Easy Shrimp Nachos.
Tortilla chips loaded with shredded cheese, black beans, shrimp, avocado, scallions and cilantro, then drizzled with ranch dressing and served with salsa and lime wedges. Ready in less than 15 minutes, these nachos are the perfect game day appetizer.
What’s the best way to jazz up boring old nachos? Add freshness, zest and something a little bit unexpected, but a crowd favorite (like shrimp!). These easy shrimp nachos are a party pleaser and would be a great addition to any appetizer spread.
Here’s what you’ll need for these easy shrimp nachos:
- Tortilla chips – restaurant style
- Shredded cheese
- Cooked shrimp
- Black beans (or you could use lentils, if preferred)
- Cilantro (or parsley)
- Ranch dressing
- Salsa (your choice – mild, medium or hot, depending on your spice tolerance)
- Lime wedges
Step by Step Instructions
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or tinfoil. Place chips evenly on a baking sheet and top with cheese. Add shrimp and black beans.
Place in oven for 5 minutes, or until cheese is melted and shrimp are cooked through.
Remove from oven and top with avocado, scallions, and cilantro. Drizzle with ranch dressing.
Serve with salsa and lime wedges.
Why are these easy nachos so great?
- They’re ready in less than 15 minutes.
- They’re very cheesy. The more cheese, the better!
- They’re sooooo fresh – hello, cilantro, scallions and lime!
- They’re packed with protein, which is a bonus for an appetizer, thanks to the black beans and the shrimp. Actually, they are basically a complete meal in themselves – you have your veggies, carbs, protein and fat – all on this pan of nachos!
- They use precooked frozen and thawed shrimp as a time-saver and for convenience.
- They are served with a ranch dressing drizzle and salsa, so there’s plenty of “sauces” to add to the yum factor.
Can you make this recipe using something other than shrimp?
Absolutely! If you don’t love shrimp, try flaked smoked salmon, shredded seasoned chicken, seasoned ground beef – or even taco seasoned lentils.
Can you use raw shrimp versus cooked?
Yes! Cooked shrimp are used in these nachos purely as a time-saver. Feel free to use frozen (and thawed) shrimp – just season and saute it prior to adding to the nachos.
More Shrimp Recipes:
If you’re looking for more great shrimp recipes, don’t miss these!
I hope you enjoy these easy shrimp nachos! If you get a chance to try them, please leave a recipe rating or comment below.
- 6.5 ounces tortilla chips restaurant style tortilla chips half of a 13 ounce bag, like Tostitos
- 3 cups Mexican style shredded cheese 4 cheese blend or sub cheddar
- 12 ounces cooked extra-large shrimp frozen shell-on cooked extra-large shrimp (31-40 shrimp per pound) thawed, shell/tail removed and patted dry
- 1/2 cup black beans canned, drained and rinsed
- 2 avocados sliced or cut into chunks or use 1 cup prepared guac
- 1/2 bunch scallions white and green parts, trimmed and thinly sliced
- 1/2 cup cilantro loosely packed, (leaves and stems), roughly chopped
- 1/4 cup ranch dressing
- Lime wedges
- Preheat the oven to 350 degrees F. Line a baking sheet with tinfoil.
- Place chips evenly on a baking sheet and top with cheese. Add shrimp and black beans evenly overtop the chips.
- Place in oven for 5-7 minutes, until cheese is melted and the shrimp is warmed through.
- Remove from the oven and top with avocado chunks, sliced scallions, and chopped cilantro. Drizzle with ranch dressing.
- Serve with salsa and lime wedges.
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