Shrimp and Jalapeno Nachos
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Shrimp and Jalapeno Nachos

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Chef John 22835

"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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25 m servings 209 cals
Serving size has been adjusted!

Original recipe yields 15 servings



  • Calories:
  • 209 kcal
  • 10%
  • Fat:
  • 14.9 g
  • 23%
  • Carbs:
  • 6.3g
  • 2%
  • Protein:
  • 12.5 g
  • 25%
  • Cholesterol:
  • 82 mg
  • 27%
  • Sodium:
  • 267 mg
  • 11%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

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  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.


  • 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.


  1. 13 Ratings

Most helpful positive review

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 chop...

Most helpful critical review

Too much work for what you end up with.

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 chop...

Too much work for what you end up with.

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 t...

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

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!

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 ...

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 t...

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

These were yummy. I added lime, salt and cayenne to the avocado creama, turned out great! Oh, and used colby jack cheese.

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