Shrimp and Jalapeno Nachos

Light, crisp nachos topped with a shrimp, a sliver of jalapeno pepper, and some pepperjack cheese get a minute or 2 under the broiler for the perfect, tasty little bite.

• Preparation Time: 20 mins
• Cooking Time: 5 mins
• Total Time: 25 mins
• Calories: 209 Calories

Ingredients

• 1 tablespoon vegetable oil
• salt and ground black pepper to taste
• 1 pinch cayenne pepper, or to taste
• 1 pound small Gulf shrimp (50 to 60 per pound), thawed and drained
• 50 large (restaurant-style) tortilla chips, or as needed
• 2 jalapeno peppers, seeded and very thinly sliced
• 15 cherry tomatoes, sliced - or as needed
• 0.5 cup sour cream
• 0.25 cup chopped fresh cilantro
• 0.5 lemon, juiced
• 0.5 avocado, peeled and pitted
• 0.25 teaspoon ground dried chipotle pepper
• 3.5 cups shredded pepperjack cheese, or as needed

Recipe Instructions

Step 1

Combine sour cream, avocado, and lemon juice in a blender or food processor; blend until smooth and creamy. Transfer into a plastic decorating bottle with a long tip. Refrigerate avocado-cream sauce until needed.

Step 2

Place shrimp into a bowl; combine with vegetable oil, ground chipotle pepper, salt, black pepper, and cayenne pepper.

Step 3

Place a large nonstick pan over high heat. Cook shrimp in the hot pan in a single layer until barely cooked through and pink, about 1 minute per side. Transfer to a plate and let shrimp cool.

Step 4

Lay tortilla chips onto the prepared baking sheet in a single layer. Place 1 shrimp onto each chip. Add 1 slice jalapeno and 1 large pinch pepperjack cheese on top of each shrimp.

Step 5

Broil under preheated broiler until cheese is melted and chips are lightly toasted, about 1 minute. Watch carefully; chips will burn quickly.

Step 6

Remove nachos from baking sheet and arrange onto a serving platter; drizzle with avocado-cream sauce and sprinkle with cherry tomatoes and cilantro before serving.

Step 7

Preheat the oven's broiler. Line a baking sheet with aluminum foil and lightly grease the foil.