Nashville Hot Honey Shrimp Nachos with Pickle Crema

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Nashville Hot Honey Shrimp Nachos with Pickle Crema

Nashville Hot Honey Shrimp Nachos with Pickle Crema

Courtesy of Zimmysnook

Servings

4-6

Prep Time

20 minutes

Cook Time

10 minutes

Our Nashville Hot Honey Shrimp Nachos are loaded with juicy shrimp glazed in a buttery hot honey sauce, melty Monterey Jack, Havarti and aged white cheddar, then finished with a Whipped Dill Pickle Comeback Crema, quick pickled red onions, fresh herbs and a drizzle of warm hot honey.

Ingredients

  • ⅓ cup mayonnaise

  • ⅓ cup sour cream

  • 1 tablespoon Dijon mustard

  • 1 tablespoon dill pickle brine

  • 2 teaspoons Frank's Original Hot Sauce

  • 1 teaspoon honey

  • ½ teaspoon smoked paprika

  • ¼ teaspoon garlic powder

  • ¼ teaspoon onion powder

  • ¼ teaspoon freshly ground black pepper

  • 2 tablespoons finely chopped dill pickles

  • 1 tablespoon finely chopped fresh dill

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  • ½ medium red onion, very thinly sliced

  • ¼ cup apple cider vinegar

  • ¼ cup warm water

  • 1 teaspoon granulated sugar

  • ½ teaspoon kosher salt

  • 2 tablespoons pickled jalapeños, thinly sliced, store-bought

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  • 2 tablespoons unsalted butter

  • 2 tablespoons hot honey

  • 1 teaspoon cayenne pepper, use ½ teaspoon for milder heat

  • 1 teaspoon smoked paprika

  • ½ teaspoon sweet paprika

  • ½ teaspoon garlic powder

  • ½ teaspoon onion powder

  • ½ teaspoon light brown sugar

  • ¼ teaspoon freshly ground black pepper

  • 1 teaspoon finely chopped fresh dill

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  • 1 lb large shrimp (26 to 30 count), peeled and deveined

  • 1 tablespoon avocado oil

  • ½ teaspoon kosher salt

  • ¼ teaspoon freshly ground black pepper

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  • 10 oz sturdy restaurant-style tortilla chips

  • 2 cups Monterey Jack cheese freshly grated

  • 1½ cups Havarti cheese freshly grated

  • ½ cup aged cheddar cheese freshly grated

  • ½ cup dill pickle thinly sliced

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  • Thinly sliced scallions

  • Fresh chives chopped

  • Fresh dill

  • Warm hot honey for drizzling

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  • TITUM Fusion 12” TITUM Nonstick Skillet

  • OvenBond Half Sheet Pan

  • Provisions Stainless Steel Mixing Bowls

Directions

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    1. In a small mixing bowl, whisk together the mayonnaise, sour cream, Dijon mustard, dill pickle brine, Frank's Original Hot Sauce, honey, smoked paprika, garlic powder, onion powder, black pepper, chopped dill pickles, and fresh dill. Cover and refrigerate while preparing the remaining ingredients.

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    1. Combine the apple cider vinegar, warm water, sugar, and salt in a small bowl. Add the sliced red onions. Let stand for 20 to 30 minutes, then drain well before using.

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    1. Pat the shrimp completely dry with paper towels to ensure a beautiful sear. Toss the dried shrimp with the avocado oil, kosher salt, and black pepper.
    2. Heat a 12" skillet over medium-high heat until hot. Add the shrimp in a single, even layer. Cook for 60 to 75 seconds per side, just until they turn opaque. Transfer the cooked shrimp immediately to a clean plate/bowl to stop the cooking process.

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    1. Reduce the stovetop heat to low. Add the butter to the same skillet. Once melted, whisk in the cayenne, smoked paprika, sweet paprika, garlic powder, onion powder, brown sugar, black pepper and hot honey. Cook for about 30 seconds, just until the spices are fragrant.
    2. Remove the skillet from the heat. Return the cooked shrimp to the skillet, add the chopped dill and gently toss until they are evenly coated. The residual heat from the skillet will glaze the shrimp beautifully without overcooking them.

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    1. Preheat your oven to 425°F (220°C).
    2. Arrange the tortilla chips in even, slightly overlapping layers on a medium sheet pan. Scatter the Monterey Jack and Havarti evenly over each layer of the chips, then finish with a layer of aged cheddar. Bake for 7 to 8 minutes, or until the cheese is fully melted and bubbling at the edges.

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    1. Drizzle the nachos with the prepared Dill Pickle Comeback Crema. Scatter the dill pickle slices, pickled jalapeños, quick-pickled red onions, and sliced scallions across the top.
    2. Arrange the warm, glazed Nashville Hot Honey shrimp evenly over the hot, melted cheese.
    3. Warm any remaining hot honey for 10 to 15 seconds in the microwave (or in a small pan) until pourable, then drizzle it lightly over the nachos. Finish with a sprinkle of chopped fresh chives, fresh dill, and scallions. Serve immediately and enjoy!