Southern Shrimp Beef Nacho Fries

These southern shrimp and beef nacho fries have become my ultimate game day indulgence when I want something that feels like a full meal disguised as an appetizer. I created this recipe one Super Bowl Sunday when I couldn't decide between making loaded fries or nachos, and the brilliant idea hit me to combine both with surf and turf toppings that transform simple fries into something spectacular. The crispy seasoned fries mixed with crunchy tortilla chips, topped with perfectly seasoned beef and succulent shrimp, all smothered in homemade cheese sauce creates this outrageously delicious pile of food that makes everyone gather around with forks fighting over the last bites.

My brother-in-law, who's usually quite reserved and polite at family gatherings, actually said a mild curse word when he took his first bite of these fries because they tasted so good. His wife still gives me grief about corrupting him, but she also requests that I bring these to every family event now. Last Thanksgiving, I made a double batch thinking there would be leftovers, and the entire platter was scraped clean before the actual turkey dinner even came out of the oven, which tells you everything you need to know about how irresistible these are.

Essential Ingredients Breakdown

• Seasoned fries: Forms the crispy, hearty base (thicker cuts like steak or crinkle-cut work best).
• Nacho cheese tortilla chips: Adds crunch and salty corn flavor around the edges (use sturdy chips).
• Ground beef: Provides a savory, Tex-Mex flavored foundation (15–20% fat content recommended).
• Large shrimp: Elevates the dish with sweet, tender surf-and-turf elegance (peeled and deveined).
• Fresh tomato: Adds brightness and acidity (Roma tomatoes work well, diced small).
• Cheddar and Monterey Jack cheese: Used for the smooth, flavorful cheese sauce (shred your own).
• Heavy cream: Ensures the cheese sauce is luxuriously smooth and prevents separation (do not substitute milk).

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Building This Masterpiece

Preparing the fries:

Cook the fries until golden and crispy. Spread them across the largest oven-safe platter while hot. Arrange sturdy tortilla chips around the outer edges.

Cooking the beef:

Brown the ground beef in a skillet, breaking it up. Drain excess fat. Season with paprika, garlic powder, onion powder, salt, and pepper until fully cooked. Use a slotted spoon to transfer the beef, leaving behind most of the rendered fat.

Sautéing the shrimp:

Add butter to the same skillet. Cook shrimp in a single layer for 2 minutes per side until pink, curled into a 'C' shape, and cooked through. Remove immediately to prevent rubberiness.

Making the cheese sauce:

Wipe out the skillet. Add butter and heavy cream over medium heat. Gradually add your freshly shredded Cheddar and Monterey Jack cheeses, stirring constantly until smooth and glossy. Season lightly with paprika, garlic powder, and salt. Make this sauce last.

Assembling the dish:

Working quickly, scatter the cooked ground beef evenly over the fries and chips. Arrange the cooked shrimp across the top. Scatter the diced fresh tomato. Pour the hot cheese sauce in a back-and-forth motion over the entire platter for even coverage. Garnish with fresh parsley.

Serving immediately:

Serve while the cheese is still hot and melty. Encourage guests to use forks and napkins.

Through making these loaded fries dozens of times for various gatherings, I've learned that timing and temperature are everything. My first attempt involved making components too far in advance, and by the time I assembled everything, the fries were lukewarm and soggy while the cheese sauce had thickened into a paste. Now I have a system where I cook the beef first and keep it warm in a low oven, prepare the fries last, and make the cheese sauce while the fries are baking so everything comes together hot at the exact right moment. I also learned that using a very large platter is essential because cramming everything onto a small plate creates a pile so tall that the bottom layer gets completely smashed and soggy.

Cheese Sauce Techniques

To prevent a grainy or broken sauce: Always add cheese to warm heavy cream, add the cheese gradually in handfuls while stirring, and maintain medium heat (never high) to prevent the cheese proteins from separating.

Temperature Coordination

Plan the cooking order strategically to ensure everything is hot at assembly: Beef first (keep warm), fries baking, shrimp sautéing (takes 4–5 minutes), and cheese sauce last while fries finish crisping. Assemble and serve immediately.

Creative Flavor Variations

• Add pickled jalapeños for heat and acidity.
• Season beef and shrimp with Cajun seasoning for a Southern/Cajun twist.
• Use breakfast sausage and scrambled eggs for a unique breakfast version.
• Scatter charred corn kernels over the top.
• Add black beans for fiber and extra substance.

Keeping Them Optimal

• Best eaten immediately.
• If storing, keep components separate: Cooked beef and cheese sauce last 3 days refrigerated (reheat gently).
• Do not refrigerate assembled fries; they become soggy.

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I've made these southern shrimp and beef nacho fries for countless casual gatherings, and they never fail to be the most popular dish on the table that everyone talks about for weeks afterward. There's something about the combination of crispy fries, crunchy chips, savory seasoned beef, sweet tender shrimp, and that flowing cheese sauce that hits every craving at once and makes people lose all self-control around food. The surf and turf element makes these feel special and indulgent rather than just another plate of loaded fries, and the generous portion size means you're feeding people properly rather than serving skimpy appetizers that leave everyone hungry. They've become my signature dish for Super Bowl parties and game nights, the recipe that friends request specifically and get excited about when they know I'm bringing it!

Frequently Asked Questions

→ Can I use chicken instead of shrimp?

Yes, diced chicken breast works well. Cook it the same way you would the shrimp until it's no longer pink inside.

→ What kind of fries work best?

Any seasoned fries work great. Crinkle cut, steak fries, or waffle fries all hold up well under the toppings and cheese sauce.

→ Can I make the cheese sauce ahead?

It's best made fresh, but you can make it 30 minutes ahead and keep it warm on low heat. Stir occasionally and add a splash of cream if it gets too thick.

→ How do I keep the fries crispy?

Serve immediately after assembling. The longer they sit under the toppings, the softer they'll get.

→ Can I add other toppings?

Definitely. Jalapeños, sour cream, guacamole, green onions, or black olives all make great additions.

→ Is this dish spicy?

Not particularly. The paprika adds flavor but not much heat. Add hot sauce or jalapeños if you want it spicier.