Spicy Shrimp and Crab Rangoon Nachos Recipe
Crispy Wonton Nachos Loaded with Creamy Crab, Juicy Shrimp & Sweet Chili Drizzle
These Spicy Shrimp and Crab Rangoon Nachos combine everything you love about crispy crab rangoons and loaded nachos into one irresistible appetizer. Crispy fried wonton chips are piled high with a creamy crab and shrimp mixture, melty mozzarella, spicy mayo, sweet chili sauce, fresh green onions, and crunchy wonton strips. They're perfect for game day, parties, date nights, or whenever you're craving restaurant-style Asian fusion food at home.
Recipe Summary
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 6
Calories: Approximately 520 per serving
Ingredients
For the Wonton Chips
30 wonton wrappers
Vegetable oil, for frying
Pinch of salt
For the Seafood Mixture
8 ounces cream cheese, softened
8 ounces lump crab meat, drained
½ pound cooked shrimp, chopped
1 cup shredded mozzarella cheese
2 green onions, sliced
2 teaspoons minced garlic
1 teaspoon Worcestershire sauce
1 teaspoon soy sauce
½ teaspoon sesame oil
1 teaspoon Sriracha
¼ teaspoon black pepper
Toppings
1 cup shredded mozzarella
Sweet chili sauce
Spicy mayo
Extra chopped shrimp
Green onions
Crispy wonton strips
Sesame seeds
Fresh cilantro (optional)
Thinly sliced jalapeños (optional)
Instructions
Step 1: Make the Wonton Chips
Cut each wonton wrapper into triangles.
Heat vegetable oil to 350°F and fry the wontons in batches for about 45–60 seconds until golden and crispy.
Drain on paper towels and lightly season with salt.
Step 2: Prepare the Filling
In a large bowl combine:
Cream cheese
Crab meat
Chopped shrimp
1 cup mozzarella
Garlic
Worcestershire
Soy sauce
Sesame oil
Sriracha
Green onions
Black pepper
Mix until fully combined.
Step 3: Assemble
Spread the crispy wonton chips across a large oven-safe platter or sheet pan.
Spoon the seafood mixture evenly over the chips.
Sprinkle with the remaining mozzarella cheese.
Bake at 375°F for 8–10 minutes, just until the cheese melts and everything is heated through.
Step 4: Finish
Drizzle generously with:
Sweet chili sauce
Spicy mayo
Top with:
Extra chopped shrimp
Crispy wonton strips
Green onions
Sesame seeds
Cilantro
Jalapeños for extra heat
Serve immediately while the wonton chips are still crispy.
Homemade Spicy Mayo
½ cup mayonnaise
2 tablespoons Sriracha
1 teaspoon lime juice
Whisk together until smooth.
Homemade Sweet Chili Drizzle (Optional)
¼ cup sweet chili sauce
1 teaspoon rice vinegar
½ teaspoon Sriracha
Mix well before serving.
Fresh lump crab meat gives the richest flavor, but imitation crab also works if you're on a budget.
Pat the shrimp dry before mixing so the filling stays creamy instead of watery.
Assemble just before baking to keep the wonton chips crisp.
For even more texture, top with crispy fried onions or crushed chili crisp.
Storage
These nachos are best served fresh. If you have leftovers, store the seafood topping separately from the wonton chips in the refrigerator for up to 2 days and reassemble with freshly fried or baked wontons before serving.
Recipe Variations
Add diced avocado for a creamy finish.
Swap shrimp for lobster for an upscale version.
Use pepper jack cheese for extra spice.
Finish with a drizzle of eel sauce for a sushi-inspired twist.
Add diced cucumber and pickled ginger for a refreshing contrast.