Shrimp Nachos with a Kick of Jalapeno

These shrimp nachos bring together crispy chips, juicy shrimp, and a spicy jalapeno punch for the perfect crowd-pleasing snack. Easy to make and full of flavor, they're great for game day or a fun appetizer.

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TIME25 min

SERVINGS4

RATING5.0 / 5

01 / WHAT YOU NEED

Ingredients

½ cup sour cream ½ avocado, peeled and pitted ½ lemon, juiced 1 pound small Gulf shrimp (50 to 60 per pound), thawed and drained 1 tablespoon vegetable oil ¼ teaspoon ground dried chipotle pepper salt and ground black pepper to taste 1 pinch cayenne pepper, or to taste 50 large (restaurant-style) tortilla chips, or as needed 2 jalapeno peppers, seeded and very thinly sliced 3 ½ cups shredded pepperjack cheese, or as needed 15 cherry tomatoes, sliced - or as needed ¼ cup chopped fresh cilantro

02 / HOW TO MAKE IT

Let's cook.

Step 1

Start by blending together the sour cream, avocado, and lemon juice until you get a smooth, creamy sauce. Pour it into a squeeze bottle or something similar and pop it in the fridge until you’re ready to use it.

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Step 2

Next, toss the shrimp in a bowl with some vegetable oil, ground chipotle, salt, black pepper, and a pinch of cayenne. Heat a large nonstick pan over high heat and cook the shrimp in a single layer until they turn pink and are just cooked through—about a minute on each side. Set them aside to cool a bit.

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Step 3

Turn on your oven’s broiler and line a baking sheet with foil, then give it a light grease so nothing sticks. Spread the tortilla chips out in a single layer on the sheet, then top each chip with a shrimp, a slice of jalapeno, and a generous pinch of pepper jack cheese.

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Step 4

Pop the tray under the broiler and keep a close eye on it—just about a minute is enough for the cheese to melt and the chips to get lightly toasted, but they can burn quickly.

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Step 5

Once done, transfer the nachos to a serving platter. Drizzle the avocado cream sauce over the top and sprinkle with chopped cherry tomatoes and fresh cilantro. Serve immediately and enjoy!

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Use fresh shrimp for the best flavor and texture.
- Toast the chips lightly before assembling to keep them crunchy.
- Adjust the amount of jalapeno to control the heat level.

Why you’ll love it

This dish brings together crispy chips, juicy shrimp, and spicy jalapenos for a perfect balance of flavors. It’s quick to make and packs a punch that will excite your taste buds. Great for sharing with friends or a fun weeknight meal.

Serving ideas

Serve with a side of cool sour cream or guacamole to balance the spice. A fresh squeeze of lime and some chopped cilantro add brightness. Pair with a cold beer or a zesty margarita for a complete experience.

Storage & leftovers

Store any leftovers in an airtight container in the refrigerator for up to two days. For best texture, keep the shrimp separate from the chips and reheat shrimp gently before serving. Avoid storing assembled nachos to prevent sogginess.