Shrimp And Jalapeno Nachos Recipes

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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 AND JALAPENO NACHOS



Shrimp and Jalapeno Nachos image

What better way to 'fiesta' than with this beautiful plate of alternative nachos? This will make a very delicious change of pace to the traditional version. Each nacho is separate from the next so you don't end up with a plate containing one giant nacho that you have to pull apart.

Provided by Chef John

Categories     Appetizers and Snacks     Cheese     Nachos Recipes

Time 25m

Yield 15

Number Of Ingredients 13

½ cup sour cream
½ avocado, peeled and pitted
½ lemon, juiced
1 pound small Gulf shrimp (50 to 60 per pound), thawed and drained
1 tablespoon vegetable oil
¼ teaspoon ground dried chipotle pepper
salt and ground black pepper to taste
1 pinch cayenne pepper, or to taste
50 large (restaurant-style) tortilla chips, or as needed
2 jalapeno peppers, seeded and very thinly sliced
3 ½ cups shredded pepperjack cheese, or as needed
15 cherry tomatoes, sliced - or as needed
¼ cup chopped fresh cilantro

Steps:

  • Combine sour cream, avocado, and lemon juice in a blender or food processor; blend until smooth and creamy. Transfer into a plastic decorating bottle with a long tip. Refrigerate avocado-cream sauce until needed.
  • Place shrimp into a bowl; combine with vegetable oil, ground chipotle pepper, salt, black pepper, and cayenne pepper.
  • Place a large nonstick pan over high heat. Cook shrimp in the hot pan in a single layer until barely cooked through and pink, about 1 minute per side. Transfer to a plate and let shrimp cool.
  • Preheat the oven's broiler. Line a baking sheet with aluminum foil and lightly grease the foil.
  • Lay tortilla chips onto the prepared baking sheet in a single layer. Place 1 shrimp onto each chip. Add 1 slice jalapeno and 1 large pinch pepperjack cheese on top of each shrimp.
  • Broil under preheated broiler until cheese is melted and chips are lightly toasted, about 1 minute. Watch carefully; chips will burn quickly.
  • Remove nachos from baking sheet and arrange onto a serving platter; drizzle with avocado-cream sauce and sprinkle with cherry tomatoes and cilantro before serving.

Nutrition Facts : Calories 208.7 calories, Carbohydrate 6.3 g, Cholesterol 82.4 mg, Fat 14.9 g, Fiber 1 g, Protein 12.5 g, SaturatedFat 7 g, Sodium 277.7 mg, Sugar 0.2 g

NACHOS WITH SHRIMP SALSA



Nachos with Shrimp Salsa image

Provided by Food Network

Categories     appetizer

Number Of Ingredients 15

1/2 cup lime juice
1 tablespoon minced, fresh ginger
2 garlic cloves, thinly slices
1 tablespoon finely chopped cilantro
Pinch red pepper flakes
1 pound large shrimp, shelled and deveined
1/4 cup olive oil
1 tomato, seeded and diced
3 green onions, finely chopped
Juice of 1 lime
1 tablespoon finely chopped cilantro
Coarse salt
8 ounces tortilla chips
3 cups refried black beans
1 cup grated anejo cheese

Steps:

  • In a non reactive bowl, combine marinade ingredients. Add shrimp, toss to coat, cover and refrigerate for 1 hour. Heat the 1/4 cup olive oil in a large skillet over high heat. Add the shrimp and saute, stirring and shaking the pan to prevent sticking, until cooked, about 5 minutes. Remove from heat and transfer shrimp to a large bowl to cool. When cool, chop shrimp coarsely.
  • Add tomato, green onions, lime juice, cilantro and salt to shrimp and toss to mix.
  • Preheat the broiler. Spread tortilla chips out in an oven proof platter. Spoon the black beans over the chips and sprinkle with cheese. Place under the broiler until cheese melts, about 5 minutes.
  • To serve, top with shrimp salsa.

ACHIOTE SHRIMP NACHOS



Achiote Shrimp Nachos image

Provided by Antonia Lofaso

Categories     appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 27

16 medium shrimp, peeled, deveined and butterflied
2 tablespoons achiote paste
1 teaspoon kosher salt, or to taste
Canola oil, for deep-frying
16 fresh 3-inch whole corn tortillas
2 cups Black Bean Puree, recipe follows
2 1/2 cups Queso, recipe follows
1 ripe avocado, peeled, pitted and diced
2 cups pico de gallo
3 tablespoons sliced pickled Fresno chiles or other pickled chiles
1/4 cup chopped cilantro
1/4 cup canola oil
1/2 yellow onion, finely diced
1 jalapeno, roughly chopped (leave the seeds in)
1 tablespoon ground coriander
1 teaspoon ground cumin
Two 15 1/2-ounce cans black beans, drained
1 1/2 cups chicken stock
1 cup Mexican crema
Kosher salt
1/2 stick (4 tablespoons) unsalted butter
3 tablespoons all-purpose flour
2 cups milk
2 cups heavy cream
2 teaspoons kosher salt
4 cups shredded sharp Cheddar
4 cups shredded jalapeno Jack cheese

Steps:

  • Place the shrimp in a large bowl and toss with the achiote paste and salt. Marinate the shrimp for 10 minutes.
  • Meanwhile, heat the canola oil to 350 degrees F in a tabletop deep-fryer or in a Dutch oven with a deep-fry thermometer attached. Place a wire rack over a sheet pan for draining. Fry the tortillas in small batches until crisped and golden, 4 to 6 minutes. Place on the rack to drain.
  • While the tortillas fry, heat 3 tablespoons canola oil in a large skillet over high heat. Add the shrimp and cook, turning once, until just cooked through, about 4 minutes. Set aside.
  • Spoon the Black Bean Puree over the bottom of a large oval platter. Arrange the fried tortillas over the top. Spoon the Queso generously all over. Top with the shrimp. Sprinkle with avocado, pico de gallo and pickled chiles. Garnish with cilantro.
  • Heat a 3-quart saucepan over medium heat. Add the oil, onions, jalapeno, coriander and cumin. Cook, stirring frequently, until the onion is soft, 4 to 6 minutes. Stir in the beans. Add the stock, crema and salt to taste. Bring to a simmer. Transfer the mixture to a blender and puree.
  • Melt the butter in a 3-quart saucepan set over medium heat. Stir in the flour until combined. Cook, stirring, for 2 minutes. Switch to a whisk and slowly whisk in the milk and cream. Whisk in the salt. Switch back to a spoon and cook, stirring, until thickened, about 5 minutes. Stir in the Cheddar and Jack cheeses. Turn the heat off and allow the cheese to melt. Stir until smooth.

CHEDDAR-SHRIMP NACHOS



Cheddar-Shrimp Nachos image

They're already fans of cheddar-cheesy nachos. But, as it does with every other dish, the added shrimp gives these nachos a serious deliciousness upgrade.

Provided by My Food and Family

Categories     Appetizers & Snacks

Time 20m

Yield 8 servings

Number Of Ingredients 9

2 Tbsp. KRAFT Zesty Italian Dressing, divided
3/4 lb. frozen cooked shrimp, thawed
1 red pepper, chopped
1 Tbsp. blackened seasoning
6 cups tortilla chips (8 oz.)
1 pkg. (8 oz.) KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA
1 green onion, chopped
2 Tbsp. chopped fresh cilantro
1 jalapeño pepper, thinly sliced

Steps:

  • Heat large cast iron skillet on high heat until very hot and starts to smoke. Add 1 Tbsp. dressing, shrimp, red peppers and seasoning; cook and stir 1 to 2 min. or until shrimp is heated through and evenly coated with dressing mixture. Stir in remaining dressing.
  • Cover large microwaveable plate with layers of half each of the chips, shrimp mixture and cheese. Repeat layers.
  • Microwave on HIGH 1 to 2 min. or until cheese is melted, rotating plate after each minute. Top with onions, cilantro and jalapenos.

Nutrition Facts : Calories 310, Fat 18 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 105 mg, Sodium 780 mg, Carbohydrate 22 g, Fiber 2 g, Sugar 1 g, Protein 17 g

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

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.

GARLIC-JALAPEñO SHRIMP



Garlic-Jalapeño Shrimp image

This tasty marinade-hot but not punishing-is so easy and so flavorful that it will quickly make its way into your regular rotation. Shrimp is marinated with garlic, fresh lime juice, and jalapeño chile peppers, then seared in a skillet until fully cooked through.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 55m

Number Of Ingredients 6

20 large shrimp (about 1 pound), peeled and deveined (tails left intact; optional)
3 garlic cloves, minced
1/2 jalapeno chile (stem, ribs, and seeds removed), finely chopped
1 tablespoon fresh lime juice
3 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper

Steps:

  • Toss together shrimp, garlic, jalapeno, lime juice, and 1 tablespoon oil; season with salt and pepper. Marinate in refrigerator for 45 minutes.
  • Heat remaining 2 tablespoons oil in a large skillet over medium-high heat. Remove shrimp from marinade, and add to skillet; cook through, about 2 minutes per side.

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SHRIMP NACHOS - ALL FOOD RECIPES BEST RECIPES, CHICKEN RECIPES
2013-08-25 Preheat the oven to 350 degrees, place nacho chips on a heat resistant plate. You will want to heat the chips until they are crisp. 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. Assemble the nachos by spooning cheese sauce ...
From allfood.recipes


17 SCRUMPTIOUS SHRIMP APPETIZERS - COOKING CHEW
2021-09-03 3. Bacon-Wrapped Shrimp. You can never go wrong with bacon and shrimp all wrapped together into tiny, savory appetizers. The bacon turns crispy after baking, while the shrimp retains its tender, juicy flavors. This recipe has a Cajun flair so be ready to spice it up just a bit at your next party.
From cookingchew.com


RED LOBSTER SHRIMP NACHOS RECIPE - SECRET COPYCAT RESTAURANT …
2013-12-20 Drop thawed or fresh shrimp into a medium sized pot of boiling water. Add a little crab boil seasoning to the water to give the shrimp an additional layer of flavor, if desired. Cook shrimp until they turn pink, about 2 to 4 minutes. Remove immediately.
From secretcopycatrestaurantrecipes.com


BLACKENED SHRIMP NACHOS (WITH HOW TO VIDEO) - GRANDBABY CAKES
2016-01-18 Add raw shrimp to a bag and pour blackened seasoning over it. Shake the shrimp in the bag to make sure the seasoning sticks. Fry shrimp in an even layer for 2 minutes on each side and set aside. Next begin layering process. Add half of tortilla chips, followed by half of pico de gallo and half of cheese then repeat with remaining tortilla chips ...
From grandbaby-cakes.com


CREOLE SHRIMP NACHOS WITH CREAMY QUESO | TONY CHACHERE'S
Sprinkle over the chips in one layer; set aside. Heat the oil in a skillet over medium-high heat. Add the onion and poblano pepper. Cook, stirring occasionally, until the onions are translucent and the peppers are tender, 3-5 minutes. Meanwhile, place the shrimp in a bowl and pat dry with paper towels. Sprinkle on the Tony’s No Salt Seasoning ...
From tonychachere.com


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