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Spicy Shrimp Nachos

adapted from Barbells and Bellinis

Ingredients

For the shrimp:

  • 1 pound of shrimp peeled and deveined
  • 1 teaspoon of chili powder
  • 1 teaspoon cumin
  • ½ teaspoon of salt
  • juice of 1 lime
  • 2 teaspoons olive oil

For the cheese sauce:

  • 1 teaspoon olive oil
  • ½ yellow onion diced
  • 1 jalapeño seeds and membrane removed and minced
  • 2 cloves of garlic minced
  • 8 ounces of cream cheese room temperature
  • 12 ounces of pepper jack cheese shredded

For the nachos:

  • 1 bag of tortilla chips
  • 1 can of black beans drained and rinsed
  • 1 roma tomato diced
  • 3 green onions diced
  • 1 avocado diced

Instructions

  1. In a mixing bowl, whisk together chili powder, cumin, salt, and lime juice. Add shrimp and toss to coat. Refrigerate for about 30 minutes.
  2. When ready to cook, heat olive oil in a large skillet over medium heat. Drain shrimp and discard marinade. Add shrimp to the skillet and cook, stirring frequently, until shrimp is bright pink and opaque, about 3-5 minutes. Remove from heat and set aside.
  3. To make cheese sauce, heat olive oil over medium heat. Add onion and jalapeño; sauté until onion is soft and translucent. Add garlic and cook just until fragrant, about 30 seconds. Add cream cheese and stir until completely melted. Add in shredded pepper jack cheese and stir until melted and smooth. Keep over super low heat while you prepare the nachos.
  4. To prepare nachos, turn broiler on.
  5. Spread a layer of tortilla chips on a baking sheet and top with half of the cheese sauce. Sprinkle half of the black beans on top. Put another layer of tortilla chips, the rest of the cheese sauce, and the rest of the beans. Broil until cheese is bubbly.
  6. Top with tomato, green onions, and avocado.
  7. Serve hot.