Description
Discover how to make irresistible Seafood Nacho Bombs with this easy recipe. Perfect for seafood lovers, these nachos are a flavor explosion you can’t miss!
Ingredients
- 1 pound (454 g) (450 grams) shrimp, peeled and deveined
- 1 cup (240 ml) (120 grams) shredded cheddar cheese
- 1 cup (240 ml) (120 grams) shredded Monterey Jack cheese
- 1/2 cup (120 ml) (120 milliliters) sour cream
- 1/4 cup (60 ml) (60 milliliters) mayonnaise
- 1 tablespoon (15 ml) (15 milliliters) lime juice
- 1 teaspoon (5 ml) (5 grams) chili powder
- 1/2 teaspoon (3 ml) (2.5 grams) ground cumin
- 1/2 teaspoon (3 ml) (2.5 grams) garlic powder
- 1/2 teaspoon (3 ml) (2.5 grams) onion powder
- 1/4 teaspoon (1 ml) (1.25 grams) salt
- 1/4 teaspoon (1 ml) (1.25 grams) black pepper
- 1 cup (240 ml) (150 grams) diced tomatoes
- 1/2 cup (120 ml) (75 grams) diced red onion
- 1/4 cup (60 ml) (10 grams) chopped fresh cilantro
- 1 jalapeño, seeded and diced
- Tortilla chips for serving
Instructions
- Preheat the oven to 350°F (175°C).
- Chop the shrimp into small pieces.
- In a large bowl, combine shrimp, lime juice, chili powder, cumin, garlic powder, onion powder, salt, and pepper.
- Mix well to coat the shrimp with the spices.
- In a separate bowl, mix together sour cream and mayonnaise.
- Add cheddar cheese and Monterey Jack cheese to the sour cream mixture.
- Stir until the cheese is evenly distributed.
- Add the seasoned shrimp to the cheese mixture and mix well.
- Stir in the diced tomatoes, red onion, cilantro, and jalapeño.
- Spread the mixture evenly in a baking dish.
- Bake for 20-25 minutes until the cheese is melted and bubbly.
- Remove from oven and let cool slightly.
- Serve the seafood mixture over tortilla chips.
Notes
- Ensure the shrimp is thoroughly coated with lime juice and spices for enhanced flavor absorptionnLet sour cream and mayonnaise reach room temperature before mixing to avoid clumpingnDrain excess liquid from diced tomatoes to prevent a watery dip
