Grilled Shrimp Nachos
Ingredients:
For Grilled Shrimp:
1 pound of shrimp, peeled and deveined
1 teaspoon of chili powder
1 teaspoon cumin
1/2 teaspoon of salt
3 tablespoons of olive oil
2 limes juices
For Pepper Jack Cheese Sauce: (Inspired by Spicy Beer Cheese from How Sweet It Is)
2 tablespoons olive oil
1/2 yellow onion, diced
2 jalapeno peppers, seeds and membrane removed (or not if you want the heat) and diced
2 cloves of garlic, minced
8 ounces of cream cheese, room temperature
12 ounces of pepper jack cheese, shredded
2 teaspoons of hot sauce (or more for more heat)
For Nachos:
1 bag of tortilla chips
1 can of black beans, drained and rinsed
2 tomatoes, dices
3 green onions, diced
Directions:
In a medium bowl, mix chili powder, cumin, salt, olive oil and lime juice together. Add shrimp, tossing to coat well, and allow to marinate for 30 minutes. Heat grill to high heat. Skewer shrimp and grill over high heat for 2 minutes per side. Remove and allow to cool. Reduce grill to medium heat in preparation for nachos. Heat a saucepan over medium high heat. Add olive oil and allow to heat for a minute before adding diced onion. Cook onion for 5 minutes stirring occasionally. Add diced jalapeno and cook for an additional 3 minutes. Add minced garlic and cook for an additional 1 minute before adding the cream cheese. Stir cream cheese constantly until it melts (about 3 minutes). Once cream cheese has melted, stir in pepper jack cheese and hot sauce. Keep melted cheese sauce on the stove over low heat while you prepare the nachos.
Arrange nachos on a grill pan or tile (a baking sheet will work here too). I put a layer of chips down, topped them with spoonfuls of the cheese sauce (about half of the cheese), then piled on half of the tomatoes and black beans and repeated the layers once more (chips, cheese, black beans, tomatoes). Finally, top the nacho pile with grilled shrimp. Once assembled, grill the nachos with for about 8 minutes with the lid closed, checking occasionally to be sure the chips are not burning (if they are, turn the heat down a bit). Garnish with green onions (cilantro would be good too).
Hey foodies! So glad you're diving into this grilled shrimp nachos recipe. It's become a serious favorite in my house, especially when I want something that feels fancy but is actually super easy to pull off. I remember the first time I grilled nachos – I was a bit skeptical, but the smoky flavor it imparts to the chips and cheese is just *chef's kiss*! One of my biggest tips for these nachos is all about the shrimp. Shrimp cooks really fast, so keep a close eye on it. Overcooked shrimp can be rubbery, and we definitely don't want that! The marinade in this recipe is fantastic – the chili powder, cumin, and lime juice really make the shrimp sing. If you don't have a grill, you can absolutely pan-fry them quickly in a hot skillet, but if you do have a grill, definitely use it. The char marks and slight smokiness are worth it. And using skewers helps keep them from falling through the grates of your perforated metal grill pan – that's a genius tool for grilling smaller items, by the way! Now, let's talk about that creamy white cheese sauce. Inspired by a spicy beer cheese, this pepper jack version is truly the star alongside the shrimp. If you’re like me and love a good kick, don't be shy with the hot sauce! You can also play around with the peppers – if you want even more heat, leave some seeds in the jalapeños, or even add a touch of serrano for a brighter, spicier note. On the other hand, if you prefer less heat, you can reduce the amount of jalapeño or simply use Monterey Jack cheese instead of pepper jack. For an extra rich flavor, sometimes I'll even add a splash of milk or a tiny bit of cream to make it smoother. Assembling the nachos is where you can get creative. I find that layering really is key to getting that perfect bite every time. Don't just dump all the cheese and toppings on top! By doing a layer of chips, some of that glorious cheese sauce, a scattering of diced red tomatoes and black beans, and then repeating, you ensure every chip gets its fair share of goodness. This method also helps the cheese melt more evenly when it's on the grill. Speaking of grilling the nachos, remember to keep the lid closed to trap the heat and melt the cheese thoroughly, but do peek occasionally. No one wants burnt chips! When it comes to toppings, feel free to customize! While the chopped green onions add that fresh, sharp finish, a sprinkle of fresh cilantro is also amazing. I also love to add a dollop of fresh guacamole or sliced avocado right before serving. A squeeze of fresh lime juice over the top at the end brightens everything up beautifully. Sometimes I’ll even add a sprinkle of cotija cheese for an extra salty, crumbly texture. Pickled jalapeños can also add a nice tangy crunch if you crave more acidity. These aren't just an appetizer; they can totally be a meal on their own! Serve them with a simple side salad to make it a more complete dinner. They're also fantastic for game nights or casual get-togethers – they disappear fast! If you're hosting, you can prep a few things ahead: marinate the shrimp, dice your veggies (tomatoes, onions, jalapeños), and even shred your cheese. This makes assembly a breeze when your guests arrive. Trust me, these grilled shrimp nachos are going to be a new favorite for you!
