Elevate your snack game with these vibrant shrimp and jalapeño nachos! Each crispy tortilla chip is transformed into an individual canvas of flavor, creating a stunning appetizer that's as visually appealing as it is delicious. Forget the traditional, messy pile – this is nacho perfection, one bite at a time.
Ingridients
Adjust Servings
Nutrition
Carbohydrate
6 g
Cholesterol
82 mg
Fiber
1 g
Protein
13 g
Saturated Fat
7 g
Sodium
278 mg
Sugar
0 g
Fat
15 g
Unsaturated Fat
0 g
Follow The Directions
01
Step
Prepare the Avocado Cream: In a blender or food processor, combine sour cream, avocado, and lemon juice. Blend until completely smooth and creamy. Transfer the mixture to a piping bag or a squeeze bottle for easy drizzling. Refrigerate until ready to use. (Prep time: 5 minutes)
02
Step
Season the Shrimp: In a mixing bowl, add the thawed and drained shrimp. Toss with vegetable oil, ground chipotle pepper, salt, black pepper, and cayenne pepper. Ensure shrimp is evenly coated with the spice mixture. (Prep time: 3 minutes)
03
Step
Cook the Shrimp: Heat a large non-stick skillet over high heat. Add the seasoned shrimp in a single layer and cook for approximately 1 minute per side, until they turn pink and are just cooked through. Be careful not to overcook. Transfer to a plate and allow to cool slightly. (Cook time: 2-4 minutes)
04
Step
Prepare for Broiling: Preheat your oven's broiler. Line a baking sheet with aluminum foil and lightly grease it to prevent sticking. (Prep time: 2 minutes)
05
Step
Assemble the Nachos: Arrange the tortilla chips in a single layer on the prepared baking sheet. Place one cooked shrimp on each chip. Top each shrimp with a slice of jalapeño and a generous pinch of shredded pepper jack cheese. (Assembly time: 8-10 minutes)
06
Step
Broil the Nachos: Place the baking sheet under the preheated broiler and broil for about 1 minute, or until the cheese is melted, bubbly, and the chips are lightly toasted. Watch carefully to prevent burning. (Broil time: ~1 minute)
07
Step
Garnish and Serve: Remove the nachos from the baking sheet and arrange them artfully on a serving platter. Drizzle generously with the chilled avocado cream, and sprinkle with sliced cherry tomatoes and fresh cilantro. Serve immediately and enjoy! (Garnish time: 3 minutes)
For a spicier kick, leave some seeds in the jalapeños, or add a dash of hot sauce to the avocado cream.
If you don't have a piping bag, a plastic zip-top bag with a corner snipped off works perfectly for drizzling the avocado cream.
Adjust the amount of pepper jack cheese based on your preference. A little extra never hurts!
For a vegetarian option, substitute black beans or seasoned mushrooms for the shrimp.
Make sure the shrimp is fully thawed and well drained before cooking to ensure even cooking and prevent soggy nachos.
If you don't have chipotle pepper, you can use smoked paprika.
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Ted Gorczany
Jun 28, 2025I added a sprinkle of smoked paprika to the shrimp for a smoky flavor, and it was delicious!
Tomas Hahn
Jun 13, 2025So easy to make and tastes amazing! Will definitely be making these again.
Guillermo Schaden
Mar 16, 2025The individual nachos are a great idea – no more fighting over the toppings!
Julie Jerde
Jan 22, 2025These nachos were a huge hit at my party! Everyone loved the avocado-cream sauce.
Talia Koepp
Nov 29, 2024I substituted the sour cream with Greek yogurt for a tangier and healthier twist. Worked great!
Aliya Greenholt
Nov 23, 2024I used a mix of pepper jack and cheddar cheese, and it was a great combination.
Elmira Schimmel
Nov 10, 2024Fantastic recipe! I added some black beans for extra heartiness.
Dawn Altenwerth
Oct 8, 2024Be careful not to over-broil the chips; they can burn quickly.