Shrimp and Chorizo Nachos Recipe


Tortilla Chips

  • A large bag of sturdy tortilla chips (corn or a blend)


  • 1/2 lb raw shrimp, peeled and deveined
  • 4-5 oz Mexican chorizo (casing removed)


  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese

Optional Toppings

  • 1/2 cup canned black beans, rinsed and drained
  • 1/2 cup canned corn, drained
  • 1/4 cup pickled jalapenos, sliced
  • 1/4 cup sour cream
  • 1/4 cup chopped cilantro
  • 1/4 cup pico de gallo or your favorite salsa
  • Sliced avocado


  • Large oven-safe skillet
  • Baking sheet
  • Small bowl


1. Prep and Cook the Protein

  • Pat the shrimp dry with paper towels.
  • Heat your large skillet over medium-high heat. Add the chorizo and cook, breaking it up with a spoon, for 5-7 minutes until browned and cooked through. Remove the chorizo with a slotted spoon and set it aside.
  • Add a little extra oil to the skillet if needed. Season shrimp with a pinch of salt and pepper. Cook the shrimp for 2-3 minutes per side until pink and no longer translucent. Remove from heat.

2. Assemble the Nachos

  • Preheat your oven to 400 degrees F (200 degrees C).
  • Line a baking sheet with parchment paper or foil.
  • Spread half of the tortilla chips in a single layer on the baking sheet.
  • Sprinkle half of the chorizo, shrimp, Monterey Jack cheese, and cheddar cheese over the chips.
  • Add additional toppings like beans and corn if desired.
  • Repeat the layers with the remaining chips, chorizo, shrimp, and cheeses.

3. Bake and Finish

  • Bake in the preheated oven for 8-10 minutes, or until the cheese is melted and bubbly.

4. Top and Serve

  • Top the nachos with your favorite toppings like jalapenos, sour cream, cilantro, salsa, and avocado.
  • Serve immediately for the best melted cheese and crispy chip experience.


Customize it: Use your favorite cheese combinations or add other toppings like diced tomatoes, onions, or different sauces.

Make it spicier: Choose a spicier chorizo or add more jalapenos for extra heat.

Avoid soggy chips: Don’t overload the chips with toppings and try to serve them quickly after they come out of the oven.


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