Crispy Shrimp Wonton Cups (Printable view)
Crisp baked wonton cups with sautéed shrimp and zesty lime cream—easy, shareable appetizer.
# What You'll Need:
→ Wonton Cups
01 - 12 square wonton wrappers
02 - 1 tablespoon vegetable oil
→ Shrimp Filling
03 - 9 oz small shrimp, peeled and deveined
04 - 1 tablespoon olive oil
05 - 1 clove garlic, minced
06 - 1 teaspoon fresh ginger, grated
07 - 1 small red chili, finely chopped (optional)
08 - 1 tablespoon soy sauce
09 - 1 teaspoon honey
→ Lime Cream
10 - 1/2 cup sour cream
11 - 2 tablespoons mayonnaise
12 - Zest of 1 lime
13 - 2 tablespoons fresh lime juice
14 - Salt and pepper, to taste
→ Garnish
15 - 2 spring onions, finely sliced
16 - Fresh cilantro leaves
17 - Extra lime zest
# Steps:
01 - Preheat oven to 350°F. Lightly brush a standard muffin tin with vegetable oil.
02 - Press one wonton wrapper into each muffin cup, pleating the edges as needed to create a cup shape. Brush the wrappers lightly with additional vegetable oil.
03 - Bake for 8 to 10 minutes until the wonton cups are golden brown and crisp. Remove from the tin and set aside to cool completely.
04 - Heat olive oil in a small skillet over medium heat. Add the minced garlic, grated ginger, and chopped chili. Sauté for 30 seconds until fragrant.
05 - Add the shrimp to the skillet and cook, stirring frequently, for 2 to 3 minutes until pink and opaque throughout. Stir in the soy sauce and honey, then cook for 1 additional minute. Remove from heat and chop the shrimp into bite-sized pieces if necessary.
06 - In a small mixing bowl, combine the sour cream, mayonnaise, lime zest, lime juice, salt, and pepper. Stir until smooth and well blended.
07 - Spoon a small portion of the shrimp filling into each cooled wonton cup. Top each with a dollop of the lime cream.
08 - Finish each cup with sliced spring onions, fresh cilantro leaves, and a sprinkle of extra lime zest. Serve immediately.
# Expert Advice:
01 -
- The wonton cups bake into perfect crunchy shells with almost zero effort, and you will feel like a genius for using a muffin tin this way.
- The lime cream ties everything together with a tangy coolness that balances the savory shrimp beautifully.
02 -
- Do not overfill the wonton cups before baking because the wrappers puff up slightly and need room to hold their shape.
- The shrimp filling can be made ahead and refrigerated, but always assemble right before serving so the cups stay crunchy.
03 -
- Grate the ginger directly into the pan using a microplane so the juices melt right into the oil and nothing is wasted.
- Taste the lime cream before assembling and adjust the salt, because a properly seasoned cream elevates the entire bite from good to unforgettable.