Copycat Red Lobster Shrimp Nachos
Bring the bold, coastal flavors of your favorite seafood restaurant to your table with these Copycat Red Lobster Shrimp Nachos! Perfectly seasoned shrimp—marinated in a zesty blend of garlic, chili powder, and spices—are layered over crispy tortilla chips and topped with a rich, gooey cheese sauce made from a combination of sharp cheddar, creamy Monterey Jack, and a touch of heavy cream. Fresh jalapeños, juicy diced tomatoes, and a sprinkle of bright cilantro add bursts of vibrant flavor, while sour cream and lime wedges bring the perfect finishing touch. Ideal for game-day snacking, casual gatherings, or as a crowd-pleasing appetizer, these indulgent shrimp nachos bake to golden perfection in under 30 minutes. Dive into this seafood-inspired twist on classic nachos and transform your next meal into a feast straight from the sea!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 pieces Large shrimp, peeled and deveined
- 1 tablespoon Olive oil
- 1 teaspoon Garlic powder
- 0.5 teaspoon Chili powder
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 8 ounces Tortilla chips
- 2 cups Cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 0.5 cup Heavy cream
- 1 piece Fresh jalapeño, sliced
- 1 piece Roma tomato, diced
- 2 tablespoons Fresh cilantro, chopped
- 0.25 cup Sour cream
- 1 piece Lime, cut into wedges
Instructions
Preheat your oven to 375°F (190°C).
In a bowl, toss the shrimp with olive oil, garlic powder, chili powder, salt, and black pepper until evenly coated.
Heat a skillet over medium heat and cook the shrimp for 2–3 minutes per side until they turn pink and are cooked through. Remove from heat and set aside.
Spread the tortilla chips evenly on a large, oven-safe platter or baking sheet.
In a small saucepan, combine the cheddar cheese, Monterey Jack cheese, and heavy cream over low heat. Stir until the cheese is fully melted and the sauce is smooth.
Drizzle the cheese sauce evenly over the tortilla chips.
Evenly distribute the cooked shrimp, slices of jalapeño, and diced tomatoes over the nachos.
Place the nachos in the oven and bake for 5–7 minutes, or until the edges of the chips begin to brown slightly and everything is heated through.
Remove from the oven and sprinkle the chopped cilantro over the top.
Serve the nachos with dollops of sour cream and lime wedges on the side for squeezing over the nachos. Enjoy!
Nutrition Facts
Calories |
3425 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 250.4 g | 321% | |
| Saturated Fat | 111.8 g | 559% | |
| Polyunsaturated Fat | 38.5 g | ||
| Cholesterol | 829 mg | 276% | |
| Sodium | 4226 mg | 184% | |
| Total Carbohydrate | 162.6 g | 59% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 9.4 g | ||
| Protein | 145.4 g | 291% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 2960 mg | 228% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1557 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
