|nutritional information (per serving)|
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|amount per serving|
|% Daily Value*|
|Saturated Fat 19g||96%|
|dietary fiber 7g||25%|
|total sugar 5g|
|Vitamin C 98 mg||489%|
|Calcium 545 mg||42%|
|iron 3 mg||18%|
|Potassium 567 mg||12%|
|*The % Daily Value (DV) indicates how much a nutrient in a food serving contributes to a daily diet. 2,000 calories per day is used for general nutritional advice.|
(Nutritional information is calculated using an ingredient database and should be considered an estimate.)
This colorful shrimp nachos recipe with blue corn tortilla chips and sweet and hot peppers is a feast for the eyes and the palate. Fresh shrimp are coated in a Southwest-inspired seasoning, blackened in a cast-iron skillet, then paired with a rainbow of peppers over crispy corn chips topped with a Mexican-style shredded cheese mix. The succulent flavor of the fried shrimp with the crispy chips, savory melted cheese, and bright, sweet, and tangy peppers is a delicious combination.
The key to this dish is not to overcook the shrimp. Sear briefly and then bake for just a few minutes and the shrimp will be tender and explode with flavor. However, cook them too long or the shrimp will get a rubbery consistency. Make sure your pan is very hot so the spice will blacken and quickly sear the shrimp. Don't worry if the shrimp don't turn all pink in the pan – the oven will finish them off.
These nachos are great on their own but can easily be enhanced with standard nacho toppings like beans, salsa, sour cream, and guacamole. If you're hosting a crowd, double or triple the recipe and spread the fries and cheese on a rimmed baking sheet. Top with prawns and peppers and bake until bubbly.