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Coconut Shrimp Pineapple Wonton Cups

Coconut Shrimp Pineapple Wonton Cups

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  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Description

These Coconut Shrimp Pineapple Wonton Cups feature golden-fried shrimp coated in a crispy blend of panko and shredded coconut, nestled in baked wonton wrappers and topped with fresh pineapple salsa, red bell pepper, and a drizzle of sweet chili sauce. Perfect for entertaining or a light meal, they bring tropical flavors and satisfying crunch to any occasion.

Ingredients

Scale
  • 24 wonton wrappers, square or round
  • 24 raw peeled medium shrimp, about 400 g, patted dry
  • 60 g unsweetened shredded coconut, finely shredded
  • 40 g panko breadcrumbs, for extra crispiness
  • 1 beaten egg, for breading
  • 40 g plain flour, all-purpose flour works perfectly
  • 120 g finely diced fresh pineapple, fresh or frozen, thawed and drained
  • 40 g finely diced red bell pepper, for color and crunch
  • 2 tablespoons lime juice, fresh lime juice preferred
  • 60 g sweet chili sauce, store-bought or homemade
  • 1 tablespoon chopped cilantro, fresh cilantro for garnish
  • 1/2 teaspoon salt, adjust to taste
  • 2 tablespoons neutral oil, vegetable or canola oil

Instructions

  1. Prepare the Wonton Cups: Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius) and lightly grease a 24-cup muffin tin with cooking spray or neutral oil.
  2. Shape the wrappers: Press each wonton wrapper gently into a muffin cup, allowing the edges to extend slightly above the rim for a rustic appearance. Lightly brush with neutral oil on all sides.
  3. Bake the cups: Bake for 10 to 12 minutes until golden brown and crispy, checking at the 10-minute mark to prevent over-browning. Remove from the oven and let cool slightly before filling.
  4. Prepare the Coconut Shrimp Coating: In a shallow bowl, combine the panko breadcrumbs, shredded coconut, and 1/4 teaspoon salt. Whisk together until evenly distributed.
  5. Set up breading stations: Place the flour in one shallow bowl, the beaten egg in another, and the coconut-panko mixture in a third.
  6. Coat each shrimp: Working one shrimp at a time, coat in flour, then dip in beaten egg, and finally roll in the coconut-panko mixture, pressing gently so the coating adheres. Set on a plate.
  7. Cook the Shrimp: In a large skillet, heat 2 tablespoons of neutral oil over medium-high heat until it shimmers, about 2 minutes.
  8. Pan-fry the shrimp: Working in batches to avoid crowding, place the coated shrimp in the hot oil and cook for 2 to 3 minutes per side until the coating is golden brown and the shrimp is cooked through. Transfer to a plate lined with paper towels.
  9. Cool briefly: Let the shrimp rest for 2 minutes before assembling into the cups.
  10. Make the Pineapple Filling: In a small bowl, toss together the finely diced pineapple, diced red bell pepper, lime juice, 1/4 teaspoon salt, and sweet chili sauce until well combined.
  11. Taste and adjust: Add more lime juice or salt if desired, depending on your preference for brightness and seasoning.
  12. Assemble the Cups: Carefully position one piece of coconut shrimp in the center of each crispy wonton cup.
  13. Add the filling: Spoon a small amount of the pineapple and red pepper mixture on top of each shrimp, allowing some of the sauce to drip down into the cup.
  14. Garnish: Sprinkle each cup with a small pinch of fresh chopped cilantro for color and herbaceous freshness.
  15. Serve immediately: These cups are best enjoyed warm and crispy, so serve right away while the wonton cups maintain their crunch.
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes

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Find it online: https://ladysavor.com/coconut-shrimp-pineapple-wonton-cups/