GREEK SEAFOOD NACHOS

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Greek Seafood Nachos are a delicious Mediterranean twist on a snack or dinner recipe. They are a fun and simple dinner solution full of fresh ingredients and flavor!

 

Greek Seafood Nachos

This recipe is perfect for a party, tailgate, snack, or dinner! They’re full of flavor with spice and crunch and perfect for party appetizers.

Traditional nachos have chips, meat, beans, cheese, and some fresh toppings like pico and guacamole. My nachos have all of those components with a Mediterranean seafood twist.

GREEK SEAFOOD NACHOS

  • Chips. I fried wonton wrappers but you can also use pitas cut into wedges or pita chips.
  • Seafood. This recipe was inspired by a recipe I had at the beach. Therefore, I used shrimp and crawfish. However, if you can’t find or don’t like crawfish simply omit them. Furthermore, you can use ground lamb seasoned Gyro-style. If ground lamb is too expensive or unavailable in your area use ground beef.
  • Toppers. I chopped green and red onion, tomatoes, black olives, and pepperoncini peppers. You may want to try chickpeas and cucumbers as well.
  • Cheese. Of course, I had to sprinkle on a good helping of feta cheese.
  • Extras. You can also add a big dollop of Greek yogurt and/or hummus to your nachos.

Greek Seafood Nachos Greek Seafood Nachos

MAKE AHEAD INSTRUCTIONS

You can prep the ingredients the day or morning before you want to serve them.

  1. Prepare the sauce in Step 1 and refrigerate in an airtight container.
  2. Cook the chips as instructions. When they’re cool, place them in an airtight container on the countertop.
  3. Next, prepare the seafood as directed in step 3. Seal in an airtight container and refrigerate.
  4. Cut all veggie toppings and store them in separate baggies in the refrigerator.

To assemble, follow step 4 in the recipe, and reheat until the seafood and the chips are warm and toasty. Stir the sauce and spoon over the hot nachos along with the green onions and tomatoes. Serve hot.

Greek Seafood Nachos

 

I had an entrée similar to these Greek Seafood Nachos recently; they were out-of-this-world with the variety of textures and flavors. I piled shrimp and crawfish high on fried wontons and topped with various veggies. This is one dish you’re sure to love.

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Greek Seafood Nachos

I updated this post from an earlier version. I made new photos and simplified the recipe instructions.

Greek Seafood Nachos

Greek Seafood Nachos

Greek Seafood Nachos make a fun and simple dinner solution full of fresh ingredients and flavor!
Author: Paula
5 from 8 votes
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Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 6 servings
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Ingredients

  • ½ package wonton wrappers like these, enough to make a large platter full or pita chips
  • oil for frying about 4 cups at least

FOR THE SAUCE:

  • 4 ounces feta cheese crumbled
  • 1/2 cup Greek yogurt plain
  • 1 tablespoons extra virgin olive oil
  • Zest and juice of one lemon
  • Salt and pepper to taste

TOPPINGS:

  • ½ pound medium-size shrimp more if you like them meaty
  • ½ pound crawfish more if you like them meaty
  • 1 tablespoon Greek seasoning
  • 1 tablespoon oil
  • ¼ cup green onion chopped
  • Salt and pepper to taste go light on the salt as most Greek seasonings contain salt
  • 1/2 cup tomatoes chopped
  • 1/2 cup red onion chopped
  • ½ cup green red, yellow or orange bell peppers, chopped
  • 1/2 cup black olives sliced, or kalamata olives
  • ¼ cup pepperoncini sliced
  • ½ cup feta crumbled

Instructions

TO MAKE THE SAUCE:

  • Combine the feta, Greek yogurt, olive oil, lemon zest, and lemon juice in a food processor or blender. Mix until smooth. Season with salt and pepper.

WONTONS:

  • Cut wontons in half so that they make a triangle. Heat vegetable or canola oil to medium heat. It should be hot enough that the wonton sizzles when placed in the oil. Cook 30 seconds or until brown, flip when the first side gets brown. Remove from oil and drain on a paper towel. Cook in small batches.

NACHOS

  • In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Season shrimp and crawfish with Greek seasoning. (I usually use peeled and cooked crawfish that have been frozen then thawed. I still add them with the shrimp in this step and heat through.) Cook 2 to 3 minutes on medium heat until cook through. Remove from heat and add the onion and peppers and cook until softened, about 5 minutes, season with salt and pepper while cooking.
  • Place the chips on a platter Top with shrimp, crawfish, red onions, bell pepper, black olives, and pepperoncini. Heat in oven 4 to 5 minutes to heat everything through.
  • Remove from oven, sprinkle feta, green onions, and tomatoes over the top. Serve immediately.

Nutrition

Calories: 312kcal | Carbohydrates: 26g | Protein: 19g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 134mg | Sodium: 1047mg | Potassium: 188mg | Fiber: 2g | Sugar: 3g | Vitamin A: 377IU | Vitamin C: 10mg | Calcium: 260mg | Iron: 2mg
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You can also find great recipes at my recipe index or at Meal Plan Monday and Weekend Potluck.

34 Comments

  1. This looks incredible and has all my favorites!! Hopped over from Manic Monday

    Lori
    Lori’s Culinary Creations

    1. Thank you, styling is not my thing…photography is actually not my thing 🙂 but I HAVE to get better. Thanks for pinning.

  2. Too funny, I picked another picture from the Random Recipe Roundup that looked awesome to me and it was another of yours! (I visited your Chocolate Coca Cola cake recipe as well). Anyway, this looks fantastic! I totally know what you mean about taking pictures while the family is sitting there, hungry and waiting to eat!! It is very difficult! Sometimes I make extra and stash it away while we are eating, and then take pictures of it afterwards. The meal does not always lend itself to that strategy but I do it where I can! Anyway, this recipe is such a neat twist on nachos…definitely want to try this!

    BTW, I am co-hosting a link party and there is still time to get your link in for this week if you are interested! Hope to see you over there!

    1. Thank you SO much! I think probably bloggers are the only ones that understand the picture/food thing. I have also put food back for pictures later, but most of the time forget. I also used to blog what we eat, now I plan for what I want on the blog and we eat that. 🙂 Thanks so much for the invite to your party. I just added some and I added it to my party menu. I am in the process of updating my party menu list on the blog so it will be later today before it shows up on there. I’m trying to get a good list for my Resource page, if I had not put notes all over mine I could have just copied and pasted it but now I have clean up to do. Thanks again for stopping by.

    1. Thank you Krista!!! I love to cook and I love to write, but photography is not my strong point and it’s SO VERY important. I really need a class, I think.

  3. I like the pictures, I think you did a great job!

    I always feel rushed when I’m photographing too!! poor little family…. lol

    hope you’ll bring these over to my Sunday Funday Linky Party tomorrow!!

    *Susan @ Adventures in my Kitchen

  4. I like this dish – a lot! Pinned… and the picture looks good!!

  5. Paula, these look delicious and what a unique spin on nachos! Hope you had a great July 4th! Pinning and going into my Buffer! 🙂 Happy Friday!

5 from 8 votes (1 rating without comment)

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