"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

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


Credit: Photography by Nicole Franzen

Recipe Summary

4 to 6


Pico de Gallo


Instructions Checklist
  • Preheat the oven to 425°.

  • 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.

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

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

  • 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.

  • 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.