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by 18 Comments

Southern Style Shrimp and Grits

When I'm in the mood for comfort food, shrimp and grits is one of my favorite go to's. This southern style recipe is creamy and rich, and ticks all of the right boxes.

Tow bowls of Southern style shrimp and grits.

This post contains affiliate links, please read my full disclaimer here.

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

I live in the South and have had all kinds of shrimp and grits. Let's just say shrimp and grits are a firm favorite of mine, and this is my go-to recipe! Cheesy and creamy grits are served with fresh shrimp, cooked in a rich and flavorful tomato sauce for one delicious bite.

Straight forward to make from scratch, this is an explosion of all your favorite flavors; shrimp, bacon, and cheese. What's not to love?!

Be sure to check out my Instant Pot Grits with Cheddar and Jalapeño and Ninja Foodi Fish and Grits too!

Southern style shrimp and grits served in a bowl.

How to make Southern style shrimp and grits

  • Gather your ingredients.
Ingredients to make the recipe.

Make the grits

  • Add heavy cream, water, grits, butter, and salt to a medium sized heavy bottom pot, over medium-high heat, and whisk to combine.
  • Once the mixture begins to boil, reduce the heat to low and cover with a tight fitting lid.
  • Continue cooking over low heat for 25-30 minutes, stirring occasionally. The grits are done when the majority of liquid has been absorbed and the grits are nice and creamy.
  • Remove from heat and stir in the shredded cheese. Set aside.
Four step by step photos to show how to make the grits.

For the shrimp

  • While grits are cooking, season the shrimp with a little salt and pepper (about 1 teaspoon kosher salt and ¼ teaspoon black pepper) and set aside.
  • Place bacon in a large skillet over medium heat. Cook bacon until it becomes crispy, flipping halfway. Remove bacon from skillet. Drain the bacon drippings from the skillet, leaving behind about 1 tablespoon of bacon drippings in the pan. Return the pan to the heat.
  • Add onion and bell pepper and sauté for 3-4 minutes, until the onions have softened.
Cooking the bacon and vegetables.
  • Add the fire roasted tomatoes, sour cream, Worcestershire sauce, brown sugar, and red pepper flakes and stir to combine.
  • Then add the shrimp to the skillet in the sauce, in a single layer, and cook for 3 minutes per side.
Two photos to show how to cook the shrimp in the sauce.
  • Cook until shrimp is pink and cooked through. Remove from heat.
The cooked shrimp in a skillet.

Plate the Shrimp and Grits

  • In each bowl, place grits in the bottom of the bowl. Top with the shrimp mixture, then top with bacon and chopped green onions. Serve and enjoy.
Four step by step photos to show how to plate the dish.

Can you make it ahead of time?

Grits are best served as soon as they are made, as this is when they are at their creamiest, but leftovers will keep well for a couple of days and can be reheated in a pot on low heat with about a cup of boiling water whisked into it. The shrimp are best cooked and served straight away too, but leftovers will keep for 3 to 4 days and can also be reheated on low heat on the stovetop.

Can you use frozen shrimp?

I prefer to use defrosted shrimp as I find they have a much better texture, but you can use frozen if you have those on hand. Thaw them fully and pat them dry to remove excess moisture before seasoning and cooking.

What are grits?

Grits are similar to polenta and they are made from stone-ground dried corn. When cooked, slowly in water, they release their starch and become super creamy and porridge-like. When cheese is added to the mix, they get extra tasty!

Make sure to buy stone-ground grits for this recipe. I don't recommend quick-cooking grits for this recipe. Trust me with this, stone-ground will give the creamiest, heartiest, and most comforting bowl of grits.

Close up of the cooked shrimp served on top of the cheesy grits.

Recipe Notes and Tips

  • If planning ahead, you can soak the grits in the water overnight. Don't drain them, just pop the pot right on the stove and the released starch gets them extra creamy. They also cook a little quicker too using this method.
  • These grits are Southern style because of the added cheese in the grits and bacon spinkled on top. You don't have to add the cheese or the bacon, but it really does elevate the dish.
  • Take care not to overcook the shrimp, they only need a few minutes each side to cook through.
Close up of the shrimp and grits in a bowl ready to eat.

More Shrimp Recipes
Tow bowls of Southern style shrimp and grits.
Print Recipe
4.88 from 8 votes

Southern Style Shrimp and Grits

When I'm in the mood for comfort food, shrimp and grits is one of my favorite go to's. This southern style recipe is creamy and rich, and ticks all of the right boxes.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Main Course
Cuisine: American
Keyword: grits with shrimp, homemade shrimp and grits, how to make grits from scratch
Servings: 4 servings
Calories: 1175kcal
Author: Tanya

Ingredients

For the grits

  • 2 cups heavy cream
  • 2 cup water
  • 1 cup stone ground grits
  • 2 Tablespoon unsalted butter
  • 1 cup shredded sharp cheddar cheese
  • 1 ½ teaspoon kosher salt or to taste

For the shrimp

  • 1 lb medium sized shrimp peeled and deveined
  • 4 pieces of bacon chopped
  • ½ of a sweet onion chopped, about ½ cup
  • ½ of a green bell pepper chopped, about ½ cup
  • 1 15 oz can of fire roasted diced tomatoes undrained
  • 1 Tablespoon sour cream
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon brown sugar
  • ½ teaspoon red pepper flakes
  • ¼ teaspoon black pepper or to taste
  • Salt and pepper to taste
  • 1 green onion chopped

Instructions

Make the grits:

  • Add heavy cream, water, grits, butter, and salt to a medium sized heavy bottom pot, over medium-high heat, and whisk to combine.
  • Once the mixture begins to boil, reduce the heat to low and cover with a tight fitting lid.
  • Continue cooking over low heat for 25-30 minutes, stirring occasionally. The grits are done when the majority of liquid has been absorbed and the grits are nice and creamy.
  • Remove from heat and stir in the shredded cheese. Set aside.

For the shrimp:

  • While grits are cooking, season the shrimp with a little salt and pepper (about 1 teaspoon kosher salt and ¼ teaspoon black pepper) and set aside.
  • Place bacon in a large skillet over medium heat. Cook bacon until it becomes crispy, flipping halfway. Remove bacon from skillet. Drain the bacon drippings from the skillet, leaving behind about 1 tablespoon of bacon drippings in the pan. Return the pan to the heat.
  • Add onion and bell pepper and sauté for 3-4 minutes, until the onions have softened. Add the fire roasted tomatoes, sour cream, Worcestershire sauce, brown sugar, and red pepper flakes and stir to combine.
  • Add shrimp to skillet in the sauce, in a single layer, and cook for 3 minutes per side, until shrimp is pink and cooked through. Remove from heat.

To plate:

  • In each bowl, place grits in the bottom of the bowl. Top with the shrimp mixture, then top with bacon and chopped green onions. Serve and enjoy.

Notes

  • If planning ahead, you can soak the grits in the water overnight. Don't drain them, just pop the pot right on the stove and the released starch gets them extra creamy. They also cook a little quicker too using this method.
  • These grits are Southern style because of the added cheese and bacon. You don't have to add the cheese or the bacon, but it really does elevate them.
  • Take care not to overcook the shrimp, they only need a few minutes each side to cook through.
  • For creamier and richer grits, use 3 cups heavy cream and 1 cup water in grits recipe. 

Nutrition

Calories: 1175kcal | Carbohydrates: 45g | Protein: 41g | Fat: 93g | Saturated Fat: 54g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 27g | Trans Fat: 1g | Cholesterol: 591mg | Sodium: 2340mg | Potassium: 430mg | Fiber: 2g | Sugar: 5g | Vitamin A: 3779IU | Vitamin C: 21mg | Calcium: 536mg | Iron: 4mg

by 2 Comments

Garlic Mashed Potatoes

Creamy rich and indulgent, these garlic mashed potatoes are one delicious side dish. Simple to make with a few basic ingredients, they come together in minutes.

Garlic mashed potatoes in a bowl with a spoon.

This post contains affiliate links, please read my full disclaimer here.

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

There really is nothing more comforting than creamy mashed potatoes, and when seasoned with garlic they really are a wonderful treat!

These garlic mashed potatoes are made with heavy cream and butter so they are super rich and creamy and the flavors from the garlic cloves elevate your potatoes to a restaurant style side.

Simple and quick to make, they are ready to serve in less than 30 minutes, and they can be made ahead of time too, perfect if you are planning to serve them as part of a bigger feast.

Be sure to try my Instant Pot Mashed Potatoes and Air Fryer Baked Potatoes too!

How to make garlic mashed potatoes

  • Peel the potatoes and cut them into large chunks. Then place them in a large pot. Cover the potatoes with water and boil for 10 minutes or until the potatoes are tender and you can easily pierce them with a fork.
  • While the potatoes are boiling, heat the heavy cream, garlic cloves, and butter in a large saucepan over medium heat.
Butter and milk in a pot.
  • Once the potatoes are done boiling, drain them and then add them into the heavy cream mixture. Make sure to remove the pot from the heat.
The cooked potatoes added to the cream mixture.
  • Mash the potatoes until you reach the desired consistency and then stir until smooth and creamy. Season with salt and pepper to taste.
Mashing the potatoes in a pot.
  • Top with chives if desired.
Garlic mashed potatoes in a bowl with a pat of butter.

Can you make then ahead of time?

Mashed potatoes are a great make ahead side dish, so if you are looking for a side for Thanksgiving or the holidays, then these are the perfect option. Once you have made your garlic mash, let it cool before placing in an airtight container in the fridge and they will keep well for up to 3 days.

The mashed potatoes can be reheated on the stovetop on a low heat, stirring occasionally so that they don't stick. You may want to add a tablespoon or two of cream or milk to loosen them back up.

Recipe Variations

These garlic mashed potatoes are pretty delicious as is, but you can easily add or substitute ingredients to make them your own.

  • I love the richness and creaminess of the butter and cream, but you can lower the calories and fat content by using a 2% milk and half of the butter. It won't be as creamy, but it will still be yummy.
  • Feel free to add other ingredients to the finished mash. Stir in some shredded cheddar and top with bacon for a real treat!

Can you make these in an Electric Pressure Cooker?

As much as I love the ease of Instant Pot mashed potatoes, this recipe as written is best for the stovetop. Feel free to try my Creamy Instant Pot mashed potatoes instead.

What do you serve them with?

Mashed potatoes are a great everyday side dish as they are so easy to prep, but these are also impressive enough to serve at larger gatherings and throughout the holidays. Try them with:

Mashed potatoes garnished with fresh chives.

Recipe Notes and Tips

  • Cut the potatoes into similar sized chunks so that they cook evenly. They should be fork tender so that they are easy to mash.
  • If you want even fluffier mash, use a potato ricer instead of a hand masher.
  • Don't over mash the potatoes. Over mashing can cause them to become thick and gluey.
  • If making ahead of time, let them cool before refrigerating.

More Side Dishes

Garlic mashed potatoes in a bowl with a spoon.
Print Recipe
5 from 2 votes

Garlic Mashed Potatoes

Creamy rich and indulgent, these garlic mashed potatoes are one delicious side dish. Simple to make with a few basic ingredients, they come together in minutes and are the perfect accompaniment to all of your favorite meals.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Side Dish
Cuisine: American
Keyword: creamy garlic mashed potatoes, garlic mash, how to make garlic mash
Servings: 8 servings
Calories: 336kcal
Author: Tanya

Ingredients

  • 3 lbs yukon gold potatoes
  • 1 cup heavy cream
  • 2 garlic cloves minced
  • 1 stick of unsalted butter
  • Salt and pepper to taste
  • Chives for serving

Instructions

  • Peel the potatoes and cut them into large chunks. Then place them in a large pot. Cover the potatoes with water and boil for 10 minutes or until the potatoes are tender and you can easily pierce them with a fork.
  • While the potatoes are boiling, heat the heavy cream, garlic cloves, and butter in a large saucepan over medium heat.
  • Once the potatoes are done boiling, drain them and then add them into the heavy cream mixture. Make sure to remove the pot from the heat. Mash the potatoes until you reach the desired consistency and then stir until smooth and creamy. Season with salt and pepper to taste. Top with chives if desired.

Notes

  • Cut the potatoes into similar sized chunks so that they cook evenly. They should be fork tender so that they are easy to mash.
  • If you want even fluffier mash, use a potato ricer instead of a hand masher.
  • Don't over mash the potatoes. Over mashing can cause them to become thick and gluey.
  • If making ahead of time, let them cool before refrigerating.

Nutrition

Calories: 336kcal | Carbohydrates: 31g | Protein: 4g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 27mg | Potassium: 745mg | Fiber: 4g | Sugar: 1g | Vitamin A: 794IU | Vitamin C: 34mg | Calcium: 44mg | Iron: 1mg

by 5 Comments

Air Fryer Whole Fish

You are in for a real treat with this easy but impressive recipe. This air fryer whole fish is so full of flavor with the most perfect crispy skin, and it's so effortless to make! Seasoned with garlic and lemon, it's ready to serve in less than 30 minutes.

Whole fish served on a plate with thyme and fresh lemons.

This post contains affiliate links, please read my full disclaimer here.

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

If preparing and cooking a whole fish seems daunting to you, and you only ever enjoy it when dining out, then I'm about to blow your mind!

Throw that entire fish in the air fryer and thank me later. Cooking a whole fish in the air fryer guarantees the most perfectly flakey fish with the most delicate flavors every single time.

Seasoned with garlic, lemon and thyme, this is one delicious meal that you'll turn to time and time again!

Be sure to check out my Air Fryer Crab Legs and Crispy Air Fryer Fish too!

How to make air fryer whole fish

Gather your ingredients. You need a smaller fish, about 1 lb and an air fryer that is at least 5 qts.

Ingredients needed to make the recipe.

Remove the fins and descale the fish using a pair of kitchen scissors.

Removing the scales from the fish.
Cutting the fins off of the fish.

You can choose to score the fish by cutting slits in the side but I usually skip this part for thinner fish.

Rub oil over fish and season with salt, black pepper, and garlic powder on the outside and inside. Place garlic cloves, thyme leaves, and lemon slices inside of the fish.

Stiffing the fish with lemon slices.

Place the fish in the air fryer basket. The pictured parchment paper is not mandatory, but I like to use it to make lifting the fish out of the basket easier.

The whole fish in the air fryer basket before being cooked.

Cook at 400 degrees Fahrenheit for 14-16 minutes or until the internal temperature of the thickest part reaches at least 145°F and the inside of the fish is flaky.

The cooked whole fish in the air fryer basket.

What's the best fish to use?

This recipe is great to make with a white flesh fish like red snapper, sea bass, or tilapia. One that weighs around 1 pound is perfect for this method. Choose a fish with bright and clear eyes and clean gills. A fresh fish should be firm to the touch, smell fresh, and not overly fishy.

Why cook fish in the air fryer?

I love to cook whole fish, and hands down, this delivers the most delicious results! The skin gets perfectly crispy (just as I like it!), and the flesh is flaky and flavorful. Because it is cooked in the air fryer, we don't need to add lots of additional oil to achieve those perfect results.

Current guidelines recommend that we eat two portions of fish a week, and this is one delicious way to do it. Fish is high in healthy Omega-3s, low in fat, and high in protein. You can feel great about this recipe!

What do you serve it with?

This air fryer whole fish is great to serve with all of your favorite veggies, potatoes, and salad sides, and it's great enjoyed with some rice. Try it with:

A fork flaking away the skin of the fish to reveal the flesh.

Recipe Notes and Tips

  • Pat the fish dry before seasoning it. This helps remove excess moisture that can cause the fish to steam and become mushy.
  • If you prefer, you can “score” the fish by cutting diagonal lines in the skin before you season it. I tend to skip this step on thinner fish. 
  • Have fun with the seasonings and herbs. Rosemary and dill are great additions, or add some red chili flakes for a kick.
  • Use a high-heat oil like canola or vegetable.
  • For crispier skin, cook the fish longer, for around 16 minutes.
  • The parchment paper pictured is not mandatory, but I like to use it to make lifting the fish out of the basket a little easier.
Air fryer whole fish served on a white plate.

More Fish Recipes

The cooked whole fish in the air fryer basket.
Print Recipe
4.60 from 5 votes

Air Fryer Whole Fish

You are in for a real treat with this easy but impressive recipe. This air fryer whole fish is so full of flavor with the most perfect crispy skin, and it's so effortless to make!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Course
Cuisine: American
Keyword: air fried whole fish, how to cook a whole fish, seasoned whole fish
Servings: 2 servings
Calories: 300kcal
Author: Tanya

Ingredients

  • 1 whole fish about 1 lb, scaled and gutted (red snapper, sea bass, tilapia)
  • 1 Tablespoon oil
  • ½ teaspoon kosher salt or to taste
  • ¼ teaspoon black pepper or to taste
  • ¼ teaspoon garlic powder or to taste
  • 4 garlic cloves smashed
  • 3 thyme leaves
  • ½ lemon sliced

Instructions

  • Rub oil over fish and season with salt, black pepper, and garlic powder on the outside and inside.
  • Place garlic cloves, thyme leaves, and lemon slices inside of fish
  • Place fish in the air fryer basket and cook on 400 degrees Fahrenheit for 14-16 minutes or until the internal temperature of the thickest part reaches at least 145F and the inside of the fish is flaky.

Notes

  • Pat the fish dry before seasoning it. This helps remove excess moisture that can cause the fish to steam and become mushy.
  • You can “score” the fish if you prefer, by cutting diagonal lines in the skin before you season it. I tend to skip this step on thinner fish. 
  • Have fun with the seasonings and herbs. Rosemary and dill are great additions, or add some red chili flakes for a bit of a kick.
  • Use a high heat oil like canola or vegetable.
  • For crispier skin, cook the fish longer, for around 16 minutes.

Nutrition

Calories: 300kcal | Carbohydrates: 5g | Protein: 46g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 113mg | Sodium: 701mg | Potassium: 763mg | Fiber: 1g | Sugar: 1g | Vitamin A: 79IU | Vitamin C: 19mg | Calcium: 48mg | Iron: 2mg

by 1 Comment

Sous Vide Filet Mignon

Cook the most perfect filet mignon steaks with this simple and easy sous vide method. The precision water bath means that you don't risk over cooking, and it produces the best restaurant-quality results every single time.

A sous vide filet mignon cut in half.

This post contains affiliate links, please read my full disclaimer here.

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

If cooking steak at home fills you with fear, then you have to try the sous vide technique. It makes cooking restaurant-quality steak at home a breeze, and it always comes out so flavorful and juicy. The sous vide has become one of our go to methods for perfectly cooking a filet mignon.

This sous vide filet mignon recipe takes away the worry of overcooking and places you in total control. It takes minutes to prep and you just need some steak, seasonings and a little oil.

Cooking the perfect steak just got easy. Get ready to impress!

Be sure to try my Sous Vide Pork Chops too!

Two sous vide filet mignon steaks on a white plate topped with butter.

How to make sous vide filet mignon

  • Gather your ingredients.
Ingredients to make the recipe.
  • Clip immersion circulator to the side of the large pot or basin. Add water and fill it until the minimum water level of the immersion circulator is reached and there is enough water to cover the food you will cook. Turn on the immersion circulator by setting the temperature to 130F (54C) for medium rare filets. Set the time anywhere from 90 minutes to 3 hours.
  • Pat steaks dry with a paper towel. Rub 1 tablespoon of oil over steaks. Season steak with salt and pepper . Place in a vacuum sealed bag and add herbs if using. Remove the air from the bags and seal.
The filet mignon steaks in plastic bags with the seasonings.
  • Once water reaches desired temperature, place bags in water.
The filet mignon in a pot of water with a sous vide machine.
  • When the timer goes off, remove filets and pat them dry.
The cook steaks on a work top.
  • Heat olive oil in a medium heavy bottomed skillet over high heat. Add steak and sear each side until brown, about 1-2 minutes per side.
Searing the steaks in a hot pan.

What is sous vide?

Sous vide is a method of cooking that involves protein being cooked in a temperature controlled water bath. A sous vide precision cooker is clipped on to the side of a pot of water and heats the water, and keeps it, at a set temperature. Cooking this way means that you never over cook the protein resulting in one tasty bite.

Why cook sous vide?

This method of cooking is pretty fool proof, so even if you are not confident in the kitchen you can easily serve up a show stopping meal. Because the filet mignon is cooked at a constant temperature and doesn't overcook, it comes out so juicy and flavorful, and it only takes minutes to prep. It's a super hands off method as well, no watching of boiling pots here! As a bonus, it's also a healthier way of cooking as you only need to add a little extra oil.

Serving Suggestions

This sous vide fillet mignon is perfect to serve up with all of your favorite veggie and potato side dishes. try it with:

Sliced sous vide filet mignon on a white plate.

Recipe Notes and Tips

  • The minimum time it takes for these filet mignons to cook in the water bath is 1 hour, however, I always set my timer to at least 90 minutes.
  • I use a heavy bottomed skillet to get a nice sear on my steaks after cooking. You could also toss them onto a grill.
  • This filet mignon recipe can also be made with other cuts of steak like ribeye or sirloin.

More Steak Recipes

Two sous vide filet mignon steaks on a white plate topped with butter.
Print Recipe
5 from 1 vote

Sous Vide Filet Mignon

Cook the most perfect filet mignon steaks with these simple and easy sous vide method. The precision water bath means that you don't risk over cooking, and it produces the best restaurant quality results every single time.
Prep Time10 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 40 minutes
Course: Main Course
Cuisine: American
Keyword: how to sous vide filet mignon, sous vide beef steak
Servings: 2 servings
Calories: 590kcal
Author: Tanya

Ingredients

  • 2 filet mignon steaks about 1 inch thick
  • Salt and pepper I use 1 teaspoon kosher salt, ½ teaspoon black pepper
  • 2 Tablespoon olive oil separated
  • Fresh herbs optional

Instructions

  • Clip immersion circulator to the side of the large pot or basin. Add water and fill it until the minimum water level of the immersion circulator is reached and there is enough water to cover the food you will cook. Turn on the immersion circulator by setting the temperature to 130F (54C) for medium rare filets. Set the time anywhere from 90 minutes to 3 hours.
  • Pat steaks dry with a paper towel. Rub 1 tablespoon of oil over steaks. Season steak with salt and pepper . Place in a vacuum sealed bag and add herbs if using. Remove the air from the bags and seal.
  • Once water reaches desired temperature, place bags in water.
  • When the timer goes off, remove filets and pat them dry. Heat olive oil in a medium heavy bottomed skillet over high heat. Add steak and sear each side until brown, about 1-2 minutes per side. Remove and set aside.

Notes

  • The minimum time it takes for these filet mignons to cook in the water bath is 1 hour, however, I always set my timer to at least 90 minutes.
  • I use a heavy bottomed skillet to get a nice sear on my steaks after cooking. You could also toss them onto a grill.
  • This filet mignon recipe can also be made with other cuts of steak like ribeye or sirloin.

Nutrition

Calories: 590kcal | Carbohydrates: 1g | Protein: 31g | Fat: 51g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 26g | Cholesterol: 119mg | Sodium: 1247mg | Potassium: 523mg | Fiber: 1g | Sugar: 1g | Vitamin A: 84IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 4mg

by 4 Comments

Easy Southern Pickled Shrimp

These Southern pickled shrimp are one delicious and easy appetizer! Fun and colorful to serve, they are perfectly briny with just a little spice. They make for a wonderful addition to serve at a party.

The pickled shrip drained and served in a bowl.

This post contains affiliate links, please read my full disclaimer here.

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

I'm a big fan of anything pickled, the salty brine just does something for me! Let me tell you, these pickled shrimp did not disappoint!

They are the ultimate make ahead appetizer that can be made in minutes, and there is minimal cooking and prep involved. If you are hosting they are a great option, and I love how fresh and colorful they are. They can of course be enjoyed all year round, but they are so delicious to serve in the summer months.

Seasoned with fresh dill, crisp red onion, and pepper...every bite is truly delicious!

Be sure to try my Shrimp Cocktail and Air Fryer Crispy Fried Shrimp too!

How to make pickled shrimp

  • Gather your ingredients. The bay leaves are optional. Sometimes I add them, sometimes I forget.
Ingredients to make the pickled shrimp.
  • Bring the water to a rolling boil in a large pot. Place the shrimp in the water and cook for 3-4 minutes, until the shrimp is pink on the outside. Remove the shrimp from the water and place in a 32 oz mason jar.
The cooked shrimp being drained.
  • Add distilled vinegar, water, onion, dill, white sugar, black peppercorn, salt, red pepper flakes, and bay leaves if using to the mason jar. Cover and shake it up.
The shrimp and brine in a mason jar.
  • Place in the refrigerator and refrigerate overnight. When ready to serve, remove shrimp from brine and enjoy.
Overhead shot of pickled shrimp in a bowl ready to serve.

How long can you brine the shrimp?

For the best flavors, I recommend that you brine the shrimp for at least 6 hours, and preferable overnight. Make sure that the shrimp are fully covered in the brine, and they will keep well for up to a week, though I enjoy them most within 4 days. Keep them refrigerated at all times.

What's the best shrimp to use?

I prefer to use raw jumbo shrimp for this recipe. I like to keep the tails on so that they are easy to pick up to eat, and they also add more flavor. You can use pre-cooked shrimp, but I find that they can be a little chewier to eat.

It's best not to use frozen shrimp for this pickle recipe, frozen seafood tends to hold onto a lot of water, so the flavor can be quite diluted. If you are in a pinch and only have frozen shrimp, thaw them completely and pat as dry as you can before cooking and brining.

How to serve

This pickled shrimp is a great finger food appetizer. They can be enjoyed by themselves or with a dip like tartar sauce or aioli. They are great to add to crostini as an impressive topping with a spread, and you can even add them to salads and pastas for fuller meals. Or, do as I do, and eat them straight out of the jar!

Close up of the pickled shrimp ready to serve.

Recipe Notes and Tips

  • You can use pre-cooked shrimp in place of boiling the shrimp. However, it’s best to cook the shrimp yourself as pre-cooked shrimp can be a little tougher.
  • Store the pickled shrimp in your refrigerator. It can keep for up to several days if the shrimp sits in the vinegar brine. I prefer to eat them within 4 days.
  • When brining the shrimp, make sure that they are fuller covered with the vinegar.
  • You can add your non-edible ingredients (like black peppercorns and bay leaves) to the mixture by creating a bouquet garni and adding them to the mason jar. This will allow your brine to be seasoned without these getting in the way.

More Seafood Recipes

The pickled shrip drained and served in a bowl.
Print Recipe
5 from 3 votes

Pickled Shrimp

These Southern pickled shrimp are one delicious and easy appetizer! Fun and colorful to serve, they are perfectly briny with just a little spice.
Prep Time5 minutes
Cook Time5 minutes
Pickling time8 hours
Total Time10 minutes
Course: Appetizer
Cuisine: American
Keyword: easy pickled shrimp, how to pickle shrimp, refrigerator pickled shrimp
Servings: 6 servings
Calories: 101kcal
Author: Tanya

Ingredients

For the shrimp:

  • 1 lb large jumbo shrimp peeled, deveined, with tail on*
  • 4 qts water*

For the brine:

  • 1 cup distilled white vinegar
  • ½ cup water
  • ½ red onion sliced
  • ½ cup fresh dill chopped
  • 1 Tablespoon white sugar
  • 2 teaspoon whole black peppercorn
  • 2 teaspoon kosher salt
  • 1 teaspoon red pepper flakes
  • 2 Bay leaves optional

Instructions

  • Shrimp preparation - Bring the water to a rolling boil in a large pot. Place the shrimp in the water and cook for 3-4 minutes, until the shrimp is pink on the outside. Remove the shrimp from the water and place in a 32 oz mason jar.
  • Brine preparation - Add distilled vinegar, water, onion, dill, white sugar, black peppercorn, salt, red pepper flakes, and bay leaves if using to the mason jar. Cover and shake it up.
  • Place in the refrigerator and refrigerate overnight. When ready to serve, remove shrimp from brine and enjoy.

Notes

  • You can use pre-cooked shrimp in place of boiling the shrimp. However, it’s best to cook the shrimp yourself as pre-cooked shrimp can be a little tougher.
  • Store the shrimp in your refrigerator. It can keep for up to several days if the shrimp sits in the vinegar brine. I prefer to eat them within 4 days.
  • You can add your non-edible ingredients (like black peppercorns and bay leaves) to the mixture by creating a bouquet garni and adding them to the mason jar. This will allow your brine to be seasoned without these getting in the way.

Nutrition

Calories: 101kcal | Carbohydrates: 4g | Protein: 16g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 191mg | Sodium: 1374mg | Potassium: 130mg | Fiber: 1g | Sugar: 2g | Vitamin A: 411IU | Vitamin C: 7mg | Calcium: 132mg | Iron: 2mg

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Air Fryer Fried Mushrooms

So easy and perfectly crispy, these air fryer fried mushrooms are one delicious appetizer. Coated with a seasoned flour every bite is so good. Be sure to make extra!

air fried mushrooms on white plate

This post contains affiliate links, please read my full disclaimer here.

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

Where are my mushroom fans at - I know you are out there!

This recipe has all of the taste, texture, and flavor of deep-fried mushrooms, but without the need for all of the oil, thanks to our trusty air fryer! I originally fell in love with oyster mushrooms when I saw someone use it as a sub for vegan fried chicken. I don't think these are a great sub for fried chicken but they are mighty delicious.

Oyster mushrooms are big and provide a delicious mushroom flavor, making them perfect for making fried mushrooms. To keep this recipe Vegan, I use almond milk and mustard to base before I coat it in seasoned flour.

You could also sub with other kinds of mushrooms if you prefer.

Be sure to try my Cream of Mushroom Soup and Mushroom Risotto too!

How to make Air Fryer Fried Mushrooms

  • Gather your ingredients.
Ingredients to make the recipe on white plates. Flour with seasoning, oyster mushrooms, and almond milk with mustard and hot sauce.
  • In a shallow bowl, whisk together almond milk, mustard, and hot sauce. Set aside.
  • In another shallow bowl, whisk together all-purpose flour, seasoned salt, garlic powder, onion powder, Italian seasoning, and cayenne pepper. Set aside.
  • Coat each mushroom piece in the milk mixture, drain off excess, and then coat it in the flour mixture, shaking of extra.
Showing how to coat the mushroom pieces.
  • Place coated pieces on a plate or dish and place in the refrigerator for 20 minutes. This will help that flour mixture stick to the mushrooms.
Mushrooms coated in the batter.
  • Meanwhile, preheat the air fryer to 400 degrees Fahrenheit.
  • Place the chilled mushroom pieces in the preheated air fryer basket and cook on 400F for 10-12 minutes, flipping and spraying with oil halfway through.
Flipping the mushrooms halfway through cooking.
  • Serve and enjoy.
Fried mushrooms in an air fryer basket.

What are the best mushrooms to use?

I like to use oyster mushrooms for this recipe, they have a meaty texture and a slightly sweet but mild flavor. You can use any mushrooms you like in this recipe through, white button mushrooms, sliced portobellos or shitake, all work great!

Can you make them ahead of time?

These mushrooms are super quick to cook and are best served as soon as they are made. You can coat them in the batter a few hours ahead of time and keep them covered in the fridge until ready to cook. if you do have leftovers, they can be reheated in the air fryer at 350F for a couple of minutes to heat through.

How do you serve them?

These air fryer fried mushrooms are a great appetizer to serve with your favorite dips and sauces. Try them with any of these favorites:

Air fryer fried mushrooms on a white plate.

Recipe Notes and Tips

  • You can leave the oyster mushroom pieces whole if you like, just cook for a few minutes longer.
  • Mushroom pieces may seem limp halfway through cooking. Make sure to spray with oil and flip for them to become crispy.
  • Make sure the mushroom pieces are not overlapping in the air fryer.

More Air Fryer Recipes

Fried mushrooms in an air fryer basket.
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Air Fryer Fried Mushrooms

So easy and perfectly crispy, these air fryer fried mushrooms are one delicious appetizer. Coated with a seasoned flour every bite is so good. Be sure to make extra!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Appetizer
Cuisine: American
Keyword: crispy fried mushrooms, how to cook mushrooms in the air fryer, how to fry mushrooms
Servings: 4 servings
Calories: 91kcal
Author: Tanya

Ingredients

  • 6 oz oyster mushrooms rinsed and dried, broken into large pieces
  • ¼ cup almond milk
  • 1 Tablespoon yellow mustard
  • 1 teaspoon hot sauce
  • ½ cup all-purpose flour
  • 1 teaspoon seasoned salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon Italian seasoning
  • ½ teaspoon cayenne pepper
  • Oil for spraying canola, avocado, vegetable, etc

Instructions

  • In a shallow bowl, whisk together almond milk, mustard, and hot sauce. Set aside.
  • In another shallow bowl, whisk together all-purpose flour, seasoned salt, garlic powder, onion powder, Italian seasoning, and cayenne pepper. Set aside.
  • Coat each mushroom piece in the milk mixture, drain off excess, and then coat it in the flour mixture, shaking of extra. Place coated pieces on a plate or dish and place in the refrigerator for 20 minutes.
  • Meanwhile, preheat the air fryer to 400 degrees Fahrenheit.
  • Place the chilled mushroom pieces in the preheated air fryer basket and cook for 10-12 minutes, flipping and spray with oil halfway through.
  • Serve and enjoy.

Video

Notes

  • You can leave the oyster mushroom pieces whole if you like, just cook for a few minutes longer.
  • Mushroom pieces may seem limp halfway through cooking. Make sure to spray with oil and flip for them to become crispy.
  • Make sure the mushroom pieces are not overlapping in the air fryer.
  • Feel free to use other types of mushrooms in this recipe.

Nutrition

Calories: 91kcal | Carbohydrates: 16g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Sodium: 684mg | Potassium: 228mg | Fiber: 2g | Sugar: 1g | Vitamin A: 138IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 2mg

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9 Easy Vegetarian Recipes

Looking to replace a few main meat dishes with vegetarian dishes? Here's a great place to start. I have compiled my top 9 vegetarian recipes here for you. Let me know what you think in the comments section and if you want more vegetarian recipes!

9 Vegetarian Recipes

Homemade Vegetarian Spaghetti Sauce

This Vegetarian Spaghetti Sauce is full of flavor and made from scratch in less than 40 minutes. It’s simple, easy, and delicious. It’s the perfect addition to any pasta dish.

Sweet Potato & Black Bean Nachos

Here’s the recipe for this sweet potato and black bean nachos. Perfect for my Vegan and Vegetarian friends!

Hearty Instant Pot Vegetable Soup

This Instant Pot Pressure Cooker Vegetable Soup is the perfect healthy comfort food that is loaded with delicious vegetables. The flavorful broth tastes like it has been simmering for hours when it takes less than an hour to make. 

Sweet Chili Thai Cucumber Salad

This Sweet Chilli Thai Cucumber Salad is the perfect refreshing salad to go along any meal. Chop, chop, chop the veggies and herbs and let it marinate for a great salad.  

Awesome Quinoa Dish

This Awesome Quinoa Dish is a delicious spin on quinoa. Eat more quinoa with this recipe. Use vegetable broth in place of chicken broth to keep it vegetarian.

Buttery Instant Pot Green Beans and Potatoes

When you need a tasty side dish in a hurry this Instant Pot green beans and potatoes recipe is just what you need! This dump and go pressure cooker recipe requires minimal prep and is ready to serve in 15 minutes.

Quinoa Avocado Salad

This delicious quinoa avocado salad is a wonderful quick and easy recipe that can be served as a main or a side. Loaded with fresh ingredients and finished with a Greek yogurt dressing.

Creamy Cream of Mushroom Soup

This delicious and rich cream of mushroom soup is easy to make all in one pot and is so hearty and comforting. Perfect for make-ahead and freezer meals. Use vegetable broth in place of chicken broth to keep it vegetarian.

Pressure Cooker (Instant Pot) Pinto Beans

This pinto bean recipe is full of amazing flavor without any meat. The Adobe peppers give it a great depth of flavor. Serve it with rice to make the perfect rice and bean combo.

Let me know in the comments which of these recipes is your favorites!

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    Air Fryer Scallops with Garlic Herb Butter

    Quick and easy to make with a few simple ingredients, these air fryer scallops are perfect to serve as a sit down appetizer or light meal. Perfectly seared and seasoned with a herb, lemon and garlic butter, these are the real deal!

    Cooked scallops on a white plate next to slices of lemon.

    This post contains affiliate links, please read my full disclaimer here.

    The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

    If you're a little nervous about cooking scallops perfectly on the stovetop, this method has you covered and feeling like a pro in the kitchen! I first learned all about scallops (I literally spent hours researching them) when I made this pan-seared scallop recipe but decided to give them a go in my air fryer. I'm glad I did, because they're so good and easy.

    These fresh scallops are cooked in a delicious lemon, herb, and garlic butter. They're simple enough to serve as part of an easy weeknight meal and fancy enough to serve to guests for a sit down appetizer.

    Be sure to also try my Air Fryer Salmon Patties and Air Fryer Crab Legs too!

    How to make air fryer scallops

    • Gather your ingredients.
    Scallops on a baking sheet next to the garlic herb butter mix.
    • Pat dry the scallops and set aside.
    Patting dry the scallops.
    • If your scallops have a little side muscle (sometimes called the foot), remove it.
    • Preheat the air fryer to 400 degrees Fahrenheit.
    • Combine melted butter, garlic, salt, parsley, and lemon juice in a bowl.
    • Once the air fryer is preheated, brush the air fryer basket with some of the butter mixture. Place scallops in the air fryer basket, making sure they don’t overlap. Brush butter mixture on top of scallops.
    Brushing the air fryer basket and scallops with butter.
    • Cook scallops for 8-10 minutes, flipping halfway.
    • Serve and enjoy. Sprinkle additional parsley on top to fancy it up.
    The cooked scallops in the air fryer basket.

    What are the best scallops to use?

    For the best results use dry scallops, 'dry' simply means natural. Wet scallops are treated with a solution when they are caught to help keep the fresh for longer, where as dry scallops are left untreated. Wet scallops release more water when they are cooked, which means that you won't get that brown crispy sear on the edges.

    It's best to use fresh scallops if you can, if you use frozen be sure to thaw them fully before using them and make sure they are really patted well to remove as much excess water as you can.

    I also suggest using U10 scallops. These are larger scallops that have about 9-10 scallops per pound. These tend to brown the best in the air fryer and are nice, plump, and juicy.

    Can you make them ahead of time?

    Scallops are so quick to cook, so it's always best to cook them when you are ready to serve. If you do need to reheat them, it's important that you don't cook them any further or they can become tough and chewy. I find the best way to reheat them is in a microwave on a half heat to warm them through.

    What do you serve them with?

    These scallops are great to serve by themselves as a sit down appetizer with a garnish of fresh herbs, or serve them with a small salad or salsa. They are great to enjoy tossed on some freshly cooked pasta too for a main meal.

    Air fryer scallops on a serving plate with a bite taken out of one.

    Recipe Notes and Tips

    • Fresh scallops will keep in your fridge for up to two days. If they develop a strong fishy smell then they are past their best.
    • Make sure to use dry scallops in this recipe as wet scallops won’t brown.
    • If using smaller scallops, reduce the cook time.

    More Air Fryer Recipes

    Nine cooked scallops on a white plate.
    Print Recipe
    5 from 1 vote

    Air Fryer Scallops with Garlic Herb Butter

    Quick and easy to make with a few simple ingredients, these air fryer scallops are perfect to serve as a sit down appetizer or light meal. Perfectly seared and seasoned with a herb, lemon and garlic butter, these are the real deal!
    Prep Time5 minutes
    Cook Time10 minutes
    Total Time15 minutes
    Course: Appetizer
    Cuisine: American
    Keyword: air fried scallops, how to cook scallops in an air fryer, scallops with herbs and garlic
    Servings: 3 servings
    Calories: 176kcal
    Author: Tanya

    Equipment

    Ingredients

    • 1 lb scallops U10 dry scallops
    • 2 Tablespoon unsalted butter melted
    • 1 Tablespoon minced garlic
    • 1 teaspoon kosher salt or to taste
    • 1 teaspoon chopped parsley
    • 1 teaspoon lemon juice

    Instructions

    • Pat dry the scallops and set aside.
    • Preheat the air fryer to 400 degrees Fahrenheit.
    • Combine melted butter, garlic, salt, parsley, and lemon juice in a bowl.
    • Once the air fryer is preheated, brush the air fryer basket with some of the butter mixture. Place scallops in the air fryer basket, making sure they don’t overlap. Spread mixture on top of scallops.
    • Cook scallops for 8-10 minutes, flipping halfway.
    • Serve and enjoy.

    Notes

    • Make sure to use dry scallops in this recipe as wet scallops won’t brown.
    • If using smaller scallops, reduce the cook time.

    Nutrition

    Calories: 176kcal | Carbohydrates: 6g | Protein: 18g | Fat: 8g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 1369mg | Potassium: 325mg | Fiber: 1g | Sugar: 1g | Vitamin A: 241IU | Vitamin C: 2mg | Calcium: 17mg | Iron: 1mg

    by 11 Comments

    15 Easy Air Fryer Chicken Recipes

    Over the years I have turned to my Air Fryer again and again to make chicken. I love the way it cooks in the Air Fryer and your reviews of my recipes indicate that you love poultry, like chicken and turkey, in the Air Fryer as well! I wanted to share some of the amazing easy-to-make chicken recipes I have created in the Air Fryer.

    Easy Air Fryer Chicken Recipes

    These chicken recipes come out perfect in the air fryer. From classic Fried Chicken, Jamaican Jerk Chicken, and chicken wings. The air fryer has got you covered.

    Nashville Style Hot Chicken Tenders (Air Fryer Recipe)

    These Nashville style hot chicken tenders are so easy to make in the air fryer! These tenders are so wonderfully crispy and juicy, they rival any you’ve had in a restaurant! Ready to serve in less than half an hour.

    Lemon Pepper Air Fryer Chicken Thighs

    This Lemon Pepper Air Fryer Chicken Thigh recipe is so easy and results in juicy moist full of flavor chicken. It's the perfect weeknight recipe full of flavor.

    Jamaican Jerk Chicken (Air Fryer, Oven, or Grill)

    Add some flavor to your dinner with this delicious Jamaican jerk chicken recipe. It takes minutes to prep and can be cooked in the air fryer, oven, or grill for a delicious bite to suit any occasion.

    Sticky BBQ Air Fryer Chicken Legs

    These air fryer chicken legs are so simple to make with just 3 ingredients! Perfect to serve as an appetizer or part of a main meal, they require very minimal prep and are ready to serve in about half an hour. Deliciously sticky and made with my homemade BBQ sauce.

    Air Fryer Sweet and Spicy Bacon Wrapped Chicken Bites

    These air fryer bacon-wrapped chicken bites are the perfect quick and easy appetizer. They're the perfect play on sweet, salty, and spicy wrapped into one bite.

    Jerk Chicken Wings

    These Jerk Chicken Wings are cooked in the air fryer and are made with just 3 ingredients! These spicy wings are easy to prep and make and perfect to serve as an appetizer or main.

    Chicken Patties with Garlic Aioli

    These delicious Chicken Patties are quick and easy to make and can be made in the air fryer or shallow fried on the stovetop. Served with a creamy garlic aioli dipping sauce, they can be served as a main or an appetizer.

    Healthier General Tso's Chicken Recipe in the Air Fryer

    General Tso's chicken is usually coated and fried first to that awesome crunchy chicken that's covered in sauce. This air fried version skips the frying and the excess oil to get the same crunchiness.

    Crispy Korean Air Fried Chicken Wings

    Using the air fryer and a little cornstarch gets these wings are extra crunchy. Once cooked, they are covered in a delicious gochujang sauce.

    Fried Chicken Tacos (Air Fryer)

    These Fried Chicken Tacos are absolutely delicious and ready in less than 20 minutes thanks to the Air Fryer. Golden air fried chicken breast fried to perfection, topped with a vinegar-based slaw and spicy mayo wrapped up into a crispy taco.

    How to Make Air Fryer Chicken Wings (Fresh or Frozen)

    If you’re looking for all the tips and tricks to perfect Air Fryer Chicken Wings, I’ve got you covered. Here’s how to make perfectly crispy chicken wings in your Air Fryer from fresh or frozen, sauced or dry-rubbed.

    Air Fryer Chicken Nuggets (Chick-fil-A Copycat)

    These Air Fryer Chicken Nuggets are golden, delicious, and full of amazing flavor. Your family will love this copycat version of the Chic-fil-A nuggets.

    BBQ Air Fryer Chicken Breast

    This delicious and juicy chicken breast is made right in your Air Fryer after being covered with bbq seasoning. It’s perfect as a main course with a side or on a salad.

    Air Fryer Fried Chicken

    This Air Fryer Fried Chicken is golden brown, juicy, and full of flavor. It’s one recipe you have to try in your Air Fryer.

    Air Fried Spatchcock Chicken

    It’s so easy to cook spatchcock chicken in the air fryer and the results are out of this world! The skin is perfectly crispy and the meat is tender and juicy. Ready to serve in about 45 minutes and made with 3 ingredients.

    Bonus recipes!!!

    If you also like turkey meat, you'll love these turkey recipes made in the air fryer.

    Easy Air Fryer Turkey Recipes

    These recipes for air fryer turkey are so delicious and quite easy. From turkey breast to turkey legs, and even turkey burgers.

    Roasted Air Fryer Turkey Breast (Bone-In or Boneless)

    This Air Fryer Roasted Turkey Breast is juicy and moist and so easy to make. Use bone-in or boneless turkey breast to make this beautiful golden roasted turkey in less than an hour. 

    Juicy Air Fryer Turkey Burgers

    These Air Fryer Turkey Burgers are juicy, delicious, and full of amazing flavor. I use my healthy secret ingredient to keep these turkey burgers nice and juicy with no added oil or butter.

    Air Fryer Roasted Turkey Legs

    These Air Fryer Turkey Legs are roasted in the Air Fryer and are nice and crisp on the outside while perfectly juicy on the inside. Take a trip to your favorite fair with this easy recipe. 

    by 8 Comments

    BBQ Nachos Recipe

    Level up your nacho game with these BBQ Nachos topped with delicious BBQ pork, jalapeño slices, corn, and other delicious toppings. It’s a quick and easy dinner idea that’s full of bold and amazing flavors.

    bbq nachos with Reynolds® Wrap Non-Stick Foil box at the top.

    This post contains affiliate links, please read my full disclaimer here.

    I’m excited to partner with Reynolds Wrap® for this post.

    I love nachos because they’re quick to make, full of flavor, and cheesy. I also love BBQ….so of course, this combo of BBQ and cheesy nachos was bound to happen. I first tried this combo on a trip to Virginia and I was in love with the flavors. It’s now on our dinner rotation when I need a quick and easy meal.

    Although they're both delicious, nachos and BBQ can both get very messy.

    That’s why I use Reynolds Wrap® Non-Stick Foil for easy cleanup and to keep my pans nice and shiny. No one wants to scrub burnt cheese off their pans and the cheese belongs in your belly rather than stuck to the pan.

    Reynolds Wrap® Non-Stick Foil is made with a non-stick coating on one side (the dull side), so there’s no need to add cooking spray or oil, even for sticky foods like these cheesy nachos. Just add your ingredients right on the foil and watch the non-stick magic happen.

    How to make BBQ Nachos:

    Preheat your oven to 375 degrees Fahrenheit and gather your ingredients.

    ingredients for bbq nachos on white background

    Prepare a large sheet pan by spreading Reynolds Wrap® Non-Stick Foil on it. Make sure the dull side is up as this is the side that is non-stick, and the nachos will lift right off after baking.

    Then lay a single layer of chips and half of the cheese. I use both Monterey Jack and Cheddar.

    collage of hand laying down foil and then chips and cheese being placed on it

    Then, add your BBQ Pork (or chicken or beans), corn, and jalapeño slices. Top with the remainder of your cheese.

    collage of nacho ingredients on sheet pan with foil

    Bake in the oven for 7-9 minutes or until the cheese has melted.

    Top with red onion, tomatoes, cilantro, sour cream, and more BBQ sauce. Serve and enjoy.

    finished bbq nachos with some removed and foil showing

    Tips on How to Layer your Nachos

    There’s an art to layering nachos to ensure that every chip has an equal amount of topping. Start with Reynolds Wrap® Non-Stick Foil to prevent sticking. Then, place your chips in a single layer. Do not overlap them. Cover that layer with cheese and toppings like meat, beans, and corn, then finish it with cheese before baking.

    Once it’s done cooking, add your cold ingredients like chopped onions, tomatoes, sour cream, and avocado.

    Other Important tips for making nachos

    ●      Use Reynolds Wrap® Non-Stick Foil for easy cleanup - Melted cheese can be a nightmare to scrub off of pans and I like my cheese to be on my plate rather than stuck to the pan. Lining the pan with non-stick foil is a must to keep your pans nice and clean. Reynolds Wrap® Non-Stick Foil is perfect for this recipe as nothing sticks to the foil, so you can enjoy every single bit of nachos and cheese. When using Reynolds Wrap® Non-Stick Foil, make sure the dull side is facing up. There’s also text that says non-stick side, so you know which side to use.

    ●      Only bake the chips, cheese, meat, and corn - Add toppings like sour cream, red onions, cilantro after you take the nachos out of the oven. This will give you that perfect combo of hot and cold ingredients.

    ●      Have fun with the toppings - The possibilities are endless when it comes to toppings on nachos. You can sub the pork for chicken or make it meatless by subbing a drained can of beans instead. Either way, you won’t be disappointed.

    ●      Leftover BBQ pork or chicken work great - Both my Shredded BBQ Pork and Shredded BBQ Chicken work great with this recipe.You can also quickly whip up some BBQ chicken by adding ½ cup of BBQ sauce to leftover shredded chicken or pork. I like to use the chicken from a rotisserie chicken from time to time.

    ●      Nachos are best eaten the day when you make them.

    hand pulling up nacho chip with Reynolds® Wrap Non-Stick foil box in background
    bbq nachos with Reynolds® Wrap Non-Stick Foil box at the top.
    Print Recipe
    4.67 from 3 votes

    BBQ Nachos Recipe

    Level up your nacho game with these BBQ Nachos topped with delicious BBQ pork, jalapeño slices, corn, and other delicious toppings. It’s a quick and easy dinner idea that’s full of bold and amazing flavors.
    Prep Time10 minutes
    Cook Time7 minutes
    Total Time17 minutes
    Course: Appetizer, Main Course
    Cuisine: American
    Keyword: BBQ Nachos, Nachos
    Servings: 6 people
    Calories: 790kcal
    Author: Tanya

    Ingredients

    • Reynolds Wrap® Non-Stick Foil
    • 11 oz. bag of tortilla chips
    • 2 cups shredded Monterey Jack cheese
    • 2 cups shredded cheddar cheese
    • 1.5 cups BBQ pork or chicken
    • ½ cup corn kernels
    • 1 cup jalapeño slices
    • ½ cup red onion chopped
    • ½ cup BBQ sauce
    • ¼ cup chopped cilantro leaves
    • ¼ cup sour cream
    • 1 avocado peeled, cored and chopped
    • 2 Roma tomatoes chopped

    Instructions

    • Preheat the oven to 375 degrees Fahrenheit.
    • Prepare a large sheet pan by spreading Reynolds Wrap® Non-Stick Foil on it. Make sure the dull side is up as this is the side that is non-stick. Then lay a single layer of chips and half of the cheese. Then add your BBQ Pork (or chicken or beans), corn, and jalapeños. Then top with the remainder of your cheese.
    • Bake in the oven for 7-9 minutes or until the cheese has melted.
    • Top with red onion, tomatoes, cilantro, sour cream, and more BBQ sauce. Serve and enjoy.

    Nutrition

    Calories: 790kcal | Carbohydrates: 65g | Protein: 33g | Fat: 46g | Saturated Fat: 19g | Cholesterol: 100mg | Sodium: 1315mg | Sugar: 21g | Calcium: 677mg