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Cajun Shrimp Nachos Recipe

Name: Dockside Market & Grills Cajun Shrimp Nachos Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Cajun
Ingredients: 1 lb large shrimp (peeled, deveined, tails optional); 1 tbs olive oil; 1 tsp paprika; 1 tsp smoked paprika; 1 tsp garlic powder; 1 tsp onion powder; 0.5 tsp dried oregano; 0.25 tsp cayenne pepper; 0.75 tsp salt; 0.5 tsp black pepper; 1 tbs fresh lime juice; 1 cup ripe tomatoes (diced, seeds removed if watery); 0.25 cup red onion (finely diced); 0.5 unit jalapeño (seeded and minced); 2 tbs fresh cilantro (chopped); 1 tbs fresh lime juice; 0.25 tsp salt; 0.125 tsp black pepper; 2 tbs unsalted butter; 2 tbs all-purpose flour; 1 cup milk (whole or 2%); 1 cup sharp cheddar cheese (freshly grated); 0.5 cup pepper jack cheese (freshly grated); 0.25 tsp ground mustard (optional); 0.25 tsp salt; 0.125 tsp black pepper; 8 oz blue corn tortilla chips; 0.5 cup black beans (optional, rinsed and drained); 2 tbs pickled jalapeños (optional, sliced); 2 tbs fresh cilantro (for garnish)

Inspired by Dockside Market & Grill

Time35m

Serves4

Blue corn tortilla chips topped with blackened shrimp, salsa fresca and cheese sauce.

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Ingredients

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Shrimp

1 lb large shrimp (peeled, deveined, tails optional)

1 tbs olive oil

1 tsp Watkins paprika

1 tsp Smoked paprika

1 tsp Watkins garlic powder

1 tsp Onion powder

1/2 tsp Dried oregano

1/4 tsp Cayenne pepper

3/4 tsp Celtic sea salt

1/2 tsp black pepper

1 tbs Fresh lime juice

Salsa Fresca

1 cup ripe tomatoes (diced, seeds removed if watery)

1/4 cup red onion (finely diced)

1/2 unit jalapeño (seeded and minced)

2 tbs fresh cilantro (chopped)

1 tbs Fresh lime juice

1/4 tsp Celtic sea salt

1/8 tsp black pepper

Cheese Sauce

2 tbs Unsalted butter

2 tbs 00 bread flour

1 cup milk (whole or 2%)

1 cup sharp cheddar cheese (freshly grated)

1/2 cup pepper jack cheese (freshly grated)

1/4 tsp ground mustard (optional)

1/4 tsp Celtic sea salt

1/8 tsp black pepper

Assembly & Garnish

8 oz blue corn tortilla chips

1/2 cup black beans (optional, rinsed and drained)

2 tbs pickled jalapeños (optional, sliced)

2 tbs Fresh cilantro (for garnish)

1/2 cup avocado or guacamole (optional)

2 unit fresh lime wedges

Method

Shrimp

Prep shrimp

Pat the shrimp dry with paper towels. Place in a bowl.

In a small bowl combine olive oil, paprika, smoked paprika, garlic powder, onion powder, dried oregano, cayenne, salt, black pepper and lime juice. Pour over shrimp and toss to coat evenly. Let sit 5–10 minutes to absorb flavors.

Heat a large skillet or cast-iron pan over medium-high heat until very hot. Add a thin film of oil or leave dry if using a well-seasoned cast iron. Add shrimp in a single layer (cook in two batches if necessary). Cook 1–2 minutes per side until blackened edges form and shrimp turn opaque. Remove to a plate and keep warm.

Salsa Fresca

Combine diced tomatoes, red onion, minced jalapeño, chopped cilantro, lime juice, salt and pepper in a bowl. Taste and adjust seasoning. Refrigerate until assembly so flavors marry.

Cheese Sauce

In a small saucepan melt butter over medium heat. Whisk in flour and cook 30–60 seconds to form a roux without browning.

Gradually whisk in milk, smoothing lumps, and bring to a gentle simmer, whisking constantly until thickened (about 2–3 minutes).

Lower heat to low and remove from heat briefly. Stir in grated cheddar and pepper jack a handful at a time until smooth. Add ground mustard (if using), salt and pepper. Keep warm; if sauce thickens, whisk in a tablespoon of milk to loosen.

Assembly & Finish

Preheat oven to 375°F (190°C). On a large baking sheet or ovenproof platter, arrange a single even layer of blue corn tortilla chips.

Scatter optional black beans over the chips, then spoon warm cheese sauce over chips evenly, leaving some chips exposed for crispness.

Top with blackened shrimp (whole or halved) distributed across chips. Spoon salsa fresca over the top in small dollops so it doesn't make chips soggy.

Add pickled jalapeños if using and place the pan in the oven for 5–7 minutes just to warm everything through and slightly meld cheese.

Remove from oven. Garnish with chopped cilantro, dollops of avocado or guacamole, and serve with lime wedges on the side. Serve immediately so chips remain crisp.