Citrusy Shrimp Nachos
If you love nachos and shrimp, then you MUST give these delicious Citrusy Shrimp Nachos a try. They are so fresh and zingy and they are the perfect appetizer or meal in the warmer months when you want something a little on the lighter side, but still filling. These nachos are inspired by a ceviche dish I had last year at restaurant near one of our favorite vacation spots in Florida. Instead of preparing the shrimp the traditional method for ceviche, here I simply poach the shrimp. Then I let them hang out in some lime juice while I prep the other components of the nachos.
Now, these are not your typical nachos. These rely more on fresh ingredients such homemade pico de gallo and a simple guacamole. And I definitely would not recommend using salsa in the place of the pico de gallo. It’s that fresh and chunky combination of the corn and tomatoes and the creamy texture of the guacamole that really bring all this together.
The other thing that kicks these nachos up a notch are the citrusy shrimp that are showered with a little Tajín seasoning. If you never had Tajín before, it’s unique blend of natural chili peppers, lime, and sea salt. And don’t worry, it’s is fairly mild in the heat category.
Here are some other additions to consider:
- add pickled red onions
- add thinly sliced radishes
Are there ways to veganize this recipe???
Because of the shrimp, these nachos are pescatarian. However, to make them vegan or vegetarian, omit the shrimp and/or consider adding some baked tofu. After it has cooled, marinate it in the lime juice and then sprinkle it with the Tajín.
Get the Recipe: Citrusy Shrimp Nachos
Ingredients
For the Shrimp:
- 8 ounces large shrimp, peeled and deveined, or more if desired
- salt, to taste
- 1 medium lime, the juice (about 2 tablespoons)
For the Pico de Gallo (makes about 1 cup):
- ½ cup vine-ripened tomatoes, seeded and diced small
- ½ cup corn, cooked
- 2 tablespoons red onions, minced
- ½ small jalapeno, seeded and finely diced (optional)
- 1 small handful cilantro leaves, roughly chopped
- ½ medium lime, the juice (about 1 tablespoon)
- salt, to taste
For the Guacamole:
- 1 small avocado, halved and pitted
- ½ medium lime, the juice (about 1 tablespoon)
- salt , to taste
For the Nachos:
- 3 to 4 ounces tortilla chips, or more if desired
Topping:
Equipment
- 1 Cutting Board
- 1 medium saucepan
- 1 Chef's Knife
- Mixing Bowls
Instructions
Poach the Shrimp:
- Set up a medium bowl of ice and water.
- Bring a medium saucepan of salted water to a boil over medium-high heat. Stir in the shrimp and cook until pink and firm, 2 to 3 minutes. With a slotted spoon, transfer the shrimp to the ice bath to chill.
- Once chilled, drain any water and remove any remaining pieces of ice.
- Squeeze the lime juice over the shrimp and give it a stir to marinate. Cover and refrigerate, if not using right away.
Make the Pico de Gallo:
- Combine the tomatoes, corn, red onions, jalapeno, cilantro, lime juice and salt in a bowl.
Make the Guacamole:
- Scoop the avocado flesh into a small bowl and mash with a fork until smooth. Add the lime juice and season with salt.
Assemble the Nachos:
- Arrange the nachos on a plate or platter. Top with the pico de gallo and guacamole. Spoon the shrimp on top (not the juice) and then sprinkle the shrimp lightly with the Tajín. Serve immediately and enjoy.
I think these nachos are meant to only serve one! Me!
Haha! Yesss! 🙂