Shrimp Taco Nachos

Game day just got a serious upgrade. These Shrimp Taco Nachos bring crispy, golden tortilla chips, zesty lime crema, and perfectly marinated shrimp together for a snack that’s sure to be a touchdown.

But here’s the winning play: Make sure your shrimp is sustainably sourced! Not all shrimp is created equal, and choosing responsible seafood helps protect our oceans and coastal communities.

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Cook Time: 45 minutes 

Serves: 6-8

Ingredients:

For the Shrimp: 

• 1 pound large raw shrimp

• 1-2 tablespoons hot sauce (Cholula recommended)

• Juice of 1 lime (about 2 tablespoons)

• 1 tablespoon extra virgin olive oil

For the Nachos: 

• 8 flour tortillas, cut into 8 pieces (like a pizza)

• Neutral oil (for frying)

• Sea salt

For the Lime Crema: 

• ¾ cup sour cream

• ¼ cup mayonnaise

• Juice and zest of 1 lime

• 1 garlic clove, minced

• Sea salt, to taste

For the Garnish: 

• ½ red onion, chopped

• 1 ripe avocado, diced

• Handful of cilantro, roughly chopped

• 4 ounces Cotija cheese (about 1 cup crumbled)

• Hot sauce (Cholula recommended)

• Lime wedges

Method:

1. Marinate Shrimp: In a bowl, combine shrimp with hot sauce, lime juice, and olive oil. Set aside to marinate briefly while you fry the nachos.

2. Fry the Nachos: Heat about ½ inch of neutral oil in a high-sided pan until barely smoking. Test by adding one tortilla piece—if it sizzles, the oil is ready. Add tortilla pieces in batches, keeping them in a single layer. Fry until golden brown and crispy (about 2 minutes). Remove and drain on paper towels. Sprinkle with sea salt. Repeat with remaining tortillas.

3. Cook the Shrimp: In the same pan, wipe out the frying oil and heat the pan to medium. (No need to wash the pan or add more oil—the shrimp is marinated in olive oil.) Add shrimp and cook until opaque, about 2-4 minutes. Set aside.

4. Make the Crema: In a small bowl, whisk together sour cream, mayonnaise, lime zest, lime juice, and garlic. Season with salt to taste. Set aside.

5. Assemble: Arrange fried tortillas on a serving platter. Top with cooked shrimp. Garnish with chopped red onion, avocado, cilantro, Cotija cheese, hot sauce, and lime wedges. Drizzle with lime crema. Serve immediately.