Crunchy Coconut Shrimp Won-tons

Crunchy Coconut Shrimp Won-ton Cups

I’m going to go ahead and post the test-recipe size so you can try it out for yourself and then double… triple… quadruple… the amount to impress your friends and family.  But if you simply want to chow down without sharing, the measurements below are perfect for just you.

But you’ll be more popular if you share.

Crunchy Coconut Shrimp Won-ton Cups

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Though it looks fancy and complicated,  this appetizer is ridiculously quick and easy!  I feel like I’ve hit the foodie jackpot with this one!  I even bragged to paul…

Coconut Shrimp Wontons
Crunchy Coconut Shrimp Won-ton Cups
[makes 10 crunchy cups]
what’s in it?

10 large raw shrimp, peeled + cleaned [fresh or frozen!]
10 Nasoya won-ton wrappers [find them near the bagged salads+ tofu]
4 Tbsp shredded coconut, sweetened or unsweetened
3-4 Tbsp panko breadcrumbs
1/4 tsp garlic powder
1/2 Tbsp butter
dried parsley, salt, + pepper, to taste
natural olive oil cooking spray

optional topping freshly grated parmesan cheese
optional dip sweet chili sauce adds an undeniable WOW factor to the mix!

Trader Joes Sweet Chili Sauce

gadgets needed
a frying pan/skillet + mini muffin pan [a fabulous investment! I scored mine for $2.50 at the grocery store + they can be found as low as $5 on amazon.com]

get cooking!

Preheat oven to 365F.  If using frozen shrimp, defrost before using.  I have this kooky theory that cooking the shrimp tail-on adds extra flavor to the shrimp, and simply remove the tail before baking.  You can basically do whatever you’d like and I’ll love you just the same =)  Saute your shrimp in 1/2 Tbsp of melted butter with 1/4 tsp of garlic powder.  Feel free to add an extra sprinkle if you love the taste of garlic =)  While the shrimp cook, add 3-4 Tablespoons of panko breadcrumbs and 4 Tablespoons of shredded coconut.  I wound up skipping the salt and pepper and adding a generous sprinkle or two of parsley to the dish.  The pop of color is gorgeous!  The shrimp will be done when they begin curl up and turn opaque. Then they’re ready for the oven!
Spritz your mini muffin pan with olive oil and line with wonton wrappers to create cups. [see photo]  Place a shrimp at the bottom of each wonton cup and then top with the sauteed panko/coconut/parsley mixture.  If you’re feeling feisty, add a little grated parmesan cheese after baking.  I did this for half my coconut shrimp cups so I could taste test both variations.  Both rocked!  Spritz a teeny bit more olive oil on top of each cup and  bake for 8-10 minutes or until golden brown and crispy.  You’ll want to immediately stuff you face, let them cool a little so you don’t burn the roof of your mouth, which is exactly what I always do.  I’ll never learn.

Crunchy Coconut Shrimp Won-ton Cups
Cocont Shrimp Wontons
so… how was it?
This is HANDS DOWN my new favorite recipe. For Ever Ever!  Ok probably not forever, I fall in love with new creations oh-so frequently.  But oh. my. gosh.  Make these NOW!!!!!  If you like coconut shrimp, you’ll love these even more.  If you don’t like coconut shrimp [I actually don't... true story!] then you’ll still ADORE these!  They taste like a crunchy little bite of summer… and, frankly, that’s exactly what I need when the winter is approaching =) Plus it makes a fun appetizer for parties =) They’re crunchy, buttery, and absolutely delicious.  I’ll certainly be making them again tonight b/c I scarfed the entire plate without even one left for Paul to try.  Whoops!
I spent nearly my entire life absolutely loathing coconut until this past year.  Larabar’s Key Lime Pie bar opened my eyes to coconut and made my tastebuds flip.  Then I made my own at home [whoo! recipe!] and found myself adding EXTRA coconut! [who AM I!?]  Next thing I know I’m buying coconut milk in bulk and loving every second of it.  And now I have this fabulous recipe to add to the yum!  Hope you love it as much as I do <3
Are you a fan of coconut?  
If not, ready to give it another chance? =)

Coconut Shrimp AlfredoCarrot Coconut MuffinsKey Lime Pie Larabar Recipe 

Comments

  1. says

    You inspire me to be a more “adventurous cook” & yes I LOVE COCONUT! Even though I have not tried coconut in any meals other then desserts.. I’m sure I would love it.

  2. says

    This is by far the best idea I have heard in a while. I cannot wait to make it myself and then share it with my mother. I just ate dinner but feel the need to go the store and get all of the ingredients so I can jump right in.

  3. says

    This sounds awesome! Will definitely try it—I love the easy/yummy thing (and coconut is one of my faves…I hated it until a couple years ago but now I’m in love!)….

  4. says

    as cute and tasty as those wontons look, i must confess something…i will never make them :/

    what can i say, i lie quick and easy and i know damn well a restaurant will make those better than i ever could. hey i’m being honest! lol.

    but i will say i do loooove coconut shrimp so brownie points there right?

  5. says

    Wow these look SO good! And not even too difficult (I guess I say that now.. I shouldn’t talk before I try it hahaha)

    I love wonton wrappers! Sometimes I even lightly fry them and eat them with some drizzled honey. Not so healthy, but SO delicious!

  6. says

    I love coconut anything. I miss coconut cream pie Larabars so much!

    Coconut butter, coconut oil, coconut flour…they really have so many uses and can make a ‘meh’ meal really special.

    xxx

  7. says

    Yummm! I am loving this and each and every ingredient! Looks so light and refreshing!

    I’m not a huge fan of coconut, but when I see recipes like this I usually give it a try and am always impressed!

  8. says

    Jenn, your creativity with these wonton wrappers ceases to amaze me! You’re a genius, girlie! I’ve never tried coconut shrimp before…that needs to change. I was like you, I used to HATE any and all things coconut, but then I tried a slice of coconut almond cake a couple of years ago and fell in love! I don’t know what I was thinking all those years turning down sweet glories shreds of heaven! ;)

  9. says

    The shrimp looks beautiful and the wontons appear so crispy. I can tell you’re an adventurous cook! Thanks for sharing this delicious-looking recipe.

    Alaiyo

  10. Leanne Orabona says

    I am SO EXCITED to make these! They look amazing. My husband and I do cocktail parties all the time and these are perfect!!

  11. Annie @ All the Ingredients says

    Even since I learned to use wonton wrappers in cupcake pans, I can’t get enough of recipes like this–and I love coconut shrimp! I think I have mini cupcake pans in the back of the cupboard that were my mother’s. However, no one else in my household likes shrimp. I may have to make these just for myself…

  12. says

    Most of my friends don’t “do” shrimp too, but its worth making just for you! The recipe on my blog is exactly for one person (with a few for later… i left them out and I actually liked them cold too. lol)

    but here are a few that you can make for everyone else while you chow on the coconut shrimp:

    mini quiche wonton cups: http://www.peasandcrayons.com/2011/05/mini-quiche-cups-shortcut-tomato-tarts.html
    pizza roll wonton cups: http://www.peasandcrayons.com/2011/08/damn-you-pizza-rolls.html

    Hope that helps keep everyone’s belly happy! MWAH!

    xoxo
    Jenn

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