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Spicy Shrimp Nachos

Get the fiesta going on Cinco De Mayo with firey, Spicy Shrimp Nachos topped with a zesty, lime-yogurt drizzle made with Chobani Non-Fat Plain Greek Yogurt.

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1 pound fresh bay shrimp

2 teaspoons taco seasoning

1 teaspoon extra virgin olive oil

2 cups jack cheese, shredded

1 teaspoon cornstarch

1 cup whole milk

1 container Chobani Non-Fat Plain Greek Yogurt, divided

3 tablespoons lime juice

¼ teaspoon honey

Salt and pepper to taste

½ fresh avocado

7 oz corn tortilla chips

⅓ cup corn

⅓ cup fresh pico de gallo

⅓ cup black beans

1 small jalapeño, sliced


1. Preheat oven to 400°F/205°C. 

2. Toss shrimp, taco seasoning, and oil in a bowl. Place on baking sheet and bake until cooked through (about 6-8 minutes). Set aside.

3. In a saucepan over medium heat, toss cornstarch and cheese until cheese is melted. Add milk and whisk until creamy, then add 1 tablespoon of Chobani Non-Fat Plain Yogurt, continue to whisk, keeping heat low.

4. In a blender, combine avocado, remaining yogurt, honey, lime juice and pinch of salt. Blend until creamy.

5. Place chips on a platter, top with cheese sauce, shrimp, corn, beans, pico de gallo, and drizzle with avocado cream. Top with sliced jalapeño.

6. Serve immediately.

7. Enjoy!

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