Nachos With Shrimp Salsa Recipes

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SHRIMP-SALSA NACHOS



Shrimp-Salsa Nachos image

Put a spin on a Mexican favorite with shrimp and cocktail sauce. Microwaving makes the most of this 30-minute dish!

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 30m

Yield 30

Number Of Ingredients 8

1 medium tomato, seeded, finely chopped (3/4 cup)
2 medium green onions, thinly sliced (2 tablespoons)
2 tablespoons chopped fresh cilantro
2 tablespoons seafood cocktail sauce
1/2 teaspoon red pepper sauce
30 scoop-shaped tortilla chips
2/3 cup finely shredded Mexican cheese blend (5 oz)
30 cooked small deveined peeled shrimp, thawed if frozen, tail shells removed

Steps:

  • In small bowl, mix tomato, onions, cilantro, cocktail sauce and pepper sauce. Set aside.
  • Onto 2 microwavable plates, divide tortilla chips. Spoon about 1 teaspoon cheese into each chip. Microwave 1 plate at a time uncovered on High about 30 seconds or until cheese is melted. Repeat with second plate.
  • Just before serving, top each nacho with 1 rounded teaspoon tomato salsa and 1 shrimp.

Nutrition Facts : Calories 35, Carbohydrate 2 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Nacho, Sodium 65 mg, Sugar 0 g, TransFat 0 g

SHRIMP NACHOS



Shrimp Nachos image

This is my most requested recipe to bring to get-togethers and there's always someone who hasn't had them who asks for the recipe. You can make it days ahead of time and have it out of the oven in just a few minutes when you need it. Add more chipotle peppers if you like it spicier. This recipe makes a lot, but it actually freezes well. I usually freeze half of it and have it another time. If you're making it for a party, though, bring it all because it will be gone!

Provided by Hudson's Mama

Categories     Appetizers and Snacks     Cheese     Nachos Recipes

Time 25m

Yield 20

Number Of Ingredients 9

1 (14.5 ounce) package tortilla chips, or to taste
2 pounds shredded Monterey Jack cheese
1 ½ pounds large peeled and deveined cooked shrimp, tails removed and shrimp quartered
1 cup mayonnaise
4 chipotle peppers in adobo sauce, chopped
½ cup chopped fresh cilantro
¼ cup dried minced onion (such as McCormick® Coarse Grind Blend White and Green Onions)
1 ½ tablespoons ground cumin
¼ teaspoon ground black pepper

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  • Spread tortilla chips onto the prepared baking sheet.
  • Mix Monterey Jack cheese, shrimp, mayonnaise, chipotle peppers in adobo sauce, cilantro, minced onion, cumin, and black pepper together in a bowl. Spoon mixture onto the tortilla chips.
  • Bake in the preheated oven for 3 minutes. Turn on the broiler and broil nachos until lightly browned, 3 to 4 minutes. Allow nachos to sit at room temperature for about 2 minutes before serving.

Nutrition Facts : Calories 387.1 calories, Carbohydrate 15 g, Cholesterol 111 mg, Fat 27.7 g, Fiber 1.3 g, Protein 20.1 g, SaturatedFat 10.6 g, Sodium 481.6 mg, Sugar 0.8 g

SHRIMP NACHOS WITH TOMATILLO SALSA RECIPE



Shrimp Nachos With Tomatillo Salsa Recipe image

Dig your chip into lime marinated shrimp, juicy tomatillo-jalapeño-cilantro salsa, and melty mild Monterey Jack cheese.

Provided by Yvonne Ruperti

Categories     Snacks

Time 35m

Yield 1 pan

Number Of Ingredients 10

10 ounce bag tortilla chips
1 1/2 pounds shrimp, peeled and deveined
2 teaspoons zest and 2 tablespoons juice from 3 limes, divided
Salt
2 jalapeños, seeded, divided
8 ounces tomatillos, quartered
1 small onion, rough chopped
1 cup packed cilantro, divided
12 ounces Monterey Jack cheese, shredded
1 ripe avocado, chopped

Steps:

  • Adjust oven rack to middle position and preheat to 375°F. Spread chips in 13- by 9-inch baking dish. Mince 1/2 jalapeño. Toss shrimp, zest, 2 teaspoons lime juice, minced jalapeño, and 1/2 teaspoon salt; set aside.
  • Place tomatillos, onion, remaining jalapeño, 3/4 cup cilantro, and remaining 4 teaspoons lime juice in food processor and pulse until coarse chopped (do not purée), about 4 to 6 pulses.
  • In a small saucepan, cook shrimp over medium heat, stirring, until just cooked through, about 2 minutes.
  • Scatter cheese over the chips. Spoon half of the salsa over the chips and then scatter the cooked shrimp over the top. Bake until cheese is just melted, about 20 minutes. Top with the remaining salsa, cilantro, and avocado. Serve immediately.

MILE-HIGH NACHOS WITH HOMEMADE SALSA



Mile-High Nachos with Homemade Salsa image

Provided by Food Network

Categories     appetizer

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 23

1 large bag tortilla chips
1 can refried beans
1 pound pulled pork, shredded cooked beef, or shredded cooked chicken
1 1/2 cups grated Pepper Jack cheese
1 1/2 cups grated Cheddar
3 jalapenos, thinly sliced or minced
1 bunch green onions, thinly sliced (both green and white parts)
Guacamole, to taste
8 ounces sour cream
Emeril's Southwest Essence, to taste
1 cup coarsely chopped fresh cilantro leaves
1 quart Homemade Salsa, recipe follows
3 large ripe tomatoes, roughly chopped
1/2 cup diced white onion
1/2 cup diced yellow bell pepper
1 jalepeno, stemmed, seeded, and minced
1 clove garlic, minced
2 limes, zested and juiced
2 tablespoons olive oil
2 tablespoons chopped cilantro leaves
2 teaspoons hot sauce
1/4 teaspoon cayenne pepper
Salt

Steps:

  • Preheat oven to 350 degrees F.
  • On a large, oven-proof platter, spread 1 layer of chips. Top the chips with 1/3 of the refried beans, 1/3 of the pulled pork and 1/3 of the cheeses, 1/3 of the jalapenos and 1/3 of the green onions. Add another layer of chips and repeat the process two more times. Bake in the oven until the cheese melts and the nachos are warmed through, 5 to 8 minutes. Garnish the nachos with dollops of guacamole, sour cream, Essence and cilantro.
  • Serve immediately with the Homemade Salsa.
  • Combine all ingredients, and refrigerate for at least half an hour before serving.

SPICY SHRIMP NACHOS



Spicy Shrimp Nachos image

Spicy and sweet! The Jamaican Jerk seasoning really works here, bringing all the flavors together. What an amazing taste sensation! I ended up being so busy today that I had to use pre-cooked shrimp, but it was still fabulous! I submitted the recipe the way it was written in Better Homes and Gardens, but I ended up using more cheese as we didn't think 4 oz. was enough. I used twice that much, a full 8 oz and broiled them on a baking sheet. It took about 5 minutes on the second-to-the-top position in my oven. YUM!

Provided by Chef PotPie

Categories     Lunch/Snacks

Time 12m

Yield 8 serving(s)

Number Of Ingredients 10

1 cup mango, seeded, peeled, and chopped
1 medium sweet red pepper, chopped
2 tablespoons finely chopped red onions
1 fresh jalapeno pepper, seeded and finely chopped
2 tablespoons packed brown sugar
2 tablespoons jamaican jerk spice
1 lb shrimp, peeled, deveined
nonstick cooking spray
8 ounces tortilla chips (8 cups)
4 ounces monterey jack pepper cheese or 4 ounces monterey jack cheese, shredded

Steps:

  • Preheat broiler.
  • For salsa: In a bowl stir together mango, sweet pepper, onion, and chile pepper; set aside.
  • In a large bowl stir together brown sugar and jerk seasoning.
  • Add shrimp and toss to coat.
  • Coat a grill pan or large skillet with cooking spray.
  • Heat over medium-high heat.
  • Add half the shrimp at a time to the pan.
  • Cook for 1 to 2 minutes each side or until shrimp are opaque.
  • Remove and set aside.
  • If desired, coarsely chop shrimp.
  • Spread tortilla chips on a broiler-safe platter or baking sheet.
  • Top with shrimp and salsa.
  • Sprinkle with cheese.
  • Broil 4 inches from heat for 1 to 2 minutes or until heated through and cheese is melted.

Nutrition Facts : Calories 252, Fat 11.1, SaturatedFat 3.5, Cholesterol 84.1, Sodium 508.4, Carbohydrate 25.4, Fiber 2.1, Sugar 7.3, Protein 13.6

SALSA-BAKED SALMON NACHOS



Salsa-Baked Salmon Nachos image

This is one of my favorite methods for cooking salmon! Baked on a bed of onions and jalapeno peppers and thickly covered with seasoned salsa, the salmon stays moist and tender without giving your kitchen any fishy smell. Even though these nachos don't contain cheese, they're topped with a rich sour cream drizzle which makes them every bit as decadent as real nachos.

Provided by Chef John

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Baked Salmon Recipes

Time 50m

Yield 2

Number Of Ingredients 16

2 tablespoons olive oil
⅔ cup salsa
½ teaspoon ground dried chipotle pepper
1 teaspoon ground cumin
½ cup diced red onion
2 medium jalapeno peppers, seeded and thinly sliced
2 (8 ounce) skinless salmon fillets, bones removed
¼ teaspoon salt, or to taste
1 medium avocado, diced
1 teaspoon lemon juice, or to taste
⅓ cup sour cream
1 tablespoon water
3 cups corn tortilla chips
¼ cup chopped cilantro
2 tablespoons minced green onion
1 small lime, juiced

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C). Generously grease the bottom of a 9x13-inch baking dish with olive oil.
  • Combine salsa, ground chipotle, and cumin in a bowl.
  • Sprinkle red onion and jalapenos in an even layer in the bottom of the prepared baking dish. Place salmon filets over top and season with salt. Generously spoon salsa over the filets and distribute remaining salsa over onions and jalapenos.
  • Bake in the center of the preheated oven, until salmon is moist and tender and an instant-read thermometer inserted into the center reads at least 130 degrees F (55 degrees C), about 20 minutes.
  • Meanwhile, toss diced avocado with lemon juice in a small bowl. Thin sour cream with water in another bowl.
  • Divide chips between two serving plates. Spoon onion-jalapeno mixture over top, along with any accumulated juices, then top with avocado, cilantro, and green onion. Place a salmon filet on top of each plate and drizzle with sour cream. Sprinkle with more green onions and serve with lime.

Nutrition Facts : Calories 857.5 calories, Carbohydrate 50.3 g, Cholesterol 113.4 mg, Fat 53.5 g, Fiber 12.5 g, Protein 50 g, SaturatedFat 12 g, Sodium 1110.3 mg, Sugar 6.7 g

AIR FRYER NACHOS



Air Fryer Nachos image

Nachos in the air fryer are an awesome, quick, and easy snack, that's totally customizable. The sky's the limit on your ingredient choices, so feel free to make substitutions to suit your tastes. And they can be turned into a main course by adding some protein like shrimp or chicken for a complete meal.

Provided by lutzflcat

Categories     Nachos

Time 15m

Yield 2

Number Of Ingredients 7

cooking spray
2 ½ ounces thin corn tortilla chips
½ teaspoon taco seasoning
1 ¼ cups shredded pepper Jack cheese
1 tablespoon sliced black olives
6 grape tomatoes, halved
1 teaspoon chopped fresh cilantro

Steps:

  • Preheat the air fryer to 360 degrees F (180 degrees C) for about 3 minutes. Line air fryer basket with foil or a parchment liner, and spray with cooking spray.
  • Spread out chips in the fryer basket in a single layer, slightly overlapping chips, so the cheese doesn't melt through. Lightly dust chips with taco seasoning to get a pop of taco flavor, and sprinkle with shredded cheese. Don't overcrowd the basket.
  • Top cheese with olives and tomatoes and place basket in the air fryer.
  • Air-fry until cheese is melted and chips are starting to slightly brown on the edges, 5 to 6 minutes. Watch closely to be sure the cheese doesn't burn. If necessary, add additional time until you reach your preferred crispness.
  • Move nachos to a plate, garnish with chopped cilantro, and serve immediately.

Nutrition Facts : Calories 515.6 calories, Carbohydrate 29.3 g, Cholesterol 88.4 mg, Fat 35.4 g, Fiber 2.6 g, Protein 20.9 g, SaturatedFat 15.8 g, Sodium 746.2 mg

FRESH SHRIMP AND AVOCADO NACHOS



Fresh Shrimp and Avocado Nachos image

I'm a fan of shrimp, and my family loves nachos. When I combined those favorites and added fresh avocado, the result was a cool yet satisfying snack. -Teri Rasey, Cadillac, Michigan

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 10 servings.

Number Of Ingredients 16

4 plum tomatoes, chopped
3 tomatillos, husked and chopped
4 jalapeno peppers, seeded and finely chopped
1 small onion, chopped
1/4 cup minced fresh cilantro
3 tablespoons olive oil
3 tablespoons lime juice, divided
2 tablespoons seasoned rice vinegar
2 garlic cloves, minced
1-1/2 teaspoons sea salt
1/2 teaspoon dried oregano
1 pound peeled and deveined cooked shrimp (31-40 per pound), coarsely chopped
2 medium ripe avocados, peeled and pitted, divided
1/2 cup sour cream
8 cups tortilla chips
1 cup shredded lettuce

Steps:

  • In a large bowl, combine tomatoes, tomatillos, peppers, onion, cilantro, oil, 1 tablespoon lime juice, vinegar, garlic, salt and oregano. Cover and refrigerate until chilled, at least 30 minutes. Stir in shrimp., For avocado cream, mash 1 avocado with sour cream and 1 tablespoon remaining lime juice until smooth. Cube remaining avocado and toss with remaining 1 tablespoon lime juice., To serve, arrange chips on a large platter. Top with shrimp mixture, cubed avocado, lettuce and avocado cream; serve immediately.

Nutrition Facts : Calories 264 calories, Fat 16g fat (3g saturated fat), Cholesterol 72mg cholesterol, Sodium 542mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 3g fiber), Protein 12g protein.

SARASOTA'S SEAFOOD NACHOS WITH MANGO SALSA



Sarasota's Seafood Nachos With Mango Salsa image

I have to admit that this was based on "Bubbas Seafood Nachos," Paula Deens Brothers recipe; but a few other recipes got mixed in as well and they ended up blending together which I think turned out really good. I primarily make mine with crab and shrimp because the price is right, but feel free to add scallops and lobster for a spectacular dish. Just use what is available in your area. Shrimp, crab, lobster and scallops or any combination - Whatever you like best. I like to make these in individual aluminum foil pouches so each person gets their own, but you can also serve this family style. And, most importantly ... don't forget the mango salsa. It is a perfect compliment to this dish and what makes it special. And like any nachos, the condiments ... lettuce, tomatoes, sour cream, olives, avocado, and lime are a must - but use the condiments that you like best. These aren't every day nachos, but these are great party food or a great Friday night dinner. Serve these with a big bowl of soup, and dessert for a fun movie night or game night. Note: The sauce is made very quickly, even buying pre grated cheese can help if time is a factor; and now-a-days, you can even find frozen mango which will work if fresh is not available. It sounds more difficult than it is, and it really isn't a hard dish at all.

Provided by SarasotaCook

Categories     Mexican

Time 30m

Yield 6-8 Individual servings, 6-8 serving(s)

Number Of Ingredients 31

16 ounces white tortilla chips
1 cup cheddar cheese, grated (I prefer a white cheddar)
1 cup monterey jack cheese, grated
2 cups monterey jack pepper cheese, grated
1/2 cup parmesan cheese, grated (more or less to taste)
8 ounces crabmeat (I get mine from the deli, but you can also use lump crab in the can)
1/2 lb shrimp, rough chopped
1/2 lb seafood, rough chopped (lobster or scallops or just use more shrimp or crab)
1 cup heavy cream
1 small jalapeno, ribs and seeds removed, fine diced (leave some of the ribs in if you want more heat)
2 shallots, fine diced
1 teaspoon minced garlic
1 tablespoon butter
1 teaspoon flour
1 pinch cumin
salt
pepper
1 medium mango, peeled and fine chopped (you can also use a papaya as well)
1/4 cup red bell pepper, fine chopped
2 scallions, fine diced (white and green parts)
2 tablespoons fresh cilantro, fine minced
2 tablespoons fresh lime juice
1/2 teaspoon olive oil
salt
pepper
avocado, diced (or guacamole)
tomatoes, diced
black olives, diced
iceberg lettuce, shredded
sour cream
lime, cut in wedges (to squeeze over the top)

Steps:

  • Pre-heat the oven to 350, middle shelf. I use a large 13x9" pan or baking dish, but you can also make these in individual foil pouches as well and just set them on a baking sheet. Make sure to spray the pan or foil pouches with a non stick spray. I often line the casserole dish or pan with parchment for even easier clean up.
  • Mango Salsa -- In a small bowl, mix the mango, red pepper, scallions, cilantro, lime juice, olive oil, salt and pepper and toss well to combine. Set to the side, cover and refrigerate for 1-4 hours to combine the flavors. This is better made ahead, but not necessary.
  • Sauce -- In a medium size sauce pan, add the butter, garlic, shallots and cook 2 minutes on medium heat. Then add in the flour and whisk well until combined and cook another minute to get rid of the flour taste. Add in the cream and season with salt and pepper. Add in the shrimp, scallops or lobster, etc (any un-cooked seafood) and cook 2-3 minutes until done. Slowly add in the cream and cumin and bring to a medium heat. The sauce will begin to thicken. Add in the crab meat and lightly stir and reduce to low heat and just let it simmer. The sauce is done. Make sure to check for seasoning - salt and pepper if necessary. Next, the chips and cheese just take a few minutes.
  • Base -- As the sauce is cooking, spread 1/2 of the chips in the pan, dish or in the foil pouches and top with 1/2 of the monterey jack, pepper jack and cheddar cheeses. Bake 2-4 minutes until melted. Remove from the oven and top with 1/2 of the seafood sauce and add another layer of chips and the remainder of cheese and sauce, top with the parmesan and bake another 3-4 minutes.
  • Serve -- If I serve them in individual pouches I let each person garnish their own dish. But I do put a big spoon of the mango salsa and lime slice right on top of the melted cheese. If family style, I like to serve them over a big plate of shredded lettuce and then top with the mango salsa, sour cream, olives and a lime slice which happen to be my favorites. Just don't forget the mango salsa and feel free to use any toppings you like.
  • As I said, serve them as appetizers or as a main dish. Try some sliders on the side for a fun movie or game night with friends. A few beers or wine and dessert and you have a fun unique dinner. And it is really quick to make believe it or not. ENJOY!

Nutrition Facts : Calories 941.9, Fat 60.1, SaturatedFat 28.7, Cholesterol 232.3, Sodium 1547.4, Carbohydrate 59.5, Fiber 5, Sugar 9.4, Protein 44.4

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From drewsorganics.com


SHRIMP NACHOS RECIPE - SOUFFLE BOMBAY
2021-06-16 Set aside. Once shrimp is done, drain the juice (you can save it for tossing with pasta the next day). Scatter shrimp over the nachos and bake at 350 just until cheese melts. Remove from oven, add queso blanco, guacamole or avocado, pico or tomatoes and whatever else you would like to add.
From soufflebombay.com


HEARTY SHRIMP DINNER NACHOS - SIZZLING EATS
2022-01-08 Add oil, spices, and shrimp to a small skillet and cook for about 3 minutes over medium heat turning the shrimp once. Shrimp cook quickly and will be pink when cooked throughout. Once shrimp are done, remove them from the heat and set them aside. Preheat your oven to 350 degrees Fahrenheit. Chop & prepare all your veggies.
From sizzlingeats.com


CRUNCHY BREADED SHRIMP NACHOS - AQUA STAR
2018-02-13 Bake shrimp according to directions on the package. When done cooking, turn the oven up to broil. Top the shrimp with shredded cheddar cheese. Place under the broiler until cheese is melted. Remove from the oven and transfer the shrimp to a serving plate. Top with green onion, olives, cilantro (if using) and some of the salsa.
From aquastar.com


SHRIMP NACHOS | SHRIMP | JENNY SHEA RAWN
2019-01-31 Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or tinfoil. Place chips evenly on a baking sheet and top with cheese. Add shrimp and black beans. Place in oven for 5 minutes, or until cheese is melted and shrimp are cooked through. Remove from oven and top with avocado, scallions, and cilantro.
From jennyshearawn.com


SPICY SHRIMP NACHOS WITH TOMATO SAUCE BY SAMANEH.K
Scatter some cheese, red beans, and shrimp on the top of the tortilla and combine it with salsa sauce. 3. After that add ingredients to the other layers and add some tomato and peppers. In the end, scatter some cheese on the top layer. 4. Heat it for 10 minutes at 175 Fahrenheit degree till all the cheese melts. Now we have incredibly delicious ...
From yummology.com


SHRIMP NACHOS WITH GREEN TOMATO OR RAW TOMATILLO VERACRUZ …
2021-07-20 Cinco de Mayo · Fish and Seafood · Make Your Own Takeout · Rachael Ray Show · Jul 20, 2021. Shrimp Nachos with Green Tomato or Raw Tomatillo Veracruz Salsa. This recipe originally appeared on the Rachael Ray Show. Get the full recipe here: Shrimp Nachos with Green Tomato or Raw Tomatillo Veracruz Salsa. Share Share on Facebook Tweet Tweet ...
From rachaelray.com


CILANTRO LIME SHRIMP NACHOS - CLOSET COOKING
2011-02-05 1 green onion (finely sliced) 1 handful cilantro (chopped) 1/2 teaspoon cumin (toasted and ground) salt and pepper to taste. 1 tablespoon oil. directions. Marinate the shrimp in the lime, oil, jalapeno, garlic, green onion, cilantro, cumin, salt and pepper for 30 minutes in a sealed container in the fridge. Heat the oil in a pan over medium heat.
From closetcooking.com


SHRIMP NACHOS RECIPE - RECIPES.NET
2021-08-12 Preheat the oven to 350 degrees F, place tortilla chips on a heat-resistant plate. Heat chips for approximately 5 to 7 minutes. While the chips are heating prepare the pico de gallo by combining the tomatoes, chopped jalapeno pepper, onion, together. To Assemble: Spoon cheese sauce over the nachos. Then top with the pico de gallo, top with shrimp.
From recipes.net


SANJEEV KAPOOR TIPS: NACHOS WITH SALSA DIP RECIPE
Vegetarian Mix Pizza Mushroom, onion, tomato, green pepper & sweetcorn from £5.00 Masterchef Curries Garlic Curry Master Chef Nachos Cheese, salsa, jalapeno, olives, donner & chilli sauce £6.00 Coronation Nachos £5.50 Chicken Tikka Nachos. This vegetarian nacho recipe is a fun combination of two favorites--nachos and Greek salad.
From foodnewsnews.com


SPICY SHRIMP NACHOS - MIDWEST LIVING
Heat over medium-high heat. Add half the shrimp at a time to the pan. Cook for 1 to 2 minutes each side or until shrimp are opaque. Remove and set aside. If desired, coarsely chop shrimp. Advertisement. Step 2. Spread tortilla chips on a broiler-safe platter or baking sheet. Top with shrimp and salsa.
From midwestliving.com


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