Name: Nashville Hot Honey Shrimp Nachos with Pickle Crema
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: ⅓ cup mayonnaise (80 ml ); ⅓ cup sour cream (80 ml ); 1 tbsp Dijon mustard (15 ml ); 1 tbsp dill pickle brine (15 ml ); 2 tsp Frank’s Original Hot Sauce (10 ml ); 1 tsp honey (5 ml ); ½ tsp smoked paprika; ¼ tsp garlic powder; ¼ tsp onion powder; ¼ tsp freshly ground black pepper; 2 tbsp finely chopped dill pickles; 1 tbsp finely chopped fresh dill; ½ medium red onion (very thinly sliced); ¼ cup apple cider vinegar (60 ml ); ¼ cup warm water (60 ml ); 1 tsp granulated sugar; ½ tsp kosher salt; 2 tbsp pickled jalapeños (thinly sliced, store bought or see instructions below.); 2 tbsp unsalted butter; 2 tbsp hot honey; 1 tsp cayenne pepper (use ½ tsp for milder heat); 1 tsp smoked paprika; ½ tsp sweet paprika; ½ tsp garlic powder; ½ tsp onion powder; ½ tsp light brown sugar; ¼ tsp freshly ground black pepper; 1 tsp finely chopped fresh dill; 1 lb large shrimp (450 g (26 to 30 count), peeled and deveined); 1 tbsp avocado oil (15 ml )

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We've made our share of nachos over the years, but this combination of spicy, glazed hot honey shrimp and cool dill pickle crema is easily one of our most satisfying creations. It is the perfect balance of sweet heat, rich melted cheese, and a bright, tangy crunch that will have everyone reaching for another chip.

A tray of Nashville Hot Honey Shrimp Nachos with Pickle Crema. Layered with pickled onions, jalapenos, dill pickle slices and herbs. — Nashville Hot Honey Shrimp Nachos with Pickle Crema

We tested this a few times to get the cheese blend exactly right. We settled on a mix of Monterey Jack and Havarti for maximum meltability, paired with sharp cheddar to bring a deep, savoury punch. By quickly searing the shrimp in our Hestan NanoBond skillet and tossing them in a warm hot honey butter off the heat, they stay plump and juicy instead of drying out in the oven. Grab a cold drink, pull up a chair, and let’s get cooking!

A close up of a loaded shrimp nacho being held up.

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Why We Love This Recipe
How do you keep shrimp nachos from getting soggy?
What is Comeback Crema?
Ingredients
Instructions
Tips, Substitutions & Serving Suggestions
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Why We Love This Recipe

The Sweet and Spicy Glaze: Coating the tender shrimp in a warm Nashville hot honey butter delivers a beautiful, lingering heat balanced by natural sweetness.
The Perfect Cheese Blend: Melting a combination of Monterey Jack, Havarti, and aged cheddar creates a rich, sharp flavour with an incredible cheese pull.
Tangy Pickle Contrast: The whipped dill pickle comeback crema and quick-pickled red onions cut through the rich cheese, keeping every single bite bright and fresh.

How do you keep shrimp nachos from getting soggy?

The best way to prevent soggy nachos is to cook the juicy shrimp separately on the stovetop and add them to the chips immediately after the cheese has melted in the oven. Because shrimp release moisture as they cook, baking them directly on the chips will make your nachos soggy. Tossing them in the warm hot honey butter off-heat and placing them on the freshly melted cheese keeps the chips perfectly crisp.

What is Comeback Crema?

Comeback sauce is a classic Southern dipping sauce typically made with mayonnaise, chili sauce, spices, and lemon. This version transforms it into a crema by adding sour cream and pickle brine, creating a rich, tangy drizzle with a subtle kick that perfectly balances the spicy hot honey.

Ingredients

Dill Pickle Comeback Crema

Mayonnaise
Sour cream
Dijon mustard
Dill pickle brine
Frank's Original Hot Sauce
Honey
Smoked paprika
Garlic powder
Onion powder
Black pepper
Dill pickles
Fresh dill

Quick Pickled Red Onions

Red onion
Apple cider vinegar
Warm water
Granulated sugar
Kosher salt

Nashville Hot Honey Butter

Unsalted butter
Hot honey
Cayenne pepper
Smoked paprika
Sweet paprika
Garlic powder
Onion powder
Light brown sugar
lack pepperB
Fresh dill

Shrimp

Shrimp
Avocado oil
Kosher salt
Black pepper

Nachos

Tortilla chips
Monterey Jack cheese
Havarti cheese
Aged cheddar cheese
Dill pickle slices
Pickled jalapeños

Garnishes

Quick pickled red onions (from prep)
Scallions
Fresh chives
Fresh dill
Warm hot honey (for drizzling)

See recipe card below for quantities.

Instructions

Make the Crema

In a small mixing bowl, whisk together the mayonnaise, sour cream, Dijon mustard, dill pickle brine, Frank's Original Hot Sauce, honey, smoked paprika, garlic powder, onion powder, black pepper, chopped dill pickles, and fresh dill. Cover and refrigerate while preparing the remaining ingredients.

Mix the Dill Pickle Crema ingredients together.

Quick Pickle the Onions

Combine the apple cider vinegar, warm water, sugar, and salt in a small bowl. Add the sliced red onions. Let stand for 20 to 30 minutes, then drain well before using.

➡️Double the pickling ingredients if you want to quick pickle your sliced jalapeños.

Three jars of pickles; one red onion, one jalapeno and one regular pickle slices.

Cook the Shrimp

Pat the shrimp completely dry with paper towels to ensure a beautiful sear. Toss the dried shrimp with the avocado oil, kosher salt, and black pepper.

Toss the dried shrimp with the avocado oil, kosher salt, and black pepper before cooking the nachos. — ➡️**Note:** Raw Wild Argentinian Shrimp is pink/red in colour.

Heat a 12" skillet over medium-high heat until hot. Add the shrimp in a single, even layer. Cook for 60 to 75 seconds per side, just until they turn opaque. Transfer the cooked shrimp immediately to a clean plate/bowl to stop the cooking process.

Cook the shrimp in a skillet for the nachos.

Prepare the Nashville Hot Honey Butter

Reduce the stovetop heat to low. Add the butter to the same skillet. Once melted, whisk in the cayenne, smoked paprika, sweet paprika, garlic powder, onion powder, brown sugar, black pepper and hot honey. Cook for about 30 seconds, just until the spices are fragrant.

Remove the skillet from the heat. Return the cooked shrimp to the skillet, add the chopped dill and gently toss until they are evenly coated. The residual heat from the skillet will glaze the shrimp beautifully without overcooking them.

Assemble and Bake the Nachos

Preheat your oven to 425°F (220°C).

Arrange the tortilla chips in even, slightly overlapping layers on a medium sheet pan. Scatter the Monterey Jack and Havarti evenly over each layer of the chips, then finish with a layer of aged cheddar. Bake for 7 to 8 minutes, or until the cheese is fully melted and bubbling at the edges.

Finish and Serve

Drizzle the nachos with the prepared Whipped Dill Pickle Comeback Crema. Scatter the dill pickle slices, pickled jalapeños, quick-pickled red onions, and sliced scallions across the top.

Arrange the warm, glazed Nashville Hot Honey shrimp evenly over the hot, melted cheese.

This shows the steps on how to assemble the Nashville hot honey shrimp nachos.

Warm any remaining hot honey for 10 to 15 seconds in the microwave (or in a small pan) until pourable, then drizzle it lightly over the nachos. Finish with a sprinkle of chopped fresh chives, fresh dill, and scallions. Serve immediately and enjoy!

Tips, Substitutions & Serving Suggestions

Chip Choice Matters: Avoid thin, delicate tortilla chips. Sturdy, stone-ground, or restaurant-style yellow corn tortilla chips hold up best under heavy cheese and juicy toppings without breaking.
Avoid Pre-Shredded Cheese: Store-bought pre-shredded cheeses are coated in anti-caking starches (like potato starch) which prevent them from melting smoothly. Grating your own block cheese makes a massive difference in your cheese pull.

Nacho Cheese Melting & Flavour Guide

Monterery Jack	High melt, excellent stretch
Havarti	Super creamy, smooth melt
Age Cheddar	Moderate melt, sharp texture
Mozzerella (Sub)	Exceptional stretch, high moisture
Pepper Jack (Sub)	High melt, great stretch

Make-Ahead Tip: You can easily prep both the quick-pickled red onions and the whipped dill pickle crema up to two days in advance. Store them in airtight containers in the fridge to cut your assembly time in half.
Shrimp Size: If you cannot find 26 to 30 count shrimp, 31 to 40 count will work too. Just reduce the cooking time slightly to 45 to 60 seconds per side so they stay plump and juicy.
How to Serve: Serve these nachos straight from the warm baking sheet placed on a wooden trivet for an casual, communal dining experience.

Transparency is important to us! We are Hestan Culinary ambassadors, and this post contains affiliate links. We made these Nashville Hot Honey Shrimp Nachos using our Hestan TITUM® 12″ Nonstick Skillet, Provisions Stainless Steel Sheet Pans, Mixing Bowls and Stainless Steel Chef's Tools. The thoughts, tips, and results shared in this recipe are 100% our own!

A tray of Nashville Hot Honey Shrimp Nachos with Pickle Crema. Layered with pickled onions, jalapenos, dill pickle slices, herbs and extra toppings on the side.

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📖 Recipe

Nashville Hot Honey Shrimp Nachos with Pickle Crema

Print Recipe Pin Recipe

Prep Time 20

Cook Time 10

Total Time 30

Course Appetizer, Game Day Snack, Lunch

Cuisine American – Fusion

Servings -6