Shrimp Nachos

Shrimp Nachos

Hudson's Mama

"This is my most requested recipe to bring to get-togethers and there's always someone who hasn't had them who asks for the recipe. You can make it days ahead of time and have it out of the oven in just a few minutes when you need it. Add more chipotle peppers if you like it spicier. This recipe makes a lot, but it actually freezes well. I usually freeze half of it and have it another time. If you're making it for a party, though, bring it all because it will be gone!"
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Ingredients

25 m servings 387 cals
Serving size has been adjusted!
Original recipe yields 20 servings

Nutrition

  • Calories:
  • 387 kcal
  • 19%
  • Fat:
  • 27.7 g
  • 43%
  • Carbs:
  • 15g
  • 5%
  • Protein:
  • 20.1 g
  • 40%
  • Cholesterol:
  • 111 mg
  • 37%
  • Sodium:
  • 482 mg
  • 19%

Based on a 2,000 calorie diet

See full nutrition

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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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  2. Spread tortilla chips onto the prepared baking sheet.
  3. Mix Monterey Jack cheese, shrimp, mayonnaise, chipotle peppers in adobo sauce, cilantro, minced onion, cumin, and black pepper together in a bowl. Spoon mixture onto the tortilla chips.
  4. Bake in the preheated oven for 3 minutes. Turn on the broiler and broil nachos until lightly browned, 3 to 4 minutes. Allow nachos to sit at room temperature for about 2 minutes before serving.

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Reviews

Read all reviews 5
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I'm the submitter of this recipe. I actually submitted this recipe six years ago. I had forgotten all about it when I got the email that it was published. Better late than never! Thank you, ...

1-16-2016 ~Given the amount of cumin I'm happy with when I make guacamole, I knew from the get-go I would need to reduce it by half in this recipe. Good call, because even with just half the...

Everyone loved this appetizer recipe at Thanksgiving. It's so tasty and easy to make. The scoops are a wonderful idea and work perfectly. I assembled these at home and brought them with me and ...

I was weary of having shrimp on nachos. Now I'm not. I will make nachos with shrimp again. Just not this recipe. To spicy and to much mayonnaise .

I found it to be very flavorful. Great and rather easy. Next time I would cut down on the chipotle, but that would be my only adjustment. If you were serving this with beers, then the heat would...

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