Crispy Shrimp Wonton Cups (Printable Version)
Golden wonton cups with soy-glazed shrimp, bright lime cream and fresh herbs for a vibrant, shareable starter.
# 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
# Directions:
01 - Preheat the 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 form a cup shape. Lightly brush each wrapper with additional vegetable oil.
03 - Bake the wonton cups for 8 to 10 minutes until golden brown and crisp. Remove from the oven and set aside to cool completely.
04 - Heat olive oil in a small skillet over medium heat. Add the 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 the soy sauce and honey, and cook for 1 additional minute. Remove from heat and chop the shrimp into bite-sized pieces if needed.
06 - In a small mixing bowl, combine the sour cream, mayonnaise, lime zest, lime juice, salt, and pepper. Stir until smooth and well blended.
07 - Spoon a portion of the shrimp filling into each cooled wonton cup. Top each with a generous dollop of the lime cream.
08 - Finish each cup with sliced spring onions, fresh cilantro leaves, and a touch of extra lime zest. Serve immediately.
# Expert Tips:
01 -
- The wonton cups bake into golden shells that shatter pleasantly with every bite, yet hold their shape long enough for a party spread.
- Lime cream cuts through the richness of the shrimp and honey glaze so perfectly that people always lean in for a second cup without hesitation.
02 -
- If the wonton wrappers tear while you press them into the tin, use two overlapping pieces because a cracked cup will leak and soften on the tray.
- Assembling these more than an hour ahead is a mistake I made once and never repeated because soggy cups break hearts.
03 -
- Toast the empty wonton cups a shade darker than you think is safe because they soften once filled and that extra crispness buys you precious minutes.
- Let the shrimp cool slightly before adding the lime cream so it does not melt into a puddle on top.