Shrimp nachos are piled high with spicy, succulent shrimp, creamy green chili cheese sauce, black beans, diced tomatoes, jalapeños and fresh cilantro.
Nachos are one of those foods I don’t make nearly enough. All you really need are good tortilla chips, which leaves room to get creative with toppings. They’re an entire handheld meal and perfect for sharing. After a beach trip to the Alabama coast, my family came home with a cooler full of freshly caught Gulf shrimp. They were so vibrant and sweet that I quickly seasoned and cooked them, then layered them over chips with a homemade green chili cheese sauce.
Season the shrimp
Start with 1 pound of large, peeled and deveined shrimp. You can leave the tails on for presentation, but removing them makes the nachos easier to eat.
In a medium bowl, combine 1 tablespoon olive oil with 2 large minced garlic cloves and 1 tablespoon Cajun seasoning (add more if you like extra heat). Toss the shrimp in the mixture until evenly coated, then set aside while you make the cheese sauce.
Make the green chili cheese sauce
This sauce is creamy and bright—nothing like the gluey concession-stand nacho cheese. It starts with a simple roux and becomes a smooth, cheesy sauce with chopped green chiles.
In a large saucepan, melt 4 tablespoons unsalted butter over medium-high heat. Whisk in 4 tablespoons all-purpose flour and cook for 2–3 minutes, stirring constantly—do not let the flour brown.
Slowly whisk in 2 cups whole milk until smooth and lump-free. Stir in one 10 oz. can of chopped green chiles (drained) and bring the sauce to a simmer. Cook about 5 minutes, stirring, until slightly thickened, then remove from the heat.
Stir in 2 cups freshly grated sharp cheddar until fully melted. Freshly grating the cheese ensures a silky texture; pre-shredded cheese often contains anti-caking agents that prevent smooth melting. Season the sauce with ½ teaspoon salt and ¼ teaspoon cayenne pepper, or more to taste. Set the sauce aside.
Assemble the nachos
Preheat the oven to 400°F (200°C). Arrange a 10 oz. bag of tortilla chips in a thin layer in a 9 x 10-inch casserole dish or on a large foil-lined baking sheet. Drizzle the green chili cheese sauce over the chips, then sprinkle with 1 cup Monterey Jack cheese.
Scatter a 15 oz. can of rinsed and drained black beans over the cheese, then evenly distribute the seasoned shrimp on top. Finish with the remaining 1 cup Monterey Jack. Bake until the shrimp are opaque and the cheese is melted, about 8–10 minutes.
Remove the nachos from the oven and top with one diced Roma tomato and ¼ cup sliced green onions. Add pickled jalapeños, chopped cilantro or chunky guacamole as desired. Serve immediately while hot and gooey.
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Shrimp Nachos
Ingredients
For the shrimp:
- 1 tablespoon olive oil
- 2 large garlic cloves, minced
- 1 tablespoon Cajun seasoning
- 1 pound large shrimp, peeled and deveined
For the green chili cheese sauce:
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 2 cups whole milk
- 1 (10 oz.) can chopped green chiles, drained
- 2 cups freshly grated sharp cheddar cheese
- ½ teaspoon salt
- ¼ teaspoon cayenne pepper
For the nachos:
- 1 (10 oz.) bag tortilla chips
- 2 cups grated Monterey Jack cheese
- 1 can black beans, rinsed and drained
- 1 Roma tomato, diced
- ¼ cup sliced green onions
- Pickled jalapeños, optional
- Chopped cilantro, optional
Instructions
- Combine the olive oil, garlic and Cajun seasoning in a medium bowl. Stir to coat the shrimp and set aside.
For the green chili cheese sauce:
- In a large saucepan, melt the butter over medium-high heat.
- Gradually whisk in the flour and cook 2–3 minutes, stirring constantly; do not let it brown.
- Slowly whisk in the milk until smooth and lump-free.
- Add the drained green chiles and simmer for about 5 minutes until the sauce thickens, stirring constantly. Remove from heat.
- Stir in the cheddar, salt and cayenne until the sauce is smooth.
For the nachos:
- Preheat the oven to 400°F.
- Arrange the tortilla chips in a thin layer in a 9 x 10 casserole dish or on a foil-lined baking sheet.
- Drizzle the chili cheese sauce over the chips and top with half the Monterey Jack.
- Spoon the black beans over the shredded cheese.
- Spread the shrimp over the beans and sprinkle with the remaining Monterey Jack.
- Bake until the cheese is melted and the shrimp are opaque, about 8–10 minutes.
- Top with diced tomato, green onions, pickled jalapeños and chopped cilantro before serving.
Nutrition
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Calories: 463 kcal
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Carbohydrates: 23 g
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Protein: 26 g
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Fat: 29 g
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