Yum Yum Shrimp Wonton Cups & A Virtual Baby Shower!

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That’s right! Yum Yum Shrimp Wonton Cups AND A Virtual Baby Shower! This (relatively) pink-themed post is in honor of our dear blogging friend, Katherine, from Love In My Oven who is soon expecting her first baby girl!

A huge thank you goes out to Kelly from Kelly Lynn’s Sweets & Treats for spearheading the gathering and keeping 22 bloggers organized and on point. Be sure to check out the shower invitation at the end of the post to see all of the awesome recipes contributed in honor of Katherine and her family!

Remember to PIN THIS to save the recipe for later!

Yum Yum Shrimp in Wonton Cups | Give it Some Thyme – crispy wonton cups are filled with plump shrimp coated in the classic Japanese steakhouse sauce! #yumyumshrimp #yumyumshrimprecipe #yumyumshrimpsauce #shrimprecipes #shrimpappetizers #shrimpappetizerrecipes #shrimpappetizersforparty #shrimpappetizerseasy #shrimpappetizersfingerfoods #shrimpappetizerideas #bestshrimpappetizers #giveitsomethyme #shrimpappetizersasian #fingerfoods #fingerfoodsappetizers

Yum Yum Shrimp Wonton Cups

These Yum Yum Shrimp Wonton Cups start with the addictive hibachi restaurant classic, Japanese steakhouse white sauce, aka yum yum sauce!  The pink-tinged, creamy and slightly spicy blend works well on pretty much every protein, rice and veggies.

Yum Yum Sauce with Shrimp - giveitsomethyme.com – plump shrimp coated in the classic Japanese steakhouse sauce! #yumyumshrimp #yumyumshrimprecipe #yumyumshrimpsauce #shrimprecipes #shrimpappetizers #shrimpappetizerrecipes #shrimpappetizersforparty #shrimpappetizerseasy #shrimpappetizersfingerfoods #shrimpappetizerideas #bestshrimpappetizers #giveitsomethyme #shrimpappetizersasian #fingerfoods #fingerfoodsappetizers

Plus, with one whisk and one bowl, you can whip up your own in five minutes or less. It pairs perfectly with these well-seasoned seared shrimp. A little tang with a little spice is really nice! 🙂

Spicy Shrimp Seared

The crunch of the crispy baked wonton shells adds great texture to the creamy sauce and tender shrimp. You can bake the wonton wraps up to 5 days ahead and store in an airtight container at room temperature. Also, it’s best to fill them just before serving so they don’t get soggy on the bottom.

Wonton Shells Baked in Mini Muffin Pan

When ready, load up your wonton cup with the Yum Yum Shrimp and top off with another whole one and plenty of yum yum sauce on the side. Enjoy!

Be sure to check out these other super delish snacking recipes!

Yum Yum Shrimp Wonton Cups Close Up | giveitsomethyme.com – crispy wonton cups are filled with plump shrimp coated in the classic Japanese steakhouse sauce! #yumyumshrimp #yumyumshrimprecipe #yumyumshrimpsauce #shrimprecipes #shrimpappetizers #shrimpappetizerrecipes #shrimpappetizersforparty #shrimpappetizerseasy #shrimpappetizersfingerfoods #shrimpappetizerideas #bestshrimpappetizers #giveitsomethyme #shrimpappetizersasian #fingerfoods #fingerfoodsappetizers

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Recipe
Yum Yum Shrimp Wonton Cups Close Up
Print Pin
5 from 12 votes

Yum Yum Shrimp Wonton Cups

Serve up a super tasty appetizer with yum yum sauce coated spicy shrimp cradled in crisp wonton cups.
Course Appetizer, Brunch, Lunch
Cuisine Asian, Seafood
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 24 filled wonton cups
Author Kim Peterson

Ingredients

Yum Yum Sauce

  • ½ cup mayonnaise
  • ½ cup non-fat greek yogurt
  • ¼ cup chili sauce or ketchup
  • 2 tablespoons rice or white wine vinegar
  • 1 tablespoon sugar
  • 1 ½ teaspoons paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon kosher salt
  • ½ teaspoon toasted sesame oil
  • ¼ teaspoon cayenne pepper or hot sauce
  • 1 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
  • lb 31-40 count shrimp, peeled, deveined and tails removed
  • cup shallots, minced
  • cup green onion, thinly sliced

Special Equipment

  • 1 24- cup mini muffin pan or 2 12-cup mini muffin pans

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. (Enjoy within 1 week.) Makes about 1 ½ cups
    Yum Yum Sauce Ingredients

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.
    Yum Yum Wonton Shells Unbaked
  • 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.)
    Wonton Shells Baked in Mini Muffin Pan
  • 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.
    Yum Yum Shrimp Seasoned
  • 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.
    Spicy Shrimp Seared
  • 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.
    Yum Yum Shrimp Wonton Cups | Give it Some Thyme

Meet our guest of honor, Katherine! Katherine blogs over at Love In My Oven and is the proud momma to two boys and a soon-to-arrive baby girl!!

You don’t need to know Katherine to join in the fun, just enjoy all of the pink-themed recipes the bloggers are bringing to the party! Scroll down to see what the bloggers are sharing, and click on the links to hop over to their blogs to check their recipe out.

7-UP RASPBERRY PINK PUNCH from Kelly Lynn’s Sweets and Treats

BEET GOAT CHEESE PHYLLO ROLLS from Looney For Food

YUM YUM SHRIMP WONTON CUPS from Give it Some Thyme

ROASTED BEET AND GOAT CHEESE PASTA from Robust Recipes

PRETTY IN PINK PARTY MIX from Tiny Kitchen Capers

ROASTED BEET AND WHITE BEAN HUMMUS from Crumb Top Baking

IT’S A GIRL BABY SHOWER CAKE from The Sugar Coated Cottage

MELTING MOMENTS COOKIES WITH RASPBERRY BUTTERCREAM from Sugar Salt Magic

STRAWBERRY MOUSSE CUPS from The Beach House Kitchen

ROSE RASPBERRY LYCHEE CUPCAKES from Sift & Simmer

VANILLA GLAZED BAKED DONUTS from Girl Heart Food

CHOCOLATE ROSE TRUFFLES from The Love of Cakes

PRETTY IN PINK PARFAITS from Six Snippets

STRAWBERRY CREAM PUFFS from The Itsy-Bitsy Kitchen

STRAWBERRY ROSE CAKE DONUTS from Ben’s Havoc in the Kitchen

NO CHURN STRAWBERRY ICE CREAM from [email protected]

STRAWBERRY SCONES from 31 Daily

RASPBERRY MOUSSE BROWNIE TRIFLE from Better With Biscuits

STRAWBERRY LEMONADE CUPCAKES from Nourish and Fete

VANILLA DONUTS WITH PINK GLAZE from Sweet Little Baker

STRAWBERRY SOUFFLÉS WITH FRESH STRAWBERRIES from That Skinny Chick Can Bake

NO CHURN STRAWBERRY SHORT CAKE ICE CREAM from The Baking Chocolatess

Thanks for joining the party and hope you enjoy all of these delicious recipes!

45 Comments

  1. Oh my gosh, these look and sound so delicious! Can you believe I have never once used wonton wrappers in a recipe? I suppose I’ve been intimidated by not knowing really how to prepare them, but this makes it approachable – and OH so worthwhile! Great recipe and great contribution to the shower!

  2. Kim, there’s so much I love about these. First, shrimp! But that sauce sounds like a total flavour bomb and such a great idea to make the wonton cups ahead of time. That would make gettting prepped for a party so much easier. I’ve saved this recipe and can’t wait to give it a try.

  3. What an awesome appetizer!! I would be scarfing down a million of these little cups if they were at at a real baby shower! Thank you SO much for being a part of this special day! I am so grateful for all of my food blogging friends! XO

    1. Katherine, you’re a gem and was so happy to be included in this special event! Was a blast and psyched to get to know the other bloggers better! Congrats again, and can’t wait to see pics of your new baby girl!! xoxo, Kim

  4. I love making appetizers with wonton wrappers they are the perfect edible food holders. That Yum Yum sauce looks addicting! Of course, your shrimp are perfectly cooked, thank you for the great recipe Kim

  5. Love these wonton cups! Being relatively simple (Despite the long list of the ingredients haha), it’s an utterly elegant appetizer. Combined with shrimp, this is so delicious too. Well done!

    1. That’s exactly what we did the other night! And, you’re right, can’t beat the name!! Have a great weekend Dawn!

  6. I’d never pass up a shrimp appetizer and these wonton cups look fabulous! I love the way you gave the shells a little twist—so pretty!

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