Shrimp Nachos With Tomatillo Salsa Recipe

By
Yvonne Ruperti
A photo of Yvonne Ruperti, a contributing writer at Serious Eats.
Yvonne Ruperti
Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and cookbook author. She is also an adjust professor of baking at the Culinary Institute of America in Singapore.
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Updated April 11, 2019
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Yvonne Ruperti

Dig your chip into lime marinated shrimp, juicy tomatillo-jalapeño-cilantro salsa, and melty mild Monterey Jack cheese.

>Whether you're not a meat lover or you're just looking to shake things up, shrimp makes one heck of a tasty nacho. Though you might not expect the sweet and briny shellfish to be compatible with cheese, mild Monterey Jack makes an excellent match. A piquant tomatillo-jalapeño-cilantro salsa keeps the flavors fresh, with half of it going into the oven with the chips, and the rest spooned over the top just before serving. This is one nacho plate that won't weigh you down.

Recipe Details

Shrimp Nachos With Tomatillo Salsa Recipe

Active 15 mins
Total 35 mins
Makes 1 pan
Cook Mode (Keep screen awake)

Ingredients

  • 10 ounce bag tortilla chips
  • 1 1/2 pounds shrimp, peeled and deveined
  • 2 teaspoons zest and 2 tablespoons juice from 3 limes, divided
  • Salt
  • 2 jalapeños, seeded, divided
  • 8 ounces tomatillos, quartered
  • 1 small onion, rough chopped
  • 1 cup packed cilantro, divided
  • 12 ounces Monterey Jack cheese, shredded
  • 1 ripe avocado, chopped

Directions

  1. Adjust oven rack to middle position and preheat to 375°F. Spread chips in 13- by 9-inch baking dish. Mince 1/2 jalapeño. Toss shrimp, zest, 2 teaspoons lime juice, minced jalapeño, and 1/2 teaspoon salt; set aside.

  2. Place tomatillos, onion, remaining jalapeño, 3/4 cup cilantro, and remaining 4 teaspoons lime juice in food processor and pulse until coarse chopped (do not purée), about 4 to 6 pulses.

  3. In a small saucepan, cook shrimp over medium heat, stirring, until just cooked through, about 2 minutes.

  4. Scatter cheese over the chips. Spoon half of the salsa over the chips and then scatter the cooked shrimp over the top. Bake until cheese is just melted, about 20 minutes. Top with the remaining salsa, cilantro, and avocado. Serve immediately.

Special equipment

13- by 9-inch pan, food processor

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