Shrimp Skillet Nachos

  • Prep Time 15 MINS
  • Cook Time 5 MINS
  • Total Time 20 MINS
Serves: 8



  • 15 oz can Ricos Gourmet Nacho Cheese Sauce
  • 1 lb extra large shrimp (raw, shell and tail-off), thawed and pat dry
  • 2 8 oz bags tortilla chips (one purple and one yellow)
  • 1 oz taco seasoning mix (original)
  • 1 tbsp vegetable oil
  • 1 large and juicy lime, divided
  • 1 cup Mexican blend cheese or other, shredded (optional)
  • 1 small avocado, chopped
  • ½ cup tomatoes, chopped
  • ¼ cup red onions, chopped (optional)
  • 1 serrano pepper, sliced (or jalapeño if preferred)
  • Cilantro, chopped


  • Preheat oven to 350 °F.
  • Season shrimp with the taco seasoning mix in a medium bowl.
  • Then, heat a medium ovenproof skillet over medium heat, add oil, and cook shrimp for about 2 minutes on one side and turn to cook another 2 minutes.
  • Squeeze on half of a lime and place on a plate or in a bowl.
  • Layer a thick layer of chips, both purple and yellow, in the same skillet used to cook the shrimp.
  • Drizzle the nacho cheese over the chips, spoon on half of the cooked shrimp, and scatter on the shredded cheese. Repeat layering once more.
  • Next, bake for about 5-10 minutes, or until hot and cheese is melted.
  • Remove from the oven, top nachos with avocado, tomatoes, red onion, pepper, and chopped cilantro, and squeeze the other half of the lime over the garnishes.