Wonton Wrapped Shrimp Recipes

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BAKED SHRIMP WONTONS



Baked Shrimp Wontons image

These baked wonton cups filled with shrimp are an easy and delightful appetizer for your next party. Garnish with sesame seeds if desired.

Provided by MAUREENVANCOUVER

Categories     Appetizers and Snacks     Seafood     Shrimp

Time 38m

Yield 4

Number Of Ingredients 9

cooking spray
12 wonton wrappers
1 cup peeled and deveined shrimp
½ cup diced water chestnuts
⅓ cup mayonnaise
¼ cup chopped green onion, divided
2 teaspoons sesame oil
½ teaspoon finely chopped fresh ginger
salt to taste

Steps:

  • Preheat oven to 300 degrees F (150 degrees C). Spray a muffin tin with cooking spray; line cups with 1 wonton wrapper each.
  • Combine shrimp, water chestnuts, mayonnaise, 2 tablespoons green onions, sesame oil, ginger, and salt in a bowl. Spoon mixture into the wonton wrappers.
  • Bake in the preheated oven until edges are dark brown, about 18 minutes. Remove wontons from muffin tin; garnish with the remaining green onions.

Nutrition Facts : Calories 258.7 calories, Carbohydrate 17.1 g, Cholesterol 57.4 mg, Fat 17.7 g, Fiber 1 g, Protein 8 g, SaturatedFat 2.7 g, Sodium 338 mg, Sugar 0.8 g

WONTON WRAPPED SHRIMP



Wonton Wrapped Shrimp image

Make and share this Wonton Wrapped Shrimp recipe from Food.com.

Provided by gailanng

Categories     Dessert

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

15 large raw shrimp (with tails on or off)
15 wonton wrappers
1 -2 cup oil, for high-heat frying
1 egg, beaten
3 -4 garlic cloves, minced
1/4 cup fresh cilantro leaves, minced fine (important to mince finely)
2 teaspoons fish sauce or 2 teaspoons soy sauce
1 tablespoon oyster sauce
2 teaspoons brown sugar
3/4 teaspoon dried crushed chili or 1 -2 teaspoon chili sauce
Thai sweet chili sauce (Mae Ploy)
cornstarch

Steps:

  • Place shrimp in a bowl and add the garlic, coriander, fish or soy sauce, oyster sauce, brown sugar, and chili.
  • Toss well and set aside to marinate 10 minutes (or up to 30). Meanwhile, prepare your pan or wok for frying. A wok requires oil. Pour oil about 1 inch deep.
  • Toss the shrimp once again before wrapping. To wrap, lay out the first wonton wrapper on the diagonal (point facing towards you). Brush the entire surface with beaten egg, then position the shrimp horizontally across the center (with its tail sticking out past the left corner). Fold the right corner over the bottom of the shrimp, then bring up the bottom and tuck over. Roll quite tightly to finish and press firmly to seal.
  • Place wrapped shrimp on a plate lightly dusted with cornstartch (to keep wrappers from sticking).
  • Heat oil over medium-high heat. To test if oil is hot enough, dip one of the wrapped shrimp in - if it starts to sizzle and cook, the oil is ready. Fry the wrapped shrimp about 1 minute per side or until light golden brown and crunchy. Once your first batch is frying, reduce heat to medium. Drain on paper towels.
  • Serve immediately either as or with Thai sweet chili sauce for dipping. This appetizer can be kept in a warm oven (uncovered) for up to 1 hour.

Nutrition Facts : Calories 621.3, Fat 56.4, SaturatedFat 7.6, Cholesterol 82.3, Sodium 697.7, Carbohydrate 21.3, Fiber 0.6, Sugar 2.4, Protein 8.5

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