Shrimp Avocado Wonton Cups

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Shrimp Avocado Wonton Cups will impress your guests! Plump shrimp, creamy avocado, and crunchy wonton cups provide a wonderful contrast in textures. Cook down the bold marinade for a fabulous finishing drizzle

This post and recipe card updated September 21, 2020

This post was originally sponsored content, and I received complimentary products.

When it comes to entertaining, whether I’m hosting or going to a friend’s home, appetizers are the way to go. They’re portable and easy to eat. And you can be really creative or super simple, and prepare a variety of options.

Pigs in an Everything Blanket is my kicked up version of the classic. Easy Pan Fried Mushrooms are a burst of flavor in every bite. And Bacon Wrapped Chicken Meatballs are a fabulous combination of sweet & salty.

I love bold Asian flavors, so this was the perfect opportunity to create a fun and delicious new appetizer.  Shrimp Avocado Wonton Cups

WHY THIS RECIPE WORKS

• They’re easy, bite-sized appetizers
• You can make the wonton cups ahead, and assemble when ready
• Cook down the marinade at the end for a delicious finishing drizzle

My goodness, these Shrimp Avocado Wonton Cups are fabulous…I was literally dancing around my kitchen after the first bite! The bold shrimp pairs beautifully with the creamy avocado.

SHRIMP TIPS

I almost always buy frozen shrimp. Why? Because it’s most likely more fresh than the fresh shrimp behind the counter!

• Fishermen put the shrimp into ice almost as soon as it comes out of the water, and it’s frozen quickly afterward.
• “Fresh” shrimp at the seafood counter of the store is always previously frozen, sometimes days before.
• Unless you know for sure how fresh the shrimp at the counter is, go for the frozen

I use 21/25 shrimp for this recipe, which means 21-25 shrimp per pound. Don’t rely on the labels like Large/XL/Jumbo shrimp, as that is not consistent across brands. Instead, look for the count.

To thaw frozen shrimp: Place it in a sealed container in the fridge for about 8 hours until thawed. For quicker thawing, run the shrimp under cold, running water for about 10 minutes.

INGREDIENT TIPS FOR SHRIMP AVOCADO WONTON CUPS

I use store-bought Wonton Wrappers. Could you make your own? Probably. Am I going to do that? Nope.

Marinate the shrimp in a simple combination of low sodium soy sauce, minced garlic, and red pepper flakes. I marinate the shrimp while I make the wonton cups, so it’s about 20-30 minutes. But in a pinch, 10 minutes will do.

Don’t discard the marinade! Reduce it slightly to create an intense sauce to drizzle over Shrimp Avocado Wonton Cups.

I swear avocado starts to turn brown within minutes of cutting it. I’ll usually dice it while the marinade cooks down, and also add a little lime juice as well.

Fresh basil adds such a wonderful pop of flavor. I use 1/2 piece per wonton cup.

MAKING THE WONTON CUPS

I can’t tell a lie…this was by far the hardest part of the recipe!

• Regular muffin pan – the wonton tips didn’t brown properly and the bottom was too soft.
• Paper cups in the muffin pan – didn’t help at all
• Mini Muffin Pan – problem solved!

You will need to sort of manipulate the wrapper into the cups and fold them over a little bit. But it works and the results are great. Don’t worry if the wonton cups don’t look perfect. They don’t need to!

STEP BY STEP INSTRUCTIONS

Preheat oven to 350 degrees.

In a large bowl, combine soy sauce, garlic, and red pepper flakes. Add shrimp, stir to fully cover, and rest in the fridge to marinate.

Gently press the wonton wrappers into each cup of a mini muffin pan. You’ll need to manipulate the wrappers a little, and fold them over each other some, but not to worry.

Bake the wonton cups for 8-10 minutes. Remove the wonton cups from the pan immediately and set aside.

In a large skillet over medium heat, melt the butter. Add the shrimp and cook for 2 minutes per side, until just cooked through. Remove the shrimp and set aside.

Add the marinade to the skillet and cook for 1 minute. Add a little cornstarch, whisk into the marinade, and cook for 3-4 minutes until slightly thickened.

Assemble the Shrimp Avocado Wonton Cups

• Place the wonton cups face-up on a platter
• Put one piece of shrimp in each wonton cup
• Top with a few pieces of avocado and, if desired, a little extra red pepper flakes
• Drizzle with the reduced marinade
• finish with a basil leaf and a squeeze of fresh lime juice

FREQUENTLY ASKED QUESTIONS

Can you make Shrimp Avocado Wonton Cups ahead? You can prepare the wonton cups a few hours ahead. But I recommend making the shrimp right before serving

Can you use smaller shrimp? Absolutely! Just remember, smaller shrimp cooks more quickly. If you do small shrimp, you can add a few pieces per cup.

Do I have to cook down the marinade? Yes, because you don’t want used marinade on cooked food. Plus, this thickens the marinade slightly and intensifies the flavor.

MORE DELICIOUS APPETIZERS

• Baked Green Bean Fries
• Homemade Sausage Rolls
• Baked Pumpkin Spice Wontons
• Marinated Steak Vegetable Roll Ups
• Easy Pan-Fried Mushrooms

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Shrimp Avocado Wonton Cups

Yield: 24 Wonton Cups

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Shrimp Avocado Wonton Cups will impress your guests! Plump shrimp, creamy avocado, and crunchy wonton cups provide a wonderful contrast in textures. Cook down the bold marinade for a fabulous finishing drizzle

Print

Ingredients

• 24 wonton wrappers
• 24 large shrimp, peeled & deveined
• 1/2 cup low sodium soy sauce
• 2 cloves garlic, minced
• red pepper flakes, to taste
• 1 Tablespoon butter 
• 1 teaspoon cornstarch
• 1 avocado, diced
• 12 fresh basil leaves, sliced in half lengthwise
• Fresh squeezed lime juice

Instructions

WONTON CUPS

1. Preheat oven to 350 degrees.
2. Using a mini muffin pan, gently press one wonton wrapper into each muffin cup. You may need to fold over some of the wrappers to make them fit, but that will create a great cup look. Don't worry if it doesn't look pretty!
3. Bake wonton wrappers for 8-10 minutes, until the top edges are golden brown. Let them cool for about 1 minute, and then remove the cups from the muffin pan and set aside.

SHRIMP

1. In a large bowl, combine soy sauce, garlic, and red pepper flakes. The amount of pepper flakes is up to you, but remember, less is more! You can always add more at the end
2. Add the shrimp to the bowl and mix together
3. Put the shrimp into the fridge to marinate. I usually marinate them for about 30 minutes, but in a pinch 10 minutes will do. Remove the shrimp from the fridge after 20 minutes, so they come back to temperature.
4. In a large skillet over medium-high heat, melt the butter. When the butter starts to foam, add shrimp and cook for about 2 minutes per side, until just cooked through. Remove the shrimp and set aside.
5. Add the marinade to skillet, turn heat to medium and cook for 1 minute. Add 1 teaspoon of cornstarch, whisk into the marinade, and cook for 3-4 minutes
6. Add one piece of shrimp and a few pieces of diced avocado to each cup. Drizzle with soy sauce reduction, and finish with fresh basil and a squeeze of fresh lime juice. If desired, add a few more red pepper flakes

Notes

A mini muffin pan is your best bet for making the wonton cups. You'll need to fold the wrappers into the cup and they may not look perfect...but that's okay!

I use 21/25 shrimp for this recipe, which means 21-25 shrimp per pound. Don’t rely on the labels like Large/XL/Jumbo shrimp, as that is not consistent across brands. Instead, look for the count.

To thaw frozen shrimp: Place it in a closed container in the fridge for about 8 hours until thawed. For quicker thawing, run the shrimp under cold, running water for about 10 minutes.

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  12-Cup Muffin Pan

Nutrition Information:

Yield: 12 Serving Size: 4 wonton cups
Amount Per Serving: Calories: 104Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 27mgSodium: 587mgCarbohydrates: 12gFiber: 2gSugar: 0gProtein: 5g

Nutrient values are estimates only. Variations may occur due to product availability and food preparation. Nutrition may vary based on methods of preparation, origin and freshness of ingredients, etc