These crunchy coconut shrimp won-ton cups are the perfect baked alternative to fried coconut shrimp! We love this tasty appetizer!
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.
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 may have even bragged a little:
Crunchy Coconut Shrimp Won-ton Cups
Crunchy Coconut Shrimp Won-tons
Yield 10 won-ton cups
- 10 large raw shrimp, peeled + cleaned [fresh or frozen + thawed]
- 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!
- Preheat oven to 365 degrees F.
- 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 in just a few minutes, when they begin curl up and turn opaque. Then they're ready for the oven!
- Spritz a mini muffin pan with olive oil and line with wonton wrappers to create cups [see photo below]
- 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. Whoops!
Courses appetizer, entree
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.
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!