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Firey Grilled Shrimp Nachos

My H-E-B Texas Life Magazine, September 2011



Quick and easy


Prep Time:

15 minutes

Cook Time:

5 minutes


36 servings


1  lb.  Wild Gulf Brown Shrimp, thawed, peeled and deveined

1/2  c.  H-E-B Texas Style Barbecue Sauce

1/2  tsp.  Central Market Organics Ground Cayenne Pepper

1  grilling mesh

8  H-E-B Baked Corn Tostadas, broken into 4 wedges or your favorite H-E-B Tortilla Chips

1  bag (8 oz.)  H-E-B Shredded Reduced Fat Mexican Blend Cheese

1  can (6 oz.)  H-E-B Sabor Tradicional Jalapeño Slices


Combine shrimp, barbecue sauce and cayenne pepper in large zipper bag. Marinate in refrigerator 1 hour or until ready to grill.

Heat charcoal or gas grill to 400°F. Line baking sheet with foil. Place grilling mesh on top, spray with non-stick spray. Arrange marinated shrimp on mesh, grill with lid down 4 minutes. Do not overcook.

Arrange tostada pieces on another foil lined baking sheet. Place a shrimp on each. Top with 1 Tablespoon cheese and sliced jalapeño peppers. Place baking sheet on grill with lid down 3 minutes or until cheese melts. Serve hot.
Nutritional Information
Serving size: 1, Calories: 45, Cholesterol: 25mg, Sodium: 140mg, Carbohydrates: 3g, Dietary Fiber: 0g, Sugar: 0g, Protein: 4g
My H-E-B Texas Life Magazine, September 2011

Overall Rating