These Shrimp Nachos bring a coastal twist to a classic favorite. Plump, seasoned shrimp nestle on crispy tortilla chips under melted cheese for a lighter, brighter feel. The secret is in the layering—ensuring every chip gets its share of the good stuff.

Why You’ll Love This Shrimp Nachos

• Elevated Flavor: Sweet, briny shrimp pair beautifully with rich cheese and zesty toppings.
• Quick to Make: Ready in about 30 minutes—perfect for last-minute gatherings.
• Endlessly Customizable: Adjust spice and toppings to make it your own.
• Crowd-Pleasing: Interactive, shareable, and guaranteed to be a hit.

Ingredients & Tools

• 1 lb medium raw shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp cumin
• 1/4 tsp onion powder
• 1 bag (12-13 oz) sturdy tortilla chips
• 2 cups shredded Monterey Jack cheese
• 1 cup shredded sharp cheddar cheese
• 1 avocado, diced
• 1/2 cup sour cream or Greek yogurt
• 1/4 cup finely chopped red onion
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges
• Salt and black pepper to taste

Tools: A large, rimmed baking sheet, a medium mixing bowl, and a small bowl for your seasoning mix.

Notes: Use raw shrimp (not pre-cooked) and thick, restaurant-style tortilla chips for best results.

Nutrition (per serving)

Serves: 4 | Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes

Before You Start: Tips & Ingredient Notes

• Shrimp Size Matters. I really recommend medium (41/50 count) shrimp. They’re the perfect bite-sized morsel for nachos—any larger and they can be awkward to eat, any smaller and they might overcook and get rubbery.
• The Cheese Blend is Key. Using a mix of Monterey Jack and cheddar gives you the best of both worlds: incredible meltiness from the Jack and that classic, sharp tang from the cheddar. Pre-shredded bags are convenient, but if you have a spare minute, shredding your own from a block will give you a noticeably smoother melt.
• Pat Your Shrimp Dry. This is a small step with a big payoff. Giving the shrimp a quick pat with a paper towel before tossing them in oil and spices helps the seasoning stick and promotes a better sear in the oven, rather than them steaming in their own moisture.
• Don’t Skip the Layering. The biggest nacho tragedy is a top layer loaded with goodies and a bottom layer of naked, sad chips. We’re going to build these in deliberate layers to ensure maximum topping distribution in every single scoop.

How to Make Shrimp Nachos

Storage & Freshness Guide

• Fridge: Store leftovers in an airtight container for up to 2 days.
• Freezer: Not recommended; chips and toppings become soggy when thawed.
• Reviving: Reheat in a 350°F oven for 5–8 minutes to restore crispiness.

Serving Suggestions

Complementary Dishes

• A simple Black Bean and Corn Salad — The cool, sweet crunch of the corn and the earthy beans provide a refreshing counterpoint to the rich, cheesy nachos, making the whole meal feel more balanced.
• Chilled Mexican Street Corn Salad (Esquites) — This creamy, tangy, and slightly spicy side dish echoes the Mexican flavors on the platter but in a cool, salad form that’s incredibly addictive.
• Grilled Vegetable Skewers — If you’re feeding a crowd with varied tastes, some smoky grilled zucchini, bell peppers, and onions add a healthy, colorful option that still fits the theme perfectly.

Drinks

• A classic Margarita (on the rocks!) — The sharp, citrusy tang of a good margarita cuts through the richness of the cheese and cleanses the palate beautifully between bites.
• An ice-cold Mexican Lager — You really can’t go wrong here. The crisp, light beer is a no-fuss partner that doesn’t compete with the bold flavors of the nachos.
• A Spicy Paloma — Grapefruit and a hint of chili salt? This cocktail is bright, refreshing, and has just enough of a kick to stand up to the spiced shrimp.

Something Sweet

• Mango Sorbet — After all those savory, spicy, and cheesy flavors, a few scoops of bright, fruity, and clean mango sorbet are the perfect, palate-cleansing finish.
• Churros with Chocolate Dipping Sauce — Lean all the way into the fiesta theme. Warm, cinnamony churros with rich chocolate sauce make for an indulgent and celebratory ending.
• Lime and Coconut Flan — This is for when you want to impress. The creamy, silky texture of the flan with the tropical notes of lime and coconut is a sophisticated yet comforting finale.

Top Mistakes to Avoid

• Mistake: Overloading the baking sheet. If you pile the chips and toppings too high, the middle won’t heat through properly, leaving you with cold cheese and undercooked shrimp while the edges burn. A single, even layer is the goal.
• Mistake: Using soggy toppings from the start. Adding watery ingredients like fresh tomatoes or salsa directly before baking is a one-way ticket to soggy nachos. Keep these as fresh toppings to add *after* the platter comes out of the oven.
• Mistake: Overcooking the shrimp. Shrimp cook incredibly fast and become tough and rubbery when left in the oven too long. The moment they turn pink and opaque, they’re done. Trust the 15-minute timer.
• Mistake: Skipping the rest time. I know it’s tempting to dig right in, but giving the nachos just 60-90 seconds to rest allows the cheese to firm up slightly, which means you’ll get beautiful cheesy pulls instead of a messy, liquid cheese avalanche.

Expert Tips

• Tip: Create “Flavor Zones”. If you’re serving a group with different preferences, try building your nachos with distinct areas. Leave one quadrant without spicy shrimp for the kids, or pile extra jalapeños in another corner for the heat-seekers. It makes everyone happy.
• Tip: Warm your plates. This is a next-level pro move for any hot appetizer. Pop your serving plates in the oven for the last two minutes of baking. A warm plate will keep your nachos hotter and crispier for much longer.
• Tip: Make a quick crema. Elevate your sour cream by making a simple lime crema. Just mix the sour cream with a tablespoon of lime juice and a pinch of salt. It becomes drizzle-able and adds an extra zing.
• Tip: Double up on baking sheets. If you’re feeding a huge crowd, don’t try to cram everything onto one pan. Use two baking sheets and rotate them halfway through the cooking time for even melting and browning.

FAQs

Can I make these nachos ahead of time?
You can do some prep ahead, but I don’t recommend assembling and baking in advance. The chips will get hopelessly soggy. Your best bet is to have all your components prepped—shrimp cleaned and seasoned, cheese shredded, toppings chopped. Then, assembly and baking takes just 15 minutes when you’re ready to serve. It’s honestly faster and better fresh.

What’s the best way to reheat leftover nachos?
Leftover nachos are a tricky business, but not hopeless! The key is to avoid the microwave, which will turn them into a steamy mess. Spread them in a single layer on a baking sheet and pop them in a 350°F (175°C) oven for 5-8 minutes. They won’t be *quite* as perfect as fresh, but the chips will regain some crunch and the cheese will re-melt nicely.

Can I use frozen shrimp?
Absolutely, frozen shrimp are a great convenience. Just make sure they are completely thawed before you start. The best way to do this is to place them in a colander and run cold water over them for a few minutes. Pat them very dry with paper towels to ensure your spice rub sticks and they cook up perfectly.

My cheese isn’t melting evenly. What did I do wrong?
This usually happens for one of two reasons. First, the cheese was distributed in big clumps rather than sprinkled. Second, and this is a common one, pre-shredded cheese is often coated with anti-caking agents like potato starch, which can inhibit melting. For the dreamiest, smoothest melt, shred your cheese from a block—it really does make a difference.

How can I make this recipe spicier?
There are so many easy ways to turn up the heat! You could add a 1/4 teaspoon of cayenne pepper to the shrimp seasoning mix. Or, for a fresh heat, mix some finely chopped serrano or jalapeño peppers in with the red onion topping. A few dashes of your favorite hot sauce over the finished platter never hurts, either. Adjust to your own tolerance—a little goes a long way!