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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 941kcal
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

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: 355g | Calories: 941kcal | Carbohydrates: 70g | Protein: 37g | Fat: 63g | Saturated Fat: 15g | Cholesterol: 252mg | Sodium: 3823mg | Potassium: 2018mg | Fiber: 23g | Sugar: 17g | Vitamin A: 3815IU | Vitamin C: 100.8mg | Calcium: 503mg | Iron: 5.2mg