Crispy Shrimp Wonton Cups (Printable Version)
Baked wonton cups with seasoned shrimp and zesty lime cream - crunchy, creamy bites for entertaining.
# 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
# Directions:
01 - Preheat oven to 350°F. Lightly brush a standard 12-cup muffin tin with vegetable oil.
02 - Press one wonton wrapper into each muffin cup, pleating the edges as needed to create a cup shape. Lightly brush the wrappers 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 portion of the shrimp filling into each cooled wonton cup. Top each with a dollop of the lime cream.
08 - Finish with sliced spring onions, fresh cilantro leaves, and a touch of extra lime zest. Serve immediately while the cups are still crisp.
# Quick Tips:
01 -
- The contrast of that shattering crisp wonton shell against the creamy lime sauce is genuinely addictive and will have guests asking for the recipe before the night is over.
- Everything comes together in about half an hour, which means you can look like a culinary genius without missing your own party.
02 -
- Assemble these right before serving because the lime cream will soften the wonton cups within about 15 minutes and you will lose that essential crunch.
- Do not overcook the shrimp because they continue cooking in the residual heat even after you pull them off the stove and rubbery shrimp ruins the whole experience.
03 -
- Use the back of a shot glass or a small jar to press the wonton wrappers into the muffin tin because it creates a more even cup shape than your fingers alone.
- Chop the cooked shrimp into small uniform pieces rather than leaving them whole so every single cup gets the perfect ratio of shrimp to cream to crunch.