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Nutrition Facts
Serving Size 30 g
(Approx. 36 Servings)
Amount Per Serving
Calories 25 Calories From Fat 10
% Daily Value*
Total Fat 1.5 g 2%
Saturated Fat 1 g 4%
Trans Fat 0.0 g
Cholesterol 20 mg 7%
Sodium 230 mg 10%
Total Carbohydrate 3 g 1%
Dietary Fiber 0 g 1%
Sugars 1 g
Protein 4 g
Vitamin A 4% Iron 0%
Vitamin C 0% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Fiery Grilled Shrimp Nachos

Prep Time
15 minutes
Cook Time
5 minutes
Total Time
20 minutes
36  People


Recipe makes 36 Servings

1 Lb Wild Gulf Brown Shrimp, thawed, peeled and deveined
1/2 cup(s) H-E-B Texas Style Barbecue Sauce
1/2 Tsp Central Market Organics Ground Cayenne Pepper
8 H-E-B Baked Corn Tostadas, broken into 4 wedges
8 Oz H-E-B Shredded Mexican Blend Cheese
6 Oz H-E-B Sabor Traditional Jalapeno Slices
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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 and pllace 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 and 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.



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