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!
Looking for won-ton wrappers at your local grocery store? They're located in the chilled section near the bagged salads and tofu.Using medium shrimp? You should be able to fit 3 in each won-ton cup so feel free to use 30 medium shrimp instead of 20 large. you can add a little extra garlic too as desired.Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!