Shrimp-Salsa Nachos

Shrimp-Salsa Nachos

Put a spin on a Mexican favorite with shrimp and cocktail sauce. Microwaving makes the most of this 30-minute dish!

Prep Time

30

Minutes

Total Time

30

Minutes

Makes

30

nachos

1
medium tomato, seeded, finely chopped (3/4 cup)
2
medium green onions, thinly sliced (2 tablespoons)
2
tablespoons chopped fresh cilantro
2
tablespoons seafood cocktail sauce
1/2
teaspoon red pepper sauce
30
scoop-shaped tortilla chips
2/3
cup finely shredded Mexican cheese blend (5 oz)
30
cooked small deveined peeled shrimp, thawed if frozen, tail shells removed
  1. In small bowl, mix tomato, onions, cilantro, cocktail sauce and pepper sauce. Set aside.
  2. Onto 2 microwavable plates, divide tortilla chips. Spoon about 1 teaspoon cheese into each chip. Microwave 1 plate at a time uncovered on High about 30 seconds or until cheese is melted. Repeat with second plate.
  3. Just before serving, top each nacho with 1 rounded teaspoon tomato salsa and 1 shrimp.
Makes 30 nachos
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Kitchen Tips
Fill the little tortilla cups just before you serve them so they don’t get soggy.
Small salad shrimp are a good size for this appetizer.

Nutrition Information:

1 Serving (1 Nacho)
  • Calories 35
    • (Calories from Fat 15),
  • Total Fat 2g
    • (Saturated Fat 1g,
    • Trans Fat 0g),
  • Cholesterol 10mg;
  • Sodium 65mg;
  • Total Carbohydrate 2g
    • (Dietary Fiber 0g,
    • Sugars 0g),
  • Protein 2g;
Percent Daily Value*:
    Exchanges:
    • 0 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 1/2 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1/2 Fat;
    Carbohydrate Choices:
    • 0;
    *Percent Daily Values are based on a 2,000 calorie diet.