Coconut Shrimp Wonton Cups
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
10 servings
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Calories
84 kcal
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Course
Appetizer
Coconut Shrimp Wonton Cups
Description
This recipe starts with large peeled and cleaned shrimp sautéed in butter with garlic to form a flavorful base. Wonton wrappers are pressed into a greased mini muffin pan to create crispy cups. The shredded coconut and panko breadcrumbs are toasted separately until golden, adding texture and a subtle toasted flavor. Two cooked shrimp are placed inside each wonton cup, then topped with the toasted coconut and breadcrumb mixture mixed with chopped fresh parsley. An additional spritz of olive oil on top helps the cups to crisp during baking at 365°F for about 8 to 10 minutes.
When baked, the wonton wrappers turn golden and crisp, contrasting with the tender shrimp inside. The toasted coconut and panko topping provide a nutty crunch and fresh herbal notes, while the accompanying sweet chili sauce adds a sweet and spicy dip or drizzle. This appetizer balances rich buttered shrimp with light, crispy wonton cups and textured coconut crumb topping in each bite-sized portion.
These cups can be prepared using medium shrimp by adjusting portion sizes and quantities. Wonton wrappers are commonly found in the refrigerated section near tofu and bagged salads.
Ingredients
- 20 Shrimp peeled + cleaned, large raw
- 10 wonton wrappers
- cooking spray olive oil or avocado oil are my favorite, natural
- 4 TBSP coconut sweetened or unsweetened, shredded
- 3-4 TBSP panko breadcrumbs
- 1 clove garlic minced
- 1 TBSP butter
- salt to taste
- black pepper to taste
- 2 tsp parsley fresh chopped
- ¼ cup sweet chili sauce for dipping or drizzling
Instructions
- Preheat oven to 365 degrees F.
- If using frozen shrimp, defrost before using.
- Spritz a mini muffin pan with olive oil and line with wonton wrappers to create cups [see photo below]. Set aside.
- In a small pan over medium-high heat, sauté your shrimp in melted butter, adding minced garlic towards the end to prevent burning.
- While the shrimp cook, heat up another small pan and toast your coconut and panko. It should turn golden rather quickly so keep an eye on it. This only takes a minute or two.
- The shrimp will be done in just a few minutes, when they begin curl and turn opaque. Then they're ready for the oven!
- Place two shrimp at the bottom of each wonton cup and then top with the sauteed panko/coconut/parsley mixture. If preferred, you can also toss everything together in the pan with the shrimp and then spoon the mixture in all at once.
- Spritz a teeny bit more olive oil on top of each cup and bake for 8-10 minutes or until golden brown and crispy.
- You'll want to immediately stuff you face, let them cool a little so you don't burn the roof of your mouth, which is exactly what I always do. Whoops! Garnish with a sprinkle of fresh parsley (optional but the color pop rocks my world) and serve with sweet chili sauce for dipping. Enjoy!
Notes
- Wonton wrappers are typically found in the refrigerated section near tofu and bagged salads in grocery stores.
- Using medium shrimp? You can fit about three in each wonton cup; adjust shrimp quantity accordingly.
- Feel free to increase the garlic amount to enhance flavor if desired.
- Nutrition estimates are approximate and were calculated using an online tool; adjust based on your specific ingredients.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 84 kcal
% Daily Value*
| Calories | 84kcal | 4% |
| Carbohydrates | 11g | 4% |
| Protein | 4g | 8% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 34mg | 11% |
| Sodium | 240mg | 10% |
| Potassium | 32mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 35IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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