Sometimes you just crave nachos. Red Lobster Shrimp Nachos.
This copycat recipe tastes just like Red Lobster’s version, though some might say it tastes better.
Shrimp Nachos filled with flavors and colors that are sure to have your mouth watering.
Most of the time, I’m lazy and leave the shrimp whole, but if you’re ambitious you can also cut up the shrimp.
Cutting the shrimp up you can mix all the ingredients, except the tortilla chips, and treat it more like a dip than nachos.
Shrimp Nachos Recipe Ingredients:
1/4 to 1/2 pound shrimp, raw, peeled, and deveined
1/4 cup Monterey Jack Cheese, shredded
1 cup mild Cheddar Cheese, shredded
4 ounces cream cheese
1/4 cup milk, or more as needed
40 to 50 tortilla chips
2 plum tomatoes, diced
2 tsp cilantro, chopped
1 Tbsp fresh jalapeno pepper, chopped
2 Tbsp sour cream
2 or 3 fresh jalapeno pepper for garnish (optional)
Shrimp Nachos Recipe Directions:
Drop the shrimp into a medium pot of boiling water
Cook the shrimp until they turn pink; this will only take 2 to 4 minutes.
Remove from the boiling water immediately.
Stop the shrimp from cooking by immersing in cold water.
Prepare the cheese sauce by combining the Jack, Cheddar, and cream cheeses in a medium pot over low to medium heat.
Stir in the milk to thin the sauce you can add additional milk if you desire.
Preheat the oven to 350 degrees F.
Place the tortilla chips on a large ovenproof plate.
Heat the chips until they are crisp–5 to 7 minutes.
While the chips are heating, prepare the pico de gallo by stirring together the tomatoes, cilantro, and chopped jalapeno.
Assemble the nachos by spooning cheese sauce over the chips. Then top with the pico de gallo and the shrimp.
Garnish your nachos with sour cream and slices of fresh jalapeno.
Makes: 2 main dish or 4 appetizer servings
Why stick to Copy Cat–Make these Shrimp Nachos Your Own with These Additions:
shredded lettuce
shredded cabbage or slaw
fresh or pickled onion
sour cream or Greek yogurt
sliced jalapeños
pickled jalapeños
chopped tomatoes
olives
salsa verde
- The Spruce Eats has great tips for cooking shrimp.

CopyCat Red Lobster Shrimp Nachos Recipe
These copycat Red Lobster Shrimp Nachos are filled with flavors and colors that are sure to have your mouth watering and remind you of those on the menu at Red Lobster.
Ingredients
- 1/4 to 1/2 pound shrimp, raw, peeled and deveined
- 1/4 cup Monterey Jack Cheese, shredded
- 1 cup mild Cheddar Cheese, shredded
- 4 ounces cream cheese
- 1/4 cup milk, or more as needed
- 40 to 50 tortilla chips
- 2 plum tomatoes, diced
- 2 tsp cilantro, chopped
- 1 Tbsp fresh jalapeno pepper, chopped
- 2 Tbsp sour cream
- 2 or 3 fresh jalapeno pepper for garnish (optional)
Instructions
- Drop the shrimp into a medium pot of boiling water
- Cook the shrimp until they turn pink; this will only take 2 to 4 minutes.
- Remove from the boiling water immediately.
- Stop the shrimp from cooking by immersing in cold water.
- Prepare the cheese sauce by combining the Jack, Cheddar and cream cheeses in a medium pot over low to medium heat.
- Stir in the milk to thin the sauce you can add additional milk if you desire.
- Preheat the oven to 350 degrees F.
- Place the tortilla chips on a large ovenproof plate.
- Heat the chips until they are crisp–5 to 7 minutes.
- While the chips are heating, prepare the pico de gallo by stirring together the tomatoes, cilantro and chopped jalapeno.
- Assemble the nachos by spooning cheese sauce over the chips. Then top with the pico de gallo and the shrimp.
- Garnish your nachos with sour cream and slices of fresh jalapeno.
Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 1026Total Fat: 63gSaturated Fat: 29gTrans Fat: 1gUnsaturated Fat: 28gCholesterol: 375mgSodium: 1975mgCarbohydrates: 64gFiber: 5gSugar: 6gProtein: 53g
Nutrional information may not be accurate