Crispy Shrimp Wonton Cups (Print version)
Baked wonton cups with shrimp and creamy lime topping — a zesty, bite-sized appetizer for gatherings.
# What you'll 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
# Method:
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. 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. Stir in the soy sauce and honey, and cook for 1 additional minute. Remove from heat and chop the shrimp into bite-sized pieces if needed.
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 little shells that make everything inside taste ten times more exciting.
- You can prep the filling and cream ahead of time and assemble right before guests arrive, which means zero last minute panic.
02 -
- Do not assemble these more than 15 minutes before serving or the cream will soften the wonton cups into soggy disappointment.
- Watch the wonton cups closely in the oven during the last two minutes because they go from golden to burnt with startling speed.
03 -
- Double the recipe without hesitation because twelve cups sounds like plenty until you watch how fast they disappear.
- Use the small end of a citrus zester rather than a grater for the lime garnish on top, fine zest sticks to the cream and distributes flavor better.