Paleo Shrimp Nachos with Pineapple Salsa

Paleo nachos? You mean “nachos without cheese?!”

That’s right… and these are so good, you won’t even miss the cheese. Plus, Siete is making Paleo life even easier with their Grain Free Tortilla Chips. The Lime flavor is my favorite, but Sea Salt would work well in this recipe, too. While these chips are made from Whole 30 approved ingredients, all forms of chips are excluded from the Whole 30 program. The shrimp and pineapple salsa from this recipe, though, would make a great salad!

Paleo Shrimp Nachos with Pineapple Salsa // Whole Life Handbook // www.WholeLifeHandbook.comIf you haven’t noticed, I’ve been on a pineapple kick lately (don’t miss my Grilled Chili Lime Chicken and Pineapple Tacos here), and this salsa was inspired by the fresh pineapple salsa from Whole Foods. It pairs perfectly with the shrimp.

Paleo Shrimp Nachos with Pineapple Salsa // Whole Life Handbook //

Paleo Shrimp Nachos with Pineapple Salsa

For the Nachos

  • 1 lb shrimp – peeled, deveined, chopped
  • 2 T avocado oil
  • 2 Tbsp Franks Red Hot Sauce
  • Sea Salt
  • 1 tsp avocado oil
  • 1/4 red onion, diced
  • 2 cloves garlic, finely chopped
  • 1 bag Siete Grain Free Tortilla Chips
  • Guacamole (I use Wholly Guacamole)

For the Pineapple Salsa

  • 1 small pineapple – peeled, cored, diced
  • 1 red fresno chili, seeded and diced
  • 1 jalapeno, seeded and diced
  • 1/2 red bell pepper, seeded and diced
  • 1/4  red onion, diced
  • 1/2 cup cilantro, chopped
  • Juice of 2 limes
  • Sea Salt
  1. Make the pineapple salsa first. Combine all ingredients in a container. Add a few dashes of sea salt, to taste. Store in fridge until ready.
  2. Preheat oven to 350.
  3. In a skillet, heat 1 tsp of avocado oil. Saute the red onion and garlic until the onion is translucent, about 5 minutes.
  4. While the onions and garlic are cooking, toss the shrimp with 2 Tbsp avocado oil and 2 Tbsp Franks Red Hot Sauce. Add a few dashes of sea salt. Stir to combine.
  5. When the onions are translucent, add the coated shrimp to the skillet. Heat, stirring frequently, until the shrimp are no longer pink,about 3-4 minutes.
  6. While the shrimp are cooking, arrange the tortilla chips on a single layer on a baking sheet. Pop in a 350 degree oven to warm.
  7. Plate the nachos, starting with a layer of warm chips at the bottom. Add shrimp/onions on top, using a slotted spoon to remove them from the skillet. Next, add a layer of the pineapple salsa. Top off with a dollop of guacamole.

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