Sheet Pan Spicy Shrimp Nachos

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.

simple truth organic products

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.

dried chile pods

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.

Camarones a La Diabla Deviled Shrimp

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.

tortilla chips

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.

sheet pan nachos

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

baked nachos

Camarones a la Diabla Nachos

Make camarones a la diabla and set up a nacho bar with a variety of toppings for your guests to assemble their own nachos.
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  • 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


  • Peel and devein shrimp.
  • Sprinkle the shrimp evenly with salt, pepper, and drizzle with lime juice and set aside.
  • 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.
  • Drain cooked pods and discard water.
  • Puree softened chiles with 1 cup fresh water and garlic in a blender until smooth and set aside.
  • Heat a large, deep skillet over medium-high heat and add olive oil to the pan.
  • 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.
  • 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.
  • Preheat oven to 350 degrees F.
  • Place your tortilla chips across the bottom of a baking sheet.
  • Spoon beans and shrimp evenly over chips. Top with cheese.
  • 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.
  • Serve immediately, topped with tomato, onion, jalapeno, avocado, sour cream, and cilantro.
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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.