Nashville Hot Honey Shrimp Nachos with Pickle Crema
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. 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!
Ingredients
➡️Note About Scaling The Recipe: When scaling to 2X or 3X, the light grey ingredient notes and the instructions remain unchanged. Please adjust as needed.
Dill Pickle Comeback Crema
- ⅓ cup mayonnaise 80 ml
- ⅓ cup sour cream 80 ml
- 1 tablespoon Dijon mustard 15 ml
- 1 tablespoon dill pickle brine 15 ml
- 2 teaspoon Frank’s Original Hot Sauce 10 ml
- 1 teaspoon honey 5 ml
- ½ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon freshly ground black pepper
- 2 tablespoon finely chopped dill pickles
- 1 tablespoon finely chopped fresh dill
Quick Pickled Red Onions & Jalapeños
- ½ medium red onion very thinly sliced
- ¼ cup apple cider vinegar 60 ml
- ¼ cup warm water 60 ml
- 1 teaspoon granulated sugar
- ½ teaspoon kosher salt
- 2 tablespoon pickled jalapeños thinly sliced, store bought or see instructions below.
Nashville Hot Honey Butter
- 2 tablespoon unsalted butter
- 2 tablespoon hot honey
- 1 teaspoon cayenne pepper use ½ teaspoon for milder heat
- 1 teaspoon smoked paprika
- ½ teaspoon sweet paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon light brown sugar
- ¼ teaspoon freshly ground black pepper
- 1 teaspoon finely chopped fresh dill
Shrimp
- 1 lb large shrimp 450 g (26 to 30 count), peeled and deveined
- 1 tablespoon avocado oil 15 ml
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Nachos
- 10 oz sturdy restaurant-style tortilla chips 275-300 g
- 2 cups Monterey Jack cheese freshly grated
- 1½ cups Havarti cheese freshly grated
- ½ cup aged cheddar cheese freshly grated
- ½ cup dill pickle thinly sliced
Garnishes
- Thinly sliced scallions
- Fresh chives chopped
- Fresh dill
- Warm hot honey for drizzling
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.
Quick Pickle the Onions & jalapeños
- 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.
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.
- 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.
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 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.
- 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!
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Notes
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.
Tried this recipe?Let us know how it was!