Yum Yum Shrimp Wonton Cups
Serve up a super tasty appetizer with yum yum sauce coated spicy shrimp cradled in crisp wonton cups.
Servings 24 cups
Calories 85kcal
Equipment
Ingredients
Yum Yum Sauce
- ¼ cup mayonnaise
- ¼ cup non-fat greek yogurt
- 2 tablespoons chili sauce or ketchup
- 1 tablespoons rice or white wine vinegar
- ½ tablespoon sugar
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon kosher salt
- ½ teaspoon toasted sesame oil
- ¼ teaspoon cayenne pepper or hot sauce
- ½ tablespoon water as needed for desired consistency
Shrimp
- Cooking spray
- 4 tablespoons olive oil , divided
- 24 wonton wrappers , 3 ¼ x 3 ¼ inches
- Salt and pepper
- 1 teaspoon Cajun spice
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- ½ teaspoon kosher salt
- ¼ teaspoon white pepper
- 1¼ pound shrimp (31-40 count), peeled, deveined and tails removed
- ⅓ cup shallots , minced
- ⅓ cup green onion , thinly sliced
Instructions
Yum Yum Sauce
- In a medium bowl, whisk first 12 ingredients together until well combined. Whisk in water a teaspoon at a time until desired consistency is achieved. Season to taste with salt and pepper. Cover and chill. Makes ¾ cup.
Shrimp & Assembling
- Preheat oven to 350°F. Coat mini muffin cups with cooking spray. With about 2 tablespoons of the olive oil, brush one side of the wonton wrappers. Gently press wontons, oil side up, into wells of the pans. Sprinkle with salt and pepper.
- Bake wonton cups 7-9 minutes until edges turn light golden brown and are set. Remove from oven and cool on racks for 5 minutes.
- Remove cups from muffin tins and place on racks to cool completely. (Can be stored in an airtight container at room temperature up to 5 days.)
- Combine Cajun spice, paprika, chili powder, salt, and white pepper in a small bowl. In a medium bowl, toss prepped shrimp with spice mixture to coat.
- In a large skillet, heat remaining 2 tablespoons olive oil over medium-high heat. Sauté the shrimp until just opaque in the center, 3-4 minutes, stirring frequently. Transfer cooked shrimp to a clean bowl.
- Set 24 whole shrimp aside. Coarsely chop the remaining shrimp and place in a medium bowl. Add the shallots and green onion.
- Gently toss with just enough Yum Yum Sauce to coat. Fill wonton cups with yum yum shrimp mixture. Place a whole shrimp on top.
- Drizzle with additional Yum Yum Sauce. Garnish with chopped chives, parsley and green onion, as desired.
Notes
*Yum Yum Sauce will last in the fridge up to 1 week.
Nutrition
Serving: 1filled wonton | Calories: 85kcal | Carbohydrates: 5g | Protein: 6g | Fat: 4g | Cholesterol: 40mg | Sodium: 89mg | Potassium: 94mg | Fiber: 1g | Sugar: 1g | Vitamin A: 139IU | Vitamin C: 1mg | Calcium: 24mg