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

1. 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.
2. Mix together the cooked shrimp, crab, sour cream, and green onions in a sizable bowl.
3. 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.
4. 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

• Sheet Pan Chicken Nachos
• Polish Nachos

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Seafood Nachos with Crab and Shrimp

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.

Course Appetizer, Main Course

Cuisine American

Keyword Seafood Nachos with Crab and Shrimp

Prep Time 10 minutes minutes

Cook Time 8 minutes minutes

Total Time 18 minutes minutes

Servings 8

Calories 480kcal

Author Cathy Pollak

Equipment

• measuring cups and spoons
• mixing bowls
• skillet
• Sheet Pan

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

For optimal outcomes when preparing these crab and shrimp nachos, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition

Serving: 250g | Calories: 480kcal | Carbohydrates: 26g | Protein: 36g | Fat: 27g | Saturated Fat: 11.9g | Polyunsaturated Fat: 4.3g | Monounsaturated Fat: 7.9g | Cholesterol: 172mg | Sodium: 799mg | Potassium: 278mg | Fiber: 3g | Sugar: 2.5g | Vitamin A: 264IU | Vitamin C: 5mg | Calcium: 332mg | Iron: 2.1mg

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