Shrimp Wonton Cups

Make a batch of these wonton cups a day or so in advance to have them on hand when you fill them up with shrimp yumminess!

Makes: 12 pieces

Prep time: 20 minutes

Cook time: 15 minutes

Ingredients:

For the Wonton Cups:

  • Organic nonstick cooking spray
  • 12 (4-1/2-inch square) wonton wrappers

For the 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 teaspoons sugar
  • 2 cups broccoli slaw

For the 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
  • Black and/or white sesame seeds, for garnish

Directions:

1. Make Wonton Cups: Preheat oven to 350 degrees F. Spray a standard 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.

2. 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.

3. Meanwhile, make the 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.

4. Make Shrimp: 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.

5. Divide coleslaw between wonton cups. Top each wonton cup with one shrimp. Sprinkle with sesame seeds and serve immediately.

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Lori is a Detroit-area food writer, recipe developer and restaurant reviewer. She’s usually found in the kitchen cooking up something that undoubtedly involves beets, lemons or coconut for her blog, Foxes Love Lemons. Check out more of her recipes here.