Crispy Wonton Cups with Spicy Shrimp
Crispy Wonton Cups with Spicy Shrimp
Ingredients
For the Wonton Cups
- 12 wonton wrappers
- as needed cooking spray
For the Spicy Shrimp Filling
- 1 pound shrimp, peeled, deveined, and finely chopped
- 1 tablespoon olive oil
- 1/2 cup red bell pepper, finely diced
- 2 tablespoons green onion, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon ginger, freshly grated
- 1 tablespoon sriracha sauce, or more, to taste
- 1 tablespoon soy sauce
- 1 tablespoon lime juice, freshly squeezed
- 2 tablespoons cilantro, fresh, chopped, for garnish
Instructions
- 1
Preheat oven to 375°F (190°C). Lightly spray a 12-cup muffin tin with cooking spray.
⏱️ 2 min•🌡️ 375
- 2
Carefully press one wonton wrapper into each muffin cup, gently shaping it to form a cup. Spray the tops of the wonton wrappers lightly with cooking spray.
⏱️ 5 min
- 3
Bake the wonton cups for 8-10 minutes, or until golden brown and crispy. Remove from the oven and let cool slightly in the muffin tin before transferring to a wire rack.
⏱️ 10 min•🌡️ 375
- 4
While the wonton cups are baking, prepare the shrimp filling. Heat olive oil in a medium skillet over medium heat.
⏱️ 2 min
- 5
Add the finely diced red bell pepper to the skillet and cook for 2-3 minutes, until slightly softened.
⏱️ 3 min
- 6
Stir in the minced garlic and grated ginger, and cook for another 1 minute until fragrant.
⏱️ 1 min
- 7
Add the chopped shrimp to the skillet and cook for 3-4 minutes, stirring occasionally, until the shrimp turn pink and are cooked through.
⏱️ 4 min
- 8
Remove the skillet from the heat. Stir in the sriracha sauce, soy sauce, lime juice, and sliced green onion. Mix well to combine.
⏱️ 2 min
- 9
Spoon the spicy shrimp filling into the crispy wonton cups. Garnish with fresh chopped cilantro before serving.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Wonton Cups with Spicy Shrimp
Ingredients
For the Wonton Cups
- 12 wonton wrappers
- as needed cooking spray
For the Spicy Shrimp Filling
- 1 pound shrimp, peeled, deveined, and finely chopped
- 1 tablespoon olive oil
- 1/2 cup red bell pepper, finely diced
- 2 tablespoons green onion, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon ginger, freshly grated
- 1 tablespoon sriracha sauce, or more, to taste
- 1 tablespoon soy sauce
- 1 tablespoon lime juice, freshly squeezed
- 2 tablespoons cilantro, fresh, chopped, for garnish
Instructions
- 1
Preheat oven to 375°F (190°C). Lightly spray a 12-cup muffin tin with cooking spray.
⏱️ 2 min•🌡️ 375 - 2
Carefully press one wonton wrapper into each muffin cup, gently shaping it to form a cup. Spray the tops of the wonton wrappers lightly with cooking spray.
⏱️ 5 min - 3
Bake the wonton cups for 8-10 minutes, or until golden brown and crispy. Remove from the oven and let cool slightly in the muffin tin before transferring to a wire rack.
⏱️ 10 min•🌡️ 375 - 4
While the wonton cups are baking, prepare the shrimp filling. Heat olive oil in a medium skillet over medium heat.
⏱️ 2 min - 5
Add the finely diced red bell pepper to the skillet and cook for 2-3 minutes, until slightly softened.
⏱️ 3 min - 6
Stir in the minced garlic and grated ginger, and cook for another 1 minute until fragrant.
⏱️ 1 min - 7
Add the chopped shrimp to the skillet and cook for 3-4 minutes, stirring occasionally, until the shrimp turn pink and are cooked through.
⏱️ 4 min - 8
Remove the skillet from the heat. Stir in the sriracha sauce, soy sauce, lime juice, and sliced green onion. Mix well to combine.
⏱️ 2 min - 9
Spoon the spicy shrimp filling into the crispy wonton cups. Garnish with fresh chopped cilantro before serving.
⏱️ 3 min