Name: crowd-pleasing wonton shrimp cups
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Ingredients: 48 wonton wrappers; cooking spray; 2 cups shredded sharp cheddar cheese ((8 ounces)); 2 cups chopped cooked shrimp ((16 ounces)); 1 cup chopped bottled roasted red peppers; 1 cup prepared tomato salsa; 3/4 cup chopped green onions

We’re making some Crowd-Pleasing Wonton Shrimp Cups today. Typically, you’ll find me flying solo at my kitchen counter. Every now and then, my husband will stop by to see if he can help or just to check things out. I’m always grateful for the company.

But, having a couple of little ones at my side is just unbeatable. Especially if they happen to be my granddaughters, Sophia and Ava. These cuties are more than enthusiastic to help their Mom Mom make some treats.

Okay, so let’s get started with these shrimp cups. They really are a crowd-pleaser and you can throw them together in a hurry.

Your Crowd-Pleasing Wonton Shrimp Cups list of ingredients –

Wonton wrappers
Oil – or cooking spray for the muffin tins
Shredded sharp cheddar cheese
Cooked shrimp – roughly chopped
Roasted red peppers – roughly chopped
Prepared tomato salsa
Chopped green onions

No need to prepare a homemade pastry. Unless you want to give my Homemade Asian Wrappers a try. This time we’re using premade refrigerated wonton wrappers.

I always find it helpful to let the package of wrappers hang out at room temperature for thirty minutes or so, before getting started. They are more pliable if they’re not so cold.

Also, depending on the brand of wrappers you’ll be using, you may need to tweak the timing when prebaking them. Some wrappers are quite a bit thicker than others. The goal is to achieve a light golden, crispy edge on the empty cups.

Preheat oven to 350ºF.

Fit one wonton wrapper into each of 48 mini muffin cups coated with cooking spray.
Press the wrappers onto the sides of the cups.
Bake at 350º for 7 minutes or until lightly browned.
Keep the baked wontons in the muffin cups and set aside.

You’ll need two mini muffin tins for this recipe.

If you only have one, that’s okay. You’ll just have to make these in batches.

Combine the cheese and remaining ingredients in a large bowl.
Spoon about one tablespoon of cheese mixture into each baked wonton cup.
Bake at 350ºF for 6 or 7 minutes or until cheese is melted.
Remove from muffin tin.
Serve immediately while still warm.

If you want to start working on these ahead of time, perhaps the night before …that’ll work.

Store the mixed filling in the refrigerator.
Keep the baked empty cups in the muffin tins, lightly covered, at room temperature.
Then fill and bake just before serving.

These Crowd-Pleasing Wonton Shrimp Cups are best enjoyed right from the oven.

And, keep in mind, these can be switched up if you like. I found the original recipe in Cooking Light and I’ve been tweaking as I go.

You can use cooked chicken breast instead of the shrimp.
If you like a bit more spice, replace the cheddar with a blend of Mexican cheeses.
Or add some heat by using a hotter version of salsa.
I’ve even made an Italian version using chicken, marinara, roasted peppers, shredded mozzarella & basil. So good.

crowd-pleasing wonton shrimp cups

Adapted from Cooking Light

These tasty treats are prepared in a hurry with refrigerated wonton wrappers and pre-cooked shrimp.

Prep Time 25 minutes

Cook Time 15 minutes

Total Time 40 minutes

Servings 48 shrimp cups

Author Rosemary Stelmach

Ingredients

48 wonton wrappers
cooking spray
2 cups shredded sharp cheddar cheese (8 ounces)
2 cups chopped cooked shrimp (16 ounces)
1 cup chopped bottled roasted red peppers
1 cup prepared tomato salsa
3/4 cup chopped green onions

Instructions

Preheat oven to 350ºF.
Fit one wonton wrapper into each of 48 mini muffin cups coated with cooking spray, pressing the wrappers into sides of cups. Bake at 350º for 7 minutes or until lightly browned. Keep wontons in muffin cups and set aside.
Combine cheese and remaining ingredients. Spoon about one tablespoon of cheese mixture into each baked wonton cup. Bake at 350ºF for 6 or 7 minutes or until cheese is melted. Remove from muffin tin. Serve immediately.

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