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Fresh Shrimp and Avocado Nachos

I'm a fan of shrimp, and my family loves nachos. When I combined those favorites and added fresh avocado, the result was a cool yet satisfying snack. —Teri Rasey, Cadillac, Michigan
  • Total Time
    Prep: 30 min. + chilling
  • Makes
    10 servings


  • 4 plum tomatoes, chopped
  • 3 tomatillos, husked and chopped
  • 4 jalapeno peppers, seeded and finely chopped
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1/4 cup minced fresh cilantro
  • 3 tablespoons olive oil
  • 2 tablespoons seasoned rice vinegar
  • 1 tablespoon lime juice
  • 1-1/2 teaspoons sea salt
  • 1/2 teaspoon dried oregano
  • 1 pound peeled and deveined cooked shrimp (31-40 per pound), coarsely chopped
  • 2 medium ripe avocados, peeled and pitted, divided
  • 1/2 cup sour cream
  • 2 tablespoons lime juice
  • 8 cups tortilla chips
  • 1 cup shredded lettuce


  • In a large bowl, combine the first 11 ingredients. Cover and refrigerate until chilled, at least 30 minutes. Stir in shrimp.
  • For avocado cream, mash 1 avocado with sour cream and 1 tablespoon lime juice until smooth. Cube remaining avocado and toss with remaining lime juice.
  • To serve, arrange chips on a large platter. Top with shrimp mixture, cubed avocado, lettuce and avocado cream; serve immediately.

Test Kitchen tips
  • The avocado cream makes a great topping for tacos, quesadillas and even burgers.
  • Seasoned rice vinegar is different than regular rice vinegar. It has added sugar and salt.
  • Nutrition Facts
    1 serving: 264 calories, 16g fat (3g saturated fat), 72mg cholesterol, 542mg sodium, 20g carbohydrate (3g sugars, 3g fiber), 12g protein.

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    Average Rating:
    • Jellybug
      May 30, 2020

      These nachos are beyond delicious. Easy to make, I prepare the shrimp filling ahead of time and when I am ready, I quickly make the avocado cream and...poof's all gone!