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Shrimp Salsa Cheese Nachos

By Becky Low - Dairy Farmers of Utah

Shrimp Salsa Cheese Nachos


  • 2 cups chopped tomatoes
  • 1/2 cup chopped sweet peppers (red, green, or mild chilies)
  • 1 jalapeno pepper, seeded, finely chopped
  • 1-2 cloves finely minced garlic
  • 1/2 cup chopped red onion
  • 1/4 cup finely chopped fresh cilantro
  • 1/2 pound cooked salad shrimp, peeled, deveined
  • 1/4 cup fresh lime juice (2-3 small limes)
  • 1/3 cup peeled, chopped cucumber
  • 1 teaspoon salt
  • Fresh ground black pepper to taste
  • 1-2 avocados, peeled, pitted, sliced
  • 1 1/2 cups shredded cheese
  • crisp tortilla chips


Combine tomatoes, peppers, jalapeno, garlic, onion, cilantro, shrimp, lime juice, cucumber, salt and pepper; toss to mix. Cover and refrigerate 1-2 hours to blend flavors.

Preheat oven to 400 degrees. Arrange chips on a large baking sheet, sprinkle with shredded cheese; bake until cheese is melted. Serve warm chips and cheese with salsa and slices of fresh avocado.

Adjust proportion of ingredients to suite family taste preferences.

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