Shrimp and Jalapeno Nachos Recipe - Allrecipes.com
Shrimp and Jalapeno Nachos Recipe
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Shrimp and Jalapeno Nachos
See how to make simple, spicy nachos with shrimp and jalapenos. See more
  • READY IN 25 mins

Shrimp and Jalapeno Nachos

Recipe by  

"What better way to 'fiesta' than with this beautiful plate of alternative nachos? This will make a very delicious change of pace to the traditional version. Each nacho is separate from the next so you don't end up with a plate containing one giant nacho that you have to pull apart."

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Ingredients Edit and Save

Original recipe makes 50 nachos Change Servings
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  • PREP

    20 mins
  • COOK

    5 mins
  • READY IN

    25 mins

Directions

  1. Combine sour cream, avocado, and lemon juice in a blender or food processor; blend until smooth and creamy. Transfer into a plastic decorating bottle with a long tip. Refrigerate avocado-cream sauce until needed.
  2. Place shrimp into a bowl; combine with vegetable oil, ground chipotle pepper, salt, black pepper, and cayenne pepper.
  3. Place a large nonstick pan over high heat. Cook shrimp in the hot pan in a single layer until barely cooked through and pink, about 1 minute per side. Transfer to a plate and let shrimp cool.
  4. Preheat the oven's broiler. Line a baking sheet with aluminum foil and lightly grease the foil.
  5. Lay tortilla chips onto the prepared baking sheet in a single layer. Place 1 shrimp onto each chip. Add 1 slice jalapeno and 1 large pinch pepperjack cheese on top of each shrimp.
  6. Broil under preheated broiler until cheese is melted and chips are lightly toasted, about 1 minute. Watch carefully; chips will burn quickly.
  7. Remove nachos from baking sheet and arrange onto a serving platter; drizzle with avocado-cream sauce and sprinkle with cherry tomatoes and cilantro before serving.
Kitchen-Friendly View

Footnotes

  • Cook's Notes:
  • You can use any cheese you want; you are the boss of your cheese choices!
  • You can substitute avocado-cream sauce with chopped avocado and a few dollops of sour cream if you like.
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Reviews More Reviews

Most Helpful Positive Review
Aug 06, 2013

AWESOME! These were kind of a spur of the moment thing, so I had to do a few things differently...First, I only had a bag of salad shrimp, so I also added a package of imitation crab that I chopped up. I sauteed them both w/ the oil and seasonings just to warm them through. I didn't have restaurant style tortillas, so I used bite sized round ones. Lastly, I didn't have an avocado, so I made 'Spicy Cilantro Dressing' from this site to put on top, which was perfect for these! I can only imagine how good these are made as written, b/c they were great w/ all of my changes. The family really loved these...a definite keeper~YUM! Thanks for sharing. :)

 
Most Helpful Critical Review
Nov 09, 2013

Too much work for what you end up with.

 
Nov 11, 2013

Good recipe. I used fresh North Carolina shrimp. I always use fresh NC seafood. Cindy must like her seafood frozen and from overseas. Thanks.

 
Nov 10, 2013

Thank you John for taking the time to post this recipe. I have not had the opportunity to try it yet but it sounds great! I am so sorry that there people that have no class such as "Cindy" and talk in such a way as to belittle your efforts....again thank you for your time.

 
Mar 28, 2014

Made these for a super bowl party and they were the favorite! Hardest part wasn't eating them on the way there. Made them exactly as the recipe called, well worth the effort!

 
Dec 10, 2013

There is some advanced prep needed for this recipe but it's well worth it. This makes an impressive appetizer for company. I used chopped green onions instead of cilantro, sliced the jalapeño a little thicker for crunch, and recommend cutting back a little on the lemon juice because it was too tart for me. Everyone was impressed.

 
Nov 11, 2013

This sounds wonderful. I am going to give a try this weekend. I am thinking about using a tomato/cilantro or some other type of 12 inch flour tortilla instead of the single tortilla chips and then baking it on a pizza stone.

 
Nov 11, 2013

Looks awesome - will try next weekend - Cindy-take it easy.....

 

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Nutrition

  • Calories
  • 209 kcal
  • 10%
  • Carbohydrates
  • 6.3 g
  • 2%
  • Cholesterol
  • 82 mg
  • 27%
  • Fat
  • 14.9 g
  • 23%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 12.5 g
  • 25%
  • Sodium
  • 293 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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