Shrimp Nachos Recipe

Place thinly sliced red onion in a heatproof jar or bowl.

In a small saucepan, combine white vinegar, water, sugar, and kosher salt. Heat until sugar and salt dissolve and liquid is just simmering, about 2–3 minutes. Remove from heat.

Pour the hot brine over the onions, press them down so they are submerged, and let cool to room temperature. Refrigerate at least 30 minutes before serving (can be made up to 3 days ahead).

Combine sour cream, mayonnaise, cilantro leaves, lime juice, minced garlic, and kosher salt in a blender or food processor.

Blend until smooth, adding water 1 teaspoon at a time to reach a pourable drizzling consistency (about 1 tablespoon total). Taste and adjust salt or lime as needed. Chill until assembly.

Pat shrimp dry with paper towels. In a bowl, toss shrimp with olive oil.

In a small bowl combine paprika, garlic powder, onion powder, dried oregano, cayenne, kosher salt, and black pepper. Sprinkle and toss so shrimp are evenly coated.

Heat a large skillet over medium-high heat until very hot. Add a thin film of oil if pan is dry. Add shrimp in a single layer (work in two batches if needed). Cook 1–2 minutes per side until blackened on the exterior and just opaque through. Remove from pan and keep warm.

In a medium saucepan melt butter over medium heat. Whisk in flour and cook 1–2 minutes to form a roux, stirring constantly—do not let it brown.

Slowly whisk in milk and heavy cream, bringing mixture to a gentle simmer until slightly thickened, about 3–4 minutes.

Reduce heat to low, add cream cheese and whisk until incorporated, then gradually add shredded cheddar and monterey jack, stirring until smooth and melted.

Stir in chopped cooked lobster, dry mustard, hot sauce, salt, and pepper. Keep sauce warm on the lowest heat setting, stirring occasionally. If too thick, thin with up to 2 tablespoons more milk.

Preheat oven to 375°F (190°C). Line a baking sheet with parchment or use an oven-safe platter.

Arrange half of the tortilla chips in an even layer on the baking sheet. Spoon about half of the lobster cheese sauce over the chips (reserve remaining sauce to pour at the table or for a second layer).

Scatter half of the blackened shrimp over the sauced chips, then sprinkle a third of the quartered baby tomatoes, some pickled jalapeños, and a light dusting of queso fresco.

Add the remaining chips on top to create a second layer. Repeat with remaining cheese sauce, shrimp, tomatoes, jalapeños, and a final sprinkle of queso fresco.

Bake in preheated oven 6–8 minutes just until chips at edges warm and sauce is bubbling lightly. Watch carefully to prevent burning.

Remove from oven. Top with pickled red onion, torn cilantro leaves, and a drizzle of cilantro crema. Squeeze lime over the nachos to taste and serve immediately.