Nachos de Camarón (Prawn Nachos)

Crunchy tortilla chips piled with smoky-spiced prawns, melty cheese, and fresh pico-style toppings for a bold Mexican-style snack or dinner.

Ingredients

• 12 oz (340g) raw prawns/shrimp, peeled and deveined (tails off preferred)
• 10 oz (280g) tortilla chips (thick-cut recommended)
• 2 1/2 cups (250g) shredded melting cheese (Monterey Jack, cheddar, or a mix)
• 1 tbsp olive oil (or neutral oil)
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp dried oregano
• 1/4 tsp cayenne pepper (optional, for heat)
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 2 garlic cloves, finely minced (pantry staple)
• 1 lime (zest + 2 tbsp juice)
• 1 cup diced tomatoes
• 1/2 cup finely diced red onion
• 1 jalapeño, finely diced (seeds removed for less heat)
• 1/2 cup chopped fresh cilantro
• 1 ripe avocado, diced
• 1/2 cup sour cream (or Mexican crema)
• Hot sauce, to serve (optional)

Method

• 1

  Step 1: Heat the oven + prep the tray

  Preheat oven to **425°F / 220°C**. Line a large sheet pan with foil (easy cleanup) and lightly oil it.

• 2

  Step 2: Season the prawns

  Pat prawns dry (this helps them sear instead of steam). In a bowl, toss prawns with **oil, smoked paprika, cumin, oregano, cayenne (if using), salt, pepper, garlic, lime zest, and 1 tbsp lime juice**.

• 3

  Step 3: Quick-sear the prawns (best texture)

  Heat a large skillet over **high heat**. Add the prawns in a single layer and cook **60–90 seconds per side**, just until pink and lightly browned at the edges. They should be **barely cooked through** (they’ll get a final blast in the oven). Transfer to a plate.

• 4

  Step 4: Make a quick pico-style topping

  In a bowl, mix **tomatoes, red onion, jalapeño, cilantro, remaining 1 tbsp lime juice**, and a pinch of salt. Let it sit while you assemble (it gets juicier and more flavorful).

• 5

  Step 5: Layer the nachos for maximum melt

  Spread half the chips on the tray. Sprinkle with **half the cheese**, then scatter **half the prawns**. Repeat with remaining chips, cheese, and prawns. (Cheese in the middle is the glue that stops “naked chips”.)

• 6

  Step 6: Bake

  Bake for **6–8 minutes**, until the cheese is fully melted and bubbling and the chips at the edges are lightly toasted.

• 7

  Step 7: Finish and serve immediately

  Top with spoonfuls of the pico mixture, **avocado**, and **dollops of sour cream**. Add hot sauce if you like. Serve right away while the chips are still crunchy.

Tips

• **Don’t overcook the prawns:** Sear them quickly; they should be just-cooked before baking so they stay juicy (not rubbery).
• **No skillet?** Skip the sear: toss prawns with seasoning, scatter over nachos, and bake **8–10 minutes** total, watching closely until prawns are pink.
• **Cheese choice:** Monterey Jack melts best; cheddar adds punch. Pre-shredded works, but freshly shredded melts smoother.
• **Make-ahead:** Mix the pico up to **2 hours ahead**. Assemble/bake last-minute for crisp chips.
• **What to serve with it:** A simple green salad with lime and salt, or a side of black beans (if you have them) keeps it dinner-worthy.

Nutrition (per serving, estimate)