Skip to main content New<> this month
Get the Allrecipes magazine

Shrimp Nachos

Rated as 4.46 out of 5 Stars
20

"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!"
Added to shopping list. Go to shopping list.

Ingredients

25 m servings 387
Original recipe yields 20 servings

Directions

{{model.addEditText}} Print
  1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  2. Spread tortilla chips onto the prepared baking sheet.
  3. 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.
  4. 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


Per Serving: 387 calories; 27.7 15 20.1 111 482 Full nutrition

Explore more

Reviews

Read all reviews 11
  1. 13 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

I'm the submitter of this recipe. I actually submitted this recipe six years ago. I had forgotten all about it when I got the email that it was published. Better late than never! Thank you, ...

Most helpful critical review

1-16-2016 ~Given the amount of cumin I'm happy with when I make guacamole, I knew from the get-go I would need to reduce it by half in this recipe. Good call, because even with just half the...

Most helpful
Most positive
Least positive
Newest

I'm the submitter of this recipe. I actually submitted this recipe six years ago. I had forgotten all about it when I got the email that it was published. Better late than never! Thank you, ...

1-16-2016 ~Given the amount of cumin I'm happy with when I make guacamole, I knew from the get-go I would need to reduce it by half in this recipe. Good call, because even with just half the...

Everyone loved this appetizer recipe at Thanksgiving. It's so tasty and easy to make. The scoops are a wonderful idea and work perfectly. I assembled these at home and brought them with me and ...

I made this almost exactly as posted, with a few adjustments. I’m not fond of adobe sauce/peppers, so I left them out. I used less cumin, even though I love cumin, and I added fresh squeezed l...

I found it to be very flavorful. Great and rather easy. Next time I would cut down on the chipotle, but that would be my only adjustment. If you were serving this with beers, then the heat would...

I made this recipe for a summer deck party and everyone loved it! My only changes to the original recipe were cutting the cumin by half, as others suggested, and used fresh chopped green onion i...

I’m getting ready to make this recipe and noticed it said 2 pounds of Monterey Jack cheese. Is that the correct amount or did it mean to cups?

I made this recipe as written and my son’s love it. It was a little spicy to me but I survived. Will make it again

Made this for dinner tonight! Turned out better than I expected it to, went with half of the amount of cumin as noted in other reviews and I think it was enough. Family ate it up and asked when ...