Chef Dennis

Blackened Shrimp Nachos

Featured in Tortilla Tribe
Prep Time
Cook Time
  • Ingredients & Instructions



  • 4

    cups of Organics® Blue Corn Tortilla Chips
  • 2

    tsp sea salt
  • 1

    tsp garlic powder
  • 1

    tsp onion powder
  • 1

    tsp chili powder
  • ¼

    tsp black pepper
  • ½

    lb shrimp, peeled and deveined with the tails removed
  • 3

    mini sweet peppers
  • 1

    tbsp blackened seasoning
  • 1

    cup cheddar or Monterrey Jack, shredded
  • 1

    jalapeño pepper, thinly sliced
  • 2

    tbsp chopped fresh cilantro
  • 1

    medium tomato, diced
  • ¼

    cup red onion, diced
  • 1

    tsp cilantro, finely minced
  • 1

    lime, fresh squeezed juice
  • sea salt to taste
  • 2

    Hass Avocado, ripened
  • ¼

    cup tomato, diced
  • 1

    tsp cilantro, finely chopped
  • 1

    lime, fresh squeezed juice
  • jalapeños or hot sauce optional


  • Step 1

    Preheat the oven to 400 while you gather your ingredients.

  • Step 2

    Season shrimp with blackening spices using as much or as little as you prefer.

  • Step 3

    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.

  • Step 4

    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.

  • Step 5

    Place the shrimp onto the chips, then add the sweet peppers.

  • Step 6

    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.

  • Step 7

    Sprinkle cilantro over the cheese, then add sliced jalapeños if you want a little extra heat.

  • Step 8

    Place sheet into preheated oven and bake for 7-10 minutes or until the cheese is nicely melted.

  • Step 9

    To make the 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 jalapeño or hot sauce.

  • Step 10

    To make the guacamole: mash the avocado with a potato masher or fork until you have the desired texture.

  • Step 11

    To complete the guacamole: add the diced tomato, cilantro, and lime juice. Season with sea salt to taste. *If you like heat feel free to add some diced jalapeño

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