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–+ servings

Get the Recipe: Citrusy Shrimp Nachos

Yield: 2 servings
Prep: 17 minutes
Cook: 3 minutes
Total: 20 minutes
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 perfect meal in the warmer months when you want something a little on the lighter side, but still filling.
5 from 1 review
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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.

Notes

If serving 2 people as a meal, you may want to increase the amount of shrimp and tortilla chips that you use. And maybe use a medium to large avocado, as opposed to a small one. 
Calories: 511kcal, Carbohydrates: 56g, Protein: 23g, Fat: 26g, Saturated Fat: 4g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 13g, Trans Fat: 0.04g, Cholesterol: 143mg, Sodium: 793mg, Potassium: 967mg, Fiber: 13g, Sugar: 5g, Vitamin A: 970IU, Vitamin C: 42mg, Calcium: 149mg, Iron: 2mg