Mexican Skillet Shrimp Chilaquiles

crispy tortilla chips, chipotle salsa, spiced shrimp, feta, radish + avocado

1706 Past Meals

Serves: 2 Servings | Time to Table: 30 Minutes | Calories: 639 | Category: Gluten-Free, Pescatarian | Allergens: Contains Shellfish (Shrimp) + Milk (Feta) | Excellent Source of: Calcium, Fiber, Iron, Protein, Vitamin A, Vitamin C | Good Source of: Potassium


  • - Chef's Knife
  • - Large Skillet
  • - Liquid Measuring Cup
  • - Measuring Spoons
  • - Tongs

What You Need:

  • - Coarsely Ground Black Pepper
  • - Kosher Salt or Flake Sea Salt
  • - Olive Oil

What We Send:

  • - Avocado
  • - Chili Powder
  • - Chipotle Salsa
  • - Cilantro
  • - Corn Tortillas
  • - Feta Cheese
  • - Minced Garlic
  • - Radishes
  • - Shrimp

Wine Pairings by @grapefriend

Balance all the piquant flavors with a grapefruity New Zealand Sauvignon Blanc.

Beer Pairings

The creaminess of a Mexican light lager like Modelo Especial is perfect!

TK Table Talk:

Chilaquiles are most commonly eaten at breakfast time (not uncommonly as a hangover cure). Just sayin’.

What To Do:

1. Preheat Broiler

Mexican Skillet Shrimp Chilaquiles - Step 1

2. Make Tortilla Chips: Stack tortillas. Cut into quarters to create 24 triangles. In a large skillet over medium-high heat, add 3 tablespoons oil. When oil starts to shimmer, work in batches and fry tortillas until crisp, turning halfway through. Remove to paper towel-lined plate. Sprinkle with salt.

Mexican Skillet Shrimp Chilaquiles - Step 2

3. Layer Chilaquiles: Pour one-third of salsa in the bottom of skillet. Top with half of chips. Top with one-third of salsa; add remaining chips. Top with remaining salsa.

Mexican Skillet Shrimp Chilaquiles - Step 3

4. Season Shrimp: Toss shrimp with chili powder, garlic, ½ teaspoon salt, and ¼ teaspoon pepper. Arrange evenly over the chips and salsa.

5. Finish Chilaquiles: Place skillet under broiler and cook until shrimp are done, about 3-4 minutes (see Pro Tip).

Mexican Skillet Shrimp Chilaquiles - Step 4

6. Prep Toppings: Dice avocado, chop cilantro, and crumble feta cheese. Sprinkle over chilaquiles along with radishes.

To Serve: Spoon chilaquiles onto serving plates directly from the skillet.

Pro Tip:

The shrimp will be cooked once they turn pink. Don’t overcook them, or they will become rubbery.

Sure, our TK food containers are recyclable, but we’d rather you upcycle them first. We’re partial to using them to sprout our garden seeds, but we’d love to see how creative you are! Tag us in your photos with @terraskitchen and #TerrasKitchen.