Name: Shrimp Fajita Nachos
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Serves 4-6
Ingredients: 1 lb (450g) large shrimp, peeled and deveined; 2 tablespoons olive oil, divided; 1 tablespoon fajita seasoning; 1 red bell pepper, thinly sliced; 1 green bell pepper, thinly sliced; 1 yellow onion, thinly sliced; 2 cloves garlic, minced; 1 jalapeño, seeds removed and finely diced (optional); 8 oz (230g) tortilla chips; 2 cups (8 oz/230g) shredded Mexican cheese blend; 1/2 cup sour cream; 1/4 cup fresh cilantro, chopped; 1 avocado, diced; 1 lime, cut into wedges

Instructions

Prepare the shrimp

In a medium bowl, toss the shrimp with 1 tablespoon olive oil and fajita seasoning until evenly coated. Set aside to marinate for 5 minutes while preparing other ingredients.
Sauté the vegetables

Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced bell peppers, onions, and jalapeño (if using). Cook for 5-7 minutes until vegetables begin to soften and slightly char. Add garlic and cook for 30 seconds more until fragrant. Transfer the vegetables to a plate.
Cook the shrimp

In the same skillet, add the marinated shrimp in a single layer. Cook for 2 minutes per side or until shrimp are pink and opaque. Be careful not to overcook. Return the vegetables to the skillet and toss everything together. Remove from heat.
Assemble the nachos

Preheat oven to 375°F (190°C). On a large, oven-safe platter or baking sheet, spread out the tortilla chips in an even layer. Sprinkle half of the cheese over the chips, then distribute the shrimp and vegetable mixture evenly on top. Finish with the remaining cheese.
Bake and garnish

Bake the nachos for 5-7 minutes, or until the cheese is completely melted and bubbly. Remove from the oven and immediately top with diced avocado, dollops of sour cream, and sprinkle with fresh cilantro. Serve hot with lime wedges on the side for squeezing over the nachos.

Shrimp Fajita Nachos

Ingredients

Instructions

Nutritional Information