Spicy Shrimp and Avocado Nachos

Named for Ignacio "Nacho" Anaya, who improvised the first plate in 1940s Mexico, these nachos pile crisp chips with chili-spiced shrimp and cool avocado. A festive, shareable dinner built for National Nachos Day.

Serves 4 · 20 min prep · 15 min cook

Estimate for one serving

• 690 cal
• 38g protein
• 46g carbs
• 41g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 12 oz tortilla chips
• 1 lb raw shrimp
• 1.5 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/4 tsp cayenne pepper
• 1 tsp salt
• 3 tbsp lime juice
• 2 tbsp olive oil
• 2.5 cups shredded Mexican blend cheese
• 2 avocado
• 1 cup cherry tomatoes
• 1/4 red onion
• 1/2 cup fresh cilantro
• 1 jalapeño
• 1/2 cup sour cream
• 2 tbsp hot sauce

Instructions

1. 1Peel and devein the shrimp if needed, then pat them very dry. Toss in a bowl with chili powder, smoked paprika, garlic powder, cayenne, salt, half the lime juice, and olive oil until evenly coated.
2. 2Heat a large skillet over medium-high heat. Add the shrimp in a single layer and cook 2 minutes per side until they turn pink, curl tightly, and show light char marks. Remove from heat.
3. 3Preheat the oven to 400°F. Arrange half the tortilla chips on a large baking sheet in an overlapping layer.
4. 4Sprinkle half the Mexican blend cheese over the chips. Scatter half the cooked shrimp on top.
5. 5Add the remaining chips, the rest of the cheese, and the remaining shrimp so every bite will have seafood and melt.
6. 6Bake 7 to 9 minutes until the cheese is fully melted and bubbling and the chips at the edges are crisp-golden.
7. 7Meanwhile, dice the avocados and toss gently with the remaining lime juice. Halve the cherry tomatoes, finely dice the red onion, chop the cilantro, and slice the jalapeño.
8. 8Pull the nachos from the oven. Immediately top with the lime-dressed avocado, cherry tomatoes, red onion, jalapeño, and cilantro.
9. 9Stir the hot sauce into the sour cream and drizzle or dollop it over the finished platter.
10. 10Serve hot right away so the shrimp stay juicy and the avocado stays bright against the melted cheese and crunchy chips.