About the Recipe
Light, crisp, and bursting with fresh flavor, these Crispy Wonton Shrimp Salad Cups are the perfect bite-sized appetizer. Baked wonton shells are filled with a refreshing shrimp salad tossed in a zesty sesame-lime dressing, creating the perfect balance of crunch, citrus, and savory goodness. Ideal for brunches, parties, showers, or whenever you want something impressive yet effortless.
Ingredients
For the wonton cups:
12 square wonton wrappers
Olive oil spray or 1–2 tsp olive oil
Pinch of salt
For the shrimp salad
1 cup cooked shrimp, chopped (small = 20–30 count)
1/2 cup shredded cabbage (green or napa)
1/4 cup shredded carrot
1/4 cup diced cucumber (peeled)
2 tbsp sliced green onions
1 tbsp chopped cilantro (optional)
For the sesame-lime dressing
1 tbsp lime juice
1 tsp rice vinegar
1 tsp sesame oil
2 tsp low-sodium soy sauce
1 tsp honey (or sugar substitute)
1 tbsp mayonnaise or Greek yogurt
Pinch garlic powder
Pinch ginger powder
Salt & pepper to taste
Preparation
Step 1: Prepare the Wonton Cups
Preheat oven to 350°F (175°C).
Lightly spray a 12-cup muffin tin with oil.
Press each wonton wrapper into the muffin cups, gently folding the corners outward.
Lightly spray or brush the wontons with olive oil and sprinkle with a pinch of salt.
Bake for 8–10 minutes, or until golden and crispy.
Remove from oven and allow to cool completely.
Step 2: Make the Shrimp Salad
In a medium bowl, combine:
Chopped cooked shrimp
Shredded cabbage
Shredded carrot
Diced cucumber
Green onions
Cilantro (if using)
In a small bowl, whisk together all sesame-lime dressing ingredients until smooth.
Pour dressing over the shrimp mixture and gently toss to coat.
Refrigerate for 10–15 minutes to allow flavors to meld.
Step 3: Assemble & Serve
Just before serving, spoon 1–2 tablespoons of shrimp salad into each cooled wonton cup.
Serve immediately to maintain maximum crunch.