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Shrimp Nachos Libre
Here’s a little shrimp I wrote, you might wanna eat it, note for note, and don’t worry be happy.
Course
Appetizer, Main Course
Cuisine
American, Mexican
Prep Time
30
minutes
Cook Time
10
minutes
Servings
1
Calories
941
kcal
Author
Shawn
Cost
$6
Ingredients
The Nacho
3
oz
shrimp
26/30 large =s 12 shrimps
1.25
oz
cheddar cheese
shredded
1
oz
round tortilla chips
=s 12
6
tbs
guacamole
see below
6
tbs
pico de gallo
see below
1/2
tbs
Cottonmouth
1/2
tbs
olive oil
1/4
tsp
salt
Pico de Gallo
7
oz
tomato raw
about 1 medium
1
oz
jalapeno
1 jalapeno
2
oz
onion
1/4 a medium onion
1
tbs
cilantro
chopped or hand torn
1
tsp
garlic
1 clove
1/2
tsp
salt
1.5
tbs
lime
half a lime squeezed optional
Guacamole
5.25
oz
avocado
=1 Hass avocado
1
tsp
chopped garlic
= 1 clove
1/4
tsp
salt
USA
-
Euro
Instructions
The Build
Prep your
pico de gallo
and
guacamole
.
In a bowl add the cleaned shrimp, salt, olive oil and Cottonmouth. Mix well.
Get your grill up to medium. 325° to 374°
Start the oven at 350°
Place shrimp on grill and sear both sides 2 minutes and remove from heat.
Layer a cookie sheet with tin foil.
Lay out the tortilla chips out evenly like cookies. Mine fit 12 chips.
Put about a 1/2 a tablespoon of shredded cheddar on each chip.
Add a shrimp to each chip (nacho).
Place shrimp nachos in oven for 10 minutes.
Pull cookie sheet from oven.
Place nachos on a plate, add a bit of guacamole, some pico de gallo, and eat eat!
Nutrition
Serving:
355
g
|
Calories:
941
kcal
|
Carbohydrates:
70
g
|
Protein:
37
g
|
Fat:
63
g
|
Saturated Fat:
15
g
|
Cholesterol:
252
mg
|
Sodium:
3823
mg
|
Potassium:
2018
mg
|
Fiber:
23
g
|
Sugar:
17
g
|
Vitamin A:
3815
IU
|
Vitamin C:
100.8
mg
|
Calcium:
503
mg
|
Iron:
5.2
mg