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Jamie Purviance

Shrimp Nachos with Avocado-Tomato Salsa

  • People

    Serves 4

  • Grilling Time

    18 to 26 min.

  • Prep Time

    25 min.

Serves 4
Grilling Time
18 to 26 min.
Prep Time
25 min.

the Ingredients

20151023095358 Row Seafood 38


  • 2 ripe Hass avocados, cut into 6-millimeter dice
  • 1 large vine-ripened tomato, stem and seeds removed, cut into 6-millimeter dice
  • 2 tablespoons fresh lime juice
  • 1 tablespoon finely chopped fresh cilantro leaves
  • 1 garlic clove, minced or pushed through a press
  • ½ teaspoon ground cumin
  • Kosher salt
  • Freshly ground black pepper
  • 1 ear fresh corn, husked
  • Extra-virgin olive oil
  • ½ teaspoon ground cumin
  • ¼ teaspoon chipotle chile powder
  • 20 large shrimp (21/30 count), peeled and deveined, tails removed
  • 170 grams tortilla chips
  • 225 grams coarsely shredded sharp cheddar cheese (about 2 cups)
  • 4 scallions (white and light green parts only), thinly sliced, white part and light green parts separated
  • 1 small jalapeño pepper, stemmed and seeded, finely chopped
  • 1 tablespoon chopped fresh cilantro leaves

Special Equipment

  • perforated grill pan, 30.5-centimeter cast-iron skillet or large disposable foil pan


  • 01 Combine the salsa ingredients. Season with ½ teaspoon salt and ¼ teaspoon pepper.
  • 02 Prepare the grill for direct cooking over medium heat (180° to 230°C) and preheat a perforated grill pan for 10 minutes.
  • 03 Lightly brush the corn with oil, and then grill on the cooking grates over direct medium heat, with the lid closed, until browned in spots and tender, 8 to 12 minutes, turning as needed. Allow to cool. Cut the kernels from the cob.
  • 04 Combine the cumin, chipotle chile powder, ½ teaspoon salt, and ¼ teaspoon pepper. Brush the shrimp with oil and season evenly with the spices. Spread the shrimp in a single layer on the grill pan and cook over direct medium heat, with the lid closed, until firm to the touch and opaque in the center, 2 to 4 minutes, turning once. Wearing insulated barbecue mitts, remove the grill pan and shrimp from the grill and transfer the shrimp to a work surface. Cut each shrimp crosswise in half.
  • 05 Prepare the grill for indirect cooking over medium heat (180° to 230°C).
  • 06 Spread the tortilla chips on the bottom of a 30.5-centimeter cast-iron skillet. Scatter the cheese evenly over the chips, and then the corn, the white part of the scallions, and the jalapeño. Cook over indirect medium heat, with the lid closed, until the cheese is melted, 8 to 10 minutes. During the last 2 minutes of cooking time, add the shrimp on top of the nachos. Remove from the heat and garnish with the green part of the scallions and cilantro. Serve warm with the salsa.

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