Shrimp Nachos FTW! Upgrade your nachos with an easy, cheesy skillet of seasoned shrimp and crispy chips topped with melty pepper jack queso and all your favorite toppings.
These shrimp nachos feel like an appetizer and a full meal all at once — perfect for a relaxed weeknight or a casual get-together. They come together quickly when you keep a bag of tortilla chips and a package of shrimp in the fridge or freezer. Sautéed, seasoned shrimp meet a creamy pepper jack queso in a cast-iron skillet, then everything goes in the oven until the chips are warm and the cheese is melty.
Sometimes I serve the shrimp whole on top of the chips; other times I chop them and fold them into the queso for a rich shrimp dip texture. Both ways are delicious and customizable depending on what toppings you have on hand.
Nachos are a great vehicle for using up small bits of produce from the fridge — a little shredded cabbage, a handful of tomatoes, a squeeze of lime. I like piling my nachos high with fresh toppings so every bite has texture and brightness to cut through the richness of the cheese and shrimp.
seafood nacho toppings: choose your favorite!
- shredded lettuce
- shredded cabbage or slaw
- fresh or pickled onion
- salsa
- pico de gallo
- sour cream or Greek yogurt
- guacamole
- sliced jalapeños
- pickled jalapeños
- chopped tomatoes
- olives
- salsa verde
- sliced avocado
- fresh cilantro
I usually season the shrimp with a Cajun blend and a little extra paprika, garlic powder, and cumin. If you prefer a smokier profile, try a blackened seasoning. For a spicy Sriracha twist, mix 1 tsp paprika, 1/2 tsp garlic powder, 1/4 tsp cayenne, 1/4 tsp salt, and 1/8 tsp black pepper, then toss the cooked shrimp with 1 tablespoon Sriracha for a bright, spicy finish.
Skillet Shrimp Nachos with Pepper Jack Queso
Ready to make them? Below is a clear, easy-to-follow recipe with ingredients, queso instructions, and baking steps.
Shrimp Nachos
Shrimp Nachos with seasoned shrimp, crunchy tortilla chips, and a silky pepper jack queso — finished with your favorite toppings.
Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes | Servings: 6 | Author: Jenn Laughlin – Peas and Crayons
Ingredients
- 1 lb shrimp (fresh or frozen, thawed)
- 6–8 oz tortilla chips
- 1 tsp Cajun seasoning blend
- 1/4 tsp garlic powder
- 1/4 tsp cumin
- 1/4 tsp sweet paprika or cayenne
- salt and pepper, to taste
- 1 tbsp avocado oil or other cooking oil
- white queso (see Pepper Jack Queso recipe below)
- choice of toppings from the list above
PEPPER JACK QUESO
- 1 tbsp unsalted butter
- 1 tbsp all-purpose flour
- 3/4 cup milk (2% or whole)
- 1 oz cream cheese
- 4–5 oz freshly grated pepper jack cheese
- 1/4 tsp cayenne pepper
- salt and pepper, to taste
TASTY TOPPING OPTIONS
- shredded lettuce
- shredded cabbage or slaw
- fresh or pickled onion
- salsa or pico de gallo
- sour cream or Greek yogurt
- guacamole
- fresh or pickled jalapeños
- chopped tomatoes
- olives
- sliced avocado
- fresh cilantro
Instructions
- Preheat the oven to 400°F (204°C).
- Clean and prep the shrimp; defrost if necessary. Keep them chilled while you prepare toppings and the queso.
- For the queso: freshly grate the pepper jack (pre-shredded cheese won’t melt the same). Warm the milk briefly in the microwave (30–40 seconds) and set aside.
- Melt the butter in a small saucepan over medium heat. Whisk in the flour and cook, whisking constantly, until bubbly and fragrant, about 1 minute to remove the raw flour taste.
- Slowly whisk in the warm milk and bring the mixture to a gentle simmer, whisking as it thickens. Remove the pan from heat and add the cream cheese, whisking until smooth.
- Add the grated pepper jack in three batches, stirring each batch until fully melted. Keep the pot off the heat to prevent the cheese from becoming gritty. Season with cayenne and salt to taste.
- Pat the shrimp dry and toss with Cajun seasoning, garlic powder, cumin, paprika (or cayenne), salt, and pepper so they’re evenly coated.
- Heat a cast-iron skillet over medium-high and add 1 tbsp oil. Sauté the shrimp about 2 minutes per side, until they curl and are opaque. Transfer to a plate. If the shrimp are large, chop them so each nacho bite has seafood in it.
- In the same skillet, layer half the chips, half the shrimp, some queso, and some toppings. Repeat with the remaining chips, shrimp, queso, and toppings.
- Bake the skillet in the oven for 10 minutes, or until everything is heated through and the cheese is melty. Add any cold toppings (lettuce, sour cream) just before serving.
Notes
Nutrition facts are estimated and will vary depending on topping choices. Adjust spices and amounts to suit your taste. Freshly grated cheese gives the best texture for the queso.
Nutrition (estimated per serving)
Calories: 337 kcal, Carbohydrates: 22 g, Protein: 24 g, Fat: 17 g, Saturated Fat: 7 g, Cholesterol: 219 mg, Sodium: 837 mg, Potassium: 196 mg, Fiber: 2 g, Sugar: 2 g, Vitamin A: 587 IU, Vitamin C: 3 mg, Calcium: 341 mg, Iron: 3 mg.
If you try these skillet shrimp nachos, I’d love to hear how they turned out. Leave a comment below or tag your photos with @peasandcrayons on Instagram — it brightens my day to see your versions of the recipe.
live every night like it’s taco night!
These shrimp nachos were inspired by a favorite shrimp taco recipe and fit right into a week of taco-style dinners. If you crave lighter options, try a vibrant Mexican kale salad with cilantro-lime dressing or a hearty taco salad — both make great companions to nacho night.
More recipes to try
Chunky Guacamole with Tomato and Cilantro
Cheesy Black Bean and Sweet Potato Taquitos
Salsa Verde
