Thursday

Thai Shrimp Nachos recipe.


Thai Shrimp Nachos


Even if you're not in Texas, you need some chips and salsa and an Avocado margarita.

Or, maybe you can dazzle your party guests with these Thai Shrimp Nachos. Yes?

I learned how to make these from the Wholly Guacamole Chefs. And they use the new Pineapple Ginger Salsa, which is delicious.



Wholly Salsa is all fresh and natural and has nothing artificial at all in there. It tastes like you just chopped it up in your own kitchen. Except, well, you didn't have to!

Thai Shrimp Nachos
First Step is to marinade your shrimp. Chef's tip: don't let it marinade for more than 30 minutes, or the marinade will make your shrimp tougher.

Shrimp Marinade/Glaze Ingredients:
½ Cup Wholly Pineapple Ginger Salsa
1 Lime Juiced
2 tsp Sesame Oil
¼ Cup Soy Sauce
1 tsp Sugar

Mix all ingredients, then add to 1 lb shrimp, let marinate for 30 minutes.
Skewer shrimp and grill for 3 minutes on each side.



Nappa Cabbage Slaw Ingredients 
(This goes on top of your nacho chip with the Shrimp)
1 Head Napa Cabbage Shredded
½ Cucumber Julienned
½ Red Bell Pepper Small-Diced
1/3 Cup Green Onion Biased Cut
1/3 Cup Cilantro Rough Chopped
2/3 Cup Wholly Pineapple Ginger Salsa
2 Tbsp Rice Wine Vinegar
4 Tbsp Soy Sauce
1 tsp Sesame Oil

Mix all ingredients together, and let rest for at least 30 minutes.

Wasabi Aioli ingredients:
(This sauce tops it off, drizzled over the top of your nachos)
½ Cup Mayonnaise
1 Tbsp Wasabi Paste
1 tsp Green Onion Minced

Assembly: 
One shrimp, a spoonful of the Slaw, and a drizzle of the Aioli on top of each nacho chip.



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