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by Lori Yates January 14, 201423 comments
With the Golden Globes happening this past weekend, my Oscar frenzy is in full swing. You see, I was a film minor in college. Ilove movies, especially really good ones (not so much most blockbusters).
Most years, I’m able to see every single Best Picture nominee before the Oscars. While the nominations won’t be announced until Thursday, I already have a pretty good idea of what will be nominated, and have planned accordingly.
So far I’ve seen12 Years A Slave (terrific, heartbreaking, beautifully acted),American Hustle (I hated it and thought it was boring, although apparently I’m in the minority),Inside Llewyn Davis(I loved it, but I love the Coen Brothers) andThe Wolf of Wall Street (I loved it, but Martin Scorsese is one of my most favorite people in the whole wide world). Next on my list areNebraska, HerandDallas Buyers Club.
Perhaps it’s a bit early to be planning for Oscar night, but oh well – I’m doing it anyway!Much like sporting events, when I think of awards shows, I think of snacks. Chips and dip are great, but I like to go beyond that for the Oscars – it’s a special event that deserves black-tie snacks!
I never seem to tire of little wonton cup appetizers. I’ve made them in veggie pizza and buffalo chicken varieties, as well a version with chicken, mango and avocado. These shrimp wonton cups are one of my favorite so simple-but-look-fancy snacks.
Here, I’ve used a package of broccoli coleslaw mix and tossed it with a sesame and soy dressing. Sautéed shrimp coated in sweet chili sauce rest on top of the slaw for a simple yet special snack to crunch on during Hollywood’s biggest night.
Psst – not a seafood lover? These cups are also great topped with my homemade orange chicken.
Asian Shrimp Wonton Cups
Yield: 12 pieces
Prep Time: 20 minutes
Cook Time: 15 minutes
Ingredients
For the Wonton Cups:
- Nonstick cooking spray
- 12 (4-1/2-inch square) wonton wrappers
For the Asian Coleslaw:
- 2 tablespoons toasted sesame oil
- 1 tablespoon peanut butter
- 1 tablespoon rice vinegar
- 1 tablespoon extra virgin olive oil
- 1 tablespoon soy sauce
- 2 teaspoons sugar
- 2 cups broccoli slaw
For the Shrimp:
- 1 tablespoon extra virgin olive oil
- 12 (26-30 count) peeled and deveined shrimp, tails removed, patted dry
- 1/3 cup sweet chili sauce
- Black and/or white sesame seeds, for garnish
Instructions
- Make Wonton Cups: Preheat oven to 350 degrees F. Spray a standard muffin tin with cooking spray. Press wonton wrappers into muffin cups, taking care to press against bottom and sides of cups. Lightly spray wrappers with additional cooking spray.
- Bake 8 minutes or until golden brown and crunchy. Remove wonton cups from muffin pan and transfer to a cooling rack to cool completely before filling.
- Meanwhile, make the Asian Coleslaw: In medium bowl, whisk together sesame oil, peanut butter, vinegar, olive oil, soy sauce and sugar. Add broccoli slaw and toss to combine.
- Make Shrimp: In large nonstick skillet, heat oil over medium heat. Add shrimp; cook 5 to 6 minutes or until shrimp are opaque and cooked through. Remove from heat; add sweet chili sauce and toss to combine.
- Divide coleslaw between wonton cups. Top each wonton cup with one shrimp. Sprinkle with sesame seeds and serve immediately.
Asian Dairy Free New Year's
posted by Lori Yates on January 14, 2014 (updated March 5, 2024)
23 comments Leave a comment »
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23 comments on “Asian Shrimp Wonton Cups”
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Donna — Reply
Hi. These sound wonderful! I just want to double check that you use a standard size muffin cup. Every other recipe I’ve seen using wontons says to use mini muffin pans. Thank you.
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Lori Yates — Reply
Yep, standard size muffin tin!
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Joanne — Reply
Hello – thank you for this great recipe. Could I add the dressing mix to the slaw one day in advance? Then assemble all at the last minute? Thank you so much !
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Lori Yates — Reply
Hi Joanne – I’m all about making things ahead! I would recommend making the dressing in advance, but waiting until just before serving to combine it with the slaw vegetables. Otherwise, the dressing with bring out a lot of moisture in the vegetables as it sits overnight, and it’ll be too watery.
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anna — Reply
Just made these,, I added a couple tbsp od sweet chili to the dressing ,,absolutely amazing.
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Lori Yates — Reply
So glad to hear that, Anna!
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Nancy — Reply
Have you pre-made these appetizers and served them with the shrimp chilled?
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Lori Yates — Reply
You can absolutely serve the shrimp chilled, although the wonton cups will get soggy if they are fully assembled and refrigerated. I would prepare each of the items in advance (including making and chilling the shrimp), and then assemble the cups just before serving.
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Nancy — Reply
Sounds and looks fantastic ..will definitely try it …
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lisakaypgh — Reply
This was a wonderful recipe! It was relatively simple and the combined flavors were fabulous and they really looked pretty. I have two sister in laws, one is Chinese the other is Japanese and they both really loved it!
I’ll definitely make this again, thanks!
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Lori Yates — Reply
I’m so glad to hear this was a hit with you and your sisters-in-law, Lisa!
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Nikki Nhu — Reply
Did you make the broccoli slaw or did you buy it?
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Lori | Foxes Love Lemons — Reply
In this case, since I was trying to keep the recipe relatively quick and simple, I bought a bag of pre-shredded broccoli slaw – the kind you would find in the produce department. It’s just shredded broccoli, cabbage, carrots, etc. (no dressing). You could certainly buy fresh broccoli/veggies and shred it yourself, and then proceed with the recipe 🙂
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Paul W — Reply
Her was AMAZING. I think that this scenario will be common place in 20 years. I have to say though, Matt and Jared were outstanding in Dallas, and I think Matt is a def winner of the oscar!
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Lori | Foxes Love Lemons — Reply
Oh good, so glad to hear that about “Her.” I can’t wait to see it!
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Betsy Cohen — Reply
I love the ease of this recipe and the beauty of the end result. They look like you slaved for hours in the kitchen!
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Lori | Foxes Love Lemons — Reply
Thanks Betsy! That was my goal 🙂
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GourmetGetaway — Reply
These look very special, the flavor would be delicious! I love baked wontons.
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Lori | Foxes Love Lemons — Reply
Thanks so much!
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littleredkitchen — Reply
I love appetizer food, I will take that over any full meal any day. I love the movies and I definitely don’t see as many as I would like to since it’s hard to get the hubby out with out. We just saw American Hustle and I liked it but I’m also a fan of David Russell and will see anything with Christian Bale (I blame Newsies for falling in love with him). We got a screener from a friend though and watched it home, kind of wish I saw it in the theater since some scenes were hard to understand.
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Lori | Foxes Love Lemons — Reply
Hmmmmm, yeah – I think if I had watched American Hustle at home, I would have had zero patience for it. Were you still in love with Christian Bale, even in THAT movie? hahaha.
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Marjory @ Dinner-Mom — Reply
These are perfectly upscale appetizers. So pretty. When we came out of American Hustle, the general consensus was we were “hustled!” That’s what people were saying…but, I did think the acting was terrific.
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Lori | Foxes Love Lemons — Reply
Thanks Marjory! I agree – the acting in American Hustle was outstanding. There is no denying that. But the movie itself, I thought it was just soooooo slow and boring. I don’t understand when I read reviews that describe it as “fast paced” and “exciting.” Did I see the same movie? haha.
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