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Fiesta Shrimp Nacho Bites Recipe for Easy Entertaining

Fiesta Shrimp Nacho Bites

Individual tortilla-chip appetizers loaded with chili-seasoned shrimp, black beans, corn, salsa, and melted Mexican-blend cheese. These colorful seafood bites are ready in approximately 25 minutes and make about 24 servings.
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Prep Time 15 minutes
Cook Time 6 minutes
Total Time 25 minutes
Servings: 24 servings
Ingredients Method Notes

Ingredients
  

Nacho Bites
  • 24 chips Sturdy tortilla chips or tortilla-scoop chips
Seasoned Shrimp
  • 8 ounces Raw shrimp, peeled, deveined, and finely chopped
  • 1 teaspoon Olive oil
  • 1/2 teaspoon Chili powder
  • 1/4 teaspoon Ground cumin
  • 1/4 teaspoon Kosher salt
Toppings
  • 1/2 cup Canned black beans, rinsed and well drained
  • 1/2 cup Corn kernels, drained if canned
  • 1/2 cup Mild or medium salsa, preferably drained
  • 1 cup Shredded Mexican-blend cheese, Monterey Jack, or cheddar-Monterey Jack blend
Garnishes
  • 2 tablespoons Thinly sliced green onion
  • 2 tablespoons Fresh cilantro, chopped
For Serving
  • As needed Lime wedges
  • Optional Sour cream or additional salsa

Method
 

Step-by-Step
  1. Heat the oven to 400°F and line a baking sheet with parchment. Gather the chips and toppings so assembly can happen quickly just before baking.
  2. Toss the finely chopped shrimp with olive oil, chili powder, ground cumin, and kosher salt until evenly coated. The small pieces pick up the seasoning throughout and cook quickly.
  3. Heat a skillet over medium-high heat. Cook the seasoned shrimp for about 2–3 minutes per side, just until opaque and cooked through, taking care not to overcook it.
  4. Arrange 24 sturdy tortilla chips in a single layer on the prepared baking sheet. Add a small amount of black beans, corn, drained salsa, and cooked shrimp to each chip.
  5. Sprinkle the shredded cheese over the assembled bites, distributing it so each chip receives a little melted topping. Keep the portions balanced so the chips remain easy to pick up.
  6. Bake for 5–6 minutes, until the cheese is melted and bubbling lightly. Watch closely near the end because the chips only need enough oven time to warm the toppings and melt the cheese.
  7. Finish the hot nacho bites with green onion and cilantro. Serve immediately with lime wedges, plus sour cream or additional salsa if desired.

Notes

Drain the salsa, black beans, and corn thoroughly to help prevent soggy chips. Sturdy scoop-style chips are best for finger food. If using precooked shrimp, warm it briefly with the olive oil and spices rather than cooking it for several minutes. Assemble just before baking and serve immediately.