Asian Shrimp Nachos Recipes

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ASIAN STYLE NACHOS



Asian Style Nachos image

Loaded with leftover chicken teriyaki, fresh pineapple and spicy Sriracha, the whole family will be begging for more!

Provided by Chungah Rhee

Yield 4 servings

Number Of Ingredients 10

4-5 cups tortilla chips
1 cup leftover chicken teriyaki
1 avocado, halved, seeded, peeled and diced
1/3 cup diced pineapple
1 cup shredded sharp cheddar
1/2 cup shredded mozzarella
2 green onions, thinly sliced
Sesame seeds, for garnish
Sriracha, for drizzling
Teriyaki sauce, for drizzling

Steps:

  • Preheat oven to 375 degrees F. Lightly coat an 8×8 baking dish with nonstick spray. Spread tortilla chips into the prepared baking dish. Top with chicken teriyaki, avocado, pineapple and cheeses. Place into oven and bake until cheeses have melted, about 10 minutes. Serve immediately, garnished with sesame seeds, Sriracha and teriyaki sauce, if desired.

CITRUS SHRIMP NACHOS



Citrus Shrimp Nachos image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 1h20m

Yield 24 canapes

Number Of Ingredients 16

12 ounces cooked cocktail shrimp, tails removed
1/2 cup diced jicama
1/2 cup diced mango
2 tablespoons diced pimentos
2 tablespoons fresh cilantro leaves
3 scallions, green and white parts, thinly sliced
1/2 cup olive oil
1/4 cup orange juice
2 tablespoons honey
2 teaspoons jalapeno hot sauce
1/2 teaspoon kosher salt
Zest and juice of 1 lime
Freshly ground black pepper
24 substantial round tortilla chips
1/2 cup crumbled queso fresco
1/4 cup fresh cilantro leaves

Steps:

  • For the shrimp: Chop the shrimp into small pieces and add to a large bowl. Add the jicama, mango, pimentos, cilantro and scallions.
  • For the citrus marinade: In a mason jar, combine the olive oil, orange juice, honey, hot sauce, salt, lime zest and juice and a pinch of pepper. Secure the lid and shake to combine. Pour over the shrimp mixture and toss to coat. Cover and refrigerate at least 1 hour.
  • For serving: Top individual chips with a small scoop of the marinated shrimp mixture. Garnish with queso fresco and cilantro leaves.

SHRIMP NACHOS



Shrimp Nachos image

This is my most requested recipe to bring to get-togethers and there's always someone who hasn't had them who asks for the recipe. You can make it days ahead of time and have it out of the oven in just a few minutes when you need it. Add more chipotle peppers if you like it spicier. This recipe makes a lot, but it actually freezes well. I usually freeze half of it and have it another time. If you're making it for a party, though, bring it all because it will be gone!

Provided by Hudson's Mama

Categories     Appetizers and Snacks     Cheese     Nachos Recipes

Time 25m

Yield 20

Number Of Ingredients 9

1 (14.5 ounce) package tortilla chips, or to taste
2 pounds shredded Monterey Jack cheese
1 ½ pounds large peeled and deveined cooked shrimp, tails removed and shrimp quartered
1 cup mayonnaise
4 chipotle peppers in adobo sauce, chopped
½ cup chopped fresh cilantro
¼ cup dried minced onion (such as McCormick® Coarse Grind Blend White and Green Onions)
1 ½ tablespoons ground cumin
¼ teaspoon ground black pepper

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  • Spread tortilla chips onto the prepared baking sheet.
  • Mix Monterey Jack cheese, shrimp, mayonnaise, chipotle peppers in adobo sauce, cilantro, minced onion, cumin, and black pepper together in a bowl. Spoon mixture onto the tortilla chips.
  • Bake in the preheated oven for 3 minutes. Turn on the broiler and broil nachos until lightly browned, 3 to 4 minutes. Allow nachos to sit at room temperature for about 2 minutes before serving.

Nutrition Facts : Calories 387.1 calories, Carbohydrate 15 g, Cholesterol 111 mg, Fat 27.7 g, Fiber 1.3 g, Protein 20.1 g, SaturatedFat 10.6 g, Sodium 481.6 mg, Sugar 0.8 g

SWEET CHILI SHRIMP NACHOS



Sweet Chili Shrimp Nachos image

Nachos get a make-over with this crunchy, spicy-sweet snack that's easy to put together and sure to impress. A great new fusion of Asian flavors that will make your mouth water and satisfy your tastebuds. As if we needed another reason to love sweet chili shrimp.

Provided by HeatherHomemade

Categories     Asian

Time 45m

Yield 40 Nachos

Number Of Ingredients 6

1 (2 lb) bag frozen shrimp (deveined and tailless for easy prep, thawed)
1 (12 ounce) package wonton wrappers
1 (2 ounce) bag prepared shredded coleslaw mix
1 (12 ounce) bottle sweet chili sauce (and Yum Yum sauce. It wouldn't let me add this as it's own ingredient)
1 cup cornstarch
your favorite frying oil

Steps:

  • Fill frying vessel with enough oil to cover 2 inches.
  • Cut Wonton Wrappers in half to make an easier-to-eat size chip.
  • Fry Wonton Wrappers on medium about 40 seconds each flipping half way though until golden brown.
  • Set on paper towels and immediately salt. Move to serving dish and top with coleslaw mixture.
  • Cut each shrimp into 3 pieces and toss in the corn starch to dredge. This will give you a light crunchy texture.
  • Fry shrimp in batches on medium high about 2 minutes for each batch stirring with spider or slotted spoon to prevent clumping.
  • Toss shrimp in sweet chilli sauce and assemble a spoonful atop each Wonton chip.
  • Drizzle with yum yum sauce and serve.

Nutrition Facts : Calories 64.3, Fat 0.5, SaturatedFat 0.1, Cholesterol 48.6, Sodium 263.9, Carbohydrate 8.3, Fiber 0.2, Sugar 0.1, Protein 6

SPICY SHRIMP NACHOS



Spicy Shrimp Nachos image

Spicy and sweet! The Jamaican Jerk seasoning really works here, bringing all the flavors together. What an amazing taste sensation! I ended up being so busy today that I had to use pre-cooked shrimp, but it was still fabulous! I submitted the recipe the way it was written in Better Homes and Gardens, but I ended up using more cheese as we didn't think 4 oz. was enough. I used twice that much, a full 8 oz and broiled them on a baking sheet. It took about 5 minutes on the second-to-the-top position in my oven. YUM!

Provided by Chef PotPie

Categories     Lunch/Snacks

Time 12m

Yield 8 serving(s)

Number Of Ingredients 10

1 cup mango, seeded, peeled, and chopped
1 medium sweet red pepper, chopped
2 tablespoons finely chopped red onions
1 fresh jalapeno pepper, seeded and finely chopped
2 tablespoons packed brown sugar
2 tablespoons jamaican jerk spice
1 lb shrimp, peeled, deveined
nonstick cooking spray
8 ounces tortilla chips (8 cups)
4 ounces monterey jack pepper cheese or 4 ounces monterey jack cheese, shredded

Steps:

  • Preheat broiler.
  • For salsa: In a bowl stir together mango, sweet pepper, onion, and chile pepper; set aside.
  • In a large bowl stir together brown sugar and jerk seasoning.
  • Add shrimp and toss to coat.
  • Coat a grill pan or large skillet with cooking spray.
  • Heat over medium-high heat.
  • Add half the shrimp at a time to the pan.
  • Cook for 1 to 2 minutes each side or until shrimp are opaque.
  • Remove and set aside.
  • If desired, coarsely chop shrimp.
  • Spread tortilla chips on a broiler-safe platter or baking sheet.
  • Top with shrimp and salsa.
  • Sprinkle with cheese.
  • Broil 4 inches from heat for 1 to 2 minutes or until heated through and cheese is melted.

Nutrition Facts : Calories 252, Fat 11.1, SaturatedFat 3.5, Cholesterol 84.1, Sodium 508.4, Carbohydrate 25.4, Fiber 2.1, Sugar 7.3, Protein 13.6

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