Shrimp Wonton Cups

Lisa Kotler
by Lisa Kotler
6 Servings
30 min

I am so excited to share these adorable baked wonton cups with shrimp, egg roll filling including wok tossed cabbage, shredded carrots, red onion, and of course shrimp mixed with a sauce that blended, garlic, ginger, soya sauce, rice wine vinegar, mirin, honey, lime juice, sesame oil, salt, red pepper flakes and a little cornstarch. The wonton cups were baked in a muffin tin. The wonton wrappers brushed with oil and then into the oven until browned and crispy. Top these beauties with scallions and cilantro. We ate them for dinner with a side dish of noodles and veggies, but you could also serve as an appetizer.

Recipe details
  • 6  Servings
  • Prep time: 15 Minutes Cook time: 15 Minutes Total time: 30 min
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Wonton Cups
  • Non-stick cooking spray
  • 24 wonton wrappers
  • 1 Tbsp olive oil
Wonton cup filling
  • 1/2 red onion diced
  • 1/2 bag of shredded cabbage
  • 1/2 cup shredded carrots
  • 2 cloves garlic, minced
  • 1 Tbsp ginger, minced
  • 1 package of frozen cooked salad shrimp
  • 4 scallions sliced for garnish
  • 2 Tbsp chopped cilantro
Wonton cup dressing
  • 1/2 tsp Chili flakes
  • 4 garlic cloves, minced
  • 4 tsp soy sauce
  • 1 Tbsp olive oil
  • 1/4 cup rice wine vinegar
  • 4 tsp sesame oil
  • 1 Tbsp ginger, minced
  • 1 Tbsp honey
  • Juice of 1/2 lime
  • Dissolve 1 Tbsp cornstarch in 1 Tbsp of cold water to make a slurry.
  • 1 tsp mirin
  • pinch of salt to taste
Wonton cups
Pre-heat oven to 350F
Spray a muffin tin with non-stick spray
Carefully put a wonton wrapper in each section of the muffin tin
Baste the wrappers with olive oil
Bake in the oven until golden brown and crispy. Remove and set aside
Wonton filling
Place oil in a wok on high heat and heat the oil. Once ready, add the onions cooking until softened.
Add cabbage, carrot, garlic, and ginger, tossing until softened.
Add cooked shrimp and pour over the Asian dressing. Mix the contents of the wok thoroughly. Remove from heat
Spoon the filling into each wonton cup. Top with scallions and cilantro. Place on a platter and serve.
Asian Marinade
Add all the ingredients into a jar or measuring cup and stir.
Once the dressing is prepared, add to the wok and continue stirring so that the mixture is coated. Remove from heat and set aside.
  • Gently press all wrappers into the muffin tins. Bake until the wrappers are starting to turn golden brown and are crispy and bubbling, 8 to 9 minutes. Let cool 5 minutes then turn out onto a rack to cool completely.
Lisa Kotler
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