Cilantro Shrimp Cups Recipe
Cilantro Shrimp Cups Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
The crunchy, tangy salad inside these shrimp cups is packed with flavor. Plus, the wonton wrappers make them easy to hold. —Ronna Farley, Rockville, Maryland
MAKES:
36 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min.
MAKES:
36 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min.

Ingredients

  • 36 wonton wrappers
  • Cooking spray
  • 1-1/4 pounds peeled and deveined cooked small shrimp, divided
  • 1/2 cup chopped pecans
  • 1/3 cup shredded carrot
  • 1/3 cup finely chopped celery
  • 1/4 cup minced fresh cilantro
  • 3 tablespoons lime juice
  • 3 tablespoons oyster sauce
  • 1-1/2 teaspoons reduced-sodium soy sauce

Directions

Spritz each side of wonton wrappers with cooking spray; gently press into miniature muffin cups. Bake at 350° for 11-13 minutes or until golden brown. Remove to wire racks to cool.
Meanwhile, set aside 36 shrimp for garnish; chop remaining shrimp. In a small bowl, combine the chopped shrimp, pecans, carrot, celery, cilantro, lime juice, oyster sauce and soy sauce. Spoon into wonton cups. Garnish each with a reserved shrimp. Yield: 3 dozen.
Originally published as Cilantro Shrimp Cups in Country Woman Christmas Annual 2012, p40

Nutritional Facts

1 appetizer: 55 calories, 2g fat (0 saturated fat), 25mg cholesterol, 135mg sodium, 6g carbohydrate (0 sugars, 0 fiber), 4g protein.

  • 36 wonton wrappers
  • Cooking spray
  • 1-1/4 pounds peeled and deveined cooked small shrimp, divided
  • 1/2 cup chopped pecans
  • 1/3 cup shredded carrot
  • 1/3 cup finely chopped celery
  • 1/4 cup minced fresh cilantro
  • 3 tablespoons lime juice
  • 3 tablespoons oyster sauce
  • 1-1/2 teaspoons reduced-sodium soy sauce
  1. Spritz each side of wonton wrappers with cooking spray; gently press into miniature muffin cups. Bake at 350° for 11-13 minutes or until golden brown. Remove to wire racks to cool.
  2. Meanwhile, set aside 36 shrimp for garnish; chop remaining shrimp. In a small bowl, combine the chopped shrimp, pecans, carrot, celery, cilantro, lime juice, oyster sauce and soy sauce. Spoon into wonton cups. Garnish each with a reserved shrimp. Yield: 3 dozen.
Originally published as Cilantro Shrimp Cups in Country Woman Christmas Annual 2012, p40

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