Shrimp Wonton Nachos
Crispy Shrimp Wonton Nachos, topped with tender shrimp, creamy avocado, spicy jalapeños, and drizzled with a tangy sriracha aioli. A fusion of flavors and textures that deliver a delightful twist on classic nachos.
INGREDIENTS
· ¼ cup mayonnaise - SGC# 123325
· 2 tablespoons sweet chili sauce - SGC# 054069
· 1 teaspoon sriracha - SGC# 487030
· 8 ounces 21-25 P&D Shrimp - SGC# 209062
· 1 tbsp Garlic minced. - SGC# 301247
· grated fresh ginger. - SGC# 191395
· 1 tablespoon sriracha - SGC# 487030
· 6 ounces 4-1/2-inch square wonton wrappers - SGC# 209073
For the Assembly:
- 6 ounces shredded mozzarella cheese - SGC# 055765
- 1 jalapeño pepper thinly sliced. - SGC# 193078
- 1 cup chopped fresh cilantro leaves. - SGC# 193201
- ½ cup shredded carrots - SGC# 192476
- ¼ cup thinly sliced green onions - SGC# 192014
- Lime wedges - SGC# 192625
INSTRUCTIONS
Sweet Chili Mayonnaise:
· In a small bowl, stir together mayonnaise, chili sauce and sriracha.
· In a large skillet, cook shrimp over medium-high heat for 8 to 10 minutes or until cooked through. Add garlic, fish ginger and sriracha; cook 1 minute, stirring constantly. Remove from heat.
Make the Wonton Chips:
· Heat Deep Fryer to 350 degrees. Adding one or two wonton wrapper halves at a time, fry 2 to 3 seconds per side or until deep golden brown.
