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Cilantro Shrimp Cups

 Cilantro Shrimp Cups
The crunchy, tangy salad inside these shrimp cups is packed with flavor. Plus, the wonton wrappers make them easy to hold.
36 ServingsPrep/Total Time: 30 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.
Nutritional Facts: 1 appetizer equals 55 calories, 2 g fat (trace saturated fat), 25 mg cholesterol, 135 mg sodium, 6 g carbohydrate, trace fiber, 4 g protein.