oil in a big skillet over medium-high. Lay the shrimp out in one layer. Cook them for 2 to 4 minutes per side till they turn opaque and done.
06 -
Pull nachos out of the oven. Spread the shrimp all over. Toss on extras like avocado, salsa, lime, cilantro, banana peppers, pepperoncinis, and sour cream if you want. Eat right away!
# Notes:
01 -
To keep them crispy, munch on the nachos as soon as they're put together. Pop leftovers in a fridge-safe container and finish them within three days.
02 -
Use your air fryer or oven to gently heat nachos again before serving so they crisp up nicely.