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Crispy Shrimp Cups Recipe

Crispy Shrimp Cups Recipe

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
TOTAL TIME: Prep: 30 min. Bake; 15 min. YIELD:24 servings


  • 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.

Nutritional Facts

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

Reviews for Crispy Shrimp Cups

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Reviewed Jun. 5, 2013

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

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."

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."

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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