Servings
Font
Back
Coconut Shrimp Wonton Cups
5 from 45 votes

Coconut Shrimp Wonton Cups

Coconut Shrimp Wonton Cups feature sautéed shrimp nestled in olive oil-sprayed wonton wrappers baked in a mini muffin pan, topped with a toasted mixture of shredded coconut, panko breadcrumbs, and fresh parsley. The shrimp are cooked with garlic and butter to add flavor before assembly. Baking crisps the cups to a golden brown, yielding a crunchy exterior with a juicy shrimp filling. Served with sweet chili sauce, these bite-sized appetizers offer a balance of savory, crunchy, and sweet elements.

Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 10 servings
Calories: 84 kcal
Course: Appetizer

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

    Cup of Yum
  1. Preheat oven to 365 degrees F.
  2. If using frozen shrimp, defrost before using.
  3. Spritz a mini muffin pan with olive oil and line with wonton wrappers to create cups [see photo below]. Set aside.
  4. In a small pan over medium-high heat, sauté your shrimp in melted butter, adding minced garlic towards the end to prevent burning.
  5. 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.
  6. The shrimp will be done in just a few minutes, when they begin curl and turn opaque. Then they're ready for the oven!
  7. 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. 
  8. Spritz a teeny bit more olive oil on top of each cup and bake for 8-10 minutes or until golden brown and crispy.
  9. 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

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%)

Nutrition Facts

Serving: 10 servings

Amount Per Serving

Calories 84

% 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.