Crispy Shrimp Cups Recipe

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Crispy Shrimp Cups Recipe
Crispy Shrimp Cups Recipe photo by Taste of Home
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Crispy Shrimp Cups Recipe

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Publisher Photo
The perfect party food for passing, this stuffed wonton also lends itself well to crabmeat or mushroom fillings instead of shrimp. Serve them hot, warm, or cold. —Lori Stefanishion, Drumheller, Alberta
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. Bake; 15 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. Bake; 15 min.

Ingredients

  • 24 wonton wrappers
  • 1 tablespoon butter, melted
  • 1/8 teaspoon garlic powder
  • 12 ounces cream cheese, softened
  • 4 teaspoons honey
  • 1 tablespoon minced fresh parsley
  • 2 teaspoons hot pepper sauce
  • 24 peeled and deveined cooked medium shrimp
  • Optional garnishes: lemon slices and fresh basil leaves

Directions

Press wonton wrappers into greased miniature muffin cups. Combine butter and garlic powder; brush over edges of wrappers. Bake at 350° for 8-10 minutes or until lightly browned.
In a small bowl, beat the cream cheese, honey, minced parsley and hot pepper sauce until blended. Spoon into cups. Bake 5-8 minutes longer or until filling is heated through. Top with shrimp. Serve warm, garnished with lemon and basil if desired. Yield: 2 dozen.
Originally published as Crispy Shrimp Cups in Taste of Home December/January 2012, p105

Nutritional Facts

1 appetizer: 92 calories, 6g fat (3g saturated fat), 33mg cholesterol, 109mg sodium, 6g carbohydrate (1g sugars, 0 fiber), 4g protein.

  • 24 wonton wrappers
  • 1 tablespoon butter, melted
  • 1/8 teaspoon garlic powder
  • 12 ounces cream cheese, softened
  • 4 teaspoons honey
  • 1 tablespoon minced fresh parsley
  • 2 teaspoons hot pepper sauce
  • 24 peeled and deveined cooked medium shrimp
  • Optional garnishes: lemon slices and fresh basil leaves
  1. Press wonton wrappers into greased miniature muffin cups. Combine butter and garlic powder; brush over edges of wrappers. Bake at 350° for 8-10 minutes or until lightly browned.
  2. In a small bowl, beat the cream cheese, honey, minced parsley and hot pepper sauce until blended. Spoon into cups. Bake 5-8 minutes longer or until filling is heated through. Top with shrimp. Serve warm, garnished with lemon and basil if desired. Yield: 2 dozen.
Originally published as Crispy Shrimp Cups in Taste of Home December/January 2012, p105

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Reviews forCrispy Shrimp Cups

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rumsekat User ID: 7291850 198239
Reviewed Jun. 5, 2013

"This recipe is awesome and my family raved over it!"

MY REVIEW
veggiemama User ID: 4640590 187157
Reviewed Jan. 1, 2012

"Very good! I like spicy, but these were just a little too spicy for me so I'll reduce the amount of hot sauce next time. I wasn't too sure about the sweetness when I first tried it, but it did grow on me."

MY REVIEW
DonnaNJ User ID: 6254781 138430
Reviewed Dec. 27, 2011

"These were simply delicious and a breeze to prepare. I will make this a staple of my entertaining go-to recipes! Everyone raved."

MY REVIEW
meganmattern User ID: 6378442 119956
Reviewed Dec. 1, 2011

"These were a huge hit at both holiday parties that I took them to. They remind me of crab rangoons but with shrimp! Totally worth it!"

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