Shrimp Wonton Cups

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.



Shrimp Wonton Cups

Makes 12

Wonton Cups:
nonstick cooking spray
12 round wonton wrappers

Asian Coleslaw:
2 Tbs toasted sesame oil
1 Tbs peanut butter
1 Tbs rice vinegar
1 Tbs extra virgin olive oil
1 Tbs soy sauce
2 tsp sugar
2 cups broccoli slaw

1 Tbs 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

Wonton Cups:
Preheat 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.

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

In 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.

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


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