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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.


  • 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


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.


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


  • 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


  • 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



  • 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.


  • 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.


  • 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.


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.


  1. 5 stars
    We love nachos of all kinds, but these shrimp nachos are the best! Thanks so much for sharing the recipe!

    1. Oh, Dianne, I’m sorry it looks like it didn’t update when I changed hosts. I will have to find it and fix the recipe. I’m so sorry!

      1. Hi Dianne, I updated the recipe. I’m so sorry it wasn’t there, but thanks for letting me know. If you have any questions, please let me know.

  2. 5 stars
    Stumble Upon just sent me your direction. Love seeing familiar sites as I’m stumbling along! Great photos, and great post as usual Paula!

    1. That is awesome!! Thanks for telling me, I love to hear how people come across Call Me PMc and I don’t think anyone has ever mention it being from SU.

  3. 5 stars
    Paula, this looks and sounds fantastic! Everything Iove all in one bowl! Well except for feta..I still haven’t opened up to it. While I don’t have children, my husband more than makes up for the numbers. He has absolutely no patience when it comes to food. I am constantly working on improving my photos as well. What I would suggest about this picture is perhaps try to sharpen the image more as the salad looks a bit blurry (just slightly) ;). Other than that, the props, angle, lighting all looks great! Keep up the good work 🙂

    1. Thank you, I have realized that I need to not have my contacts in when I’m photographing because I see better close up without them. I photographed a muffin that is posting tomorrow, I think, w/out them the other day and it was much more clear.

  4. Yup, they make me hungry. Minus the olives, though! 🙂 Thanks for linking up at Tasty Tuesday! I’ve pinned this post & shared it with my followers!

    1. Thank you so much – you want to know a secret? I don’t like olives either. I have to pick them off, but Hubs loves them so I add them to dishes.

5 from 8 votes (1 rating without comment)

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