Shrimp and Avocado Nachos

shrimp-avocado-nachos
Photo by Paul Sirasalee
Shrimp and Avocado Nachos 2.7 6 5 1
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  • Serves 4
  • Hands-On Time
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 681 calories
    • Fat 45 g
    • Sat Fat 13 g
    • Cholesterol 174 mg
    • Sodium 803 mg
    • Protein 33 g
    • Carbohydrate 38 g
    • Sugar 1 g
    • Fiber 8 g
    • Iron 3 mg
    • Calcium 419 mg

Heat oven to 450° F. Line a rimmed baking sheet with foil. Layer the tortilla chips, Cheddar, and onion on the prepared pan. Bake until the cheese is melted, 4 to 5 minutes.Meanwhile, heat the oil in a large skillet over high heat. Add the shrimp, cayenne, and ½ teaspoon salt. Cook, tossing often, until the shrimp are opaque, 2 to 3 minutes.Serve the nachos topped with the cooked shrimp, avocados, radishes, cilantro, and sour cream.

Ingredients

  1. Check 6 ounces tortilla chips
  2. Check 6 ounces Cheddar, grated (about 11/2 cups)
  3. Check 1/4 red onion, sliced
  4. Check 2 tablespoons canola oil
  5. Check 12 ounces peeled and deveined medium shrimp (raw)
  6. Check 1/2 teaspoon cayenne pepper
  7. Check kosher salt
  8. Check 2 avocados, chopped
  9. Check 2 radishes, sliced
  10. Check fresh cilantro leaves and sour cream, for serving

Directions

  1. Heat oven to 450° F. Line a rimmed baking sheet with foil. Layer the tortilla chips, Cheddar, and onion on the prepared pan. Bake until the cheese is melted, 4 to 5 minutes.
  2. Meanwhile, heat the oil in a large skillet over high heat. Add the shrimp, cayenne, and ½ teaspoon salt. Cook, tossing often, until the shrimp are opaque, 2 to 3 minutes.
  3. Serve the nachos topped with the cooked shrimp, avocados, radishes, cilantro, and sour cream.

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