In order to make the best shrimp nachos, you really don’t need much except some fresh vegetables and patience. There are many types of nachos, and we have experimented with hundreds of varieties in restaurants over the years but this is one of our favorites. Using this guide you can make changes according to your tastes and preferences but the end result should yield something that can be a party favorite or a lunchtime snack.
What ingredients will you need?
For starters the type of tortilla chips you use is very important to make the best shrimp nachos. If you’re lucky enough to live in an area that has a fresh tortilleria that’s the best of course. But many aren’t that fortunate. Luckily many grocery stores these days carry a freshly made restaurant style chip that is often still locally made. It’s really a matter of preference but typically a thicker chip will hold up better without getting soggy.
Another important element is the cheese. We opt for using White Queso Dip Made With Real Cheeses as a topping here, but you can also use freshly grated cheese to melt. In that case you will want to warm the chips in an oven to melt the cheese before adding toppings. If using freshly grated cheese we recommend jack cheese or oaxaca cheese. Other ingredients: use are avocado, pico de gallo, cilantro, Home Made Chipotle Salsa, and Pickled Chiles in 15 Minutes. Although many people don’t like beans, we also feel its mandatory to add Easy Simple Vegan Black Beans.
For the best shrimp nachos, you can of course use premade salsa and jalapenos from a jar, but what fun is that? You can also buy premade pico de gallo which is fine. Just make sure that the onions are fresh and not translucent, and there isn’t too much liquid in the bottom of the container. This is a tell-tale sign of tomatoes that have released there liquid after sitting. If making your own we recommend using white onion for a crispier, fresher texture. Whatever you decide just keep in mind that the best shrimp nachos really need fresh vegetables and some pickles on top to cut the fats of the chips, cheese, and shrimp. If you don’t like spicy consider using 5 Minute Pickled Onions.
For the shrimp, we highly recommend using domestic texas shrimp if possible. There are a thousand varieties of shrimp these days, but we always seek out the texas wild caught shrimp. Restaurants have easier access to these and more choices but they are found in some grocery stores. Just look on the back of the bag and you will see how minimally processed these shrimp are with less preservatives. They also have outstanding flavor! Many farm raised shrimp are very bland and have many preservatives.
The best shrimp nachos
Equipment
Ingredients
- 8 ounces corn tortilla chips
- 8 ounces raw peeled shrimp
- 1 tbsp garlic, finely chopped
- 1 ounce butter
- 1 piece lime, cut in half
- 6 ounces queso dip, warm
- .25 cups black beans, drained and warm
- 4 ounces pico de gallo
- 1 ounce pickled jalapenos
- 1 piece avocado, diced
Instructions
- Begin by making the pico de gallo if you didn't buy it. Chop tomato, onion, and cilantro and reserve in a bowl
- Warm the chips in a toaster, oven, or microwave for a few seconds. Then lay them flat on a sheet tray. Meanwhile, sautee the shrimp in a pan with the butter and garlic. Finish with a half a lime squeezed, and chile powder if desired. Note that some shrimp already container salt as a preservative. Check the back of the bag, and add a pinch if needed, and taste!
- Assembly time! We recommend layering the warm ingredients first, then topping with the cold ones: beans, then queso dip, then shrimp, then pico de gallo, then pickled chiles. Cheers!
