Sauté shrimp in either 1 tsp of olive oil or butter; totally up to you! Add garlic in towards the end and cook until shrimp are opaque and garlic is fragrant.
Once shrimp are fully cooked, transfer to a cutting board (along with garlic) and mince into very small pieces.
In a small bowl combine cheeses, chives, red pepper flakes, garlic powder, and salt. Add your shrimp and garlic mixture and mix well.
To prep the wonton wrappers, lay the squares out on a flat surface.
Add a heaping teaspoon of the shrimp mixture to the center of each wonton.
Fill a small cup/bowl with water and set aside. Working one at a time, moisten fingers with water. Run your finger along two sides of the wrapper to moisten, and fold into a triangle.
Pick up each triangle and press along both sides to seal. The water should act like a glue and help you press the edges into little pouches.
Seal em up super tight and pop them on a wire rack atop a baking sheet. See photos in post for a visual. No wire rack? See notes for alternate baking method.
Lightly spritz the won-tons with spray oil (I used an avocado oil spray)
Bake at 400 F for 5-7 minutes or until golden brown.
Enjoy hot with sweet chili sauce for dunking!
Notes
Not using a wire rack? You can bake it directly on a baking sheet (with optional parchment paper as a liner) but be sure to change the baking temp and time in this place. You’ll want to bake it in a pre-heated oven at 375 degrees F for about 10-11 minutes. To prevent sticking when baking directly on the rack, grease the baking sheet lightly with oil or use parchment paper.The shrimp and cream cheese mixture can be made a few hours in advance and set in the fridge to chill until you'r ready to assemble and bake your won-tons.Nutrition facts below are an estimate provided by an online nutrition calculator. Adjust as needed.