Sheet Pan Shrimp Nachos are loaded with juicy shrimp, a smoky poblano cheese sauce, and fresh toppings; an easy dish for game day or gathering.
Baked on one pan for easy prep, cleanup and made with a homemade sauce, they’re the perfect appetizer.
We love making nachos, especially on the weekends when we’re all home and craving something quick and tasty. I’m happy with the basics: queso and beans all day, every day. While my husband and kids are more into the “luxury” nachos; piled high with toppings, vibrant colors from veggies, and fully loaded with meat.
On a recent trip with friends and co-workers, we had the chance to visit some local fish farms. We wrapped things up in the kitchen, creating inspired dishes under the guidance of Chef John Livera.
My friend Rachael and I were given the task of making Shrimp Nachos and to be honest, we absolutely slayed it.
My Favorite Kitchen Tools To Make This Recipe
From trusty pots and pans to handy gadgets, I’ve curated a list of products I use and love.
Back home, I couldn’t resist putting my own spin on the recipe. These nachos feature a homemade poblano cheese sauce, sautéed shrimp, and freshly shredded cheese, all baked together until melty and irresistible. Finished with fresh tomatoes, cilantro, and onion, they’ve quickly become a family favorite in our house.
Recipe Tips
US Aquaculture
My biggest take away from the experience was the importance of reading labels and knowing where your shrimp comes from. While I already paid attention to this when it comes to pork and produce, I never once thought about it when buying seafood or ordering seafood at a restaurant.
When buying shrimp or really any type seafood, origin matters. U.S. farm-raised or wild-caught is considered the safest, followed by seafood from South and Central America. Many other countries have looser regulations, so knowing the source helps ensure both quality and safety.
Shrimp Farming
Shrimp farming is a thing, my friends, to be honest I didn’t know much about it until this trip. It was incredible to see U.S. aquaculture firsthand, innovative farms producing high-quality seafood with sustainable practices that “fuels” the fish we eat.
We visited RDM Aquaculture and while its located in the land locked state of Indiana it raises some of the healthiest shrimp. I was impressed by their methods, care to their farm and community and the fact that they sold the shrimp live so that you cold see the product in it’s best form and know that the product you are receiving it absolutely fresh.
At RDM Aquaculture the do not use antibiotics or hormones, on top of that, their shrimp are never frozen, so you are getting the sweet, clean flavor of shrimp the way Mother Nature intended it to taste.
This recipe for Sheet Pan Shrimp Nachos will be on repeat through out the year.
The next time I am shopping for this recipe, I will be asking my local grocer where they source their shrimp. While there isn’t anywhere near me to buy fresh shrimp, I can look around for a place that sources their fish and shrimp from the US or Central or South America.
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Sheet Pan Shrimp Nachos
Video
Ingredients
Seasoning
- 1 1/2 teaspoons chili powder
- 1/2 teaspoon cumin
- 1 teaspoon salt
- 1/4 teaspoon oregano
- 1/4 teaspoon granulated garlic
Shrimp
- 1 tablespoon olive oil
- 1 lb medium shrimp peeled & divined
Poblano Cheese Sauce
- 2 tablespoons finely diced red onion
- 1 poblano pepper
- 1 garlic clove
- 1 tablespoon olive oil
- 1/2 cup creama
- 1/2 cup milk
- 1/2 cup shredded Monterrey Jack cheese
- 2 tablespoons finely chopped cilantro
Nachos
- 1 1/2 cups shredded Colby Jack cheese
- diced tomatoes, purple onion and cilantro to taste
- 10 ounces Tortilla Chips
Instructions
- Preheat oven on medium broil.
Sauce
- Heat 1 tablespoon of olive oil over medium-high heat. Add finely diced poblano pepper, garlic, purple onion, and salt to pan. Sauté until charred and tender, stirring occasionally. Turn-off the heat.
- Once the peppers are charred add the creama, milk and cheese to the skillet. Stir to combine and then pour into a blender or food processor + add the cilantro and puree until smooth. Then set aside.
Prepare the shrimp.
- Season the shrimp by adding the chili powder, cumin, oregano, salt and granulated garlic in a small bowl. Stir to combine.
- Toss the shrimp in the seasoning.
- Heat a large skillet over medium-high heat, then add the olive oil once the pan is hot add the shrimp in a single layer.
- Cook for about 2–3 minutes per side, turning with tongs. Shrimp cook very quickly, so watch them closely to avoid a tough, rubbery texture. They are done when they turn pink and opaque and internal cooking temp of 145°F (63°C).
- Once the shrimp are cooked remove them from the pan and place them on a cutting board. Roughly chop the the shrimp. This is optional, but I love that it makes the nachos easier to eat.
Nacho Assembly
- Place tortilla chips in single-ish layer on a baking sheet. Top with 1 cup of the sauce that we set aside, shrimp, and shredded cheese.
- Place in the oven under medium broil until cheese is completely melted, about 4-7 minutes. Watch carefully as not to burn.
- Remove from the oven and serve immediately topping with your favorite garnishes.
