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blackened shrimp nachos with melted cheese and peppers on a white plate with bowls of salsa and guacamole sitting on a cutting board
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Blackened Shrimp Nachos

When you're looking for a delicious change of pace treat yourself and try my Blackened Shrimp Nachos or my Blackened Shrimp Taco Salad for dinner.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Appetizer
Cuisine: Mexican
Servings: 4
Calories: 913kcal
Author: Chef Dennis Littley

Ingredients

Blackened Seasoning

  • 11/2 teaspoons Hungarian paprika
  • 2 teaspoons sea salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder
  • 1/4 teaspoon black pepper

Blackened Shrimp Nachos

  • 1/2 lb shrimp peeled and deveined with the tails removed
  • 3-4 mini sweet peppers
  • 1 Tbsp blackened seasoning (see recipe above)
  • 1 cup cheddar or Monterrey Jack shredded
  • 1 jalapeño pepper thinly sliced (or you can substitute jarred jalapenos if you can’t find fresh ones)
  • 2 Tbsp chopped fresh cilantro
  • 4 cups Mission Organics® Tortilla Chips (about half a bag)

Salsa Fresca

  • 1 medium tomato diced
  • 1/4 cup red onion diced
  • 1 teaspoon cilantro finely minced
  • juice from one lime (more or less to your tastes)
  • sea salt to taste

Guacamole

  • 2 Hass Avocado ripe
  • 1/4 cup tomato diced
  • 1 teaspoon cilantro finely chopped
  • juice from one lime (more or less to your tastes)
  • jalapeno or hot sauce optional

Instructions

  • Preheat the oven to 400 while you gather your ingredients
  • Season shrimp with blackening spices using as much or as little as you prefer.    
  • Heat up a cooking pan over medium-high heat. Add shrimp and quickly sear them on both sides until just done. Take shrimp out of the pan and set aside.  *You can also bake the shrimp in the oven or grill them.
  • Place the tortilla chips onto a baking sheet covered with parchment paper.  The paper will help you transfer the completed nachos to a serving dish.
  • Place the shrimp onto the chips, then add the sweet peppers.
  •  Add the shredded cheddar to the nachos, evenly distributing the cheese.  *use more cheese than you think you need.  As it melts it won't look to be as much as you imagined.
  • Sprinkle cilantro over the cheese, then add sliced jalapenos if you want a little extra heat.
  • place sheet into preheated oven and bake for 7-10 minutes or until the cheese is nicely melted.

Salsa

  • In a mixing bowl add diced tomatoes, onion, cilantro and lime juice.  Season with sea salt to taste.  * If you like heat feel free to add some diced jalapeno or hot sauce.

Guacamole

  • Mash avocado with a potato masher or fork until you have the desired texture.
  •  Add the diced tomato, cilantro, and lime juice. Season with sea salt to taste. *If you like heat feel free to add some diced jalapeno

Nutrition

Calories: 913kcal | Carbohydrates: 88g | Protein: 30g | Fat: 52g | Saturated Fat: 11g | Cholesterol: 172mg | Sodium: 2548mg | Potassium: 979mg | Fiber: 14g | Sugar: 4g | Vitamin A: 1730IU | Vitamin C: 41.9mg | Calcium: 502mg | Iron: 5mg