Greek Seafood Nachos
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This loaded Greek Seafood Nachos recipe takes finger food to a whole new level! Pita chips are topped with seasoned shrimp, lump crab, roasted pepper, tomatoes, kalamata olives, spinach cheese sauce and crumbled feta cheese. Amazing!!
Are you trying to lick your screen? You should, they are seriously that good!!
Recipe inspiration:
While checking my analytics I noticed that Greek seafood nachos kept popping up. I decided to investigate and found out that a restaurant down in Florida serves their version of nachos made with fried wonton wrapper chips.
That sounds like an awesome idea for a restaurant, but I wasn’t looking to deep fry anything. And to be honest, it didn’t really make a lot of sense to me. When I think of Greek inspired food, wonton wrappers do not come to mind!!
I read the Yelp reviews to get a feel for what they were serving and took a really good look at the images online. I am very happy with the results and I hope you are as well!!
What you will need:
- pita chips – I purchased Stacy’s original pita chips but you could also make your own by baking pita bread wedges.
- Greek seasoning – homemade or store-bought.
- large shrimp and lump crab meat cooked in oil and butter.
- diced tomato, kalamata olives, diced red onion, and roasted red or orange bell pepper.
- spinach cheese sauce with onion, garlic, flour, milk, Dijon mustard, lemon zest and juice, flour to thicken, shredded Swiss and Parmesan cheese.
- crumbled feta cheese and diced green onions to garnish.
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How to make Greek Seafood Nachos:
To make the spinach cheese sauce –
Melt one tablespoons of oil and the butter in a saucepan over medium-high heat. Add the onion and cook until softened, about 2 to 3 minutes. Add the garlic and cook for one additional minute.
Whisk in the flour and cook for one minute. Next, whisk in the milk. Reduce heat to medium and cook until thickened and smooth, about 2 to 3 minutes.
Stir in the Parmesan cheese, stirring until melted. Now stir in the Swiss cheese, stirring until fully melted and incorporated.
Add the Dijon mustard, lemon zest and lemon juice, stir to combine. Season to taste with sea salt, ground black pepper, and/or cayenne pepper.
Stir in the spinach and cook until wilted. Set aside and keep warm.
For the shrimp and crab –
Place the shrimp in a small bowl and toss with the Greek seasoning.
Heat the remaining tablespoon of oil on a cast iron griddle or skillet. (You could also grill the shrimp outside). Add the shrimp and cook until it starts to turn pink, turn over and continue cooking until completely cooked and opaque.
Remove the shrimp to a bowl and place the lump crab on the griddle. Cook just until heated through, carefully turning to keep the crab as intact as possible.
Remove the crab and place in a bowl.
To assemble the nachos:
Place half of the pita chips on a large plate or small platter. Pour some of the spinach cheese sauce over the top. Next sprinkle half of the pepper, tomato, olives, shrimp, crab, green onions, diced red onion, and feta cheese on top.
Repeat with the remaining ingredients and serve immediately.
There are several steps to prepare these nachos, but it is sooooo worth it!! You definitely need these Greek Seafood Nachos at your next game day party or get together with friends!
Recipe Notes & Tips:
- For an added kick, serve with crushed red pepper flakes, Tabasco, or banana pepper slices.
- These nachos will become soggy over time as the pita chips absorb the cheese sauce, I do not suggest saving any leftovers unless you remove all of the toppings and toss the chips.
- Serve with a nice Sauvignon Blanc and really impress your friends.
Tools used to create this recipe:
- Cast Iron Griddle
- Cheese Grater
- Garlic Rocker
- Cutting Board and Chefs Knife
- 2 quart Saucepan – this is actually a 3 quart, the 2 quart is sold out.
- Stainless Steel Whisk
- Tongs and Wood Turner
You can see the rest of my favorite kitchen tools and gadgets here in my Amazon Affiliate Page. I earn a small commission when you purchase through my links, at no cost to you, so I can keep bringing you more delicious recipes!
More delicious nacho recipes:
- Creamy Seafood Nachos with tortilla chips
- Irish Potato Nachos
- Carne Asada Nachos Recipe
- Pulled Pork Nachos Recipe
- Irish Chili Nachos with Guinness Chili
If you love this recipe, please rate it five stars and help me share on facebook and to help other readers in our community!
Enjoy!!
Greek Seafood Nachos
Equipment
- Griddle or Skillet
Ingredients
Spinach Cheese Sauce
- 1 tablespoon olive oil
- 1 tablespoon butter
- .25 cup minced onion red or yellow
- 1 clove garlic minced
- 1 tablespoon all-purpose flour
- 1.25 cup whole milk I used lactose-free
- 0.5 cup grated Parmesan cheese
- 0.5 cup shredded Swiss cheese
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice from one lemon
- 1 teaspoon Dijon mustard
- 1 cup chopped spinach I cut mine into thin strips
- sea salt and black pepper to taste
- pinch cayenne pepper optional
Seafood Nachos
- 1 pound wild-caught shrimp 16 – 20 count, peeled and deveined
- 6 ounce can lump crab meat drained
- 1 tablespoon Greek seasoning
- 1 tablespoon olive oil
- 6 ounces pita chips I used Stacy's
- 0.5 cup diced tomatoes
- 0.5 cup kalamata olives pitted and cut in half
- 1 large roasted bell pepper 0.5 cup diced – orange or red
- 1 cup crumbled feta cheese
- .25 cup diced red onion
- 1 tablespoon chopped green onions or chives
Instructions
For the Spinach Cheese Sauce
- Melt one tablespoons of oil and the butter in a saucepan over medium-high heat. Add the onion and cook until softened, about 2 to 3 minutes. Add the garlic and cook for one additional minute.
- Whisk in the flour and cook for one minute. Next, whisk in the milk. Reduce heat to medium and cook until thickened and smooth, about 2 to 3 minutes.
- Stir in the Parmesan cheese, stirring until melted. Now stir in the Swiss cheese, stirring until fully melted and incorporated.
- Add the Dijon mustard, lemon zest and lemon juice, stir to combine. Season to taste with sea salt, ground black pepper, and/or cayenne pepper.
- Stir in the spinach and cook until wilted. Set aside and keep warm.
For the Seafood
- Place the shrimp in a small bowl and toss with the Greek seasoning.
- Heat one tablespoon of oil on a cast iron griddle or skillet. (You could also grill the shrimp outside). Add the shrimp and cook until it starts to turn pink, turn over and continue cooking until completely cooked and opaque.
- Remove the shrimp to a bowl and place the lump crab on the griddle. Cook just until heated through, carefully turning to keep the crab as intact as possible. Remove the crab and place in a bowl.
To Assemble
- Place half of the pita chips on a large plate or small platter. Pour some of the spinach cheese sauce over the top. Next sprinkle half of the pepper, tomato, olives, shrimp, crab, green onions, diced red onion, and feta cheese on top.
- Repeat with the remaining ingredients and serve immediately.
Notes
- For an added kick, serve with crushed red pepper flakes, Tabasco, or banana pepper slices.
- These nachos will become soggy over time as the pita chips absorb the cheese sauce, I do not suggest saving any leftovers unless you remove all of the toppings and toss the chips.
- Serve with a nice Sauvignon Blanc and really impress your friends.
