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
- 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 of 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 overcrowding, and cook for 1 to 2 minutes per side. Once the shrimp turns pink, it is cooked so be careful not to overcook.
- Add the chili 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.
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.