Sheet-pan Blackened Shrimp Nachos are a classic crowd-pleaser! Whether you're hosting a game night or simply craving a delicious snack, these are the best shrimp nachos to impress in just 15 minutes!

I got inspiration to make them from one of the best seafood nachos I had at Sky View Observatory restaurant in Seattle years ago. It was a massive bowl of nachos, packed with seafood. I've been hooked on seafood nachos ever since, and quite frankly, will be uploading more of my seafood nacho recipes soon because I'm hooked for good, so be sure to subscribe to get the next recipes!
I paired these amazing nachos with air fried beets for a healthy side, but I'm all about a quick hosting recipe, like this rosemary parmesan bread that I whipped up for girl's night!
Sheet pan dishes are huge in my house. I started making them for quick dinners using chicken and veggies, and over the years I've diversified my food choices, but kept the same concept of "easy going meals". Now, seafood is a go-to, like these sheet pan mussels that are another great crowd-pleasing dish!
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WHY MAKE THESE SHEET-PAN SHRIMP NACHOS
- YOU JUST NEED ONE SHEET PAN. These are easily whipped up all on ONE sheet pan.
- THEY TAKE 15 MINUTES TO MAKE! The shrimp is cooked at the same time as melting the cheese on the tortilla chips.
- SO FRESH! They are so light and refreshing, making them perfect for a snack, light dinner, or appetizer.
- CROWD-PLEASING SNACK! Got friends coming, but you'd rather not put on a big production for dinner? Whip these up in 15 minute minutes and pair them with a juicy refreshing blueberry gin and tonic. So, go ahead and invite your friends now!

BLACKENED SHRIMP
Blackened shrimp is a cooking technique that involves coating the shrimp in a flavorful spice rub and then searing it in a hot skillet or oven. The spices create a dark, crusty exterior while keeping the shrimp tender and juicy on the inside.
The combination of spices take these shrimp nachos over the top! The spices I used are, smoked paprika, cayenne pepper, garlic powder, onion powder, cumin, a little bit of coriander, and salt. The shrimp turns out smoky and slightly spicy and adds a great burst of flavor to the overall dish.
NACHO TOPPINGS
I went for fresh and light toppings to contrast to the blackened shrimp. Here is what I used, but feel free to substitute anything that you aren't a fan of.
- GUACAMOLE. This is a classic choice when you're working with nachos, or seafood.
- CHERRY TOMATOES. Are a fresh pop of flavor, and color.
- CILANTRO. Classic, you can't go wrong with a good handful of cilantro leaves here!
- LIME. Squeeze half a lime over the top, plus cut the other half into wedges for serving.
FAQ
Can I use a different type of seafood for this recipe?
Absolutely! Although I use shrimp this recipe, you can easily substitute it with another seafood option, like diced fish, scallops, or even crab. Adjust the cooking time accordingly to make sure the seafood is cooked through.
How spicy are these blackened shrimp nachos?
The level of spiciness can be adjusted according to your preference. The cayenne pepper in the spice rub provides a mild level of heat. If you prefer a milder flavor, you can omit the cayenne pepper or increase as you'd like.
Can I make these nachos vegetarian?
Yes! If you prefer a vegetarian version, you can omit the shrimp and instead use black beans or grilled vegetables as a protein substitute. The spice rub can be used to season the beans or vegetables for added flavor.
Can I make these nachos ahead of time?
Nachos are best enjoyed fresh out of the oven, you can prepare the blackened shrimp and the spice rub ahead of time. Store the seasoned shrimp in an airtight container in the refrigerator until ready to make them. Assemble the nachos and bake them just before serving to ensure maximum crispiness.
Can I customize the toppings for these nachos?
Yes! Feel free to customize the toppings based on your preferences. My other topping suggestions are, diced onions, black olives, salsa, pickled jalapenos, or any other toppings of your choosing. Get creative and make these nachos your own! I'd love to hear how they turned out, so be sure to leave a comment below.
RECOMMENDED
- SHRIMP RICE BOWL
- SHRIMP YAKISOBA
- CRAB DIP
- COOK FROZEN SHRIMP IN AIR FRYER
- HOW TO QUICKLY DEFROST SHRIMP
Recipe Card

Sheet Pan Blackened Shrimp Nachos
Equipment
Ingredients
- 1 pound large raw shrimp peeled and deveined
- 2 tablespoon extra virgin olive oil
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon coriander
- dash of cayenne pepper
- 1 teaspoon salt, adjust to taste
- 12 ounce bag of tortilla chips , 10-12 is fine
- 2 cups shredded cheese (Mexican blend or Mozzarella)
- 1 cup guacamole
- 1 pint cherry tomatoes , cut in half
- ½ cup cilantro leaves
- 1 lime , cut into wedges
Instructions
- Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper.
- In a bowl, combine the olive oil, chili powder, smoked paprika, cayenne pepper, garlic powder, onion powder, dried oregano, and salt, to make the blackened shrimp spice rub.
- Add the peeled and deveined shrimp to the bowl and toss until they are evenly coated with the spice rub.
- Place the seasoned shrimp in a single layer on one side of the prepared sheet pan.
- On the other side of the sheet pan, spread out the tortilla chips in an even layer.
- Sprinkle the shredded cheese over the tortilla chips evenly.
- Place the sheet pan in the preheated oven and bake for 10-12 minutes, or until the cheese is melted and bubbly and the shrimp are cooked through.
- Remove the sheet pan from the oven and let it cool for a few minutes. Then, even out the tortilla chips on the sheet pan while layering the shrimp on top.
- Add the diced tomatoes, chopped cilantro, guacamole, and lime wedges. You can also add sour cream, green onions, and salsa.
- Serve the shrimp nachos immediately and enjoy!
Notes
-
- TOPPINGS: Add or remove the toppings to your taste. Black olives, sour cream, green onions, salsa, or corn can be good alternatives.
- COOKING SHRIMP: You can also sauté the shrimp on a skillet instead of in the oven.
- GOT FROZEN SHRIMP? Here's how I quickly thaw shrimp.
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