Crispy Shrimp Wonton Cups (Printable)
Baked wonton cups filled with savory shrimp and zesty lime cream, crunchy and bright in 35 minutes.
# What You Need:
→ Wonton Cups
01 - 12 square wonton wrappers
02 - 1 tablespoon vegetable oil
→ Shrimp Filling
03 - 9 ounces 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
# How To Make It:
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 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. 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 touch of extra lime zest. Serve immediately.
# Expert Suggestions:
01 -
- They look like something from a catering menu but come together in about half an hour with zero fancy technique.
- The wonton cups bake up so crisp that people always assume you fried them.
02 -
- Do not assemble these more than fifteen minutes before serving or the cups will soften and lose their signature crunch.
- Let the wonton cups cool completely in the tin before removing them because they are fragile when warm and crack easily.
03 -
- Press the wonton wrappers firmly into the muffin cups and use two wrappers per cup if you want extra sturdy shells that hold up to heavier fillings.
- The secret to perfectly cooked shrimp is pulling the pan off the heat the instant they turn pink because carryover heat will finish the job.