These coconut shrimp wonton cups are the perfect baked alternative to fried coconut shrimp. We love this quick and easy appetizer!
These baked shrimp won-ton cups are pretty much rocking our world right now.
They’re crazy quick to throw together (hellooo speedy snack!) and even easy to assemble for a crowd.
I’m posting the recipe for a small batch of 10 won-ton cups but feel free to double, triple, or even quadruple the amount to impress your friends and family at your next shindig. 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…
Though it looks all fancy and complicated, this appetizer is so simple it feels like cheating. I feel like I’ve hit the foodie jackpot with this one!
Crispy Coconut Shrimp Wonton Cups
We love these tasty wonton cups! Feel free to double (or triple) the recipe as needed to feed your crew.
Coconut Shrimp Wonton Cups
- 20 large raw shrimp (peeled + cleaned)
- 10 won-ton wrappers
- natural cooking spray (olive oil or avocado oil are my favorite)
- 4 TBSP shredded coconut (sweetened or unsweetened)
- 3-4 TBSP panko breadcrumbs
- 1 clove garlic, minced
- 1 TBSP butter
- salt and pepper to taste
- 2 tsp fresh chopped parsley
- 1/4 cup sweet chili sauce for dipping or drizzling
- Preheat oven to 365 degrees F.
- If using frozen shrimp, defrost before using.
- Spritz a mini muffin pan with olive oil and line with wonton wrappers to create cups [see photo below]. Set aside.
- In a small pan over medium-high heat, sauté your shrimp in melted butter, adding minced garlic towards the end to prevent burning.
- While the shrimp cook, heat up another small pan and toast your coconut and panko. It should turn golden rather quickly so keep an eye on it. This only takes a minute or two.
- The shrimp will be done in just a few minutes, when they begin curl and turn opaque. Then they’re ready for the oven!
- Place two shrimp at the bottom of each wonton cup and then top with the sauteed panko/coconut/parsley mixture. If preferred, you can also toss everything together in the pan with the shrimp and then spoon the mixture in all at once.
- 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! Garnish with a sprinkle of fresh parsley (optional but the color pop rocks my world) and serve with sweet chili sauce for dipping. Enjoy!
so . . . how were they?
SOOOOOOO GOOOOOOOD! These baked coconut shrimp wonton cups are hands down my new favorite appetizer. Make them NOW!!!!! If you like coconut shrimp, you’ll love these even more. Plus since they’re baked and not fried, that means we get to eat more!
They make such a fun appetizer for parties but honestly we’ve been making these bad boys and plopping down in front of our favorite show-of-the-moment (right now we’re alternating between Westworld and Handmaid’s Tale) after the chickpea has gone to bed. It’s like date night and home and I love it so!
Back to the food!
They’re crispy, buttery, and absolutely delicious.
If you get a chance to try these baller baked Coconut Shrimp Wonton Cups, let me know!
Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation!