Thai Shrimp Wonton Cups
Thai Shrimp Wonton Cups are crispy, golden and packed with savory shrimp filling.Garlic, ginger, lime and chili create a bright Thai-inspired flavor profile.Creamy mayonnaise balances the spicy and citrusy ingredients.Wonton wrappers bake into crisp, attractive edible cups.Fresh cilantro and green onions add freshness and color.Serve these bite-sized appetizers warm with extra sweet chili sauce or lime.
Ingredients
For the Wonton Cups
- 24 square wonton wrappers
- 1 tablespoon vegetable oil or cooking spray
- 1 tablespoon sesame seeds, optional
For the Shrimp Filling
- 250 g (8–9 oz) raw shrimp, peeled, deveined and finely chopped
- 2 garlic cloves, finely minced
- 1 teaspoon fresh ginger, finely grated
- 2 green onions, finely sliced
- 2 tablespoons mayonnaise
- 1 tablespoon Thai sweet chili sauce
- 1 teaspoon soy sauce
- 1 teaspoon fish sauce, optional
- 1 tablespoon fresh lime juice
- 1 teaspoon lime zest
- 2 tablespoons fresh cilantro, chopped
- ½ teaspoon white pepper
For the Topping
- 2 tablespoons mayonnaise
- 1 tablespoon Thai sweet chili sauce
- 1 teaspoon lime juice
- Fresh cilantro
- Thinly sliced green onions
- Lime wedges
- Sesame seeds
- Thinly sliced red chili, optional
Instructions
Prepare the Shrimp
- Peel and devein the shrimp.Pat them thoroughly dry with paper towels.Finely chop the shrimp into small pieces. Avoid turning the shrimp into a completely smooth paste because small pieces provide a better texture inside the wonton cups.
Make the Filling
- Place the chopped shrimp in a mixing bowl.Add garlic, ginger, green onions, mayonnaise, sweet chili sauce, soy sauce, optional fish sauce, lime juice, lime zest, sesame oil, red chili, cilantro, and white pepper.Mix gently until all ingredients are evenly combined.Keep the filling refrigerated while preparing the wonton wrappers.
Prepare the Oven
- Preheat the oven to 375°F (190°C).Lightly grease a 24-cup mini muffin pan with cooking spray or a small amount of vegetable oil.
Form the Wonton Cups
- Carefully place one wonton wrapper into each mini muffin cavity.Press the wrapper gently into the bottom and sides of the cavity.Allow the corners to point upward to create an attractive cup shape.Avoid pressing too firmly because the wrappers can tear.
Add the Shrimp Filling
- Spoon approximately 1 tablespoon of shrimp filling into each wonton cup.Do not overfill because the shrimp mixture expands slightly during cooking and excessive filling can make the cups difficult to handle.
Bake
- Place the muffin pan in the preheated oven.Bake for approximately 12–15 minutes, or until the shrimp is completely cooked and the wonton edges are golden brown and crisp.The shrimp should reach an internal temperature of 145°F (63°C).
Prepare the Topping
- While the wonton cups are baking, combine mayonnaise, sweet chili sauce, and lime juice in a small bowl.Mix until smooth.Transfer the mixture to a small piping bag or squeeze bottle if desired.
Garnish
- Remove the wonton cups from the oven and allow them to cool for 2–3 minutes.Drizzle or pipe a small amount of the chili-lime mayonnaise over each cup.Garnish with cilantro, green onions, sesame seeds, and optional sliced chili.
Serve
- Arrange the Thai Shrimp Wonton Cups on a serving platter.Serve warm or slightly cooled with extra sweet chili sauce and fresh lime wedges.
Notes
- Dry the shrimp well: Excess moisture can make the filling watery.
- Do not overfill: Too much filling can prevent the wonton wrappers from becoming crisp.
- Use fresh shrimp: Fresh or properly thawed shrimp gives the best texture and flavor.
- Watch the wrappers: Wonton wrappers can brown quickly near the end of cooking.
- Fish sauce: Fish sauce adds authentic savory depth but can be omitted if preferred.
- Spice level: Adjust the chili according to your preferred heat level.
- Serve soon: Wonton cups are crispiest shortly after baking.
- Check the shrimp: Always make sure the shrimp is completely cooked before serving.