Shrimp Wonton Cups

Name: Shrimp Wonton Cups
Prep time: 20 min
Total time: 40 min
Yield: 12 Servings
Ingredients: nonstick cooking spray; 12 round wonton wrappers; 2 Tablespoons toasted sesame oil; 1 Tablespoon peanut butter; 1 Tablespoon rice vinegar; 1 Tablespoon extra virgin olive oil; 1 Tablespoon soy sauce; 2 teaspoon sugar; 2 cups broccoli slaw; 1 Tablespoon extra virgin olive oil; 12 (26-30 count) peeled and deveined shrimp, tails removed, patted dry; 1/3 cup sweet chili sauce; 2 green onions, chopped, for garnish

By Leslie Blythe appetizers, Asian, Hors d'oeuvres, Seafood, Shrimp Baking

January 30, 2015

These Shrimp Wonton Cups are a hit at any party. I have to say, hors d'oeuvres are my favorite thing to eat. We often go to restaurants and sit at the bar and order appetizers instead of a full meal. Here's one I recently tested. The next time I would use round wonton wrappers.

Prep: 20 mins
Cook: 20 mins
Yields: 12 Servings

Ingredients

Wonton Cups

nonstick cooking spray

12 round wonton wrappers

Asian Coleslaw

2 Tablespoons toasted sesame oil

1 Tablespoon peanut butter

1 Tablespoon rice vinegar

1 Tablespoon extra virgin olive oil

1 Tablespoon soy sauce

2 teaspoon sugar

2 cups broccoli slaw

Shrimp

1 Tablespoon extra virgin olive oil

12 (26-30 count) peeled and deveined shrimp, tails removed, patted dry

1/3 cup sweet chili sauce

2 green onions, chopped, for garnish

Directions

Wonton Cups

1Preheat oven to 350 degrees F. Spray a mini muffin tin with cooking spray. Press wonton wrappers into muffin cups, taking care to press against bottom and sides of cups. Lightly spray wrappers with additional cooking spray.

2Bake 8 minutes or until golden brown and crisp. Remove wonton cups from muffin pan and transfer to a cooling rack to cool completely before filling.

Asian Coleslaw

1In medium bowl, whisk together sesame oil, peanut butter, vinegar, olive oil, soy sauce and sugar. Add broccoli slaw and toss to combine.

Shrimp

1In large nonstick skillet, heat oil over medium heat. Add shrimp; cook 5 to 6 minutes or until shrimp are opaque and cooked through. Remove from heat; add sweet chili sauce and toss to combine.

2Divide coleslaw between wonton cups. Top each wonton cup with one shrimp. Sprinkle with green onions and serve immediately.

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