Southern shrimp and beef nacho fries.
This satisfying dish showcases bold Southern flavours, with crispy seasoned fries and golden tortilla chips piled high with spicy minced beef and buttery sautéed shrimp. A homemade cheddar and Monterey Jack cheese sauce brings silky richness to the whole dish, while diced tomato and parsley provide a fresh contrast. Every mouthful offers a blend of smoky paprika, garlic and tender seafood, making this a crowd-pleasing appetiser or indulgent comfort meal that’s perfect for sharing with friends or family. For maximum crunch and flavour in every layer, enjoy right away.
Southern Shrimp and Beef Nacho Fries are the boldest snack for game day or a late-night indulgence that your kitchen didn’t know it needed. Crispy seasoned fries are layered with savoury minced beef and succulent shrimp, all topped with a rich homemade cheese sauce. The first time I made these for friends, we could not decide between tacos and fries, and this platter seriously vanished.
Here’s why you’ll love this recipe:
– It’s so easy to make for a crowd — just layer everything onto one big plate!
– It takes less than an hour, with plenty of shortcuts.
– There’s both beef and shrimp, so everyone will find something to love.
– That creamy homemade cheese sauce puts the jarred stuff to shame.
– The flavour is big, even if you use frozen fries or pre-cooked shrimp.
I love the combination of crunchy fries with the warm beef and shrimp. If I could pour this cheese sauce over every snack, I would!
Ingredients:
– Seasoned frozen fries: For the crispiest base and easiest preparation, look for bold, seasoned varieties for the best flavour.
– Nacho cheese tortilla chips: For extra crunch and cheesy spice, try a sturdy brand so they can withstand the sauce.
– Ground beef: For a hearty protein boost, use freshly ground beef for the best texture and flavour.
– Large shrimp: For a touch of surf with your turf, always choose peeled and deveined shrimp for convenience.
– Diced tomato: For a burst of freshness in every bite, opt for ripe tomatoes to enhance the flavour.
– Butter: For golden, rich shrimp, always use real butter for the best results.
– Paprika: For a smoky kick, try Spanish smoked paprika for an authentic flavour.
– Garlic powder: For an all-over savoury flavour, use finely ground garlic powder to ensure every bite is flavoured.
– Onion powder: For aromatic depth, make sure your onion powder is fresh for the best aroma.
– Salt and pepper: For the essential classic seasonings, freshly ground is best.
– Parsley: For a fresh finishing touch, chop finely. Prepare it right before using so it stays green.
Shredded Cheddar: For a gooey, stretchy texture, buy a block and shred it yourself for the best melting results.
Shredded Monterey Jack: Creamy and balances the sharpness of the cheddar. Use young Jack for melting.
Heavy Cream: This will make your cheese sauce super silky. Try to use full-fat cream for the best texture.
Step-by-Step Instructions:
1.Prepare the base:
Cook the seasoned fries according to the package directions until crispy. Lay them out on a large platter and push the tortilla chips around the edges to create a nacho border, ensuring that everyone gets a mix of both.
2.Cook the beef:
Heat a pan over a medium heat and add the minced beef. Sprinkle in the paprika, garlic powder, onion powder, salt and pepper. Brown the beef for about eight minutes until it is a deep golden colour and has broken up. Keep stirring to ensure that it is evenly cooked. Then set it aside.
3.Sauté the shrimp:
Using the same pan, melt the butter over a medium heat, add the shrimp and toss them in the leftover beef spices. Cook for about three minutes until just pink and juicy, taking care not to overcook them so they stay tender.
4.Make the cheese sauce:
In a clean, small pot, melt the butter with the heavy cream over a medium-low heat. Whisk until it just starts to steam, then add the shredded cheddar and Monterey Jack. Whisk constantly until totally smooth, then add the paprika, garlic powder and a pinch of salt, seasoning to taste.
5.Assemble your platter:
Scatter the beef and shrimp over the fries and chips so that every scoop contains both. Sprinkle on the diced tomato, then pour over the hot cheese sauce, letting it drip into every gap.
6.Finish and serve.
Scatter with fresh parsley for a final touch that looks and tastes fresh. Serve immediately for the best melty bite!
What you need to know:
This works for any party or family night.
It’s gluten-free if you choose the right fries and chips.
You can customise the spice level by adding more paprika or a dash of hot sauce.
My favourite ingredient for this is the homemade cheese sauce, as it reminds me of the chili cheese fries that my grandfather used to make at his grill joint. Every time I smell it in the kitchen, I am transported back to those bustling, noisy weekends when I was a child, knowing that something special was about to happen.
Storage tips:
acho fries are best hot and melty, but if you have leftovers, scoop them into an airtight container and refrigerate for up to two days. To reheat, spread them on a baking sheet and warm in the oven at 190°C for ten minutes, until everything is crispy again. If possible, keep the cheese sauce separate, as it reheats beautifully in a small saucepan with a splash of milk.
Ingredient substitutions
You can swap the shrimp for diced, cooked chicken, or use all beef if you prefer. If you like it extra spicy, use chipotle powder instead of regular paprika. Dairy-free cheese and cream substitutes also work if that suits your needs. Just make sure to melt them slowly to achieve a creamy sauce.
Serving suggestions:
– Serve these fries as the star of a game day spread or late-night party table.
– Pair with icy lime soda or cold beer.
– A big green salad alongside makes a full meal and balances things out.
– For a real Southern twist, scatter diced jalapeños and a dash of hot sauce over the top.
Cultural and historical context
Loaded fries topped with classic nacho ingredients have their origins in Tex-Mex cuisine, where sharing platters and bold flavours reign supreme. The combination of shrimp and beef is reminiscent of surf-and-turf-style Southern feasts, and this recipe blurs the line between bar food and a true celebration dish. It proves that fries are the ultimate blank canvas for flavours from across the South.
Pro tips:
– Always shred your own cheese for a smoother sauce.
– Be sure the shrimp are fully peeled and patted dry so they cook evenly.
– Make the fries and cheese sauce last so your platter stays super melty.
Recipe FAQs:
– How should I cook the shrimp for this dish?
Sauté the peeled and deveined shrimp in butter over a medium heat until they turn pink and opaque (about 2–3 minutes per side). Avoid overcooking to keep the shrimp tender.
Can I use another type of cheese for the sauce?
Yes, substitute your favourite melty cheeses, such as mozzarella or pepper jack, to add different flavours and textures to the sauce.
How can I make the sauce creamier?
Use double cream and gradually melt the cheese over a gentle heat. Whisk continuously to prevent the sauce from becoming grainy.
What are good garnishes for these nacho fries?
Fresh parsley, sliced spring onions, diced jalapeños or a squeeze of lime will add visual appeal and balance the rich flavours.
Can the dish be prepared ahead of time?
You can prepare the cooked beef, shrimp and cheese sauce in advance. Assemble the dish and add the sauce just before serving to keep the fries and chips crisp.
