If you're looking for a lighter variation on the classic nacho recipe, I highly recommend these spicy shrimp nachos. They may not be super Fit friendly, but they are less heavy than the meat-laden, overly cheesy nachos I normally make.
The shrimp is tossed with a sweet-hot blend of sugar and spices before being grilled. A fresh, colorful salsa that combines mango, jalapeño, and red pepper tops the shrimp and chips. A generous sprinkling of pepper jack cheese finishes off this scrumptious dish. To take a look at the recipe, read more.
1 cup mango, seeded, peeled, and chopped Makes 8 servings.
1 medium red sweet pepper, chopped
2 Tbsp. finely chopped red onion
1 fresh jalapeño chile pepper, seeded and finely chopped*
2 Tbsp. packed brown sugar
2 Tbsp. Jamaican jerk seasoning
1 lb. peeled, deveined uncooked shrimp
Nonstick cooking spray
8 cups tortilla chips (8 oz.)
4 oz. Monterey Jack cheese with jalapeño peppers or Monterey Jack cheese, shredded
1 cup mango, seeded, peeled, and chopped
Makes 8 servings.
- Look at the vibrant color of the salsa ingredients!
- I love McCormick's spices
- The spice blend.
- The shrimp.
- I let the shrimp sit in the spice blend for about 20 minutes.
- The mango was wonderfully ripe.
- My recipes always get super dirty!
- What a gorgeous salsa!
- Mix well and set aside for the flavors to meld.
- The cooked shrimp were lusciously plump and seductively succulent.
- Building the nachos.
- Make a couple of layers.
- Top generous with cheese.
- Photo 14