These little wonton cups are delicious and perfect party food!
These Shrimp Wonton Cups are perfect party food. First of all, they taste great! They are also individually portioned, making them easily sharable with a crowd.
Seriously, they're great for parties.
I've made these shrimp wonton cups for holiday celebrations (think: New Year's Eve parties) and sporting events (Super Bowl, anyone?). People have really enjoyed them each and every time.
There's just something about small food that makes it perfect for parties. It's easy to pick up with one hand, and it can be eaten in just a couple of bites.
Looking for other party-friendly foods?
Don't forget about these Turkey Taco Wonton Cups!
There's also Funfetti Cake Dip, Pimiento Cheese, Jalapeño Popper Dip, Buffalo Chicken Dip, and a Buffalo Ranch Cheese Ball!
What inspired this recipe?
The recipe comes from The Pampered Chef. I believe my mom shared it with me, initially.
✨ Recipe
Shrimp Wonton Cups
Ingredients
- 24 wonton wrappers
- 10 oz shrimp shelled, deveined, and cooked
- 4 oz cream cheese softened
- 1 garlic clove minced
- ½ tablespoon Worcestershire sauce
- 2 green onions finely chopped
- ⅓ cup grated carrot
- 4 oz mozzarella cheese shredded
Instructions
- Preheat the oven to 350 degrees F.
- Press the wonton wrappers into a mini muffin/cupcake pan. Lightly spray the wrappers with cooking spray. Bake for 8 minutes. Remove pan from oven.
- Chop the cooked shrimp. Combine the shrimp, cream cheese, garlic, Worcestershire sauce, green onions, carrot, and mozzarella in a bowl. Mix well.
- Fill each wonton cup with about 1 tbs of the filling. Return to the oven for 7 minutes, or until the filing is bubbly.
Nutrition
Disclaimer: Nutritional information is a generated estimate and is not guaranteed to be accurate.
What kind of gear do I need to have on hand to make this?
- A mini muffin tin
- Wonton wrappers
- A box grater, for grating the carrots
Pin this recipe for later!
Donna
I tried turning with Monterrey Jack cheese and they were delicious, also added a couple mushrooms and garlic salt.
Irene
These look and sound great but need to substitute the cream cheese, what could I use?
laurenpacek
Hi, Irene. The answer will depend on why you need to substitute the cream cheese. If it's a dairy allergy, there are almond and cashew cream cheeses out there (I feel fairly confident that I've seen them at Whole Foods). But if you can eat dairy, you could probably sub something like mascarpone cheese or maybe even cottage cheese. Or maybe even sour cream. I haven't tried substituting the cream cheese, but these all sound like they could work. I hope you enjoy!!
Jodi
Can these be cooked and then reheated later?
laurenpacek
Hi, Jodi. The short answer is "yes". However, I might be worried about the wontons getting overly crisp when they're heated twice. But if that isn't an issue for you, have at it! I've certainly refrigerated and reheated leftovers. They taste good the second time around, but the texture of the wontons may be altered.
Peggy
Do you put just one wonton in each cup?
laurenpacek
Hi, Peggy. Yep, one wonton wrapper per cup!
Susan B
Are these good served at room temp? Want to take to a 4th picnic.
laurenpacek
Hi Susan. While I think they'd be fine if they came to room temperature for a bit, since they're made with seafood and dairy, I wouldn't recommend having them sit out for a long time at a picnic. However, if you baked them, let them cool, and stored them in a cooler or something (keep them right in their little muffin tins) before setting them out, you would probably be safer.