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overhead shot of a large blue platter of shrimp nachos with to black bowls with individual servings of nachos to the side
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Shrimp Nachos

Shrimp nachos are loaded with spicy succulent shrimp, creamy chili cheese sauce, black beans, diced tomatoes, jalapenos, and cilantro.
Course Appetizer
Cuisine American
Prep Time 8 minutes
Cook Time 10 minutes
Servings 4 people
Calories 463kcal
Author Lisa B.


For the shrimp:

  • 1 tablespoon olive oil
  • 2 large cloves garlic minced
  • 1 tablespoon Cajun seasoning
  • 1 pound large shrimp peeled and deveined

For the green chili cheese sauce:

  • 4 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1 (10 oz.) can chopped green chilies, drained
  • 2 cups freshly grated sharp cheddar cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper

For the nachos:

  • 1 (10 ounce) bag tortilla chips
  • 2 cups grated Monterrey Jack cheese
  • 1 can black beans rinsed and drained
  • 1 Roma tomato diced
  • 1/4 cup sliced green onions
  • Pickled jalapenos optional
  • Chopped cilantro optional


  • Combine the olive oil, garlic and Cajun seasoning in a medium mixing bowl. Stir to coat the shrimp. Set aside.

For the green chili cheese sauce:

  • In a large saucepan, melt butter over medium-high heat.
  • Gradually whisk in flour. Cook for 2-3 minutes, stirring constantly. Do not allow the flour to brown.
  • Slowly stir in milk, continuing to whisk until mixture is smooth and does not contain any lumps.
  • Add the green chilis and bring the sauce to a simmer. Continue to cook for about 5 minutes or until the sauce has thickened, stirring constantly. Remove from heat.
  • Add the cheddar, salt, and cayenne pepper. Stir until sauce is smooth.

For the nachos:

  • Preheat the oven to 400 degrees F.
  • Arrange the tortilla chips in a thin layer in a 9 x 10 casserole dish or on a large baking sheet covered with foil.
  • Drizzle the chili cheese sauce over the chips and top with half of the Monterey Jack cheese.
  • Spoon the black beans over the shredded cheese.
  • Spread the shrimp over the top of the black beans. Sprinkle with the remaining half of the Monterrey Jack Cheese.
  • Place the nachos in the oven and bake until cheese is melted, about 8-10 minutes.
  • Top with diced tomatoes, green onions, pickled jalapenos and cilantro.


Serving: 1serving | Calories: 463kcal | Carbohydrates: 23g | Protein: 26g | Fat: 29g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 160mg | Sodium: 689mg | Potassium: 232mg | Fiber: 2.6g