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Shrimp-Salsa Nachos

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Shrimp-Salsa Nachos
  • Prep 30 min
  • Total 30 min
  • Servings 30
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Put a spin on a Mexican favorite with shrimp and cocktail sauce. Microwaving makes the most of this 30-minute dish!
Updated Dec 24, 2009

Ingredients

  • 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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Fill the little tortilla cups just before you serve them so they don’t get soggy.
  • tip 2
    Small salad shrimp are a good size for this appetizer.

Nutrition

35 Calories, 2g Total Fat, 2g Protein, 2g Total Carbohydrate, 0g Sugars

Nutrition Facts

Serving Size: 1 Nacho
Calories
35
Calories from Fat
15
Total Fat
2g
3%
Saturated Fat
1g
5%
Trans Fat
0g
Cholesterol
10mg
4%
Sodium
65mg
3%
Potassium
35mg
1%
Total Carbohydrate
2g
1%
Dietary Fiber
0g
0%
Sugars
0g
Protein
2g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
0%
0%
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 Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
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