I'm a fan of shrimp, and my family loves nachos. When I combined those favorites and added fresh avocado, the result was a cool yet satisfying snack. —Teri Rasey, Cadillac, Michigan

Fresh Shrimp and Avocado Nachos

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Peppers (Hot)
Fresh Shrimp and Avocado Nachos
Prep Time
30 min
Yield
10 servings
Ingredients
- 4 plum tomatoes, chopped
- 3 tomatillos, husked and chopped
- 4 jalapeno peppers, seeded and finely chopped
- 1 small onion, chopped
- 1/4 cup minced fresh cilantro
- 3 tablespoons olive oil
- 3 tablespoons lime juice, divided
- 2 tablespoons seasoned rice vinegar
- 2 garlic cloves, minced
- 1-1/2 teaspoons sea salt
- 1/2 teaspoon dried oregano
- 1 pound peeled and deveined cooked shrimp (31-40 per pound), coarsely chopped
- 2 medium ripe avocados, peeled and pitted, divided
- 1/2 cup sour cream
- 8 cups tortilla chips
- 1 cup shredded lettuce
Directions
- In a large bowl, combine tomatoes, tomatillos, peppers, onion, cilantro, oil, 1 tablespoon lime juice, the vinegar, garlic, sea salt and oregano. Cover and refrigerate until chilled, at least 30 minutes. Stir in shrimp.
- For avocado cream, mash 1 avocado with sour cream and 1 tablespoon lime juice until smooth. Cube remaining avocado and toss with remaining 1 tablespoon lime juice.
- To serve, arrange chips on a large platter. Top with shrimp mixture, cubed avocado, lettuce and avocado cream. Serve immediately.
Nutrition 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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