The Chef

Restaurants

Meals

Drinks

Restaurants›Xolos Tacos Y Tlayudas›Fajita Shrimp Nachos Recipe

Fajita Shrimp Nachos Recipe

Name: Xolos Tacos Y Tlayudas Fajita Shrimp Nachos Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb large shrimp (peeled, deveined, tails removed); 2 tbsp olive oil; 1 tbsp lime juice; 2 tsp garlic (minced); 1 tsp chili powder; 1 tsp smoked paprika; 1 tsp ground cumin; 1 tsp salt; 0.5 tsp black pepper; 0.5 unit red bell pepper (sliced into 1/4" strips); 0.5 unit yellow bell pepper (sliced into 1/4" strips); 0.5 unit green bell pepper (or extra color of choice, sliced); 1 unit yellow onion (sliced into thin wedges); 1 tbsp olive oil (for vegetables); 0.5 tsp fajita seasoning (optional); 0.5 tsp salt (for vegetables); 0.25 tsp black pepper (for vegetables); 8 oz tortilla chips (sturdy, for nachos); 1 cup monterey jack cheese (shredded); 1 cup cheddar cheese (sharp, shredded); 1 cup prepared queso (or processed queso dip); 2 tbsp pickled jalapeños (sliced); 2 tbsp fresh cilantro (chopped); 2 unit lime wedges (for serving); 0.5 cup sour cream or crema; 0.5 cup pico de gallo or diced tomatoes; 0.5 cup avocado or guacamole

Inspired by Xolos Tacos Y Tlayudas

Time35m

Serves4

Grilled shrimp nachos with bell peppers, onions, and melted queso

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Shrimp & Marinade

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

2 tbsp olive oil

1 tbsp ReaLime juice

2 tsp Garlic (minced)

1 tsp Chili powder

1 tsp Smoked paprika

1 tsp Ground cumin

1 tsp Celtic sea salt

1/2 tsp black pepper

Fajita Vegetables

1/2 unit red bell pepper (sliced into 1/4" strips)

1/2 unit yellow bell pepper (sliced into 1/4" strips)

1/2 unit green bell pepper (or extra color of choice, sliced)

1 unit yellow onion (sliced into thin wedges)

1 tbsp olive oil (for vegetables)

1/2 tsp fajita seasoning (optional)

1/2 tsp salt (for vegetables)

1/4 tsp black pepper (for vegetables)

Nacho Base & Assembly

8 oz tortilla chips (sturdy, for nachos)

1 cup monterey jack cheese (shredded)

1 cup cheddar cheese (sharp, shredded)

1 cup prepared queso (or processed queso dip)

2 tbsp pickled jalapeños (sliced)

2 tbsp fresh cilantro (chopped)

2 unit Lime wedges (for serving)

Optional Toppings

1/2 cup sour cream or crema

1/2 cup pico de gallo or diced tomatoes

1/2 cup avocado or guacamole

Method

Shrimp & Marinade

Marinate shrimp

In a medium bowl combine 2 tbsp olive oil, 1 tbsp lime juice, 2 tsp minced garlic, 1 tsp chili powder, 1 tsp smoked paprika, 1 tsp ground cumin, 1 tsp salt and 1/2 tsp black pepper. Add the shrimp and toss to coat thoroughly. Marinate at room temperature for 10–15 minutes (or refrigerate up to 30 minutes).

Grill or sear shrimp

Heat a large skillet or grill pan over medium-high heat until hot. Add a little oil or brush the pan. Arrange shrimp in a single layer and cook 1.5–2 minutes per side, until pink and opaque and slightly charred at edges. Remove shrimp to a plate and keep warm. Do not overcook.

Fajita Vegetables

Cook peppers and onion

While shrimp marinates or rests, heat 1 tbsp olive oil in a separate large skillet over medium-high heat. Add sliced red, yellow and green peppers and the sliced onion. Season with 1/2 tsp salt, 1/4 tsp black pepper and 1/2 tsp fajita seasoning (if using). Sauté, stirring occasionally, until vegetables are softened and slightly charred, about 6–8 minutes. Remove from heat.

Nacho Base & Assembly

Preheat oven

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

Layer chips and cheese

Spread half of the tortilla chips in an even layer on the prepared baking sheet. Sprinkle half of the shredded monterey jack and half of the shredded cheddar over the chips. Spoon half of the cooked fajita vegetables evenly over the cheese. Add the remaining chips in a single layer on top, then the remaining cheeses.

Bake nachos

Place the baking sheet in the preheated oven and bake for 6–8 minutes, or until cheese is fully melted and bubbly.

Add queso and shrimp

Remove nachos from the oven. Drizzle or dollop 1 cup prepared queso across the hot nachos, then evenly distribute the grilled shrimp on top. Scatter the remaining fajita vegetables over the shrimp. Return to the oven for 1–2 minutes just to warm the shrimp through and set the queso (optional).

Finish and garnish

Top the nachos with pickled jalapeños and chopped fresh cilantro. Serve immediately with lime wedges and optional toppings: sour cream, pico de gallo, and avocado or guacamole.