Fresh Shrimp and Avocado Nachos Recipe

Fresh Shrimp and Avocado Nachos Recipe
Fresh Shrimp and Avocado Nachos Recipe photo by Taste of Home
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Fresh Shrimp and Avocado Nachos Recipe

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Since I'm such a fan of shrimp any which way and my family loves nachos, I combined my fresh-from-the-garden ingredients with shrimp and avocado for a cool yet satisfying take on the party snack. —Teri Rasey, Cadillac, Michigan
MAKES:
10 servings
TOTAL TIME:
Prep: 30 min. + chilling
MAKES:
10 servings
TOTAL TIME:
Prep: 30 min. + chilling

Ingredients

  • 4 plum tomatoes, chopped
  • 3 tomatillos, husks removed and chopped
  • 4 jalapeno peppers, seeded and finely chopped
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1/4 cup minced fresh cilantro
  • 3 tablespoons olive oil
  • 2 tablespoons seasoned rice vinegar
  • 1 tablespoon lime juice
  • 1-1/2 teaspoons sea salt
  • 1/2 teaspoon dried oregano
  • 1 pound peeled and deveined cooked shrimp (50-70 per pound), coarsely chopped
  • TOPPING:
  • 2 medium ripe avocados, peeled and pitted, divided
  • 1/2 cup sour cream
  • 2 tablespoons lime juice, divided
  • 8 cups tortilla chips
  • 1 cup shredded lettuce

Directions

In a large bowl, combine the first 11 ingredients. Cover and refrigerate until chilled, at least 30 minutes. Stir in shrimp.
For avocado cream, mash one avocado with sour cream and 1 tablespoon lime juice until smooth. Cube remaining avocado and toss with remaining lime juice.
To serve, arrange chips on a large platter. Top with shrimp mixture, cubed avocado, lettuce and avocado cream; serve immediately. Yield: 10 servings.

Test Kitchen tips
  • The avocado cream makes a great topping for tacos, quesadillas and even burgers.
  • Seasoned rice vinegar is different than regular rice vinegar. It has added sugar and salt.
  • Originally published as Fresh Shrimp and Avocado Nachos in Simple & Delicious June/July 2018

    Nutritional Facts

    1 serving: 264 calories, 16g fat (3g saturated fat), 72mg cholesterol, 542mg sodium, 20g carbohydrate (3g sugars, 3g fiber), 12g protein.

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    • 4 plum tomatoes, chopped
    • 3 tomatillos, husks removed and chopped
    • 4 jalapeno peppers, seeded and finely chopped
    • 1 small onion, chopped
    • 2 garlic cloves, minced
    • 1/4 cup minced fresh cilantro
    • 3 tablespoons olive oil
    • 2 tablespoons seasoned rice vinegar
    • 1 tablespoon lime juice
    • 1-1/2 teaspoons sea salt
    • 1/2 teaspoon dried oregano
    • 1 pound peeled and deveined cooked shrimp (50-70 per pound), coarsely chopped
    • TOPPING:
    • 2 medium ripe avocados, peeled and pitted, divided
    • 1/2 cup sour cream
    • 2 tablespoons lime juice, divided
    • 8 cups tortilla chips
    • 1 cup shredded lettuce
    1. In a large bowl, combine the first 11 ingredients. Cover and refrigerate until chilled, at least 30 minutes. Stir in shrimp.
    2. For avocado cream, mash one avocado with sour cream and 1 tablespoon lime juice until smooth. Cube remaining avocado and toss with remaining lime juice.
    3. To serve, arrange chips on a large platter. Top with shrimp mixture, cubed avocado, lettuce and avocado cream; serve immediately. Yield: 10 servings.

    Test Kitchen tips
  • The avocado cream makes a great topping for tacos, quesadillas and even burgers.
  • Seasoned rice vinegar is different than regular rice vinegar. It has added sugar and salt.
  • Originally published as Fresh Shrimp and Avocado Nachos in Simple & Delicious June/July 2018

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