Description
Camarones a la Diabla Nachos are a flavorful Mexican-inspired dish featuring spicy shrimp cooked in a rich red chili sauce, layered over crispy tortilla chips, black beans, and cheese, then baked to melty perfection. Topped with fresh tomatoes, onions, jalapeños, avocado, sour cream, and cilantro, these nachos offer a delicious combination of heat, creaminess, and freshness perfect for gatherings or a satisfying meal.
Ingredients
Shrimp and Marinade
- 1 pound raw large or jumbo Kroger shrimp
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Juice of 1 lime
Chili Sauce
- 6 California or New Mexico red chile pods
- 1 cup water
- 2 cloves garlic
- 2 tablespoons olive oil
- ½ cup tomato sauce (optional)
Nacho Assembly
- Simple Truth tortilla chips (blue and white corn)
- 2 15-ounce cans Simple Truth black beans (drained and rinsed)
- 2 cups shredded queso quesadilla or cheese of your choice
- 2 roma tomatoes (chopped)
- 1/2 cup diced red onion
- 2 jalapeños (thinly sliced)
- 1 avocado (pitted, peeled, and chopped)
- Sour cream
- Cilantro leaves
Instructions
- Prepare shrimp: Peel and devein the shrimp thoroughly to ensure they are clean and ready for cooking. Sprinkle them evenly with salt, pepper, and drizzle with fresh lime juice. Set them aside to marinate briefly for enhanced flavor.
- Soften chili pods: Place the California or New Mexico red chile pods in a pot and cover them just with water. Bring to a boil, then reduce heat, cover, and simmer for about 20 minutes until the pods are soft.
- Prepare chili sauce: Drain the cooked chile pods and discard the water. In a blender, puree the softened chiles with 1 cup of fresh water and garlic cloves until smooth. Set this chili sauce aside.
- Cook shrimp: Heat a large, deep skillet over medium-high heat and add olive oil. Add the marinated shrimp in a single layer without overcrowding. Cook for 1 to 2 minutes per side until shrimp turn pink but are not overcooked.
- Add chili sauce and simmer: Pour the prepared chili sauce and optional tomato sauce into the skillet with the shrimp. Bring to a boil, then reduce heat to low and simmer gently for 4 to 5 minutes, allowing flavors to meld.
- Preheat oven: Set your oven to 350 degrees F to prepare for baking the nachos.
- Assemble nachos: Spread a layer of tortilla chips evenly across the bottom of a baking sheet. Spoon the rinsed black beans and cooked shrimp with chili sauce evenly over the chips. Sprinkle shredded queso quesadilla or your preferred cheese on top.
- Bake nachos: Place the baking sheet in the oven and bake until the cheese is melted, bubbling, and the beans are warmed through—approximately 15 minutes for a single layer or up to 20 minutes if layered thicker.
- Garnish and serve: Remove the nachos from the oven and immediately top with chopped roma tomatoes, diced red onion, thinly sliced jalapeños, chopped avocado, dollops of sour cream, and fresh cilantro leaves. Serve hot for the best taste experience.
Notes
- Make sure not to overcook the shrimp; they cook quickly and become tough if left too long.
- If you prefer less heat, remove the seeds from jalapeños before slicing or use fewer chiles in the sauce.
- The tomato sauce in the chili sauce step is optional but adds a nice depth of flavor and richness.
- Use freshly made tortilla chips or quality store-bought blue and white corn chips for the best texture and flavor contrast.
- For a creamier option, add extra sour cream or a drizzle of crema on top when serving.
