Shrimp Nachos With Tomatillo Salsa

You can never have too many hor d'oeuvre recipes, so give Shrimp Nachos With Tomatillo Salsan a try. This gluten free and pescatarian recipe serves 8 and costs $2.93 per serving. One serving contains 473 calories, 32g of protein, and 26g of fat. Plenty of people made this recipe, and 147 would say it hit the spot. This recipe from Serious Eats requires avocado, cilantro, tomatillos, and lime zest. It is a rather cheap recipe for fans of Mexican food. From preparation to the plate, this recipe takes about 35 minutes. With a spoonacular score of 68%, this dish is solid. If you like this recipe, take a look at these similar recipes: Butterflied Shrimp with Habanero Tomatillo Salsa, Shrimp-Salsa Nachos, and Brined Shrimp Skewers with Tomatillo-Avocado Salsa & Grilled Lemon Slices.

Servings: 8

 

Ingredients:

1 ripe avocado, chopped

1 cup packed cilantro, divided

2 jalapeños, seeded, divided

2 teaspoons zest and 2 tablespoons juice from 3 limes, divided

12 ounces Monterey Jack cheese, shredded

1 small onion, rough chopped

Salt

1 1/2 pounds shrimp, peeled and deveined

8 ounces tomatillos, quartered

10 ounce bag tortilla chips

Equipment:

oven

baking pan

food processor

sauce pan

Cooking instruction summary:

Procedures 1 Adjust oven rack to middle position and preheat to 375°F. Spread chips in 13- by 9-inch baking dish. Mince 1/2 jalapeño. Toss shrimp, zest, 2 teaspoons lime juice, minced jalapeño, and 1/2 teaspoon salt; set aside. 2 Place tomatillos, onion, remaining jalapeño, 3/4 cup cilantro, and remaining 4 teaspoons lime juice in food processor and pulse until coarse chopped (do not purée), about 4 to 6 pulses. 3 In a small saucepan, cook shrimp over medium heat, stirring, until just cooked through, about 2 minutes. 4 Scatter cheese over the chips. Spoon half of the salsa over the chips and then scatter the cooked shrimp over the top. Bake until cheese is just melted, about 20 minutes. Top with the remaining salsa, cilantro, and avocado. Serve immediately.

 

Step by step:


1. 1

2. Adjust oven rack to middle position and preheat to 375°F.

3. Spread chips in 13- by 9-inch baking dish. Mince 1/2 jalapeño. Toss shrimp, zest, 2 teaspoons lime juice, minced jalapeño, and 1/2 teaspoon salt; set aside.

4. 2

5. Place tomatillos, onion, remaining jalapeño, 3/4 cup cilantro, and remaining 4 teaspoons lime juice in food processor and pulse until coarse chopped (do not purée), about 4 to 6 pulses.

6. 3

7. In a small saucepan, cook shrimp over medium heat, stirring, until just cooked through, about 2 minutes.

8. 4

9. Scatter cheese over the chips. Spoon half of the salsa over the chips and then scatter the cooked shrimp over the top.

10. Bake until cheese is just melted, about 20 minutes. Top with the remaining salsa, cilantro, and avocado.

11. Serve immediately.


Nutrition Information:

Quickview
471k Calories
31g Protein
26g Total Fat
28g Carbs
12% Health Score
Limit These
Calories
471k
24%

Fat
26g
40%

  Saturated Fat
9g
62%

Carbohydrates
28g
10%

  Sugar
2g
3%

Cholesterol
252mg
84%

Sodium
1235mg
54%

Get Enough Of These
Protein
31g
63%

Selenium
49µg
70%

Calcium
511mg
51%

Phosphorus
454mg
45%

Zinc
4mg
27%

Magnesium
106mg
27%

Copper
0.5mg
25%

Vitamin E
3mg
22%

Vitamin K
23µg
22%

Manganese
0.44mg
22%

Vitamin B12
1µg
19%

Iron
3mg
18%

Vitamin C
14mg
18%

Fiber
4g
18%

Vitamin B2
0.26mg
16%

Folate
48µg
12%

Potassium
408mg
12%

Vitamin A
570IU
11%

Vitamin B6
0.23mg
11%

Vitamin B5
1mg
11%

Vitamin B3
2mg
10%

Vitamin B1
0.05mg
4%

Vitamin D
0.26µg
2%

covered percent of daily need
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