A recipe for delicious and unique nachos featuring shrimp seasoned with paprika and spices, honey, lime cumin sour cream and a quick recipe for “trashy guacamole”.
An incredibly quick recipe that takes only 9 ingredients plus spices and only 5-10 minutes of active prep time. With no need for ingredient prep unless you shred your own cheese and buy shelled shrimp, there’s almost no active time needed at all.
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A New Kind of Nacho Recipe
I never used to think I liked nachos that much. I never disliked them, but they were just always kind of underwhelming and I’d rather get a burrito bowl or a taco if I was out. I think a lot of that is I don’t love Americanized Mexican food that uses ground beef as a protein.
In about probably 2014 I went out to dinner with some friends at a local Canadian style Mexican restaurant called Mexicali Rosas. I was trying to cut back on meat at the time and ended up seeing a Honey Avocado Shrimp Quesadilla and was intrigued.
I’m not kidding when I say I daydreamed about this for weeks after trying it. That quesadilla became my hands down go to every time we went to Mexi’s.
After spending a lot of time drinking there and spending money on Honey Shrimp Quesadillas, I decided I was going to have to make it at home. The homemade quesadilla wasn’t nearly as good and gave up for awhile.
One day I had a lot of tortilla chips that were going to go stale and we’d eaten shrimp the night before. This is how Honey Shrimp Nachos were born.
So What’s on Honey Shrimp Nachos?
The answer to this has changed overtime. My first attempt was shrimp, honey, white onion, corn, tomato and topped with salsa, guacamole and sour cream. The honey is both put on pre and post baking.
I’ve also had this shrimp dish with Costco bruschetta instead of tomatoes, with green onions instead of white and topped with cilantro.
The current (and winning) combination is:
- Tortilla Chips
- Tex Mex Cheese
- Paprika Shrimp
- Cumin Lime Sour Cream
- Pickled Jalapeños
- Parsley (totally optional, just looks nice)
How to Serve These Nachos?
You genuinely can serve these however you want. If you want additional customization you can serve with salsa and regular sour cream.
For baking, any oven safe dish will work but I recommend mini Cast Iron Pans. They are by no means necessary but they’re super cute and you can argue as much as you want but pretty food always tastes better.
I’ve talked about them before, but my Lodge 6 1/2 inch cast irons are perfect for these. They can be found here (Canada) (US). They’re not cheap but they’re reasonably priced and I’ve gotten way more use out of them than I initially expected.
Honey Shrimp Nachos
- 1 lb shrimp de-veined and shells removed
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1 tbsp olive oil
Cumin Lime Sour Cream
- 1/2 cup sour cream
- 1 tsp cumin
- 1/2 lime juiced and zested
- 1 avocado
- 2 tbsp sour cream
- 2 tbsp salsa
- 4 cups tortilla chips
- 2 cups shredded tex mex cheese
- 3 tbsp honey plus more to serve
- 8 slices pickled jalapenos
- 1 cup corn
- parsley optional
- Combine shrimp and seasonings in a bowl, stir until fully coated – set aside.
- Heat oil in a large skillet over medium-high heat. Once oil is heated, add in shrimp and cook about 2 minutes per side. Do not move the shrimp more than you have to. You want them to develop a crust and get slightly browned. Set aside.
- Combine all ingredients for the guacamole and mash until combined. You can obviously elevate this with better ingredients or even a store bought guacamole but this recipe is pretty flavourful anyway, you don't need a super flavour dense guacamole for this. Let the avocado shine.
Cumin Lime Sour Cream
- Combine all ingredients into a bowl and mix well. You want the sour cream to be thin enough that you can squirt it from a bottle on the nachos.
- Preheat oven to 400 degrees.
- Layer chips, toppings (minus sauces) and then cheese in either small cast iron pans or a baking sheet. The nachos taste best if you layer the nachos 2 times instead of placing all the toppings on top of the chips. Before baking, drizzle honey all over the nachos.
- Bake for 5-8 minutes, or until the cheese is bubbly. If the nachos start to brown before the cheese is melted, use the broil feature. You probably will have the nachos be done at about the same time as the cheese.
- While the nachos are still hot, top the nachos with a few squirts of the sour cream and place a dollop of guacamole in the middle. Top with jalapenos and parsley if desired. The parsley can be skipped but it adds some nice color variety. You can also use cilantro but there are already a lot of strong flavours, you don't want to over-do it.
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