Recipes Appetizers and Snacks Cheese Nachos Recipes Shrimp and Jalapeno Nachos 4.5 (19) 16 Reviews 3 Photos What better way to 'fiesta' than with this beautiful plate of alternative nachos? This will make a very delicious change of pace to the traditional version. Each nacho is separate from the next so you don't end up with a plate containing one giant nacho that you have to pull apart. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on July 10, 2019 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Add Photo 3 3 Prep Time: 20 mins Cook Time: 5 mins Total Time: 25 mins Servings: 15 Yield: 50 nachos Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients ½ cup sour cream ½ avocado, peeled and pitted ½ lemon, juiced 1 pound small Gulf shrimp (50 to 60 per pound), thawed and drained 1 tablespoon vegetable oil ¼ teaspoon ground dried chipotle pepper salt and ground black pepper to taste 1 pinch cayenne pepper, or to taste 50 large (restaurant-style) tortilla chips, or as needed 2 jalapeno peppers, seeded and very thinly sliced 3 ½ cups shredded pepperjack cheese, or as needed 15 cherry tomatoes, sliced - or as needed ¼ cup chopped fresh cilantro Directions Combine sour cream, avocado, and lemon juice in a blender or food processor; blend until smooth and creamy. Transfer into a plastic decorating bottle with a long tip. Refrigerate avocado-cream sauce until needed. Place shrimp into a bowl; combine with vegetable oil, ground chipotle pepper, salt, black pepper, and cayenne pepper. Place a large nonstick pan over high heat. Cook shrimp in the hot pan in a single layer until barely cooked through and pink, about 1 minute per side. Transfer to a plate and let shrimp cool. Preheat the oven's broiler. Line a baking sheet with aluminum foil and lightly grease the foil. Lay tortilla chips onto the prepared baking sheet in a single layer. Place 1 shrimp onto each chip. Add 1 slice jalapeno and 1 large pinch pepperjack cheese on top of each shrimp. Broil under preheated broiler until cheese is melted and chips are lightly toasted, about 1 minute. Watch carefully; chips will burn quickly. Remove nachos from baking sheet and arrange onto a serving platter; drizzle with avocado-cream sauce and sprinkle with cherry tomatoes and cilantro before serving. Cook's Notes: You can use any cheese you want; you are the boss of your cheese choices! You can substitute avocado-cream sauce with chopped avocado and a few dollops of sour cream if you like. I Made It Print 25 home cooks made it! Nutrition Facts (per serving) 209 Calories 15g Fat 6g Carbs 13g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 15 Calories 209 % Daily Value * Total Fat 15g 19% Saturated Fat 7g 35% Cholesterol 82mg 27% Sodium 278mg 12% Total Carbohydrate 6g 2% Dietary Fiber 1g 4% Total Sugars 0g Protein 13g 25% Vitamin C 6mg 7% Calcium 194mg 15% Iron 1mg 6% Potassium 145mg 3% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.