Ingredients:

  • 500 g (1 lb) Large Shrimp (21/25 count), peeled, deveined, tails removed
  • 30 ml (2 Tbsp) Olive Oil, divided
  • 30 ml (2 Tbsp) Fresh Lime Juice
  • 5 g (1 tsp) Smoked Paprika
  • 3 g (½ tsp) Chipotle Chili Powder
  • 3 g (½ tsp) Ground Cumin
  • 3 g (½ tsp) Sea Salt
  • 1 g (¼ tsp) Black Pepper
  • 30 g (2 Tbsp) Unsalted Butter
  • 30 g (2 Tbsp) All-Purpose Flour (for the roux)
  • 240 ml (1 cup) Whole Milk or Half-and-Half, warmed slightly
  • 120 ml (½ cup) Pickled Jalapeño Brine/Juice
  • 170 g (6 oz) Monterey Jack Cheese, freshly grated
  • 60 g (2 oz) Sharp Cheddar, freshly grated
  • 60 g (2 oz) Cream Cheese, cut into small cubes (optional)
  • Pinch of Salt and White Pepper
  • 250 g (8 oz) Sturdy Tortilla Chips
  • 120 g (½ cup) Pico de Gallo or finely chopped Tomato & Onion
  • 60 g (¼ cup) Sliced Black Olives (optional)
  • 90 g (6 Tbsp) Sour Cream or Mexican Crema
  • 1 Ripe Avocado, diced, or pre-made Guacamole
  • 30 g (2 Tbsp) Fresh Coriander (Cilantro), chopped

Instructions:

  1. Prep and Marinate the Shrimp: In a medium bowl, toss the raw shrimp with 1 Tbsp of olive oil, lime juice, smoked paprika, chipotle powder, cumin, salt, and pepper. Set aside to marinate for 15 minutes while preparing the queso.
  2. Prepare the Silky Queso Sauce: Melt butter in a saucepan over medium heat. Whisk in the flour until a smooth roux forms, cooking for 1–2 minutes. Gradually whisk in the warmed milk and jalapeño brine. Bring to a gentle simmer, whisking until the sauce thickens slightly (about 3 minutes). Reduce heat to low, then slowly incorporate the cream cheese, Monterey Jack, and Cheddar until the sauce is completely smooth and glossy. Season with salt and white pepper.
  3. Cook the Shrimp: Heat the remaining 1 Tbsp of olive oil in a skillet over medium-high heat. Add the marinated shrimp and cook for 1.5–2 minutes per side until they turn pink and opaque. Do not overcook. Remove from the heat immediately.
  4. Assemble and Bake: Preheat oven to 180°C / 350°F. Spread the tortilla chips evenly over a sheet pan. Drizzle about half of the prepared queso sauce over the chips. Bake for 4–5 minutes, or until the chips are warmed through and the queso is bubbling lightly.
  5. Finish and Serve: Remove the sheet pan from the oven. Evenly scatter the cooked shrimp and sliced black olives (if using) over the cheesy chips. Drizzle the remaining queso sauce liberally over the top. Garnish with dollops of sour cream/crema, pico de gallo, diced avocado, and fresh coriander. Serve immediately.