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red lobster shrimp nachos

Red Lobster Shrimp Nachos Recipe

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Prep Time 15 minutes
Cook Time 1 minute
Total Time 30 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1 lb medium shrimp (41 to 50 count), peeled and deveined
  • 2 tsp Cajun seasoning
  • 1 tbsp olive oil
  • 10 oz restaurant-style tortilla chips
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded pepper jack cheese
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels (fresh, frozen-thawed, or canned)
  • 1/2 cup pico de gallo
  • 1/4 cup sour cream
  • 1/4 cup sliced pickled jalapeños
  • 2 tbsp fresh cilantro, roughly chopped
  • 1 lime, cut into wedges

Method
 

  1. Preheat oven to 400°F (200°C) and line a large baking sheet with foil. Pat the 1 lb shrimp dry and toss with the 2 tsp Cajun seasoning.
  2. Heat the 1 tbsp olive oil in a large skillet over medium-high heat. Sear shrimp 2 minutes on the first side, flip, and cook 1 more minute until opaque and curled. Remove from heat.
  3. Spread the 10 oz tortilla chips on the prepared baking sheet. Scatter the 1 cup Monterey Jack over the chips, then add the black beans and corn, then top with the 1 cup pepper jack.
  4. Bake at 400°F (200°C) for 10 to 12 minutes, until the cheese is melted and the chip edges are turning a deeper gold.
  5. Remove from the oven and top with the seared shrimp, 1/2 cup pico de gallo, 1/4 cup pickled jalapeños, 1/4 cup sour cream, and 2 tbsp cilantro. Serve with lime wedges on the side.

Notes

You can season the shrimp up to an hour ahead and keep them in the fridge uncovered, which actually helps them sear a little faster. If your oven runs hot, start checking at 9 minutes; the chips at the edges brown quicker than you'd expect. Leftovers reheat best in the oven, not the microwave.