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Tijuana Shrimp Dip Nachos

Tijuana Shrimp Dip Nachos make a cheesy, creamy, spicy, and crunchy appetizer that is perfect for game day. 
Course Appetizers
Cuisine Mexican
Keyword Seafood, Shrimp Dip, Tijuana Shrimp Dip Nachos
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 640kcal


  • 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


  • 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.




Calories: 640kcal | Carbohydrates: 45g | Protein: 27g | Fat: 40g | Saturated Fat: 16g | Cholesterol: 174mg | Sodium: 1113mg | Potassium: 277mg | Fiber: 3g | Sugar: 3g | Vitamin A: 704IU | Vitamin C: 5mg | Calcium: 504mg | Iron: 2mg