In the lexicon of fun finger food, nachos are at the top of the list. After all, who can resist a towering platter of melty, cheesy chips?

This version offers a lighter, fresher take on what is often a hefty, meat-laden dish dripping with crema. Yes, it still delivers the essential layer of gooey melted cheese (as any bona fide plate of nachos should) but without the excess mounds of crema, meat and beans that can quickly turn a nest of chips into a soggy heap.

Instead, a generous helping of plump shrimp tops the nachos, showered with chopped fresh tomato, onion, avocado and cilantro that brighten every bite. The method to making these nachos is key to its freshness: Layer and pre-bake the nachos and cheese first, then add the shrimp to heat through. Finish with a shower of fresh toppings just before serving to ensure that the nachos stay fresh, crisp and composed.

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Shrimp Nachos

Active time: 25 minutes

Total time: 35 minutes

Yield: Serves 6

Shrimp:

1 tablespoon olive oil

1/2 teaspoon ground cumin

1/4 teaspoon crushed red pepper flakes

1 pound medium (21/25) shrimp, shelled and deveined

1 large ripe, but not mushy, avocado, diced

2 tablespoons fresh lime juice

1/2 teaspoon ground cumin

Kosher salt

Freshly ground black pepper

10 to 12 ounces salted tortilla chips

4 cups (packed) coarsely grated sharp cheddar and/or Monterey Jack cheese, divided

3 scallions, thinly sliced, white and green parts separated

2 jalapeno peppers, stemmed and seeded, finely chopped

1 small red onion, finely chopped, about 3/4 cup

1 large vine-ripened tomato, cored and seeded, diced

1/2 cup fresh cilantro leaves and tender stems

Heat the oil in a large skillet over medium heat. Add the cumin and red pepper flakes and stir until fragrant, about 15 seconds. Arrange the shrimp in one layer in the skillet and cook until pink on both sides, 2 to 3 minutes. (They may be slightly underdone at this point, but they will continue to cook in the oven.) Transfer the shrimp to a plate lined with a paper towel to absorb any excess oil.

Combine the avocado, lime juice and cumin in a small bowl. Season with salt and black pepper and stir gently to coat. Set aside.

Heat the oven to 375 degrees.

Spread half of the tortilla chips in a 9-by-13-inch baking dish or on a rimmed baking sheet lined with parchment. Sprinkle 1 1/2 cups of the cheese, half of the white scallions, half of the jalapenos and half of the red onion over the chips.

Spread the remaining chips over the top. Sprinkle 1 1/2 cups more cheese over the chips. Scatter the remaining white scallions, jalapenos and red onion over the top.

Transfer to the oven and bake until the cheese melts and the nachos are hot, 12 to 14 minutes. Remove the pan from the oven and turn on the broiler.

Arrange the shrimp over the nachos. Sprinkle the remaining 1 cup cheese over the shrimp. Transfer to the oven and broil until the cheese melts, 1 to 2 minutes, rotating the pan once.

Remove the pan from the oven and scatter the avocado, tomatoes, green scallions and cilantro evenly over the top. Serve immediately.

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Lynda Balslev is an award-winning writer, cookbook author, and recipe developer based in northern California. Visit TasteFood at TasteFoodblog.com.