Damn Good Nachos (sub Shrimp) Recipe

Preheat & prep baking sheet

Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with foil for easy cleanup or use an oven-safe platter.

Spread half of the tortilla chips in an even single layer on the prepared baking sheet. Dollop spoonfuls of refried beans evenly over the chips (this helps melted cheese stick). Sprinkle half of the cheddar and Monterey Jack evenly over the chips and beans.

Pat the shrimp dry with paper towels. In a medium bowl, toss shrimp with olive oil, smoked paprika, ground cumin, garlic powder, kosher salt and black pepper until evenly coated. Let rest 5 minutes for flavors to meld.

Heat a skillet over medium-high heat. When hot, add the shrimp in a single layer and cook 1.5–2 minutes per side (depending on size) until pink and just opaque. Remove from heat and toss with 1 tablespoon fresh lime juice. Set aside.

Remove the baking sheet from the oven (if preheated) or keep oven at 425°F. Add the remaining tortilla chips on top of the first cheesy layer to create a second layer. Scatter the cooked shrimp evenly over the chips. Sprinkle the remaining shredded cheddar and Monterey Jack evenly over everything.

Place the tray in the oven and bake 6–9 minutes, until the cheese is fully melted and bubbling and chips at the edges are lightly toasted. Watch closely to avoid burning.

While the nachos bake, make the pico: combine diced tomatoes, red onion, chopped cilantro, 1 tablespoon lime juice and 1/4 teaspoon salt in a small bowl. Taste and adjust salt or lime as needed.

Drain the jarred jalapeños and set aside for topping. If you prefer less heat, blot with paper towel to remove some brine.

Make the creamy drizzle by whisking together sour cream, mayonnaise and hot sauce in a small bowl. Thin with 1–2 teaspoons of water or extra lime juice if you want a looser drizzle consistency.

Remove the nachos from the oven. Immediately scatter pico de gallo, pickled jalapeños, diced avocado, sliced radish and green onions evenly over the hot, cheesy nachos.

Drizzle the creamy sauce over the top (use a spoon or squeeze bottle). Garnish with fresh cilantro leaves and serve with lime wedges on the side. If you like more heat, add extra hot sauce or a sprinkle of chile flakes.