Crispy Shrimp Wonton Cups (Printable)
Baked wonton cups filled with tender shrimp and bright lime cream, an 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
# Directions:
01 - Preheat oven to 350°F. Lightly brush a standard muffin tin with vegetable oil.
02 - Press a wonton wrapper into each muffin cup, pleating as needed to create a cup shape. Brush the wrappers lightly with additional oil.
03 - Bake for 8–10 minutes until golden and crisp. Set aside to cool completely.
04 - Heat olive oil in a skillet over medium heat. Add garlic, ginger, and chili; sauté for 30 seconds until fragrant.
05 - Add shrimp to the skillet. Cook, stirring constantly, for 2–3 minutes until pink and opaque. Stir in soy sauce and honey; cook 1 minute more. Remove from heat and chop shrimp into bite-sized pieces if needed.
06 - In a small bowl, whisk together sour cream, mayonnaise, lime zest, lime juice, salt, and pepper until smooth and well combined.
07 - Spoon the shrimp filling into each cooled wonton cup. Top with a dollop of lime cream. Garnish with spring onions, cilantro leaves, and extra lime zest. Serve immediately.
# Expert Suggestions:
01 -
- The contrast between that shattering crisp wonton shell and the creamy lime filling is the kind of thing that makes people close their eyes when they take a bite.
- You can prep every component ahead of time and assemble right before serving, which means you actually get to enjoy your own party.
02 -
- Do not assemble these more than fifteen minutes before serving or the cups will soften and lose that essential crunch.
- Watch the wonton cups like a hawk in the final two minutes of baking because they go from perfectly golden to burnt in what feels like a breath.
03 -
- Brush the inside of the muffin tin cups with oil before pressing in the wrappers because that is what guarantees they release cleanly without sticking.
- Let the shrimp filling cool slightly before spooning it into the cups so the lime cream does not melt and slide right off.