Tequila & Lime Shrimp Nachos

It’s true what they say… Red Bull does give you wings. I had one a few hours ago and I’m still flying high at 3 a.m. Every once and awhile I have (a sugar-free) one, and regardless of how terrible they are for you, it does the job.

Tomorrow (or I guess, today), is my last day of Whole30. Besides complaining every day about missing avocado toast, it’s gone really well, and the results have been amazing. I can’t wait to share more about this month with you all, and what Whole30 did for me. I’ve decided I’m going to continue the same eating habits for a while, but allow myself some damn hummus and pita bread. I don’t have any desire to get back into a relationship with added sugars, though. It’s so easy to get re-addicted.

The Super Bowl is this Sunday, and my friend is hosting a (coughEAGLEScough) party at her place. She is vegan, but eats seafood, so I wanted to make something she could enjoy too, alas this recipe was created.

Yes, these nachos are technically vegan, minus the shrimp. Don’t let that deter you – let it excite you! “Nachos” don’t have to mean processed bullshit (put. the. nacho cheese. down). If you’re not feeling the dairy-free items, feel free to substitute them for real dairy and cheese. I’m telling you, vegan sour cream tastes identical, and it doesn’t get watery and gross.

The tequila lime shrimp doesn’t have to marinade, but it does intensify the flavor. I ate mine without marinading the shrimp the first time, and they were still delicious. Bubba Gump approved. If you try them, I’d love to know your thoughts!

TIP: I bought 2 bags of frozen shrimp. It’s cheaper and will still taste amazing, but you can use fresh or frozen!

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Tequila & Lime Shrimp Nachos
Serves: 8-10

For the Shrimp:
24 oz. shrimp, peeled, deveined, tail-off
1/3 cup gold tequila
1/4 cup of olive oil
2 cloves garlic, minced
3 tbsp. cilantro, roughly chopped
1/4 tsp cumin
1/4 tsp paprika
1/4 tsp black pepper
1/4 tsp crushed red pepper flakes
1 tsp salt flakes
Juice of 1-2 limes
Juice of 1 orange (fresh squeezed!)

Toppings:
Black beans
(Easy to make. 2 cans of low sodium black beans, 1 small can of green chiles, 2 bay leaves, 1/2 tsp salt, 1/2 tsp thyme. Simmer all together for 20 minutes.)
Vegan Queso
Guacamole
Vegan Sour Cream
Pickled jalapeños
Red onions, chopped
Green onions, chopped
Hot sauce (I used Cholula)
Cilantro
Lime
Yellow corn chips

Directions:
1. Mix all shrimp marinade ingredients together, and toss shrimp into the mixture. Combine well. If time permits, let marinade for 1-4 hours.
2. Heat large skillet with a tablespoon of oil over high heat. Once the pan has warmed up, cook shrimp for 2 minutes per side. Do not pour all of your marinade in – only a bit to cover the bottom of the pan.
3. Remove from heat and let cool.
4. Build nachos, starting with chips, beans, queso, shrimp, and whatever other toppings you prefer. If you wish to added shredded cheese (real or not), bake your nachos on 350 degrees F for 10 minutes or until cheese has melted.

Enjoy! xoxo – Amber

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