• Serves 4
  • 10 Mins
  • $10-20


1 pkg Mandarin Noodle Wonton Wraps
1 pound large shrimp, peeled and deveined
1 cup fresh squeezed lime juice, 7 to 8 limes
¼ cup fresh squeezed lemon juice, 1 to 2 lemons
½ cup fresh squeezed orang juice, 2 to 3 oranges
¼ medium red onion, finely minced
1 cup diced cucumber
3 Serrano or Jalapeno, deseeded (optional) and minced
2 tbsp chopped cilantro
1 medium avocado, diced


Place oil in a small to medium frying pan (3/4 to 1 inch deep).  Turn heat to medium high.  Test the readiness of oil by dipping the corner of a wonton wrapper into the oil.  If it begins to fry, oil is hot enough.  Place wonton wraps in oil and fry, turning until all sides are light golden brown.

Remove from heat and set on paper towel to drain excess oil.

Fill pot with 8 cups of water, add 2 tablespoons salt.  This makes up a poaching liquid and helps to season the shrimp.

Bring water to boil, add shrimp, and then immediately take the pot off of the heat.  Leave the shrimp in the poaching liquid until just cooked through, 2 to 3 minutes.  You can tell when the shrimp is cooked when it’s firm throughout.

Remove the shrimp from the poaching liquid and spread out on a cutting board to cool.  When the shrimp are cool enough to handle, remove the tails and chop into bite-size pieces.

Add the cucumber, onion, minced pepper, cilantro and chopped shrimp to bowl.

Pour citrus juices and add a pinch of salt.  Toss well, and then press the shrimp down into the liquid as much as possible.  Cover and refrigerated for at least 30 minutes and up to 4 hours.

Add some salt to taste.  Stir gently until combined.  Serve with some crispy wontons.  Enjoy!