Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Shrimp and Jalapeno Nachos
Shrimp and jalapeño nachos provide better ways to fiesta through beautiful alternative nacho plates that create delicious changes from traditional preparations with seafood upgrades. This upscale recipe elevates ordinary nachos through premium shrimp while adding jalapeño heat for complex flavor development. The seafood addition creates sophisticated party food.
What better way to ‘fiesta’ than with this beautiful plate of alternative nachos? This will make a very delicious change of pace to the traditional version. Each nacho is separate from the next so you don’t end up with a plate containing one giant nacho that you have to pull apart.
Prep Time:
20 mins
Cook Time:
5 mins
Total Time:
25 mins
Servings:
15
Yield:
50 nachos
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Ingredients
½ cup sour cream
½ avocado, peeled and pitted
½ lemon, juiced
1 pound small Gulf shrimp (50 to 60 per pound), thawed and drained
1 tablespoon vegetable oil
¼ teaspoon ground dried chipotle pepper
salt and ground black pepper to taste
1 pinch cayenne pepper, or to taste
50 large (restaurant-style) tortilla chips, or as needed
2 jalapeno peppers, seeded and very thinly sliced
3 ½ cups shredded pepperjack cheese, or as needed
15 cherry tomatoes, sliced – or as needed
¼ cup chopped fresh cilantro
Directions
Combine sour cream, avocado, and lemon juice in a blender or food processor; blend until smooth and creamy. Transfer into a plastic decorating bottle with a long tip. Refrigerate avocado-cream sauce until needed.
Place shrimp into a bowl; combine with vegetable oil, ground chipotle pepper, salt, black pepper, and cayenne pepper.
Place a large nonstick pan over high heat. Cook shrimp in the hot pan in a single layer until barely cooked through and pink, about 1 minute per side. Transfer to a plate and let shrimp cool.
Preheat the oven’s broiler. Line a baking sheet with aluminum foil and lightly grease the foil.
Lay tortilla chips onto the prepared baking sheet in a single layer. Place 1 shrimp onto each chip. Add 1 slice jalapeno and 1 large pinch pepperjack cheese on top of each shrimp.
Broil under preheated broiler until cheese is melted and chips are lightly toasted, about 1 minute. Watch carefully; chips will burn quickly.
Remove nachos from baking sheet and arrange onto a serving platter; drizzle with avocado-cream sauce and sprinkle with cherry tomatoes and cilantro before serving.
Cook’s Notes:
You can use any cheese you want; you are the boss of your cheese choices!
You can substitute avocado-cream sauce with chopped avocado and a few dollops of sour cream if you like.
Nutrition Facts (per serving)
| 209 | Calories |
| 15g | Fat |
| 6g | Carbs |
| 13g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 15 | |
| Calories 209 | |
| % Daily Value * | |
| Total Fat 15g | 19% |
| Saturated Fat 7g | 35% |
| Cholesterol 82mg | 27% |
| Sodium 278mg | 12% |
| Total Carbohydrate 6g | 2% |
| Dietary Fiber 1g | 4% |
| Total Sugars 0g | |
| Protein 13g | 25% |
| Vitamin C 6mg | 7% |
| Calcium 194mg | 15% |
| Iron 1mg | 6% |
| Potassium 145mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
