Grilled Wonton Nachos with Shrimp and Japanese Mayo
Cast iron skillet nachos layered with crispy baked wonton chips, melted American cheese, and shrimp cooked in a honey-soy glaze. Topped with Japanese mayonnaise, bacon, green onions, sesame seeds, and Thai chiles. Cooked on a gas or charcoal grill for smoky char and melted cheese in minutes.
Ingredients
- ½ teaspoon garlic salt
- ¼ teaspoon ground ginger
- ¼ teaspoon coarse ground pepper
- ¼ teaspoon ground red pepper (cayenne)
- 24 wonton wrappers, cut in half diagonallyspring roll wrappers1:1vegetarian
similar texture when baked
- 3 tablespoons butter, melted
- ¼ cup mayonnaise
- 2 teaspoons rice vinegar
- ½ teaspoon sugar
- 2 tablespoons honey
- 2 tablespoons ketchup
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- 1 pound shrimp, medium, peeled, deveined, tail-removed, patted dry
- 5 slices bacon, thick-cut, cooked, chopped
- 12 1/2-ounce slices American cheese deli cut, into quarters
- 2 green onions, sliced
- ½ teaspoon black sesame seeds
- Thai chiles, red, sliced(optional)
Instructions
- 1
Heat grill to medium-high. Place cast iron skillet on grill and close lid. Heat oven to 400°F.
- 2
Combine garlic salt, ginger, pepper, and cayenne in a small bowl.
- 3
Arrange wonton wrappers on two baking sheets. Brush with melted butter and sprinkle with spice mixture. Bake until lightly golden brown and cool completely.
- 4
Whisk mayonnaise, rice vinegar, and sugar together. Cover and refrigerate.
- 5
Whisk honey, ketchup, soy sauce, and Worcestershire sauce. Pour into hot skillet on grill and cook until thickened and most moisture evaporates. Add shrimp and cook, stirring occasionally, until cooked through. Transfer to a bowl with bacon and cover with foil.
- 6
Arrange half the wonton chips in the skillet. Top with half the cheese and half the shrimp mixture. Close grill lid and cook until cheese melts. Repeat layers and cook until melted.
- 7
Remove from heat. Drizzle with mayonnaise mixture. Top with green onions, sesame seeds, and Thai chiles. Serve immediately.
Tips
Pat shrimp dry before cooking to ensure they cook evenly without excess moisture.
Bake wonton chips until completely cool so they stay crisp when layered.
Use a cast iron skillet for even heat distribution on the grill and to prevent sticking.
Good to Know
Best served immediately. Leftover wonton chips store in an airtight container for 3 days; reheat briefly on grill or in oven before serving.
Prepare wonton chips, Japanese mayonnaise, and spice mixture up to 1 day ahead. Cook shrimp and bacon up to 4 hours ahead and reheat gently on grill before assembling.
Serve hot from the grill with cold Japanese mayonnaise on the side for drizzling. Pair with cold beer or sake.
Common Mistakes
Do not skip patting shrimp dry to avoid excess moisture making chips soggy.
Do not rush cooling of wonton chips to avoid them softening during assembly.
Do not overcook shrimp to avoid rubbery texture; cook until just opaque throughout.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
similar texture when baked