Chipotle in Adobo Prawn Cocktail Nachos – A No-Cook Sharing Platter
Looking for a quick, no-cook sharing dish that’s bursting with flavour? These Chipotle in Adobo Prawn Cocktail Nachos are the ultimate crowd-pleaser. Easy to assemble and packed with smoky, creamy, and tangy goodness, they’re perfect for laid-back entertaining, casual get-togethers, or even a no-fuss midweek treat.
We’re using MSC-certified small prawns in this recipe, ensuring that our seafood is sustainably sourced while delivering that sweet, juicy bite that pairs beautifully with smoky chipotle mayo, crisp tortilla chips, fresh lettuce, and tangy pickled guindilla chillies. Supporting sustainable fishing is important, and you can learn more about responsibly sourced seafood from the Marine Stewardship Council (MSC) here: MSC Sustainable Seafood.
This nacho platter is ideal for sharing, whether you’re setting it down in the middle of the table for everyone to dig in or serving it up as a starter before a bigger meal. It’s quick to make, full of bold flavours, and a great alternative to a classic prawn cocktail. The combination of smoky heat from the chipotle, the crunch of fresh lettuce and tortilla chips, and the tang of pickled chillies makes every bite exciting. If you’re looking for a dish that delivers big flavour with minimal effort, this one is a must-try. So grab a bag of tortilla chips and get layering!
Ingredients/Serves: 2-4 (depending on how you serve them)
For the Prawn Cocktail Topping
400g North Atlantic small prawns (MSC-certified), drained and patted dry
4 tbsp mayonnaise
2 tbsp ketchup
1 tbsp chipotle in adobo paste
1 lime, juiced
For the Nachos
4 big handfuls of tortilla chips
1 small gem lettuce, shredded
1 small avocado, diced
A couple of pickled guindilla chillies, finely sliced
Lime wedges, to serve
Method
Prepare the Prawn Cocktail Topping
In a bowl, mix the mayonnaise, ketchup, chipotle in adobo paste, and lime juice until smooth. Adjust salt and pepper to taste. Add the prawns and toss gently to coat. Chill in the fridge while preparing the nachos.
Assemble the Nachos
Arrange the tortilla chips on a large serving platter.
Build the Dish
Scatter the shredded lettuce over the tortilla chips, then spoon the chilled prawn cocktail mixture evenly across the top. Sprinkle the pickled guindilla chillies over the prawns for a tangy kick.
Serve
Garnish with extra lime wedges for squeezing over the nachos. Serve immediately and enjoy while the chips are still crisp.
This recipe balances creamy, smoky, and tangy flavours for a fresh take on nachos. Perfect for a weekend treat, a last-minute gathering, or a simple yet impressive appetiser.
FAQ’s
Can I use frozen prawns for this recipe?
Yes, just make sure to fully defrost and drain them before using. Pat them dry to avoid excess moisture making the nachos soggy.
What are MSC-certified prawns, and why should I use them?
MSC-certified prawns are sustainably sourced, meaning they come from well-managed fisheries that help protect marine ecosystems. Choosing MSC-certified seafood supports responsible fishing practices. Learn more here: MSC Sustainable Seafood.
Can I make this ahead of time?
The prawns and chipotle mayo mixture can be prepared in advance and stored in the fridge. Assemble the nachos just before serving to keep everything crisp and fresh.
What can I use instead of chipotle in adobo?
If you can’t find chipotle in adobo, try using any hot sauce mixed with a bit of mayo or a splash of hot sauce for a similar smoky kick.
Are guindilla chillies spicy?
Guindilla chillies have a spicy, tangy heat that complements the smoky chipotle and creamy prawns beautifully.
What’s the best way to serve these nachos?
Pile everything onto a large sharing platter, or serve them in individual portions for a more structured dish. A squeeze of fresh lime and a sprinkle of coriander can enhance the flavours even further.
