BLACKENED SHRIMP NACHOS
Course: Appetizer
Cuisine: Mexican
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Servings: 4
Calories: 913 kcal
INGREDIENTS
BLACKENED SEASONING
- 11/2 teaspoons Hungarian paprika
- 2 teaspoons sea salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1/4 teaspoon black pepper
BLACKENED SHRIMP NACHOS
- 1/2 lb shrimp peeled and deveined with the tails removed
- 3-4 mini sweet peppers
- 1 Tbsp blackened seasoning (see recipe above)
- 1 cup cheddar or Monterrey Jack shredded
- 1 jalapeño pepper thinly sliced (or you can substitute jarred jalapenos if you can’t find fresh ones)
- 2 Tbsp chopped fresh cilantro
- 4 cups Mission Organics® Tortilla Chips (about half a bag)
SALSA FRESCA
- 1 medium tomato diced
- 1/4 cup red onion diced
- 1 teaspoon cilantro finely minced
- juice from one lime (more or less to your tastes)
- sea salt to taste
GUACAMOLE
- 2 Hass Avocado ripe
- 1/4 cup tomato diced
- 1 teaspoon cilantro finely chopped
- juice from one lime (more or less to your tastes)
- jalapeno or hot sauce optional
INSTRUCTIONS
Preheat the oven to 400 while you gather your ingredients
Season shrimp with blackening spices using as much or as little as you prefer.
Heat up a cooking pan over medium-high heat. Add shrimp and quickly sear them on both sides until just done. Take shrimp out of the pan and set aside. *You can also bake the shrimp in the oven or grill them.
Place the tortilla chips onto a baking sheet covered with parchment paper. The paper will help you transfer the completed nachos to a serving dish.
Place the shrimp onto the chips, then add the sweet peppers.
Add the shredded cheddar to the nachos, evenly distributing the cheese. *use more cheese than you think you need. As it melts it won’t look to be as much as you imagined.
Sprinkle cilantro over the cheese, then add sliced jalapenos if you want a little extra heat.
place sheet into preheated oven and bake for 7-10 minutes or until the cheese is nicely melted.
SALSA
In a mixing bowl add diced tomatoes, onion, cilantro and lime juice. Season with sea salt to taste. * If you like heat feel free to add some diced jalapeno or hot sauce.
GUACAMOLE
Mash avocado with a potato masher or fork until you have the desired texture.
Add the diced tomato, cilantro, and lime juice. Season with sea salt to taste. *If you like heat feel free to add some diced jalapeno
