I’ve become obsessed with having shrimp nachos for a quick dinner after work this month. Especially with me making my own pickled onions this month, that has been a game-changer for my nachos. I highly recommend you make your own pickled onions if you are a fan of onions, as I am. This is the recipe I used.

Shrimp Nachos

Ingredients

• 5 — 15 pieces of Frozen Shrimp, thawed and detailed

• 1 TBSP of Butter

• Cayenne Red Pepper

• Ground Cloves

• Garlic Powder

• Black Pepper

• Salt

• Paprika

• Tortilla Chips [These are my favorite]

• Queso Blanco [I love this one]

• Mexican Cheese

• Hatch Chile Salsa [I’m a fan of this one]

• Pickled Onions or Green Onions, diced

• Sour Cream

• Cilantro [optional]

• Fresh Lime Juice [optional]

Instructions

1. Start off by defrosting the shrimp in a bowl of cold water for 10 to 20 minutes. Once your shrimp is thawed, you will detailed your shrimp before throwing it on the skillet to cook.

2. Melt 1 TBSP of butter in a skillet over low-to-medium heat, throw the shrimp on the skillet and season with the: Cayenne Red Pepper, Ground Cloves, Garlic Powder, Black Pepper, Salt, and Paprika. I just eye the seasons and do just enough to cover the shrimp and to get a good golden-red color once the shrimp is cooked. Grill the shrimp for about 3 minutes on each side, or until your shrimp is cooked. Remove from heat.

3. Pre-heat your oven to 350 degrees while you prepare your cookie sheet for building your nachos.

4. Throw a handful or so of tortilla chips on your cookie sheet with foil, to prevent your nachos from sticking. Add dollops of Queso Blanco on your chips, along with mexican cheese, hatch salsa, your grilled shrimp, and the onions of your choice.

5. Throw in your warm oven for about 12 minutes, or until all of your cheese is melted.

6. Once your cheese is melted, remove from the oven.

7. Add dollops of sour cream, any salsa, and fresh Cilantro. If I’m feeling fancy, I will squeeze some fresh lime juice on my nachos as well.

8. Enjoy, your amazing nachos!