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Shrimp and Jalapeno Loaded Nachos

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PREP TIME
20 min
COOKING TIME
5 min
TOTAL TIME
25 min
SERVINGS
15 servings
Snack
Shrimp and Jalapeno Loaded Nachos
Ingredients
  • 1/2 cup sour cream
  • 1/2 avocado, peeled and pitted
  • 1/2 lemon, juiced
  • 1 pound small Gulf shrimp (50 to 60 per pound), thawed and drained
  • 1 tablespoon vegetable oil
  • 1/4 teaspoon ground dried chipotle pepper
  • salt and ground black pepper to taste
  • 1 pinch cayenne pepper, or to taste
  • 50 large (restaurant-style) tortilla chips, or as needed
  • 2 jalapeno peppers, seeded and very thinly sliced
  • 3 1/2 cups shredded pepperjack cheese, or as needed
  • 15 cherry tomatoes, sliced - or as needed
  • 1/4 cup chopped fresh cilantro
Instructions
1
Combine the ingredients of sour cream, avocado, and lemon juice in a blender or food processor; blend until you achieve a smooth and creamy texture. Transfer the mixture into a plastic decorating bottle with a long tip. Refrigerate the avocado-cream sauce until you're ready to use it.
2
Next, prepare the shrimp by placing them in a bowl; mix with vegetable oil, ground chipotle pepper, salt, black pepper, and cayenne pepper.
3
Now, heat a large nonstick pan over high heat; cook the shrimp in the hot pan in a single layer until they're just cooked through and pink, about 1 minute per side. Transfer the shrimp to a plate and let them cool down.
4
Preheat your oven's broiler; line a baking sheet with aluminum foil and lightly grease the foil.
5
Arrange tortilla chips onto the prepared baking sheet in a single layer; place 1 shrimp on each chip. Add 1 slice of jalapeno and a small amount pepperjack cheese on top of each shrimp.
6
Place the baking sheet under the preheated broiler; cook until the cheese is melted and chips are lightly toasted, about 1 minute. Watch carefully as the chips will burn quickly.
7
Remove the nachos from the baking sheet and arrange them on a serving platter; drizzle with the avocado-cream sauce and sprinkle with cherry tomatoes and cilantro before serving.