Ingredients
Scale
- Blackened seasoning-
- ¾ teaspoon paprika
- ½ tablespoon garlic powder
- ½ tablespoon onion powder
- ½ tablespoon dried thyme
- ½ teaspoon ground black pepper
- ½ teaspoon cayenne pepper
- ½ teaspoon oregano
- Pico De Gallo-
- 4 plum tomatoes (seeded and diced)
- 1 small white onion (finely chopped)
- 2–3 jalapeño peppers (seeded and chopped)
- ½ cup fresh cilantro (chopped)
- 1 tablespoon fresh lime juice
- salt (to taste)
- Other-
- 1lb raw medium shrimp (peeled and deveined with tails removed)
- Vegetable oil (for frying)
- 1 bag tortilla chips
- 2 cups shredded Mexican cheese blend
- 2 cups shredded iceberg lettuce
- ½ cup Mexican crema
- 3 green onions (sliced)
Instructions
- In a small bowl combine all of the ingredients for the blackened seasoning. Mix well and set aside.
- In a bowl combine tomato, onion, peppers, and cilantro. Add lime juice and salt. Mix well. Cover and refrigerate until needed.
- Heat a little bit of vegetable oil in a large skillet over medium-high heat. Season the shrimp with the blackened seasoning. Add the shrimp and sauté for 5-8 minutes, turning occasionally, until fully cooked.
- Layout of the tortilla chips on a large baking sheet or individual microwave-safe plates. Top the tortilla chips evenly with the shredded cheese. If you are using a baking sheet place into the oven and bake at 350 degrees F. until the cheese has melted. If you are using a plate, you can microwave it until the cheese melts.
- Top with pico del gallo, crema, lettuce, shrimp and green onion.