Loaded Shrimp Nachos

"Over the years, I've made dozens of riffs on nachos, like this shrimp-and-guac combo. The one thing they all have in common? They're 'nacho average nachos!'" —Rachael Ray
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loaded shrimp nachos

Recipe by Rachael Ray

This recipe originally appeared in our Summer 2020 issue. Get the magazine here.

  • 4 to 6Servings

Ingredients

Pico de Gallo

  • 1/2 small red onion, finely chopped
  • 1 jalapeño or 2 serrano peppers, seeded and finely chopped
  • 1 clove garlic, finely chopped
  • 1 lime, juiced (about 2 tbsp.)
  • 1 tsp. hot sauce, such as Frank’s RedHot
  • Salt
  • 2 red vine or 4 plum tomatoes, seeded and chopped
  • 1/2 tsp. ground cumin
  • A handful of fresh cilantro, finely chopped (about 1/4 cup)

Guacamole

  • 1 ripe Hass avocado—pitted, peeled, and chopped
  • 2 to 3 tbsp. finely chopped red or white onion
  • 1 small clove garlic, grated
  • 1 small lemon, juiced (about 3 tbsp.)
  • Salt

Nachos

  • 1 1/4 lb. medium shrimp—peeled and deveined, without tails
  • 2 large cloves garlic, grated
  • 1 tbsp. Old Bay Seasoning
  • 1 1/2 tsp. chipotle chile powder or ancho chile powder
  • Salt and pepper
  • 1 tbsp. olive oil
  • 1 lime, juiced (about 2 tbsp.)
  • 1 tbsp. butter
  • 1 bag (12 oz.) fancy corn tortilla chips (not too thin)
  • 3 cups shredded pepper Jack or Monterey Jack cheese
  • Pickled jalapeño slices, for topping

Preparation

1. Preheat the oven to 425°.

2. For the pico, in a small bowl, mix the onion, peppers, garlic, lime juice, and hot sauce; season with salt. Let stand a few minutes to draw out the liquid, then toss with the tomatoes, cumin, and cilantro.

3. For the guacamole, in a small bowl, mix the avocado, onion, garlic, and lemon juice; season with salt.

4. In a medium bowl, toss the shrimp, garlic, Old Bay, and chile powder. Season with salt and pepper.

5. Heat a large cast-iron skillet over medium-high. Add the oil, one turn of the pan. Add the shrimp. Cook, turning once, until opaque in the centers and browned at edges, about 3 minutes. Add the lime juice and butter to the skillet; toss with the shrimp. Transfer the shrimp and juices to another medium bowl.

6. Arrange the chips on a large rimmed baking sheet. Bake until toasted, 2 to 3 minutes. Sprinkle with half of the cheese. Top with the shrimp; sprinkle with the remaining cheese. Broil until the cheese melts, about 3 minutes. Top with the pico, guacamole, and jalapeños.