Tijuana Shrimp Dip Nachos

(from rfoehl’s recipe box)

instead of regular tortilla chips, I like to use the tortilla “scoops” and spoon the dip in each of the scoops.

Categories: Appetizer


  • 2 tablespoons butter (or olive oil)
  • 8 ounces small shrimp, peeled, deveined
  • 4 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes, (adjust to taste)
  • 1/4 cup sherry (or chicken broth)
  • 3 tablespoons freshly squeezed lemon juice (from about 1 lemon)
  • Salt and freshly ground black pepper, to taste.
  • 4 ounces cream cheese, at room temperature
  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 1 (10-ounce) can RO*TEL diced tomatoes and chilies, drained
  • 1 cup shredded Cheddar Cheese
  • 1 cup shredded Gouda Cheese
  • 1 (13-ounce) bag thick corn tortilla chips
  • Garnish with chopped tomatoes, onions, or jalapeños


  1. In a large skillet over medium high heat, melt butter. Add shrimp, garlic and red pepper flakes. Cook, for about 2 minutes until pink. Stir in wine and lemon juice; season with salt and pepper, to taste. Add in drained RO*TEL diced tomatoes and chilies.

  2. Bring to a simmer; remove from heat and stir in cream cheese, sour cream, mayonnaise, ½ cup Cheddar and Gouda.

  3. Spread tortilla chips into a microwave-safe plate or bowl. Spoon the shrimp dip over the top of the tortilla chips. Sprinkle with remaining Cheddar and Gouda cheese. Place into microwave for about 1 to 1-1/2 minutes. (Microwaves times may vary.)

  4. Serve immediately.

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