Shrimp and Crab Nachos

A taco with a twist. You will love these nachos with shrimp and crab. The seafood isn't too overpowering, and it is just the right touch to a Mexican night at home. Top with lettuce, tomatoes, or any other toppings you like.

By Kathi Richards Smith

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Recipe Summary

cook:
25 mins
total:
40 mins
prep:
15 mins
Servings:
4
Yield:
4 servings
Nutrition Info
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat the oven to 350 degrees F (175 degrees C).

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  • Bring 1 quart of water to a boil in a large pot. Place shrimp and crab in a steamer basket on top of the pot without touching water; cover. Steam until shrimp are pink and cooked through, about 5 minutes.

  • Remove shrimp and crab meat from steamer and chop. Combine seafood mixture and cream cheese in a bowl. Lay taco shells on a baking sheet and top with seafood-cream cheese mixture. Sprinkle Cheddar cheese on top.

  • Bake in the preheated oven until cheese is completely melted, about 15 minutes. Remove from oven.

  • Cut each taco into 4 pieces using a pizza cutter and top with sour cream and salsa.

Cook's Note:

You can use 4-cheese Mexican blend instead of Cheddar cheese.

Nutrition Facts

Per Serving:
443 calories; protein 23.7g; carbohydrates 21.5g; fat 29.1g; cholesterol 155.3mg; sodium 745.8mg. Full Nutrition
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