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5 from 1 vote

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
Style American, Mexican
Prep Time 30 minutes
Cook Time 10 minutes
Servings 1
Calories 941
Author Shawn

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

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!

© Texas Butter®

➕ Nutrition
Nutrition Facts
Shrimp Nachos Libre
Amount Per Serving (355 g)
Calories 941 Calories from Fat 567
% Daily Value*
Fat 63g97%
Saturated Fat 15g94%
Cholesterol 252mg84%
Sodium 3823mg166%
Potassium 2018mg58%
Carbohydrates 70g23%
Fiber 23g96%
Sugar 17g19%
Protein 37g74%
Vitamin A 3815IU76%
Vitamin C 100.8mg122%
Calcium 503mg50%
Iron 5.2mg29%
* Percent Daily Values are based on a 2000 calorie diet.
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Hay yall! Don’t be afraid to adjust or substitute ingredients to your taste. These recipes didn’t come from a written measured recipe. They are made, noted, measured on the fly, then pumped up here when time permits and most importantly only if they tasted good.

If you don’t have any Texas Butter I guess we’ll overlook it if you use what’s in your pantry. Be sure to ask how something turned out or you have questions. Expect grammar errors, these are not checked much other than what my browser flags. Well, in general I can’t spell worth a crap. Thanks – Shawn

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