Shrimp Nachos

Went to Texas a few weeks ago and the highlight of the tip was shrimp nachos – I’ve been craving them ever since – so I attempted Fat Head chips and Mexican shrimp

Fat Head Tortilla Chips:


  • Onion powder
  • Garlic powder
  • Ground cumin
  • Glack pepper
  • Salt
  • Olive oil
  • Shrimp

Fat Head Tortilla Chips

  1. Mix the shredded/grated cheese and almond flour/meal in a microwaveable bowl. Add the cream cheese. Microwave on HIGH for 1 minute.

  2. Stir then microwave on HIGH for another 30 seconds. Remove and stir again. Add the egg, salt, and spices. Mix.

  3. Place the Fat Head pastry between 2 pieces of baking parchment/paper and roll into a thin, rectangle (see photos here). Remove the top baking paper/parchment.

  4. Slide the baking paper/parchment with the Fat Head pastry, on a baking tray (cookie tray) or pizza stone, and bake at 425F for 12-15 minutes, or until browned on the top. Flip the FatHead pastry over (onto baking paper/parchment) and brown the other side.

  5. Once cooked, remove from the oven and cut into tortilla chip triangle shapes.  Bake again at 425F for 3 – 5 minutes.



  1. Drizzle the uncooked shrimp with a small amount of olive oil and season with kosher salt, freshly ground black pepper, chili powder, onion powder, garlic powder and ground cumin.
  2. Cook shrimp till cooked


Put shrimp and shredded cheese on cooked chips and bake till cheese is melted.  Add guacamole, sour cream or any other favorite nacho toppings.

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