Sheet Pan Spicy Shrimp Nachos

I always crave nachos this time of year. It must be because my tummy knows that the big game is around the corner and a warm, spicy, and cheesy dish is what I want.

Frozen shrimp from Kroger is the go-to seafood in our household and I wanted to incorporate it into our Super Bowl menu. Making shrimp at home is simple and quick. After I peeled and deveined the shrimp I sprinkled them with salt and pepper, then drizzled them with fresh lime juice.

After I cooked the shrimp I slow simmered them in a spicy sauce made with dried California chiles. The sauce is similar to a rustic and spicy enchilada sauce.

This spicy shrimp dish is called Camarones a La Diabla (Deviled Shrimp) and is a Mexican dish usually served as a main meal along with a side of white rice, but I decided to incorporate this spicy shrimp dish onto nachos. If serving this dish to children you might want to make a separate batch with the addition of tomato sauce to mellow out the heat.

Once the shrimp is cooked then its time to have fun making nachos. I have small sheet pans, which are perfect for two servings. If you are hosting Super Bowl make the Camarones a La Diabla and set up a nacho bar with a variety of toppings for your guests to assemble their own nachos.

Loaded nachos are a guaranteed crowd-pleaser! Simply layer your toppings, bake onto a sheet pan and serve. Voila!

Camarones a la Diabla Nachos

Ingredients:

  • 1 pound raw large or jumbo Kroger shrimp
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • Juice of 1 lime
  • 6 California or New Mexico red chile pods, rinsed, stems, seeds, and veins removed
  • 1 cup water
  • 2 cloves garlic
  • 2 tablespoons olive oil
  • ½ cup tomato sauce (optional)
  • Simple Truth tortilla chips (blue and white corn)
  • 2 (15-ounce) cans Simple Truth black beans, drained and rinsed
  • 2 cups shredded queso quesadilla or cheese of your choice
  • 2 roma tomatoes, chopped
  • 1/2 cup diced red onion
  • 2 jalapeños, thinly sliced
  • 1 avocado, pitted, peeled, and chopped
  • Sour cream
  • Cilantro leaves

Directions:

  1. Peel and devein shrimp.
  2. Sprinkle the shrimp evenly with salt, pepper, and drizzle with lime juice and set aside.
  3. Add the chiles to a pot and add enough water so they are just covered. Bring water to a boil. Lower the heat and cover. Simmer for about 20 minutes.
  4. Drain cooked pods and discard water.
  5. Puree softened chiles with 1 cup fresh water and garlic in a blender until smooth and set aside.
  6. Heat a large, deep skillet over medium-high heat and add olive oil to the pan.
  7. Add shrimp to the pan, without over crowding, and cook for 1 to 2 minutes per side. Once the shrimp turns pink, it is cooked so be careful not to over cook.
  8. Add the chile sauce and tomato sauce, if using to the pan, Bring to a boil and then simmer on low for 4 to 5 minutes.
  9. Preheat oven to 350 degrees F.
  10. Place your tortilla chips across the bottom of a baking sheet.
  11. Spoon beans and shrimp evenly over chips. Top with cheese.
  12. Bake until the cheese is melted and bubbling and beans are warm, about 15 minutes for a single layer or 20 minutes for multiple layers.
  13. Serve immediately, topped with tomato, onion, jalapeno, avocado, sour cream, and cilantro.
 
More recipes available at muybuenocookbook.com

I’d love to see what you cook!

Tag #MUYBUENOCOOKING if you make this recipe.

Subscribe to Muy Bueno to get new recipes in your inbox and stay in touch on Twitter, Facebook, Instagram, Pinterest and YouTube.

This post is in partnership with Kroger. As always, thank you for reading and for supporting companies I partner with, which allows me to create more unique content and recipes for you. All opinions are always my own.