Shrimp and Wonton Poke Nachos

Shrimp and wonton poke nachos with pineapple peanut satay sauce.

Savory • Creamy • Crunchy • Tropical

Crispy wonton chips layered with grilled PPSS-marinated shrimp, fresh vegetables, creamy spicy sesame drizzle, and bright herbs. A bold fusion appetizer packed with crunch, heat, richness, and tropical peanut-sesame flavor.

Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 15–20 minutes
Total Time: 35–40 minutes

INGREDIENTS

Shrimp Marinade

  • 1 lb large shrimp, peeled and deveined
  • 10 oz Pineapple Peanut Satay Sauce (PPSS)
  • 2 tsp sesame oil
  • 2 tsp tamari or soy sauce
  • Salt and pepper, to taste

Wonton Chips

  • 20–30 wonton wrappers
  • Cooking spray, optional for air frying

Toppings

  • 1 large avocado, diced
  • 1 small red cabbage, finely shredded
  • 2–3 fresh jalapeños, thinly sliced
  • 1 bunch scallions, thinly sliced
  • 1 small bunch fresh cilantro, roughly chopped
  • 1 lime, optional for garnish

Spicy Sesame Drizzle

  • Reserved shrimp marinade
  • 4 oz cream cheese
  • 2 oz mayonnaise (approximately 4 tbsp)

PREPARATION

Marinate the Shrimp

In a bowl, combine:

  • Shrimp
  • Pineapple Peanut Satay Sauce
  • Sesame oil
  • Tamari or soy sauce
  • Salt and pepper

Toss until evenly coated.

Refrigerate for 15–20 minutes.

Reserve all marinade after removing shrimp.

Prepare the Spicy Sesame Drizzle

Transfer reserved marinade to a small saucepan.

Heat gently over low heat for 3–5 minutes while stirring constantly.

Add cream cheese and stir until fully incorporated and smooth.

Remove from heat and allow mixture to cool completely.

Whisk in mayonnaise until creamy and smooth.

Adjust seasoning if desired.

Prepare the Wonton Chips

Fried Method

Heat oil to 350°F.

Cut wonton wrappers into triangles.

Fry in batches for 1–2 minutes until golden and crisp.

Transfer to paper towels to drain.

Air Fryer Method

Preheat air fryer to 375°F.

Cut wonton wrappers into triangles and lightly spray with cooking spray.

Arrange in a single layer.

Air fry for 5–7 minutes, turning once halfway through cooking, until crisp and golden.

Grill the Shrimp

Preheat grill or grill pan to medium-high heat.

Remove shrimp from marinade.

Grill shrimp for approximately 2–3 minutes per side until lightly charred and fully cooked.

Optional: brush lightly with additional PPSS during grilling.

ASSEMBLY

Spread wonton chips onto a large serving platter.

Top evenly with grilled shrimp.

Scatter over:

  • Diced avocado
  • Shredded red cabbage
  • Sliced jalapeños

Garnish with:

  • Scallions
  • Fresh cilantro

Drizzle generously with spicy sesame sauce.

Optional: finish with fresh lime juice.

SERVE

Serve immediately while the wonton chips remain crisp.

Best enjoyed fresh as a shareable appetizer or light main course.

 

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