The main content
Loaded Shrimp Nachos

Loaded Shrimp Nachos


Pico de Gallo

  • ½ small red onion, finely chopped

  • 1 jalapeño or 2 serrano peppers, seeded and finely chopped

  • 1 clove garlic, finely chopped

  • 1 lime, juiced (about 2 tbsp.)

  • 1 tsp. hot sauce, such as Frank’s RedHot

  • Salt

  • 2 red vine or 4 plum tomatoes, seeded and chopped

  • ½ tsp. ground cumin

  • A handful of fresh cilantro, finely chopped (about 1/4 cup)


  • 1 ripe Hass avocado—pitted, peeled, and chopped

  • 2 to 3 tbsp. finely chopped red or white onion

  • 1 small clove garlic, grated

  • 1 small lemon, juiced (about 3 tbsp.)

  • Salt


  • 1 ¼ lb. medium shrimp—peeled and deveined, without tails

  • 2 large cloves garlic, grated

  • 1 tbsp. Old Bay Seasoning

  • 1 ½ tsp. chipotle chile powder or ancho chile powder

  • Salt and pepper

  • 1 tbsp. olive oil

  • 1 lime, juiced (about 2 tbsp.)

  • 1 tbsp. butter

  • 1 bag (12 oz.) fancy corn tortilla chips (not too thin)

  • 3 cups shredded pepper Jack or Monterey Jack cheese

  • Pickled jalapeño slices, for topping


  • Step 1

    Preheat the oven to 425°.

  • Step 2

    For the pico, in a small bowl, mix the onion, peppers, garlic, lime juice, and hot sauce; season with salt. Let stand a few minutes to draw out the liquid, then toss with the tomatoes, cumin, and cilantro.

  • Step 3

    For the guacamole, in a small bowl, mix the avocado, onion, garlic, and lemon juice; season with salt.

  • Step 4

    In a medium bowl, toss the shrimp, garlic, Old Bay, and chile powder. Season with salt and pepper.

  • Step 5

    Heat a large cast-iron skillet over medium-high. Add the oil, one turn of the pan. Add the shrimp. Cook, turning once, until opaque in the centers and browned at edges, about 3 minutes. Add the lime juice and butter to the skillet; toss with the shrimp. Transfer the shrimp and juices to another medium bowl.

  • Step 6

    Arrange the chips on a large rimmed baking sheet. Bake until toasted, 2 to 3 minutes. Sprinkle with half of the cheese. Top with the shrimp; sprinkle with the remaining cheese. Broil until the cheese melts, about 3 minutes. Top with the pico, guacamole, and jalapeños.