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Cilantro Shrimp Cups

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
  • Total Time
    Prep: 25 min. Bake: 15 min.
  • Makes
    3 dozen

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

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