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Tijuana Shrimp Dip Nachos make a cheesy, creamy, spicy, and crunchy appetizer that is perfect for game day.
In this Tijuana Shrimp Dip Nachos recipe post, I will share:
- How to make this easy, cheesy, spicy Tijuana Shrimp Dip Nachos appetizer recipe that is perfect for a game day party to cheer on your favorite team, or for celebrating Cinco De Mayo!
Jump to:
During March, Mr. Flavor Mosaic commandeers the remote control to watch the big basketball tournament. With football season over, Mr. Flavor Mosaic turns his enthusiasm to basketball. He loves the fast-paced nature of the game and the college rivalries. In March, the excitement builds as the big college basketball event comes to a climax with the count down to the final game. It gives him another reason to talk smack with his buddies. (As if he needs one!)
While I enjoy the basketball games, I mainly enjoy time with my family and friends, as well as the food, of course. I always make sure to have some yummy munchies on hand to watch the game. My Tijuana Shrimp Dip Nachos are a fan favorite for a game day appetizer.
I always make sure to have some cans of RO*TEL Diced Tomatoes in the pantry. My favorites are the Original and the Mexican style with Lime & Cilantro. For this recipe, I used the Mexican style RO*TEL, but Original would work well also.
How To Make Tijuana Shrimp Dip Nachos
To make the Tijuana Shrimp Dip Nachos recipe, you will need small, uncooked shrimp, RO*TEL Diced Tomatoes, sour cream, mayonnaise, shredded cheddar cheese, and gouda (or your favorite cheese).
Melt butter in a skillet over medium-high heat, add shrimp, garlic, and red pepper flakes, and cook for a couple of minutes until the shrimp are no longer pink.
Stir in the sour cream and mayonnaise. Then the drained RO*TEL Diced Tomatoes. Then stir in the Cheddar and Gouda cheeses.
It will create a creamy, cheesy sauce with shrimp, tomatoes, and chilies.
Spread a layer of thick, sturdy tortilla chips on a serving plate. Spoon the cheesy shrimp sauce over the nachos, and sprinkle with extra cheese. You can either place it under the broiler for a minute or two or in the microwave for 30 seconds to melt the cheese.
Watch the video above to see how to make this Shrimp Dip!
More Recipes You’ll Love
- Mexican Shrimp Recipes
- Cajun Shrimp and Sausage
- Blackened Bang Bang Shrimp
- Spicy Pesto Shrimp Primavera
For which team will you be cheering for when you eat these Tijuana Shrimp Dip Nachos?
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Tijuana Shrimp Dip Nachos Recipe
Ingredients
- 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 cheese
- 1 cup shredded Gouda Cheese
- 1 13-ounce bag thick corn tortilla chips
- Garnish with chopped tomatoes onions, or jalapeños
Instructions
- 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.
- Bring to a simmer; remove from heat and stir in cream cheese, sour cream, mayonnaise, 1/2 cup Cheddar, and Gouda.
- 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 in the microwave for about 1 to 1-1/2 minutes. (Microwaves times may vary.)
- Serve immediately.
Sarah says
Seriously drooling! What a creative way to make nachos!
Michele says
Thanks Sarah! These were a huge hit with the family.
Christie says
Really inventive nachos. This is a fabulous recipe.
Shelby says
These look so delicious and I love shrimp. I need to make these soon!
Michele says
Thank you!
Sandra Shaffer says
I love this nacho recipe, Michele! Perfect timing! I bought shrimp from Costco over the weekend!
Michele says
Fantastic Sandra! I hope you make it. I’m seriously thinking about making your Individual Pavlova Nests for Easter!
Susie Gall says
Wow, Michelle. One of my favorite foods – ever, is nachos and I love all flavor combos. I haven’t tried shrimp yet, but when I do it will be your recipe. I LOVE this – it looks and sounds fabulous!
Michele says
Thanks Susie!
Dan from Platter Talk says
Holy FLAVOR! The RO*TEL combined with shrimp takes this dish completely over the top; great job putting this one together!!
Michele says
Thanks Dan! We loved it!
Patricia @ Grab a Plate says
Great take on nachos! These look fab and love adding RO*TEL to them!
Michele says
Thank you Patricia!
Sheena @ Hot Eats and Cool Reads says
What a fun and creative idea to use Rotel! I know I have to try these asap!
Michele says
Thank you Sheena!
Carrie @Frugal Foodie Mama says
These nachos sound delicious- perfect for game day… or any day. 😉
Michele says
They are a hit for game day. I was asked to make these again.
Wendy says
Hello. your recipe looks delicious. I will be making it soon. I was just curious as to why the recipe says Tijuana? Does the recipe originate from Tijuana or are you from Tijuana? I like to read about different foods history and my boyfriend is from Tijuana
Michele says
Hi, I wish I had a good story about the name but I just liked the sound of it for the dip. I thought it made the recipe more interesting and would get readers attention. I’m not from Tijuana, nor is the recipe (as far as I know.)
Patty cakes says
LOVE the looks of this recipe Michele!! I’m drooling and can’t wait to make this, tonight if I can get off the couch. Still on summer vaca, lol Thank you thank you!!
Patty says
Had this delish dish later night for dinner, I put it over tamales this morning for breakfast!! OUTSTANDING
Michele says
What a great idea! Thanks for sharing.
Deborah Butler says
I would like to subscribe to your blog. Thank you.
Michele says
Thank you Deborah, I’m honored.
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