Crispy Shrimp Wonton Cups (Printable Version)
Golden wonton cups filled with tender shrimp and creamy lime topping, crisp and zesty for easy sharing.
# 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 12-cup muffin tin with vegetable oil.
02 - Press one wonton wrapper into each muffin cup, pleating the edges as needed to shape into a cup. Lightly brush the wrappers 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 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 soy sauce and honey, then cook for 1 additional minute. Remove from heat and chop shrimp into bite-sized pieces if necessary.
06 - In a small mixing bowl, combine sour cream, mayonnaise, lime zest, lime juice, salt, and pepper. Stir until smooth and well blended.
07 - Spoon the shrimp filling evenly 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 sprinkle of extra lime zest. Serve immediately.
# Helpful Hints:
01 -
- The contrast of a shatteringly crisp wonton shell against creamy lime sauce is the kind of texture magic that makes people close their eyes when they bite in.
- They look wildly impressive on a platter but honestly come together in about half an hour with zero fancy technique.
02 -
- The wonton cups lose their crunch quickly once filled, so always assemble right before serving and never more than 15 minutes ahead.
- Overbaking the wrappers even by a minute turns them from golden and crisp to bitter and burnt, so check them at the 8 minute mark.
03 -
- Press the wonton wrappers into the muffin tin gently but firmly so the bottom sits flat and holds as much filling as possible.
- Toss the hot cooked shrimp with the soy sauce and honey off the heat so the honey coats evenly without caramelizing and turning bitter.