There are few things I enjoy more than spicy Mexican food. Paired with fresh Florida seafood, and you could guess that fish tacos are one of my favorite foods. Seafood makes any spicy dish suddenly refreshing, and I enjoy experimenting with different flavors to create a fiery dish. I love making fresh salsa, and I pretty much always have fresh cilantro on hand. Since it’s summer, I’m trying to enjoy more of my meals outdoors since it’s just nice out. I turn on the fans, sit on the patio, and enjoy the summer weather. My husband has been working a bit more lately, so I’ve been trying to find easy cooking ideas. I was in the mood for a fun lunch for one, and I came up with a few shortcuts to make one of my favorites.
Yes, shrimp nachos! I am a big fan of shrimp (I’m pretty sure all my recipes on this blog involve shrimp in some capacity), and Mexican food kind of tops my list. I made shrimp nachos before a party, but they were not like this. This was a flavorful combination of all my favorites: cilantro, jalapenos, garlic, and Hunt’s diced tomatoes. I was kind of impressed I made this in less than thirty minutes since it was restaurant quality.
Keep reading to see how I created this garlic salsa that I used to top a platter of shrimp nachos.
For this dish though, I settled on Hunt’s Diced Spicy Red Pepper and Hunt’s Fire Roasted Diced Garlic Tomatoes. While I ended up only using the garlic flavor, I’m glad I have a back up for next time. I think both would be perfect for a spicy Mexican-inspired dish.
While the oven was pre-heating and the shrimp was cooking in a skillet, I created a spicy salsa using Hunt’s Fire Roasted Diced Garlic tomatoes. I combined jalapenos, lime juice, diced tomatoes, and cilantro to create one flavorful salsa.
This salsa not only topped the nachos while they baked, but I also used it as a dip for the meal.
So, how did I go from one can of diced tomatoes to a platter of shrimp nachos? Take thirty minutes to prepare and bake this dish and enjoy a spicy summer snack!
- 1 bag of tortilla chips
- 1 bag of shrimp, peeled and deveined
- 4 tbsp lime juice
- 2 jalapenos, chopped
- 1 cup cilantro
- 1 bag of Monterrey Jack shredded cheese
- 4 tbsp olive oil
- 1 can of Hunt's Garlic Diced Tomatoes (or other variety)
- 1 tsp sriracha
- 1 tsp chil powder
- sour cream
- Preheat the oven to 375 degrees.
- Add shrimp to a skillet with olive oil, chili powder, 2 tbsp of lime juice, and 1 chopped jalapeno. Stir and cook until they are opaque.
- Pour chips into a large baking dish. Top with shredded cheese.
- Place 1 chopped jalapeno, 3/4 cup cilantro, 2 tbsp of lime juice, and half a can of Hunt's Garlic diced tomatoes in food processor. Pulse until combined.
- Spoon half of the salsa mixture over the chips and cheese. Top with cooked shrimp.
- Bake until cheese is just melted, about fifteen minutes or so.
- Top with the remaining salsa and cilantro. Add on sour cream.
- Serve immediately.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 424Total Fat: 28gSaturated Fat: 5gTrans Fat: 1gUnsaturated Fat: 21gCholesterol: 11mgSodium: 325mgCarbohydrates: 41gFiber: 4gSugar: 3gProtein: 6g
The nutritional information here is an estimate. While I try to provide accurate information via Nutritionix, this information is provided as a courtesy and there is no guarantee that it will be completely accurate. I am not a certified nutritionist and any information sunnysweetdays.com should only be used as a general guideline.
You can customize this dish to your liking, but do keep the cilantro and garlic diced tomatoes. I think that really made this sauce so good.
I also added a tablespoon of sour cream to my portion, and I sprinkled extra cheese on top. I couldn’t help myself.
Mexican Recipe Inspiration:
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