Enhancing the traditional combo of tortilla chips, melted cheese, and pickled jalapenos with shrimp and crab gives these Seafood Nachos a unique flair. They’re not just a great pre-dinner bite, but they also hold their own as a substantial meal if needed.
Forget the beans and salsa; I’m sticking to the basics with this sheet pan nacho recipe, except I’m adding shrimp and crab and turning them into a dreamy-mouthwatering version of loaded seafood nachos.
Every bite of these shrimp nachos will have you wishing you had leftovers for breakfast the next day.
Why I Love These Nachos
- They’re different. Not every nacho recipe has to be made with beef and beans.
- The flavors go together well. You’ll be surprised how tasty these are.
- Seafood nachos can be served as an appetizer or a meal.
- This is your chance to give the unique flavor of crab nachos a try.
Ingredients and Substitutions
- Olive Oil: Used to sauté the shrimp. I will also use avocado oil to sauté.
- Shrimp: A key protein that is part of the delicious seafood flavor in the nachos.
- Ground Cumin: Adds a warm earthy flavor profile. If you don’t like cumin, use chile powder.
- Garlic: Add aromatics. If you’re out of fresh, try a little garlic powder.
- Jumbo Lump Crabmeat: Another seafood element that contributes a sweet and delicate flavor to the nachos.
- Sour Cream: The creamy and tangy element that binds everything together. If you want to use Greek yogurt, it has to be the full-fat version and even then I’m on the fence about it.
- Green Onions: Adds freshness and a mild onion flavor. Chives also works.
- Corn Tortilla Chips: The base of the nachos, providing crunch and a neutral canvas for the toppings. Multigrain tortilla chips also work.
- Pepper Jack Cheese: Melts perfectly and adds a spicy kick and gooey texture to the nachos. Use your favorite cheese here.
- Pickled Jalapeno: Adds a slightly tangy heat with a bit of spice. Don’t skip it.
How to Make Seafood Nachos with Shrimp and Crab
- Warm the oil in a nonstick skillet over medium heat. Toss in the shrimp, along with cumin and garlic; cook for about 3 minutes or until the shrimp turn pink.
- Mix together the cooked shrimp, crab, sour cream, and green onions in a sizable bowl.
- Arrange tortilla chips on a baking sheet lined with aluminum foil. Cover them with the shrimp mixture, sprinkle cheese over it, and add jalapenos on top.
- Broil 5 to 6 inches from heat 2-3 minutes or until cheese melts. Serve immediately.
Recipe Tips
- Sometimes I change the toppings based on preferences of the people I’m serving. I’ve added diced tomatoes, avocado, or a drizzle of lime juice.
- I have experimented with different cheese blends for different flavor complexity. Monterey Jack, cheddar, or a mix of both can work well, but pepper Jack is my favorite.
- Keep a close eye while broiling to prevent any burning. The goal is to melt the cheese without overcooking the seafood.
Recipe FAQs
- Can I prepare the shrimp mixture in advance? Yes, you can pre-cook the shrimp mixture and store it in the refrigerator. Reheat before assembling the nachos.
- How do I prevent the nachos from getting soggy? I serve them immediately after broiling to maintain the crunch of the tortilla chips.
- How do I store leftover nachos? Store leftover nachos in an airtight container in the refrigerator. I reheat in the oven to maintain crispiness.
More Nacho Recipes
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Seafood Nachos with Crab and Shrimp
Ingredients
- 1 tsp. olive oil
- 2-1/2 tsps. ground cumin
- 1 lbs. peeled and deveined raw shrimp, tails removed thaw if frozen
- 1 tsp. minced garlic
- 1 lbs. jumbo lump crabmeat, cleaned and picked for shells (do not use imitation)
- 3/4 cup sour cream
- 1 bunch green onion, sliced
- 9 oz. corn tortilla chips
- 3 cups grated pepper jack cheese
- 3/4 cup pickled jalapenos
Instructions
- Heat oil in a large nonstick skillet over medium heat. Add shrimp, cumin and garlic; sauté 3 minutes or until shrimp are pink.1 tsp. olive oil, 2-1/2 tsps. ground cumin, 1 lbs. peeled and deveined raw shrimp, tails removed, 1 tsp. minced garlic
- Combine cooked shrimp, crab, sour cream and green onions in a large bowl.1 lbs. jumbo lump crabmeat, cleaned and picked for shells, 3/4 cup sour cream, 1 bunch green onion, sliced
- Spread tortilla chips on an aluminum foil-lined baking sheet. Top with shrimp mixture. Sprinkle with cheese and top with jalapeno.9 oz. corn tortilla chips, 3 cups grated pepper jack cheese, 3/4 cup pickled jalapenos
- Broil 5 to 6 inches from heat 2-3 minutes or until cheese melts. Serve immediately.
Notes
Nutrition
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