Shrimp Wonton Cups with Chipotle Mayo are the kind of appetizer that disappear fast. Crispy wonton shells, juicy shrimp, and a smoky, creamy sauce all come together in just a few bites. They’re easy to prep, quick to cook, and perfect when you want something a little impressive without a lot of effort.
This recipe because it hits that sweet spot between simple and bold. The wonton cups bake up crunchy without frying, the shrimp cook in minutes, and the chipotle mayo adds just enough heat to keep things interesting. These are great for parties, game day spreads, or even a fun appetizer-for-dinner situation.
Helpful Tips
- Watch the wonton cups closely. They can go from golden to too dark quickly, so start checking them around the 10-minute mark.
- Adjust the heat to your taste. Chipotle peppers in adobo vary in spice, so start with a small amount and add more if you want extra kick.
- Assemble just before serving. This keeps the wonton cups crisp and prevents them from getting soggy.
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Shrimp Wonton Cups with Chipotle Mayo
Ingredients
- 12 wonton wrappers
- 1 tablespoon olive oil
- salt and black pepper to taste
- 1 tablespoon chili powder
- 1/2 cup mayonnaise
- 1/2 tablespoon chipotle peppers in adobo sauce
- 1 tablespoon lime juice
- 1/4 teaspoon honey
- fresh cilantro chopped, for garnish
Instructions
- Preheat the oven to 350°F (175°C). Grease a 12-cup muffin pan.
- Press the wontons into the wells of the pan so they have a flat bottom. Spray or brush each with cooking oil. Bake for 10-12 minutes, until golden and crispy. Remove and let cool.
- In a small bowl, whisk together mayonnaise, chipotle peppers in adobo sauce (more or less to suit your level of spiciness), lime juice, and honey. Taste and adjust seasoning. Set aside.
- Season the shrimp with salt, pepper, and chili powder. Heat a skillet over medium high heat and add the cooking oil. When hot add the shrimp and cook 2-3 minutes per side until opaque and cooked through. Remove from the skillet.
- To assemble, put a small dab of sauce into the bottom of the the cooled wonton cups. Fill with 2-3 shrimp, another drizzle of sauce and some chopped cilantro.
Nutrition
Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.