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Easy Chicken Tikka Recipe – Keto Indian Recipe!

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A made from scratch Chicken Tikka recipe with spicy yogurt infused chargrilled chicken. Marinating the night before takes this super simple recipe from delicious to OMG AMAZING! Packed with 35g of protein and less than 4g of carbs, its a keto lovers dream.

Chicken Tikka

What is Chicken Tikka?

Chicken Tikka is a grilled chicken dish which is popular in the Indian Subcontinent. Small pieces of boneless chicken is deeply marinated in a yogurt and spice based sauce, then grilled on a brazier or in a clay oven. The word Tikka is a Persian word which means pieces. The dish can be served as an appetizer or a main dish.

Chicken Tikka is also sometimes referred to as tandoori chicken tikka as the chicken is grilled in a tandoor oven.

Chicken Tikka

Is Chicken Tikka Keto?

Packed with almost 35g of protein and less than 4g of carbohydrates per serving this recipe is a KETO LOVERS DREAM. The kebabs taste spicy with a tangy yogurt punch and the meat is seriously succulent and juicy. SInce the chicken can be marinated ahead it is great for those with busy schedules because you can just come home and pop it in the oven – its that easy!. All the ingredients are easy to find and if you use a little aluminum foil to line the baking sheet, clean-up is a cinch!.

Chicken Tikka

What is the best way to simulate a tandoor oven at home?

The best way to simulate a tandoor oven at home is to use a charcoal barbeque which can reach temperatures as high as 550°F. If your only other option is your oven, use the broiler. Set the oven at 500°F broil and let it heat up for about a half hour. Place the chicken tikkas on an upper rack so that the skewers are about 6 inches from the flames. Broil on each side for about 10 minutes.

Ingredients

Chicken Tikka

Chicken Tikka Ingredients

This is a really easy recipe because you probably already have all the ingredients at home. If not, everything is super easy to find at your local grocery store.

  • For best results, use skinless and boneless chicken thighs for this recipe. You need the fattier meat to get that succulent, juicy texture which is a signature texture of this dish. Chicken breasts tends to become dry during the chargrilling process.
  • Greek Yoghurt  infuses the meat with a delicious, tangy flavor, and also tenderizes it more gently and effectively than regular acidic vinegar or citrus based marinades. Indian food typically uses plain full fat yoghurt is traditionally used in this recipe but low or non-fat yoghurt will work as well
  • I like using a little lemon juice to help loosen the yoghurt and also infuse the meat with a subtle citrusy flavor.
  • Fresh ginger garlic paste adds flavor and also acts as a meat tenderizer.
  • Traditional Indian spices like turmeric, ground cumin powder and red chili powder are used in this recipe. The turmeric can be omitted if you prefer not to use it. Turmeric is used to add a golden color to the chicken and also has many health benefits.
  • Garam Masala is a blend of ground spices which is widely used in Indian cuisine. Garam masala is made by toasting whole spices like cinnamon, cardamom, peppercorns, cloves, cumin seeds and coriander seeds to release their aromatic flavors. The toasted whole spices are then ground into a powder. In a pinch, you can use cinnamon powder instead of garam masala.
  • Adding a fat to the marinade in critical for carrying the fat soluble flavors to the meat. Ghee is used to not as a fat in this marinade but also to add a delicious nutty flavor. If you are looking for a non-dairy option, you can easily substitute the ghee with vegetable oil (e.g., corn, canola), olive, coconut or mustard oil.

Coriander Yogurt Sauce

Coriander Cilantro Sauce

The coriander yogurt sauce uses plain, whole milk yogurt, garlic, cumin, lemon juice, cilantro, red chili powder, green chili, garam masala, black pepper and salt. You can also use cayenne powder instead of red chili powder for more heat. Depending on your personal preference you can add a little sugar or your favorite sweetener to this sauce to make it slightly sweet.

How to make Chicken Tikka

Step One: Marinate the chicken

Chicken Tikka Marination

In a large bowl, combine all the ingredients for the yogurt marinade. Add the boneless chicken pieces and mix, making sure all the chicken pieces are well covered. Cover the bowl and put in the fridge to marinate for at least a half hour. For optimal results allow the chicken to marinate overnight.

To blend or not to blend? I like blending my sauce because it is so easy and I like to throw if whole garlic and ginger when making my marinade. You can definitely hand mix the sauce because all the ingredients are will mix easily because they are in liquid or powder form.

Step Two: Chargrill the chicken

Thread the Chicken Tikka on skewers
Chargrill the Chicken Tikka

Stove, BBQ or Broiler/Oven? You will always get the tastiest results with the grill because of the smoky flavor. That being said, you can also get really good tikkas on a stovetop or broiler/oven. Pick whatever is convenient

Broiler/Oven:  Set oven to 500°F Broil and wait a 1/2 hour for the oven to get really hot. Thread the marinated chicken on metal skewers. If using wooden skewers, soak in water for at least 20 minutes. Place the skewered chicken on a wire rack on an aluminum foil lined baking sheet. Broil the Chicken Tikka for 9 minutes on each side about 6 inches from the broiler.

Stove: Preheat a cast iron skillet or a large pan over medium high heat. Add 2 teaspoons of vegetable oil. Cook in batches and avoid over crowding so that the chicken sears and does not steam. Cook until the chicken is cooked through and brown on each side.

BBQ: Heat grill on high heat. Thread the chicken on skewers. If using wooden skewers, soak in water for at least 20 minutes. Grill on each side for about 6 minutes or until cooked through and brown all over.

Step Three: Make the Cilantro Yogurt Sauce

Cilantro Yogurt Sauce
  • Blend all the ingredients. Chill in the fridge for at least 30 minutes. Serve at room temperature.

Tips on making the best Chicken Tikka

  • Use skinless, boneless chicken thighs because you need the fat in the thigh meat. Chicken breast meat tends to dry out and not be as juicy.
  • Marinate overnight for maximum flavor and tender succulent meat.
  • Soak wooden skewers for at least 20 minutes before using to prevent them from burning.

How long does Chicken Tikka last in the fridge?

Chicken Tikka lasts for about 3 days in the fridge.

To reheat Chicken Tikka, place the cold meat in a saucepan with about 1-3 teaspoons of water. Heat the Chicken Tikka on medium-low heat and cover so that the steam heats the meat through, stirring occasionally as needed.

Reheating Chicken Tikka in the microwave, while convenient, is not preferable as microwaving can dry out the chicken.

Chicken Tikka

Nutrition

Each serving of this Chicken Tikka Recipe has about 277 calories, 12.5g of fat and 3.6g of carbohydrates. The Cilantro Yogurt Sauce Recipe has about 25 calories, 2.7g of fat and 2.7g of carbohydrates (2.5g of net carbs).

This recipe yields approximately 8 servings. The nutrition information has been calculated using an online recipe nutrition calculator and is intended for informational purposes only. Please use it as a general guideline. If the nutrition information is important to you, you should independently verify it using your preferred tool.

Chicken Tikka

Variations

  • Beef Tikka – use the same marinade as the chicken except add two tablespoons of blended green papaya paste to help further tenderize the meat. Marinate for at least 6-24 hours (longer is better).
  • Paneer Tikka – a vegetarian version where chunks of a non aged, non melting Indian cheese is used instead of chicken.
  • Butter Chicken – Chicken Tikkas make the best Chicken Tikka Masala! Simply put the Chicken Tikkas into a delicious tomato based sauce using this Chicken Tikka Masala Recipe. You can also make Butter Chicken with leftover Chicken Tikka.
  • Inside wraps and sandwiches – Chicken Tikka is particularly delicious inside wraps and sandwiches.
  • Coconut milk marinade – Add about 1/4 cup of coconut milk to the marinade for a delicious coconut flavor.
Chicken Tikka

Serving Suggestions

For a keto compliant meal, serve Chicken Tikka kebab with a light cucumber or green salad on the side. Other tasty sides include curried cauliflower, sautéed spinach in garlic and olive oil and roasted low carb vegetables like zucchini and red peppers.

For those with no dietary restrictions, a perfect tikka dish would include homemade Roti and a glass of refreshing Mango Lassi. Chicken Tikka also goes very well with garlic naan bread, crusty Two Hour Artisan Bread sandwiches and as a pizza topping with Homemade Thin Crust Pizza Dough.

Chicken Tikka

Chicken Tikka FAQs

What is the difference between tandoor and tikka?

Tandoor is a metal or clay oven used in cooking and baking is used in Southern and Central Asia. Tikka is a dish consisting of yogurt and spice marinated meat which is cooked in a tandoor and typically served dry.

What is the difference between Chicken Tikka and Chicken Tikka Masala?

Chicken Tikka are yogurt and spice marinated meat which has been grilled in tandoor and typically served dry. Chicken Tikka Masala includes Chicken Tikka cooked in a spicy, tomato based sauce. Chicken Tikka Masala is typically spicier than Chicken Tikka as the sauce also includes chili powder and green chilis.

What makes Chicken Tikka red?

Chicken Tikka (kebabs) served in restuarants are typically a deep red due to the addition of food color. Chicken Tikka Masala which is Chicken Tikka in a spicy tomato sauce is red because one of the main ingredients is pureed tomatoes.

Chicken Tikka

More keto recipes

Easy Chilean Sea Bass – This Easy Chilean Sea Bass Recipe is insanely delicious and puts the spotlight on the buttery sweet taste of this delicious deep water fish. A simple sauce of melted butter, lemon and thyme, complements the meaty, succulent flesh perfectly, without masking any of its subtle flavors. Its ready in just 30 minutes, so you can make it no matter how hectic your day is. Its really that easy.

Chilean Sea Bass

Keto Chicken Wings – Unbelievably easy to make, these keto chicken wings are baked to crispy perfection then smothered with an OMG IT’S SO TASTY buffalo glaze. The wings take only a few minutes to prep – the oven does the rest. 

Keto Buffalo Chicken Wings

Steak – Medium Rare Ribeye – Cook steak like a boss – crispy and salty on the outside, buttery soft on the inside. Transform a grocery store cut into something EPIC!

Steak - Medium Rare Ribeye

Finally, if you make this recipe

I’d love to hear how it went – please leave a comment and rate this recipe. Above all, I love hearing from all of you and will do my best to answer each and every comment!

Chicken Tikka
Print Recipe
5 from 5 votes

Chicken Tikka – Indian Keto Recipe

A made from scratch Chicken Tikka recipe with spicy yogurt infused chargrilled chicken. Marinating the night before takes this super simple recipe from delicious to OMG AMAZING! Packed with 35g of protein and less than 4g of carbs, its a keto lovers dream.
Prep Time5 mins
Cook Time30 mins
Marination1 d
Total Time1 d 35 mins
Course: Dinner, Lunch, Main
Cuisine: Indian
Keyword: baked chicken, chicken tikka, grilled chicken
Servings: 8 people
Calories: 302kcal

Ingredients

Chicken Tikka

  • 2 pounds chicken boneless, skinless chicken thighs or breasts cut into bite size pieces
  • 1/2 cup plain yoghurt full fat
  • 1 Tablespoon lemon juice
  • 1 Tablespoon garlic crushed or minced
  • 1 Tablespoon ginger crushed or minced
  • 1/2 teaspoon turmeric powder
  • 2 teaspoon ground cumin powder
  • 11/2 teaspoon red chili powder to taste
  • 2 teaspoon garam masala
  • 1 1/2 teaspoon salt
  • 2 teaspoon ghee melted
  • red food color optional

Cilantro Yogurt Sauce

  • 1 cup yogurt whole milk, Greek style
  • 1 garlic clove minced
  • 1 teaspoon cumin
  • 1 Tablespoon lemon juice
  • 1/2 cup cilantro
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon sugar/sweetener optional
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt to taste

Instructions

Marinate the chicken

  • In a large bowl, combine all the ingredients for the marinade. Add the chicken and mix, making sure all the chicken pieces are well covered. Cover the bowl and put in the fridge to marinate for at least a half hour. For optimal results allow the chicken to marinate overnight.
    Chicken Tikka Marination

Chargrill the chicken

  • Broiler/Oven: Set oven to 500°F Broil and wait a 1/2 hour for the oven to get really hot. Thread the marinated chicken on metal skewers. If using wooden skewers, soak in water for at least 20 minutes. Place the skewered chicken on a wire rack on an aluminum foil lined baking sheet. Broil the Chicken Tikka for 9 minutes on each side about 6 inches from the broiler.
    Stove: Preheat a cast iron skillet or a large pan over medium high heat. Add 2 teaspoons of vegetable oil. Cook in batches and avoid over crowding so that the chicken sears and does not steam. Cook until the chicken is cooked through and brown on each side.
    BBQ: Heat grill on high heat. Thread the chicken on skewers. If using wooden skewers, soak in water for at least 20 minutes. Grill on each side for about 6 minutes or until cooked through and brown all over.
    Chargrill the Chicken Tikka

Cilantro Yogurt Sauce

  • Stir together all the ingredients, then chill in the fridge for at least 30 minutes.
    Cilantro Yogurt Sauce

Video

Notes

Nutrition

Chicken Tikka: 
 
Chicken Tikka Nutrition
Cilantro Yogurt Sauce: 
 
CIlantro Yogurt Sauce Nutrition
 This recipe yields approximately 8 servings. The nutrition information has been calculated using an online recipe nutrition calculator and is intended for informational purposes only and should be used as a general guideline. If the nutrition information is important to you, you should independently verify it using your preferred tool.

Chicken Dip Recipe

by 20 Comments

Perfect for Game Day, this bubbling hot, cheesy, creamy Chicken Dip Recipe is ridiculously addictive. Serve with chips and veggies and icy cold beer for an unforgettable appetizer at your next party!

Chicken Dip

What is Chicken Dip?

This chicken dip is an obscenely addictive dip which tastes very much like Buffalo Chicken Wings. Made with shredded chicken, cheese and hot cayenne pepper sauce, the mixture is baked until bubbling hot. Buffalo Chicken Dip is typically served with chips, crackers, celery and carrots. This is the best buffalo chicken dip recipe ever!

Bubbling Chicken Dip

What is Chicken Dip made of?

A game day favorite, this Chicken Dip Recipe is made with a few simple ingredients: shredded chicken, cream cheese and cayenne pepper sauce. Other ingredients include a variety of cheese and sliced green onion for garnish. All ingredients should be easily available at your local grocery store.

Chicken Dip Ingredients
  • To keep it simple, I just use store bought rotisserie chicken for the shredded chicken. To poach your own chicken, simply drop one or more chicken breasts into a pan and cover with water. Add some salt, sliced garlic and ginger into the pot and bring it to a boil. Cook until the chicken is cooked through. Shred the chicken with a fork and you are ready to go! The boiled water can be used as chicken stock for cooking other foods. This recipe works with shredded canned chicken as well.
  • Use a regular cream cheese for this recipe as it helps take off the edge from the hot pepper sauce. Prior to mixing, soften the cream cheese to room temperature – I usually take out the cream cheese from the fridge and let it sit on my counter for about a half hour.. The softer texture helps the cream cheese to easily mix with the rest of the ingredients. I like using Philadelphia Cream Cheese as it works very well in this recipe. For a healthier version you could use low-fat cream cheese and low-fat cheese.
  • I love using Frank’s Original Hot Pepper Sauce because I also use it to make Buffalo Wings. However, if you don’t happen to have any on hand – any cayenne pepper sauce will do, just taste as you add, since some sauces can be spicier than others. More hot sauce will increase the heat, but be careful as too much can make the dip too spicy.
  • I use a combination of feta, cheddar and blue cheese crumbles to add more dimension to the creamy, cheesy texture, Feel free to substitute you favorite cheeses – gouda for example would also work very well in this recipe. If you do not like blue cheese, feel free to omit.
  • I use sliced green onion or scallion as a garnish. It adds a little bit of a peppery, mild onion taste.

How to make Buffalo Chicken Dip from scratch

This is literally a mix and dump recipe – here are steps:

Step One: Preheat oven to 350°F

Step Two: Mix the shredded chicken, cream cheese, cayenne pepper sauce, blue cheese, cheddar cheese and feta cheese in a small baking dish. If you want to get brown, bubbly cheese on top, use a broiler safe dish and keep a little cheese to the side. Spread the mixture evenly with a knife or spatula, then sprinkle the cheese on top.

Mixing the Chicken Dip
Mixed Chicken Dip
Chicken Dip Ready to Bake

Step Three: Bake for 20 minutes. Mixture is done when hot and bubbly. Time in the oven will depend on the baking dish – a deep pan takes longer , a shallow pan takes less time. Remember all the ingredients are already pre-cooked – you are simply re-heating. If you like, place the dish right under the broiler and broil the top until brown and bubbly.

Baked Chicken Dip

Step Four: Sprinkle with green onions for garnish.

The total time needed to make this recipe is only 30 minutes!

Chicken Dip with Celery

Can you cook Buffalo Chicken Dip in a crockpot?

To cook crockpot buffalo chicken dip, simply add the mixed ingredients into the slow cooker. Spread the mixture evenly with a knife or spatula. Sprinkle the top with some cheese and turn the crockpot on low for about 30 minutes or until the dip looks like it is done.

Hot Chicken Dip

Is Buffalo Chicken Dip keto friendly?

The ingredients in the buffalo chicken dip are keto friendly as long as you don’t eat with chips and crackers. Just dunk the cheesy dip with with keto friendly sides like celery, cucumber and bell peppers. This is easily one of the top appetizer recipes for keto!

Chicken Dip

Serving suggestions

Buffalo chicken dip is served with a variety of chips like corn chips, tortilla chips, crackers and baguette slices. Scoop shaped crackers work really well because they are built to load up with this delicious dip. Sliced veggies like bell peppers and carrot sticks offer guest a low carb option. I like serving celery sticks and ranch dip dressing on the side because they are traditionally also served with Buffalo Wings. This recipe would also go very well with Bacon Wrapped Jalapeno Popper Appetizers.

Easily available ingredients and quick preparation make this yummy dip a perfect appetizer to make for your next party. This creamy buffalo chicken dip recipe works really with Big Game and Super Bowl Parties.

Since this dish is very spicy, it begs for a cold sweet dessert after eating. I love having Shemai – Creamy Vermicelli in Sweet Rose Infused Cream as a dessert after eating this dish.

Serving Chicken Dip with Celery

Leftover Buffalo Chicken Dip

Combined with a little mayonnaise and crisp iceberg or romaine lettuce, this Chicken Dip makes an absolutely epic sandwich! I love slathering it on crusty French roll with lots of crispy greens, carrots and cucumber. One word – YUM!

Reheating

To reheat – just heat up in the microwave.

Tasty Chicken Dip

Storage

Freshly made Buffalo Chicken Dip should last about 3-5 days in the fridge depending on the freshness of the ingredients. Store in an air tight container in the fridge. Since the dip contains both meat and dairy don’t keep it out for more than 2 hours.

If you want to keep the dip longer it is better to freeze it in an airtight container. When you want to reheat, just remove it from the freezer and thaw in the fridge overnight. Heat portions that you want to eat in the microwave or in the oven in an oven safe dish.

Brown and Bubbly Chicken Dip

Finally, if you make this recipe

I’d love to hear how it went – please leave a comment and rate this recipe. Above all, I love hearing from all of you and will do my best to answer each and every comment!

Try these other delicious appetizers

EASY JALAPENO POPPER APPETIZERS – These ultra delicious Jalapeno Popper Appetizers disappear within moments of being served! Creamy, cheesy, wrapped with crispy chewy bacon, its A TRIPLE FLAVOR BOMB! Just make ahead and bake. Let the party begin!

Jalapeno Popper

STEAK – MEDIUM RARE RIBEYE – Cook steak like a boss – crispy and salty on the outside, buttery soft on the inside. The type of steak that makes you put your elbows on the table, take a deep breath, close your eyes and smile.

Steak - Medium Rare Ribeye

STEAMED MUSSELS IN GARLIC SAUCE – Garlicky steamed mussels with crusty garlic bread .. a super-easy, impressive dinner solution for the impromptu fancy dinner party host or exhausted gourmet who needs to put together a delicious, sophisticated meal in under 30 minutes.

Steamed Mussels in Garlic Sauce

 Print Recipe

Buffalo Chicken Dip
Print Recipe
5 from 10 votes

Buffalo Chicken Dip

Perfect for Game Day, this bubbling hot, cheesy, creamy Buffalo Chicken Dip is ridiculously addictive and seriously can't-stop-eating-this hot. Serve with chips and veggies and icy cold beer.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Appetizer, Snack
Cuisine: American
Keyword: buffalo chicken dip, chicken wing dip, franks red hot buffalo chicken dip, franks red hot chicken dip
Servings: 8 people
Calories: 190kcal

Ingredients

  • 2 cups shredded chicken
  • 8 ounces cream cheese softened, at room temperature
  • 1/3 cup cayenne pepper sauce like Franks's Original Hot Pepper Sauce
  • 1/4 cup feta cheese crumbled
  • 1/4 cup cheddar cheese freshly shredded
  • 1/4 cup blue cheese crumbled, optional
  • 1 green onion sliced, for garnish

Instructions

  • Preheat oven to 350°F
  • Mix the shredded chicken, cream cheese, cayenne pepper sauce, blue cheese, cheddar cheese and feta cheese in a small baking dish.
  • Bake for 20-30 minutes. A deep pan takes longer , a shallow pan takes less time. Mixture is done when hot and bubbly.
  • Sprinkle with green onions for garnish.

Video

Notes

Nutrition

  • This recipe yields approximately 8 servings. The nutrition information has been calculated using an online recipe nutrition calculator and is intended for informational purposes only and should be used as a general guideline. If the nutrition information is important to you, you should independently verify it using your preferred tool.Chicken Dip Nutrition

Easy Bacon Wrapped Jalapeno Popper Appetizers

by 20 Comments

These ultra delicious Jalapeno Popper Appetizers disappear within moments of being served! Creamy, cheesy, wrapped with crispy chewy bacon, its A TRIPLE FLAVOR BOMB! Just make ahead and bake. Its the best part of the party!

Jalapeno Popper Appetizers are fresh jalapeños which have been stuffed with cheese, wrapped in bacon, then baked to creamy, cheesy, crisp perfection. Commonly served in pubs and bars, this decadent treat is one of the top appetizers served during barbeques, game days and the Super Bowl.

Jalapeno Popper

Why make these Jalapeño Poppers?

With summer approaching, everyone needs an easy appetizer for game days, impromptu parties, lazy days on the beach – a reliable crowd pleaser that works every time! There are lots of delicious appetizers out there – but I have to tell you – Jalapeño Poppers make me want to sing a happy song – I love eating them and my family just can’t get enough!

Here is why you will love making these:

  • QUICK AND EASY – Literally mix, fill and bake!  This Jalapeño Popper recipe is one of the easiest appetizers to make. Prep takes about 10 minutes – the oven does the rest!
  • MAKE AHEAD – BAKE WHEN READY -one of the key reasons why this is one of the top appetizer recipes for busy home cooks. Stuff and wrap the jalapeños and store in the refrigerator, When you are ready, simply pop them into the oven and serve freshly baked brown and bubbly jalapeño poppers!
  • EASY TO FIND INGREDIENTS – no hunting around in supermarkets to find exotic ingredients – you just need four ingredients and all four are easily available at your local grocery store.
  • TRIPLE FLAVOR BOMB – (1) Creamy Cheese? Check! (2) Crisp and Bacon-y? Check! (3) Cheesy and Bubbly? Check!
  • ULTIMATE GAME DAY APPETIZER – These Jalapeno Popper Appetizers are tried and tested – everyone loves them. They are a perfect finger food and pair perfectly with icy cold beer.
  • BAKED NOT FRIED – While restaurant Jalapeño Poppers are typically breaded and cooked in a deep fryer, these jalapeño poppers are baked. I prefer the baked version because the cheese gets bubbly and brown.
Jalapeno Popper

Tips for making the best Jalapeño Poppers

  • USE A SPOON to remove the seeds and membranes from the jalapeños.
  • Fresh jalapeños can be difficult to work with especially if you happen to buy particularly hot jalapenos. It helps to WEAR DISPOSABLE GLOVES but if you don’t have any, the second best thing is to cover your hands with plastic bags or cooking oil to protect your skin.
  • DON’T OVERSTUFF THE JALAPENOS WITH CHEESE – the cheese does bubble up and will overflow.
  • BAKE THE JALAPENO POPPERS ON A WIRE RACK placed on top of an aluminum foil lined baking sheet so that the bacon and jalapeños crisp up beautifully and are not sitting in bacon grease. The foil liner makes clean up a breeze. If you do not have a wire rack simply place the jalapeños poppers on a paper towel to soak up any excess oil.
  • TOOTHPICK ARE HELPFUL TO SECURE THE BACON – especially if the bacon keeps falling off.
  • FRESHLY GRATED CHEESE MELTS BETTER -some pre-packaged cheeses contain chemicals which prevent the cheese from melting well.
Jalapeno Popper

Ingredients

Jalapeno Popper Appetizers are made of four simple ingredients: fresh jalapenos, sharp cheddar, cream cheese and bacon. Each popper is wrapped with thick cut bacon which is crisped to perfection.

Jalapeno Popper Ingredients
  • In this recipe, the cheese mixture is made up of cream cheese and freshly shredded sharp cheddar cheese. The cream cheese is a perfect neutral base because it melts into a thick, creamy sauce during the baking process. The shredded cheddar adds a sharp pungent flavor. You can easily add other cheeses or meats . For example, pepper jack cheese, crab meat and minced shrimp work really well. Feel free to be creative!
  • Fresh jalapeño peppers are critical to this recipe. Look for  Jalapeño peppers which are shiny, fresh and firm, preferably about 3 inches long, with no blemishes. To prepare keep the stem on and slice in half lengthwise. I like keeping the stem because it not only looks nice but helps ensures that the creamy filling does not overflow into the baking pan.
  • I like using thick cut bacon because it gives a meatier chew. However, this is just a matter of preference – thin-cut bacon also works very well with this recipe. The length of the bacon strip will depend on the size of the jalapeño – I usually slice a strip in half. If you prefer not to eat pork, simply omit the bacon or use turkey bacon – just adjust the cooking time as it can vary from brand to brand.
Wrapped Jalapeno Poppers

How to safely slice and gut a Jalapeño

Most of the jalapeños that I buy from my local grocery store are pretty mild but every now and then I get a super hot, spicy jalapeño batch which makes my eyes water and skin burn right after the first slice. Since its a little tricky to tell which jalapeños are hotter than others, its a good idea to follow the following steps just to be safe.

Removing seeds and membranes from jalapenos

Step One: Protect your hands – The best way to protect your hangs is to wear disposable gloves. If you don’t have any handy you can cover your hands by slipping on a plastic bag over each hand or alternatively coat your hands with vegetable oil.

Wear disposable gloves while handling jalapenos

Step Two: Slice the jalapeno lengthwise in half. Keep the stalk on – do not slice off the tip of the stalk at the end because you need the halved c to form a ‘bowl’ so the cheese does not overflow.

Slice the jalapeno lengthwise in half

Step Three: Scoop out the seeds and membrane – A teaspoon works best and it will help you scrape away the membrane at one go. Do not use your finger or nails. Trust me. Just use the spoon.

Use a spoon to remove the seeds and membranes of the jalapeno

Step Four: Rinse the jalapenos if you don’t like heat at all -Rinsing reduces the heat dramatically because any bits of membrane and seeds are washed away.

Rinse jalapenos after removing seeds and membrane to further reduce heat

When you have finished working with the jalapeños wash your hands thoroughly with warm soapy water. Try not to touch your eyes for several hours after working with jalapeño peppers.

How to make baked Jalapeño Poppers in the oven

Step One: Preheat oven to 400°F

Step Two: Make the mix and stuff the peppers – 4 PARTS

PART 1 of 4: Mix the cream cheese and cheddar cheese together.

Mix the cream cheese and cheddar cheese filling for the jalapeno poppers

PART 2 of 4: Stuff each jalapeño half with the cream cheese mixture.

Fill each jalapeno half with the cheese mixture

PART 3 of 4: Wrap each half with a slice of bacon.

Wrap each jalapeno with a piece of bacon

PART 4 of 4: Arrange the bacon wrapped jalapeño poppers in a single layer on a rack placed on a baking sheet. The rack ensures that the bacon is elevated so that all sides of the bacon cook to crispy perfection.

Arrange the bacon wrapped jalapeno poppers on a rack

Step Three: Bake in the oven – about 30 minutes until the bacon is crispy and the cheese is golden brown.

Baked Jalapeno Popper Appetizers

Grilling Jalapeño Poppers

The smoky flavor from grilling takes jalapeño poppers up to the next level. Here is how you do it:

  • Assemble the Jalapeño Poppers as described in the recipe.
  • Heat the grill to medium high heat.
  • Arrange the Jalapeño Poppers perpendicularly to the grates on the grill. The cut side should be up.
  • Cover the grill and cook for about 10- 15 minutes. The Jalapeño Poppers are done when the cheese melts and the jalapeno’s are seared on the bottom and cooked through.
Baked Jalapeno Popper Appetizers

What to eat with Bacon Wrapped Jalapeño Poppers

Tasty Jalapeno Poppers

How long do Jalapeno Popper Appetizers last?

I have never had Jalapeño Popper leftovers. However in the event say, that you want to bake them in advance, let the poppers cool to room temperature then store them in an airtight container. The stuffed jalapeño poppers will last for about 3 days.

Tasty Jalapeno Poppers

How do you re-heat Jalapeño Poppers?

  • Microwave – reheat small batches of Jalapeño poppers in the microwave. It heats up really fast and can explode so start with about 20 seconds.
  • Oven – bake at 350°F for about 20 minutes or until the Jalapeño Poppers are heated all the way through.
Jalapeno Poppers on serving plate

Variations

  • For a seafood version mix canned crab meat, minced shrimp into cheesy filling
  • Add a squeeze of lemon juice, a half teaspoon of garlic powder and a little minced cilantro to the cheese mixture
  • Cook the bacon separately and crumble on top of the cheese mix
  • Add your favorite chopped sausage and sliced green onionS to the cheese mix
  • Add canned corn to the cheese mix for pops of sweet.

Make ahead

You can assemble the Jalapeno Popper Appetizers up to day ahead. Simply bake them in the oven the next day when you are ready to serve them.

Apicy Jalapeno Poppers

Are Jalapeno Poppers spicy?

It depends – some jalapeño poppers are just hotter than others and you really won’t know until you bite into them.

Since the heat is actually concentrated in the seeds and the membranes scooping them out really helps. Rinsing after removing the seeds and membrane also help. I do like a little heat so I don’t rinse the jalapenos after removing the membrane and seeds.

The melted cheese filling and bacon help balance out the heat of the pepper. Dipping the Jalapeño Popper Appetizer in ranch dressing makes a material difference in reducing the heat.

Dairy is the solution to heat from overly hot jalapeño poppers. Almost anything dairy will reduce the burn – ranging from milk, sour cream and yoghurt to the ultimate burn reducer – ice cream (all flavors!).

Jalapenos - with seeds and membrane removed

Are these Jalapeno Popper Appetizers Keto Friendly?

With only 2.7 grams of carbs or 1.6 net grams of carbs per serving – this recipe is a great appetizer for those looking for a keto friendly appetizers! This jalapeno popper recipe has 216 calories.

Jalapeno Popper Appetizers

Finally, if you make this recipe

I’d love to hear how it went – please leave a comment and rate this recipe. Above all, I love hearing from all of you and will do my best to answer each and every comment!

Try these other delicious appetizers

Keto Buffalo Chicken Wings – Unbelievably easy to make, these keto chicken wings are baked to crispy perfection then smothered with an OMG IT’S SO TASTY buffalo glaze. The wings take only a few minutes to prep – the oven does the rest. 

Keto Buffalo Chicken Wings

Chicken & Shrimp Fried Wontons – These fried wontons are stuffed with tasty chicken and shrimp and are far better than your average Chinese restaurant wontons. You’ve never had a fried wonton until you’ve tried a homemade one!

Surprisingly easy to make, these fried wontons are stuffed with tasty chicken and shrimp and are far better than your average Chinese restaurant wontons. You've never had a fried wonton until you've tried a homemade one!

Quick & Crunchy Shrimp Tacos – A scrumptious, crowd pleasing canapé perfect for entertaining on the spur of the moment. Made with wonton wrappers and baked until golden, each bite has a very satisfying, signature crunch followed by an explosion of creamy avocado, sweet grape tomato, spicy shrimp and crunchy wonton.

Quick & Crunchy Shrimp Tacos
Jalapeno Popper
Print Recipe
5 from 10 votes

Easy Jalapeno Popper Appetizers

These ultra delicious Jalapeno Popper Appetizers disappear within moments of being served! Creamy, cheesy, wrapped with crispy chewy bacon, its a triple FLAVOR BOMB! The perfect appetizer for the busy hostess – just make ahead and pop into the oven when ready to serve. A must have for the big game!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Appetizer, Snack
Cuisine: American
Keyword: bacon wrapped jalapeno popper, jalapeno popper, jalapeno popper appetizers, jalapeno poppers, jalapeno poppers recipe
Servings: 6 people
Calories: 216kcal
Author: Lima

Ingredients

  • 4 ounces cream cheese
  • 1/2 cup sharp cheddar cheese shredded
  • 12 jalapeno peppers halved lengthwise, seeds and membranes removed
  • 6 slices thick cut bacon sliced in half

Instructions

  • Preheat oven to 400°F
  • Mix cream cheese and cheddar cheese together.
    Mix the cream cheese and cheddar cheese filling for the jalapeno poppers
  • Fill each jalapeno half with the cheese mixture.
    Fill each jalapeno half with the cheese mixture
  • Wrap each half with a slice of bacon.
    Wrap each jalapeno with a piece of bacon
  • Arrange the bacon wrapped jalapeno poppers on a rack and place on an aluminum foil lined baking sheet.
    Arrange the bacon wrapped jalapeno poppers on a rack
  • Bake in the oven until the bacon is crispy and the cheese is slightly brown and bubbly – about 30-35 minutes.
    Baked Jalapeno Popper Appetizers

Video

Notes

Nutrition

  • This recipe yields approximately 6 servings. The nutrition information has been calculated using an online recipe nutrition calculator and is intended for informational purposes only and should be used as a general guideline. If the nutrition information is important to you, you should independently verify it using your preferred tool.Jalapeno Poppers - Nutrition

Keto Chicken Wings

by 17 Comments

Unbelievably easy to make, these keto chicken wings are baked to crispy perfection then smothered with an OMG IT’S SO TASTY buffalo glaze. The wings take only a few minutes to prep – the oven does the rest. 

Buffalo wings are deep fried chicken wings which are slathered in a spicy, red, hot pepper sauce and served with celery sticks and blue cheese dressing. 

Unlike chicken wings, buffalo wings are unique in that the wings are cut into a flat and drumette.  This makes the wings very easy to eat and a perfect finger food. A popular pub food, buffalo wings come in mild to spicy flavors.  The classic accompaniments of celery sticks and blue cheese dressing act as a cooling agent to balance the spiciness of the sauce in addition to adding contrasting texture and flavor.  

Keto Buffalo Chicken Wings

Why make these keto buffalo wings?

  • Better than regular buffalo wings – its literally the best keto buffalo wings that I have eaten EVER! 
  • Simple recipe – takes only minutes to prepare – the oven does the rest. 
  • Top game day party recipe – eat one of the top favorite finger foods while watching the game with friends and the whole family and still remain in keto.

This recipe has been a life saver during my months of keto. Its one of the tastiest recipes that I know. So I do hope you give it a try and let me know!

Why are they called buffalo wings?

Buffalo wings are said to have originated in Buffalo, NY where they were first introduced.  While several origin stories exist, the general consensus points to a family-owned restaurant called Anchor Bar in Buffalo NY where Terressa Bellissimo first served them in 1964. 

At the time, wings were considered scrap and typically used for stock and such, and the finger food of the time – canapes (appetizers served to the rich), was a very much a very formal affair. 

Once introduced at the Anchor Bar in 1964, buffalo wings became an instant hit and the original recipe as well as variations became quite popular around the Buffalo area.

By 1982, large franchises like Buffalo Wild Wings and Hooters started specializing in buffalo wings.  The wings became even more popular when the Buffalo Bills football team played in four Super Bowls starting in 1994.  Extensive media coverage of the team’s hometown helped spread the word about this delicious dish, forever linking it as a must-have gameday finger food, while watching the Super Bowl.

Eating Keto Buffalo Chicken Wings

Ingredients for Keto Chicken Wings

The ingredients for this keto chicken wing recipe can be broken into two parts, (1) a spice mix which is use to season and coat the chicken and (2) the buffalo sauce.

Spice Mix – The spice mix consists of salt, pepper, garlic powder, Italian seasoning and paprika. Optional ingredients include chili powder and onion powder.

Keto Buffalo Chicken Wing Spice Mix

Keto Buffalo Sauce – The keto buffalo sauce consists of hot pepper sauce (I use Frank’s REDHOT Original Cayenne Pepper Sauce), vegetable oil, butter and garlic powder.  The butter helps create the signature smooth, silky texture of buffalo sauce. I like using vegetable oil over olive oil or butter only because vegetable oil has a higher smoking point leading to a more crispy chicken wing.

Buffalo Wing Sauce Ingredients

How do you make buffalo wings more spicy?

Adding more chili powder or cayenne powder to the buffalo wing sauce, will make the sauce spicier.

How to make Keto Chicken Wings

This recipe only takes about 15 minutes of prep time – the oven does the rest.  Here are the step by step instructions:

Make the Keto Buffalo Wing Sauce

Add all the hot sauce, butter, oil and garlic powder in a medium saucepan and simmer on medium heat until the butter melts. Mix well. Put half the sauce in a separate dipping bowl for serving.  Leave the remaining portion in the saucepan and set aside.

Keto Buffalo Chicken Wings - Making the sauce

Make the Keto Buffalo Chicken Wings

Step One:  Preheat the oven to 450°F.

Step Two:  Make the spice mix – combine the salt, pepper, garlic powder, onion powder, paprika and chili powder in a small bowl. Put the spice mix aside.

Keto Buffalo Chicken Wings - Making the Spice Mix or Dry Rub

Step Three:  Pat the wings dry and put into a mixing bowl.  Toss with vegetable oil.

Keto Buffalo Chicken Wings - patting the wings dry
Keto Buffalo Chicken Wings - Tossing the Chicken Wings in Oil

Step Four:  Put a wire rack on a baking sheet lined with aluminum foil.  Arrange the chicken wings in a single layer on top.  Sprinkle the dry rub spice mix on both sides. I have found that this is the best way to season the wings as it allows for better flavor penetration during the baking process while also forming a super crispy crust. The process of baking wings at high heat, naturally renders a lot of fat leading to a super juicy, crispy chicken wing. Elevating the wings with the rack helps ensures that the wings crisp and does not get soaked with the drained fat.

Keto Buffalo Chicken Wings - Sprinkle the Spices

Step Five:  Put the chicken wings into the middle rack of the oven and bake for 20 minutes.  Flip the chicken wings and rotate the pan in case there are hot spots.  Bake for another 20 minutes.  The wings are ready when they are a golden brown, cooked through and very crispy.

Keto Buffalo Chicken Wings - Bake the Chicken Wings

Step Six:  Take the chicken wings out of the oven but do not turn off the oven.  Toss the crispy oven baked chicken wings in the buffalo sauce in the saucepan.  Make sure each wing is fully coated.

Keto Buffalo Chicken Wings - Toss the wings with the sauce

Step Seven:  Arrange the wings on the rack again and put them into the hot oven for about 2 minutes.  No need to flip.  To check whether the wings are fully cooked, insert a meat thermometer into the thickest part of the wings, taking care to avoid the bone. Continue baking the wings are below the minimum safe internal temperature of 165°F.  Enjoy!

Keto Buffalo Chicken Wings - Glaze with Sauce

Tips for making the best, keto chicken wings

  • For the crispiest skin bake at 450°F – baking the chicken in a very hot oven helps fully develop the flavors and crisp the skin.  If the temperature is not hot enough, the chicken will overcook before it can brown. 
  • Dry wings crisp better – The raw chicken wings need to be as dry as possible before baking.  Any moisture will cause the wings to steam resulting in a soft flabby texture . 
  • No need to baste – chicken wings naturally baste themselves.  The high oven temperature results in the fat of the chicken wing to slowly melt into into the pan leaving exceptionally crispy skin and very juicy meat.  In the case of chicken wings, basting with additional oil softens the skin instead of making it crispier.
  • Generous seasoning – the spice mix makes a big difference as it seasons the wings while they bake and then also helps create a super crispy crust.
  • Wire rack – Allowing air flow all around the wings really helps ensure that the wings are baked evenly.  Turning the wings midway helps all sides get an even crisp.  The wire rack also elevates the wings away from the rendered fat during the baking process.
  • Bake with the sauce for an epic glaze – baking the wings right at the end after it has been slathered with sauce ensures that the flavors melt right into the wings resulting in a lovely, tasty glaze.
  • Rotate the pan – some ovens have hot spots.  Rotating the pan when you put it in the second time ensures that the chicken is baked evenly.
Crispy Keto Buffalo Chicken Wings

Should you fry or bake chicken wings?

While classic chicken wings are deep fried, I prefer baking chicken wings because it creates a more flavorful chicken wing, while retaining a moist, juicy interior and a crispy crust. 

Compared to using a deep fryer, oven baking works extremely well because of the naturally high fat content in the wings. During high heat baking, the wings literally baste themselves, resulting in the same moist and tender interior and crackly skin.

Oven baked chicken wings also has the additional advantage of allowing the chicken wing more time to slowly absorb the flavors of the spice mix and sauce – something that could never happen if you deep fried the wings. 

Finally clean up, especially if you line the baking pan with aluminum foil is a cinch.

How do I make buffalo wings in the oven?

High temperature is critical to replicate the crispy skin and juicy interior texture that is critical to the success of the dish.  Using a wire rack on top of a lined baking sheet (lined for easy clean up) helps ensure that the wings are cooked as evenly as possible. 

  • To bake the wings, first preheat the oven to 450°F. 
  • Place the wings on a wire rack and bake for about 20 minutes. 
  • Flip the wings and then bake again for another 20 minutes. 
  • I like to toss the cooked crispy wings in the buffalo sauce and bake for about 2 minutes for a delicious glaze.

Can I fry buffalo wings?

You can absolutely fry buffalo wings – in fact it is the classic way of cooking the wings. Pour at least 1 inch of a high smoking point vegetable oil like corn, canola or peanut oil. Heat the oil on high heat until it reached at least 375°F.  Fry the wings a few at a time in batches until cooked through and deep golden brown – about 15 minutes.  Make sure the oil returns to 375°F between batches. 

Note: To reduce oil splatters, the wings should always be thoroughly dried with a paper towel before frying.  Also, if carbs are not an issue, a tasty variation is to first dredge the dried chicken wings in a mixture of flour and paprika (1 cup of flour to about 1 tablespoon of paprika) prior to frying – this creates a lovely, crispy exterior.

What if I don’t have a rack?

If you don’t have a rack you can drain the rendered fat halfway through the baking process (when flipping).  Whenever possible, place the wings on a paper towel to absorb any excess oil to ensure that they are not oily.  If you want to glaze the crispy chicken wings by baking the wings for a few minutes with the sauce, simply drain the oil from the tray again.

Using a rack to make keto buffalo chicken wings

Serving buffalo wings

How much sauce do you put on buffalo wings?

Use about 1 cup of sauce for about 4 pounds of buffalo wings.

How do you eat buffalo wings?

The ultimate finger food, these low carb chicken wings are dipped in the buffalo sauce and eaten by hand.  The classic celery and blue cheese offer a wonderful counterbalance as a cooling agent to the spiciness of the wings. Eating these wings is very messy so having some paper napkins or moist towelettes on hand is very helpful.

Eating Keto Buffalo Chicken Wings

What should I serve with buffalo wings?

Buffalo wings are typically served with celery sticks, an individual dipping bowl of buffalo sauce and blue cheese dip. 

A quintessential pub food, buffalo wings go very well with icy cold drinks like beer and sodas.  Buffalo wings are also often served with other pub food like Stuffed Jalapeno Peppers, onion rings, French fries and loaded potato skins.

You can make a delicious meal with buffalo wings by serving cool contrasting sides like Caesar salad, potato salad and coleslaw. Other popular sides include corn on the cob, oven roasted vegetables and pan roasted Brussel sprouts with bacon. Many folks use the meat from leftover buffalo wings for sandwiches and also toppings for salads and pizzas.

Serving Keto Buffalo Chicken WIngs

Keto dipping sauces for chicken wings

Keto dipping sauces include the buffalo sauce recipe provided here and low sugar salad dressings (check the label) like Caesar, blue cheese, mayonnaise, sour cream and ranch dressing.

Ranch dressing is the best substitute if you do not like the classic side of blue cheese dressing.   

Storage and reheating

Can you reheat crispy buffalo wings?

Make ahead:  You can bake the wings ahead of time because they reheat beautifully.  Just let the cooked wings cool uncovered, then refrigerate. Chicken wings can last in the fridge for about 3-4 days.  When ready to rehear, spread the wings out on a baking sheet (preferably on a rack) and bake for about 10 minutes at 350°F. There is literally no difference in texture or juiciness!

Nutrition

With only 1.6 grams of carbs per serving, these buffalo chicken wings are very low carb and keto friendly.  One serving of keto buffalo wings contains about 0.3g of fiber so each serving has about 1.3g of net carbs.  Each serving also contains about 26.9 grams of total fat.  The recipe yields about 8 servings, and each serving has about 527 calories.

The nutrition information has been calculated using an online recipe nutrition calculator and is intended for informational purposes only and should be used as a general guideline. If the nutrition information is important to you, you should independently verify it using your preferred tool.

Variations

Since its introduction, many variations of the classic buffalo wing have gained popularity.  However, not all of them are low carb or keto friendly.  Boneless buffalo wings for example are typically breaded and deep fried and many variations of chicken wings include dredging the chicken wings in a flour based batter prior to frying. Some sauces may also include sugar. If eating low carb is important to you, it’s a good idea to ask about the actual ingredients. 

Popular variations of chicken wings include:

  • Pan fried chicken wings
  • Chinese chicken wings made with soy sauce
  • Thai chicken wings
  • Jamaican curry chicken wings
  • Curried chicken wings
  • Garlic parmesan wings

Buffalo Sauce FAQ

What is buffalo sauce made of?

Traditional buffalo sauce is typically made up of hot sauce , butter, white vinegar, Worcestershire sauce, garlic and cayenne pepper.  The amount of cayenne pepper determines whether the sauce ranges from mild  of extra hot
In this keto friendly easy recipe, we make buffalo sauce with hot sauce, vegetable oil, butter and garlic powder. 

How do I make buffalo wing sauce without butter?

To make a dairy free buffalo wing sauce, simply substitute the butter with a mild oil like vegetable, corn or canola oil.

Keto Buffalo Chicken Wings in sauce

FINALLY, IF YOU MAKE THIS RECIPE

I’d love to hear how it went – please leave a comment and rate this recipe. Above all, I love hearing from all of you and will do my best to answer each and every comment!

OTHER DELICIOUS KETO RECIPES TO TRY

EASY JALAPENO POPPER APPETIZERS – These ultra delicious Jalapeno Popper Appetizers disappear within moments of being served! Creamy, cheesy, wrapped with crispy chewy bacon, its A TRIPLE FLAVOR BOMB! Just make ahead and bake. Let the party begin!

Baked Jalapeno Popper Appetizers

STEAK – MEDIUM RARE RIBEYE – Cook steak like a boss – crispy and salty on the outside, buttery soft on the inside. The type of steak that makes you put your elbows on the table, take a deep breath, close your eyes and smile.

Steak - Medium Rare Ribeye

STEAMED MUSSELS IN GARLIC SAUCE – Garlicky steamed mussels with crusty garlic bread .. a super-easy, impressive dinner solution for the impromptu fancy dinner party host or exhausted gourmet who needs to put together a delicious, sophisticated meal in under 30 minutes.

Steamed Mussels in Garlic Sauce
Crispy Keto Buffalo Chicken Wings
Print Recipe
5 from 10 votes

Keto Chicken Wing Recipe

Unbelievably easy to make, these keto chicken wings are baked to crispy perfection then smothered with an OMG IT’S SO TASTY buffalo glaze. The wings take only a few minutes to prep – the oven does the rest. 
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Appetizer
Cuisine: American
Keyword: crispy chicken wings, keto buffalo wings, keto chicken wings, low carb chicken wings, oven baked buffalo wings
Servings: 8 people
Calories: 527kcal
Author: Lima

Ingredients

Crispy Baked Chicken Wings

  • 4 pounds chicken wings
  • 2 tbsp vegetable oil
  • 1/2 tsp salt
  • 1 tsp pepper
  • 2 tsp garlic powder
  • 2 tsp italian seasoning
  • 1/4 tsp paprika
  • 1/4 tsp chili powder optional
  • 2 tsp onion powder optional

Keto Buffalo Wing Sauce

  • 1/2 cup Frank's Original Hot Pepper Sauce
  • 1/4 cup vegetable oil
  • 2 tbsp butter
  • 1/2 tsp garlic powder

Instructions

Keto Buffalo Wing Sauce

  • Add all the ingredients in a medium saucepan and simmer on medium heat until the butter melts. Mix well. Put half the sauce in a separate dipping bowl for later. Set the remaining portion in the saucepan aside.

Keto Chicken Wings

  • Preheat the oven to 450°F.
  • Mix the salt, pepper, garlic powder, onion powder, paprika and chili powder in a small bowl. Put the spice mix aside.
  • Pat the wings dry and put into a mixing bowl. Toss with vegetable oil.
  • Put a wire rack on a baking sheet lined with aluminum foil. Arrange the chicken wings on top. Sprinkle the spice mix on both sides.
  • Put the chicken wings into the middle rack on the oven and bake for 20 minutes. Flip the chicken wings and rotate the pan in case there are hot spots. Bake for another 20 minutes. The wings are ready when they are a golden brown cooked and very crispy.
  • Take the chicken wings out of the oven but do not turn off the oven. Toss the chicken wings in the buffalo sauce in the saucepan. Make sure each wing is fully coated.
  • Arrange the wings on the rack again and put them into the over for 3-4 minutes. No need to flip. Enjoy!

Video

Notes

Nutrition

  • This recipe yields approximately 8 servings. The nutrition information has been calculated using an online recipe nutrition calculator and is intended for informational purposes only and should be used as a general guideline. If the nutrition information is important to you, you should independently verify it using your preferred tool.Keto Chicken Wings Nutrition

Banh Xeo – Crispy, Sizzling Vietnamese Crepe Recipe

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Irresistibly crispy, this Vietnamese crepe recipe (Banh Xeo) is packed with shrimp, ground chicken, mung beans and bean sprouts.  An easy, yet tasty choice for brunch, Banh Xeo is served with Nuoc Cham – Vietnam’s famous dipping sauce.

Banh Xeo (“baan say-ow”) is a crispy, Vietnamese rice crepe, stuffed with meats and vegetables like shrimp, pork belly, scallions and bean sprouts.  In Vietnamese, Bánh refers to cake or bread and Xèo means sizzle, referring to the sound that the rice batter makes when poured into a hot skillet. 

Banh xeo with lettuce and nuoc cham

I love Banh Xeo because the flavors never fail to delight me – I could eat it all day. Also known in Vietnam as “happy pancakes,” Banh Xeo is literally the perfect recipe for a stay-at-home brunch.

The recipe is really easy – if you can make an omelet, you can make Banh Xeo. If you do not have the exact ingredients, you can easily substitute the ingredients with what you have.

There is no dainty way to eat this dish but its SO OMG TASTY, its totally worth it!

What does Banh Xeo taste like?

The first bite of these rice flour pancakes begins with the refreshingly sweet, yet garlicky taste of Nuoc Cham soaked lettuce and herbs, followed by the crispy, slightly chewy crust of the crispy Vietnamese pancakes.

The medley of flavors ends with the savory notes of the crisply fried ground chicken, shrimp and vegetable fillings.

Banh Xeo dipped in nuoc cham

Is Banh Xeo the same as French crepes?

Banh Xeo is different from French crepes in that it contains no eggs, have a distinctively crispy outer shell and is always savory.  French crepes contain eggs and are soft and pliable. They can also be either sweet (e.g., filled with strawberries and Nutella) or savory (e.g., filled with ham and cheese).

Is it hard to make this Vietnamese Crepe Recipe?

Making Banh Xeo is as easy as making a stuffed omelet.

The cooking process includes three easy steps – mixing the batter, prepping the ingredients and finally cooking the crepe.

What ingredients are needed to make this Vietnamese crepe recipe?

The batter ingredients include flour, turmeric powder, salt, sugar, water and coconut milk. I also include use a little oil to help fry and crisp the crepe.

Banh Xeo Batter Ingredients
  • Flour – Banh Xeo is traditionally made with white rice flour.  However In this Vietnamese crepe recipe I use a combination of all purpose flour and rice flour because all purpose flour browns a little better and gives a really lovely color. Feel free to go full traditional and use rice flour if you prefer. 
  • Turmeric powder – turmeric is a signature ingredient for this recipe as it provides the rich yellow color of the crepe.  While turmeric has many beneficial properties, its use in this dish does not add much flavor. If you wanted to avoid turmeric, you can either omit it or use food color instead. 
  • Coconut milk – since coconuts are abundant in Vietnam, coconut milk is often included in many Vietnamese recipes. Coconut milk gives the crepes a delicious, distinctive flavor. The use of coconut milk is optional.
  • Water – Banh Xeo batter is traditionally made with water.  I use warm water in this recipe because it helps the rice flour dissolve more easily. You can also use beer or carbonated water. Carbonation is often used to add more crisp to dishes like fish ‘n chips and fried chicken. 
  • Scallions – Scallions give the pancakes some texture and peppery flavor.

The meat and vegetable fillings for Banh Xeo typically varies from region to region.  For example, in coastal areas a variety of seafood like octopus and shrimp is used. In other areas, starfruit is also included in the filling. This Vietnamese crepe recipe uses shrimp, ground chicken, onions, bean sprouts, mung beans and scallions.

Banh Xeo Filling Ingredients
  • Shrimp – I use small to medium peeled and deveined shrimp for this dish. Vietnam is famous for its fresh seafood markets so for a more authentic taste, use fresh shrimp if you can.
  • Ground Chicken – I use fresh ground chicken from my local grocery store in this Vietnamese crepe recipe. The ground chicken can also be substituted with ground pork or sliced pork belly or fried firm tofu.
  • Onions and Scallions – I like to use a combination of sliced white onion and thinly sliced scallion (green onion) to add a little sweet/peppery flavor and texture to this dish. 
  • Bean sprouts – sprouts add a bit of garden-fresh crunch and texture to the dish.
  • Mung beans – these beans are typically sold dry in the store – an easy way to prepare them is to soak them overnight and then microwave them until soft. I really love including them because the plain cooked version tastes like edaname.
  • Other fillers – other commonly used fillers include cucumber, carrot, pickled radish, octopus and mushrooms.

Banh Xeo is typically served with lettuce, fragrant herbs and a dipping sauce.

Lettuce, herbs and Nuoc Cham
  • Lettuce – greens are traditionally served with Banh Xeo – a variety of types like red lettuce, mustard greens, butter lettuce and iceberg work well.
  • Fragrant Herbs –while mint is often served with Banh Xeo, other herbs like cilantro and basil work too.
  • Dipping sauce – If you do not have some Nuoc Cham on hand, you can make some using my Nuoc Cham recipe.  This addictive dipping sauce is made of water, sugar, lime juice and fish sauce. It’s basically a limeade with an umami punch. Optional flavoring ingredients such as minced garlic and chilis enhance the flavor. 

How do you make Banh Xeo?

Banh Xeo can be made in three easy steps as shown below. For optimal crispiness, it needs to be cooked and served immediately. 

Step One – Prepare the Batter – Whisk the dry ingredients  – all purpose flour, rice flour, turmeric, salt and sugar in a large bowl to ensure even distribution.  Add the water and coconut milk.  Mix well.  Add the scallions and mix.  Let the batter rest in the fridge for at least a half hour to overnight.

If you decide to make the batter ahead, just refrigerate after Step One until you are ready.  Stored in an airtight container the batter can be made up to four days ahead. 

Banh Xeo Step One

Step Two – Prepare the lettuce leaves, herbs and dipping sauce – Wash and dry the lettuce leaves and fresh herbs.  Arrange on a serving platter. If you don’t happen to have Nuoc Cham on hand, you can easily make it in about five minutes using my Nuoc Cham recipe.  Pour the Nuoc Cham dipping sauce equally into individual serving bowls. You want to prepare all the accompaniments right before you start cooking so that you can eat the Banh Xeo immediately.

Lettuce and Nuoc Cham

Step Three – Cook the Banh Xeo

  • Heat an eight-inch nonstick skillet on medium to medium high heat.  Add half a teaspoon of oil and fry one portion of the sliced onions, chicken and shrimp -about 2-3 minutes.  Evenly arrange the cooked onions, chicken and shrimp into a semi-circle on one side of the pan. 
Cooking Banh Xeo Step One
  • Add a third of a cup of crepe batter to the hot pan and swirl in a circular motion.  Cover the entire bottom of the pan with a thin layer of batter.  Add some bean sprouts and mung beans on top and cover the pan until the bean sprouts just begin to wilt (about 1-2 minutes).  
Cooking Banh Xeo Step Two
  • Remove the lid and add half a teaspoon of oil around the edge of the crepe.  The crepe is cooked when the edges look crisp and the bottom is golden yellow bottom and bubbly. Carefully fold the crepe in half and slide onto a plate.  Serve immediately!
Cooking Banh Xeo - Step 4

What is the secret to a super crispy, perfect Banh Xeo?

Here are some ways to ensure that you get a crispy crepe everytime:

  • Batter consistency – when poured from a spoon, the batter should look a little thicker than heavy cream.  The perfect batter flows smoothly across the pan.  If it moves slowly like ketchup it is too thick – just adjust the flour to water ratio until you get the right consistency.
  • Let the batter rest – Resting the batter for at least 30 minutes helps the gluten to relax and the starch grains to swells – creating a really nice finish on the pancake.
  • Excess condensation – if you keep the lid on for too long the condensation can drip back into the pan adding steam which kills the crispiness of the Banh Xeo.
  • Insufficient oil – sometimes the batter will stick and not crisp up if there is too little oil.  This is generally an issue if you are using an older non-stick pan or an unseasoned metal pan. The batter can also sometimes stick because it is too thin.
  • Too much coconut milk – the fat content of coconut milk can vary depending on the source, the extent to which you shaked the can etc.  Too much fat can make the crepes buttery which will prevent it from crisping.  In that case reduce adjust the recipe adding a little more flour and water.
  • Pan is not hot enough – a low temperature will lead to soft crepes.
  • Pan issues – try a different pan – some pans simply fail and sometimes using a different pan is all you need to do.

Some cooks use carbonated water like beer and selzer instead of water to get a crispier finish. I have never used this trick because the rice flour creates just the right amount of crispiness for me.

How do you serve Banh Xeo?

Banh Xeo is typically served with a side of lettuce and fragrant herbs like cilantro, mint, basil and pickled daikon/carrots. Nuoc cham, Vietnam’s incredibly flavorful dipping sauce is typically served as well. Banh Xeo is eaten by wrapping a small slice of the crepe in the lettuce and herbs and dipping it in Nuoc Cham. In some parts of Vietnam, the Banh Xeo is also wrapped in rice paper.

Banh Xeo - Crispy Vietnamese Crepes

How do you eat Banh Xeo?

Eat Banh Xeo with your hands. There is absolutely no dainty way to eat it – its messy but so OMG good! Here is how you eat it:

Step 1: Cut a strip of the cooked crepe (about 2-3 bite size). 

How to Eat Banh Xeo Step One

Step 2: Take a piece of lettuce.  Put a few leaves of herbs like cilantro, mint and/or basil on it. 

How to eat Banh Xeo Step Two

Step 3: Put the Banh Xeo strip on top fold it like a lettuce wrap.

How to eat Banh Xeo Step three
How to eat Banh Xeo step 3b

Step 4: Dip it in some Nuoc Cham and Enjoy!

How to eat Banh Xeo Step 4

Batter storage

Store Banh Xeo batter in an airtight container in the fridge. The batter will stay fresh for about four days. When ready to use, just give the batter a quick stir to make sure all the ingredients are evenly distributed.

Vietnames Crepe Recipe FAQs

How do you pronounce Banh Xeo?

Banh Xeo is pronounced as “Ban say-oh.” It’s Vietnam’s famous sizzling pancake which is stuffed with meat and vegetables.  Along with a side of lettuce and fragrant herbs, Banh Xeo is served with Vietnam’s famous sweet-sour-garlicky dipping sauce – Nuoc Cham.

What is the meaning of Banh Xeo in English?

In Vietnamese, Bánh loosely refers to cake or bread and Xèo means sizzle which refers to the sizzling sound that the rice batter makes when it is poured into a hot skillet. So together the words mean “sizzling cake.”

Where did Banh Xeo originate?

According to Saigoneer, the original banh Xeo or Vietnamese rice crepe most likely originated from Central Vietnam. The crepes became so popular in the central region at one point that locals switched their typical rice diet to Banh Xeo on the second and sixteenth day of the lunar month.

How popular is Banh Xeo in Vietnam?

Today, Banh Xeo is a signature dish within Vietnamese cuisine. In addition to being a popular street food, it is also showcased in high end Vietnamese restaurants.

Banh Xeo comes in many variations having been influenced by multiple regions and cuisines within Vietnam. Accompaniments, for example, can range from star fruit and bananas in Central Vietnam to herbs and fresh greens further south. Banh Xeo is also served wrapped in rice paper rolls in addition to lettuce in some parts of Vietnam.

How do you make banh xeo sauce?

Sweet, sour, spicy, yet refreshingly light, the most basic version of Nuoc Cham, the sauce that is eaten with Banh Xeo consists of of water, sugar, lime juice and fish sauce. Optional ingredients like minced garlic, chilis, slivered carrots and sambal olek may also be added based on visual and taste preference.

Nuoc Cham is often served with spring rolls and noodles.How to make Banh Xeo Sauce or Noc Cham

Is Vietnamese Bánh Xèo made with egg?

There is no egg in Banh Xeo – the yellow color comes from the addition of turmeric which is added to the batter.

Where can I buy rice flour?

I am able to find rice flour quite easily at my local supermarket in the flour isle. Its usually sold in small bags that are piled on top of each other. Bob’s Red Mill is a popular brand that also sells rice flour. Rice flour is also available in health food stores and specialty Asian grocery stores.

Is Banh Xeo vegan?

Traditional Banh Xeo is made with seafood and meats like shrimp, ground pork and pork belly. To make your own vegetarian version, substitute the seafood and meats with pan fried extra firm slices of tofu.

Is Banh Xeo an omelet or a pancake?

While Banh Xeo looks like an omelet and is often referred to as one, it is not made of egg at all. In addition to rice flour and water, the batter includes turmeric, which gives the crepes its signature yellow, omelet like color.Banh xeo looks like an omelet

How do you make banh xeo without coconut milk?

To make Banh Xeo without coconut milk, simply omit it and substitute with regular milk or water.

How many calories are in Banh Xeo?

This Vietnamese crepe recipe yields about 6 servings which translates to about 460 calories. The nutrition information has been calculated using an online recipe nutrition calculator and is intended for informational purposes only and should be used as a general guideline. If the nutrition information is important to you, you should independently verify it using your preferred tool.

FINALLY, IF YOU MAKE THIS RECIPE

I’d love to hear how it went – please leave a comment and rate this recipe. Above all, I love hearing from all of you and will do my best to answer each and every comment!

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Surprisingly easy to make, these fried wontons are stuffed with tasty chicken and shrimp and are far better than your average Chinese restaurant wontons. You've never had a fried wonton until you've tried a homemade one!

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RESTAURANT STYLE CHICKEN FRIED RICE – Unbelievably juicy, perfectly marinated strips of chicken in a deeply flavored fried rice that’s a little salty, yet spicy with pops of sweet. Perfect for busy weeknights, our restaurant style Chicken Fried Rice recipe is just what you need, when you want something quick, but aren’t willing to compromise on taste.

Banh xeo with lettuce and nuoc cham
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Banh Xeo (Bánh Xèo) – Crispy, Sizzling Vietnamese Crepes

Irresistibly crispy, these addictive Vietnamese rice crepes or Banh Xeo are packed with shrimp, ground chicken, mung beans and bean sprouts.  Perfect for brunch!
Prep Time10 mins
Cook Time15 mins
Resting Time20 mins
Total Time45 mins
Course: Breakfast, Snack
Cuisine: Vietnamese
Keyword: banh xeo, crispy vietnamese crepes, sizzling crepe, vietnamese crepe recipe, vietnamese sizzling crepe
Servings: 6 people
Calories: 460kcal
Author: Lima

Equipment

  • 8 inch nonstick frying pan

Ingredients

Batter

  • 1 cup all purpose flour
  • 1 cup rice flour
  • 1/2 tsp turmeric powder
  • 1/2 tsp salt
  • 1 tbsp sugar
  • 2 cups warm water
  • 1/2 cup coconut milk
  • 3 scallions thinly sliced
  • 3 tsp vegetable oil for frying

Filling

  • 1/2 pound shrimp peeled, deveined and sliced in half lengthwise
  • 1/2 pound ground chicken
  • 1 onion thinly sliced
  • 2 cups bean sprouts
  • 3 tbsp mung beans soaked and bolied

Salad and herb accompaniment

  • 1 head lettuce e.g., butter, Boston or iceberg
  • 6 basil leaves
  • 6 mint leaves
  • 3 cilantro stems with leaves cut into 3 inch sections

Dipping Sauce

  • 2 cup Nuoc Cham divided into six dipping bowls (1/3 cup each)

Instructions

Prepare the batter

  • Whisk the dry ingredients – all purpose flour, rice flour, turmeric, salt and sugar in a large bowl to ensure even distribution.  Add the water and coconut milk. Mix well.  Add the scallions and mix. Let the batter rest in the fridge for at least a half hour to overnight.
    Banh Xeo Step One

Prep the lettuce leaves, herbs and dipping sauce

  • Wash and dry the lettuce leaves and fresh herbs. Arrange on a serving platter. Pour the dipping sauce into individual serving bowls.
    Lettuce and Nuoc Cham

Cook the Banh Xeo

  • Divide the sliced onions, ground chicken, shrimp into six equal portions. Heat an eight-inch nonstick skillet on medium to medium high heat.  Add half a teaspoon of oil and fry one portion of the sliced onions, chicken and shrimp -about 2-3 minutes.  Evenly arrange the cooked onions, chicken and shrimp into a semi-circle on one side of the pan.
    Cooking Banh Xeo Step One
  • Add a third of a cup of crepe batter to the hot pan and swirl in a circular motion. Cover the entire bottom of the pan with a thin layer of batter. Add some bean sprouts and mung beans on top and cover the pan until the bean sprouts just begin to wilt (about 1-2 minutes).  
    Cooking Banh Xeo Step Two
  • Remove the lid and add half a teaspoon of oil around the edge of the crepe. When the edges are crisp and the crepe is cooked to a crispy golden yellow, fold half of the crepe over and slide onto a plate. Serve immediately.
    Cooking Banh Xeo - Step 4

Video

Notes

Nutrition

  • This Vietnamese crepe recipe yields approximately 6 servings. The nutrition information has been calculated using an online recipe nutrition calculator and is intended for informational purposes only and should be used as a general guideline. If the nutrition information is important to you, you should independently verify it using your preferred tool.
Banh Xeo Nutrition

Nuoc Cham – Best Vietnamese Dipping Fish Sauce

by 36 Comments

Sweet, sour, spicy, yet refreshingly light, this is the best Vietnamese Dipping Sauce (Nuoc Cham) you’ll ever have! It’s so tasty, you’ll want to sip it! It’s my secret flavor bomb, that adds that perfect zing to almost any recipe!

Nuoc Cham (nước chấm) is a classic Vietnamese dipping sauce that is made from fish sauce (nước mắm chấm), water, sugar, lime juice, garlic and chili peppers.  A staple of Vietnamese cuisine, Nuoc Cham is typically used as a dipping sauce but is also a key flavor ingredient for a variety of Vietnamese dishes, from crepes and noodles to seafood and beef.

Vietnamese Fish Dipping Sauce

Don’t quite know what it is? If you have had Vietnamese food before, it’s that beautiful, light honey colored sauce sprinkled with minced garlic and chilis that is served as a dipping sauce with spring and summer rolls. 

The sauce consists of an addictive range of delicious flavors ranging from just the right amount of sweet and sour, followed by a little salt and ending with pops of spicy chili notes. I like mine because its sweet and garlicky with a burst of lime and the best part of this recipe is that you can easily customize the proportion of each flavor component to suit your own preference.

Banh Xeo dipped in nuoc cham

Why make this sauce?

Ready in under 5 minutes, this sweet-chili-lime-garlic dipping sauce is not only great with Asian cuisine like fried wontons but is a game changer with everyday foods like chicken wings, fish tenders and nachos. Alone or combined with olive oil or drops of sesame oil, it transforms into a finger licking dressing that is delicious, drizzled on cold rice noodles or salad based pizzas.  

Adding a little grated ginger and Sambal Olek to the base recipe is one of my favorite variations to add a little pizzazz to weeknight dinners like juicy pan fried salmon with crispy skin. If you love Asian dipping sauces, its a delicious, lighter alternative to peanut sauce.

The primary ingredient in this recipe is fish sauce which, if you have never tried before, warrants a special introduction. The first time I opened a bottle of fish sauce, I was at a bit of a loss about how this would work as an ingredient. Fish sauce straight from the bottle has a very fishy flavor, is extremely salty and you’ve-gotta-be-kidding pungent. 

After a little experience though, I found that used correctly, fish sauce adds a serious umami punch that can add an ovation-worthy range of possibilities to my day-to-day menu. Because of its potency, a little fish sauce goes a very long way. Also, recipes like Nuoc cham, which calls for larger amounts of fish sauce, typically include other components like lime juice, garlic and water, which balances out the strong straight-out-of the-bottle flavor.

What is Vietnamese dipping sauce made of?

A pantry staple in the Vietnamese kitchen, Nuoc Cham or Vietnamese Dipping Sauce is made of water, sugar, lime juice and fish sauce. Its basically a limeade or lemonade with an umami punch. Optional flavoring ingredients such as minced garlic and chilis enhance the flavor. 

Ingredients for Nuoc Cham Vietnamese Fish Dipping Sauce

Most of the sauce is water. Because the sweet component is so important its critical to make sure that the sugar dissolves completely.  I typically boil (or microwave) a small amount of the water first, then add the sugar and stir to make sure that every grain melts into the liquid. Once the sugar has dissolved I add the rest of the water which should be cooler because the final sauce tastes best at room temperature.

While white sugar offers a sweet, yet neutral canvas to this sauce, other types of sugars work well too.  Brown sugar, for example, adds a wonderful caramel-like flavor while a drizzle of honey can add a fruity or floral flavor depending on its nectar source.  Palm sugar adds a smoky butterscotch taste.  I have successfully made this recipe with commonly available sugar substitutes like Splenda and Truvia.

The juice of fresh limes adds a fresh, citrusy flavor that gives the sauce its lighter than air feel.  Fresh lemon juice of course, is an obvious substitute.  I typically juice the limes in a manual citrus juicer, because I like having a little bit of the pulp in the sauce. If you don’t have a citrus juicer and want that texture, just scrape off a little bit of the pulp with a spoon or knife, into the sauce. Bottled lemon and lime juice have never worked for me because the taste and fragrance of the brands that I have tried did not have that “fresh” taste.

If the lime juice is too acidic, replace part or or all of it with rice vinegar for a milder sour taste without the bite.  Different types of vinegar such as rice vinegar and apple cider vinegar have different intensities and flavors so taste frequently while adding small amounts to determine the amount which produces the most pleasing flavor to you.

Fish sauce is the last of the core ingredients and is primarily made up of anchovies and sea salt. Many brands of fish sauce are sold in bottles in Asian grocery stores and the international section in supermarkets. Since some varieties have added ingredients like water, sugar and other additives, it is important to take a look at the label to make sure it suits any dietary concerns.

My Vietnamese friends love Red Boat fish sauce as it has a high protein content and is made purely with anchovies and sea salt. A fun fact is that it is made on the Phu Quoc a beautiful beach destination island which many Vietnamese say produces the best fish sauce in the country. For those looking for a substitute, soy sauce is a good alternative, especially for vegetarians. Since the level of saltiness and flavor intensity can vary by brand and sauce type, add a little bit at a time and taste to make sure you use just the right amount.

Optional ingredients such as chilis, minced garlic and thinly sliced carrots adds a little bit of extra zing.

While any type of chilis will work in this sauce, I added serrano chilis because it adds a rich, bright smoky flavor to this dish.  I love the red ones because they add a lovely color. If you prefer a milder taste, use less chilis or remove the veins and seeds of the chili to dramatically reduce the hot, spicy rush.  You can also use milder peppers like jalapeno or poblano. Grinding the chilis with a mortar and pestle intensifies the heat.

A good rule of thumb is to remember that smaller size chilis typically translates to more fiery heat. For example, smaller chili peppers like Thai chilis, which is more commonly used in Vietnamese recipes, tend to be hotter than bigger ones like poblano. I do not use Thai chilis in my recipe, because they are too spicy for me and also not easily available in my local supermarket.

When handling very hot chilis, I usually make sure that I only touch them with a utensil since slicing 1-2 chilis may not warrant using gloves. If you are out of chilis, you can substitute with bottled ground chili paste like Sambal Olek.

The finely minced garlic is the best part of this sauce.  For everyday meals I typically use my garlic press because it’s such a time saver! Making large batches for a party of course, is a completely different matter. In this case, using a food processor, if you happen to have one, to mince the garlic makes the job a lot easier. If you aren’t into raw garlic, a great way to reduce the bite is to pre-soak the minced garlic in the fresh lime juice.

Finally, adding a few thin slivers of fresh carrot adds another punch of color and texture. I see this garnish often in Asian restaurants and even though its only decorative – I just love that explosion of orange in the sauce!

Do you need any special equipment to make Nuoc Cham?

This recipe requires the most basic of equipment, a cutting board, knife, bowl and spoon. For large batches, I might use a food processor to quickly mince the garlic but for everyday meals I just use my knife for prep work and a garlic press to save time on mincing.

How do you make Nuoc Cham?

Step 1: Combine the water and sugar in a small bowl.  For optimal results, heat about 1/3 of the water and sugar in a pot over medium heat until fully dissolved.  Once the sugar has dissolved, add the remaining water to cool the mixture. 

Nuoc Cham Vietnamese Dipping Fish Sauce Method Step 1

Step 2: Add the fresh lime juice – the mixture will taste like a sweet lemonade.

Nuoc Cham Vietnamese Dipping Fish Sauce Method Step 2

Step 3: Add the fish sauce.  At this point, you can add more of less of the different flavor ingredients to suit your preference. For example, if you add too much fish sauce, dilute with a little water, add sugar to make the mixture sweeter or more lime juice as needed.

Nuoc Cham Vietnamese Dipping Fish Sauce Method Step 3

Step 4: Add the minced garlic cloves and chilis right before serving. Mix well. Garnish with thin slivers of carrot to add color (optional). To intensify the flavor of the garlic and chilis, use a mortar and pestle to grind into a fine paste before adding to the the sauce. Alternatively you can also add a little store bought chili paste like sambal olek.

Vietnamese Fish Dipping Sauce

Recipe variations and Whole30/Paleo/Keto/Vegan tips

At its heart, this easy-to-make sauce is a flavor play of sweet (sugar), sour (lime juice), salty (fish sauce), garlicky and spicy (chili peppers).  The taste can be easily changed by varying the proportion of each ingredient. 

Adding grated ginger (Nuoc cham gung) for example makes a sauce that is great with duck and grilled seafood. A little olive oil or sesame oil turns Nuoc Cham into a delicious salad dressing. Once I substituted the water-sugar-lime juice base with apple juice and it was surprisingly good! Below are some tips to consider when converting the recipe to Whole30, paleo, keto and vegan diets.

Paleo, Whole30 and Keto: replace the sugar with your favorite diet approved sweetener.  For paleo and keto it is important to make sure that the fish sauce brand used does not include added sugar. Artificial sweeteners like Splenda and Truvia works very well for a keto version of this sauce.

Vegan: Replace the fish sauce with soy sauce. Add soy sauce in small increments until the taste it to your liking.

Hot Honey: Replace the the 2 tablespoons of sugar with 4 teaspoons of hot honey.

Keto Nuoc Cham: substitute the 2 tablespoons of sugar with about 3 packets of your favorite sugar substitute.

How do you serve Nuoc Cham?

Nuoc cham is best served at room temperature because colder temperatures tend to mute the complex flavor layers.  Vietnamese cooking expert Andrea Nguyen, describes Nuoc Cham as the Vietnamese version of a vinaigrette.

In addition to serving it in small bowls as a dipping sauce for various types of Vietnamese dishes, it is versatile enough to be used in unconventional ways like in lieu of maple syrup for southern fried chicken and waffles! I often make large batches in the summer because its works with a range of main dishes, salads and appetizers. Examples include:

Nuoc Cham Vietnamese Fish Dipping Sauce with Spring Rolls and Dumplings

How long can you store Nuoc Cham?

Stored in an airtight jar, Nuoc Cham will last about 2-3 days in the refrigerator. After 2-3 days, the lime juice will begin to lose its brightness and the flavor of the chili and garlic will intensify. When making large batches of Nuoc Cham, refrigerate the liquid separately. Add the chilis, lime juice and garlic right before serving. Using vinegar instead of the lime juice can help extend the life of this sauce to about two weeks.

Freshly made Nuoc cham can be frozen in an airtight container for up to three months. Leave about a half inch on the top of the container as the sauce will expand once it is frozen. Defrost the Nuoc Cham sauce in the refrigerator overnight and use within 2-3 days.

Banh xeo with lettuce and nuoc cham

What are some different types of Vietnamese dipping sauce recipes?

  • Fermented Shrimp Sauce (Mam Tom) – Made of a mixture of fermented shrimp paste, crushed garlic, chili, sugar, lemon juice and water, this sauce has a very pungent smell and is traditionally served with Chả Cá Lã Vọng (Hanoi fried fish) or as an ingredient in Bun Dau Mam Tom (pork and tofu with leaf shaped noodles).
  • Vietnamese peanut sauce (Tuong Cham Goi Cuon) – A wonderfully creamy, sweet yet spicy peanut sauce typically served with spring rolls.
  • Anchovy Dipping Sauce (Mam Mem) – a particularly pungent Vietnamese sauce made with anchovies, crushed pineapples, chilis, sugar and lemon juice. Mam Mem is an acquired taste and often served with beef dishes.

All About Fish Sauce

What is fish sauce?

Fish sauce is primarily made up of anchovies and sea salt. Many brands of fish sauce are sold in bottles in Asian grocery stores and the international section in supermarkets. Some varieties have added ingredients like water, sugar and other additives, so it is important to take a look at the label to make sure you get the one that you need.

What is the difference between Nuoc Cham and Nuoc Mam Cham?

In Vietnamese, Nuoc Cham is a generic term which means “sauce.” It can actually refer to any type of sauce from those containing single ingredients like soy sauce, to a blend of multiple flavorful ingredients, like Vietnamese dipping sauce, which includes fish sauce, lime juice, chilis and sugar.
Nuoc Mam Cham (Nước mắm Chấm) means fish sauce, which is the primary ingredient in Nuoc Cham.

What are the different types of fish sauce?

Several different brands of fish sauce are sold in the United States.  The most popular fish sauce brands include Red Boat, Thai Kitchen, Three Crabs and Squid.  Of the five brands, Red Boat fish sauce is considered by many to be the best fish sauce for Nuoc Cham –  not just because it is made from Vietnam but because it is made purely of anchovy and sea salt with no other filler ingredients.

Since the amount of protein in fish sauce is an indication of the quality of the sauce, Red Boat stands out again, having double the grams of protein compared to the others.  The quality is also reflected in the price which is much higher than the other brands.

Fish sauce comes in various levels of quality In fact, some people keep two bottles of fish sauce at a time – a lesser quality for cooking and a high quality one for dipping sauce.
In addition to the brands stated above you can also purchase artisanal level fish sauces that have high nitrogen levels which is a measures the umami intensity.Fish Sauce Comparison

What does the “N” in fish sauce mean?

The “N” on the fish sauce label refers to the nitrogen level in the fish sauce.  It indicates the nitrogen level which is the amount of protein in the sauce which translates into a higher quality sauce.  Fish sauce over 30N is considered better quality.  40N is considered a great quality for dipping sauces. 

Does fish sauce have shellfish?

While the primary ingredients in fish sauce are anchovies and salt, supplementary ingredients can vary across brands. Thus, it is very important not to assume that fish sauce does not contain shellfish. Certain brands like Red Boat 40°N for example, clearly states that the only ingredients are 100% anchovies and sea salt.

What do you do if you add too much fish sauce?

The addition of too much fish sauce is easily corrected by diluting the mixture a little more water. Add more sugar if needed.

How do you store fish sauce?

Many high-end brands suggest refrigerating fish sauce to preserve the flavor. I keep my fish sauce in my spice cabinet which satisfies the need to store it in a cool, dry place. Others like Andrea Nguyen who has as many as 8 bottles open at a time, refrigerates only some of her bottles.

Does fish sauce go bad?

Like any other condiment, fish sauce has a shelf life and can go bad if not stored properly. A review of some fish sauce bottles show that the expiration date is generally about 2-3 years from the manufacturing date. If a bottle of fish sauce releases gas when you open the cap, its

What is a substitute for fish sauce?

* Soy sauce is one of the top substitutes for fish sauce and can typically be swapped for a 1 to 1 ratio.

Banh Xeo dipped in nuoc cham
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5 from 17 votes

Best Vietnamese Dipping Fish Sauce Recipe – (Nuoc Cham/Nuoc Mam Cham)

Sweet, sour, spicy, yet refreshingly light, this is the best Vietnamese Dipping Fish Sauce (Nuoc Cham) you'll ever have! It's so tasty, you'll want to sip it! It's my secret flavor bomb, that adds that perfect zing to almost any recipe!
Prep Time5 mins
Total Time5 mins
Course: Appetizer
Cuisine: Asian
Keyword: fish dipping sauce, nuoc cham, vietnamese sauce
Servings: 4 people
Calories: 17kcal
Author: Lima

Equipment

  • garlic press (optional)
  • citrus juicer (optional)

Ingredients

  • 1/3 cup water divided, half hot, half cold
  • 2 tbsp sugar
  • 1 1/2 tbsp lime juice freshly squeezed
  • 2 tbsp fish sauce
  • 2 cloves garlic minced
  • 1 tsp serrano or thai chili thinly sliced, red, green or mixed
  • 1 tbsp carrot thinly sliced into matchsticks
  • 1/2 tsp sambal olek optional

Instructions

  • Mix the sugar and hot water (half the total water) in a bowl. Once dissolved add the remaining water.
    Nuoc Cham Cooking Method Step 1
  • Add the lime juice a little bit at a time, tasting as you go until it tastes like limeade.
    Nuoc Cham Cooking Method Step 2
  • Add the fish sauce. Mix and taste. Add more water, sugar or lime juice to suit your preference.
    Nuoc Cham Cooking Method Step 3
  • Add the garlic, serrano chili, carrots and sambal olek (optional), Serve immediately,
    Nuoc Cham Cooking Method Step 4

Video

Notes

Recipe Variations

  • Hot Honey Nuoc Cham – substitute the 2 tablespoons of sugar with 4 teaspoons of hot honey.
  • Keto Nuoc Cham – substitute the 2 tablespoons of sugar with about 3 packets of your favorite sugar substitute.  

 

Nutrition

  • Recipe yields approximately 8 servings. The nutrition information has been calculated using an online recipe nutrition calculator and is intended for informational purposes only and should be used as a general guideline. If the nutrition information is important to you, you should independently verify it using your preferred tool.Nuoc Cham - Vietnamese Fish Dipping Sauce Nutrition

Chicken and Shrimp Fried Wontons

by 23 Comments

Surprisingly easy to make, these fried wontons are stuffed with tasty chicken and shrimp and are far better than your average Chinese restaurant wontons. You’ve never had a fried wonton until you’ve tried a homemade one!

Surprisingly easy to make, these fried wontons are stuffed with tasty chicken and shrimp and are far better than your average Chinese restaurant wontons. You've never had a fried wonton until you've tried a homemade one!

The World’s Most Popular Appetizer

Surprisingly easy to make, homemade fried wontons are far better than your average Chinese restaurant wontons. These fried wontons are perfectly crisp on the outside with perfectly seasoned juicy chicken and shrimp in the inside. Pops of carrots, red onion and herbs add layers of flavor. There is absolutely no reason to wait to make these for a formal party – I often make these crispy, savory bites on weekends for the family at home – its great when binge watching movies or watching the Super Bowl with friends!

Ingredients:

A breakdown of the Fried Wonton filling

The secret behind the delicious texture of the chicken and shrimp filling is that it is slightly frozen, then blended into a paste. The mixture is then thoroughly mixed with a variety of herbs and finely chopped vegetables to add layers of flavor and texture. Soy sauce add a bit of umami, green chili and freshly ground black pepper add heat.

  • Boneless dark chicken – I prefer dark chicken because it is more flavorful and juicier than white chicken
  • Shrimp – the shrimp adds a delicious umami taste and also a little sponginess to the texture. While fresh raw shrimp is always preferable, I use frozen shrimp from the grocery store as it is much cheaper and also easily accessible.
  • Egg – acts as a binder . Use only half an egg as directed for both the filling and the dough . I tried making this with a whole egg and the wontons tasted rather eggy. Adding more egg to the filling makes it too watery.
  • Red onion, ginger paste and cilantro – add a little crunch and an herby flavor.
  • Finely minced carrot adds a delicious pop of sweetness in the savory mix. The easiest way to mince carrots is to use slice a thick carrot on a mandoline on a medium setting, then slice once then across with a sharp knife. Having finely minced carrots really adds to the flavor of this dish.
  • Chili or jalapeno – Indo-chinese recipes use green chilis that are similar to small thai chilis – if you do not have this, you can use finely minced jalapeno or crushed red pepper flakes to add some heat. It’s an optional ingredient.
  • Soy sauce – I use an all purpose dark soy sauce because it gives just enough depth to flavor the stuffing without adding too much liquid.

Fried Wonton Dough

The wonton dough uses only four ingredients: water, flour, salt and egg. The recipe calls for only half an egg, with the other half being used in the filling. I threw in a whole egg once and found that it markedly changed the flavor of the wontons – they tasted too ‘eggy’ and also had a puffier and less crispy texture.

How do you make Fried Wontons?

How to make chicken and shrimp fried wontons

Prepare the chicken and shrimp filling

The best way to do this, is to put the chicken and shrimp directly into the freezer for about 30 minutes so that it freezes a little prior to blending. Blending frozen shrimp and chicken does not work because it creates shrimp and chicken flakes which tastes very different. Another option is to blend frozen shrimp with thawed chicken. In a medium sized bowl, add the shrimp and chicken paste and add the remaining Shrimp and Chicken Stuffing ingredients. Mix well then cover and put into the fridge until ready to use.

Make the wonton dough

In a mixing bowl, add the flour, salt, and egg. Mix while adding a little water at a time until the dough forms into a ball. Knead for about 8-10 minutes until dough is silky and smooth. If you have a stand mixer, knead the dough at a medium setting for about 8 minutes. Cover the dough in an airtight container and let proof for 30 minutes. Divide the dough into about 3 parts. Roll out each ball until it is about 1 mm thick. If using a KitchenAid pasta roller, this setting is level 6. Cut the dough into 3×3 inch squares. Excess dough can be kneaded and made into more squares or cut into slivers and fried. My daughter loves eating the slivers dusted with cinnamon and powdered sugar.

Assemble the wontons

Take the shrimp and chicken paste out of the fridge. Imagining a diagonal going across the square, place 1/2 tsp of filling on one side of the center of the diagonal. Fold the dough over from the corner opposite to the diagonal and press down right next to the two sides of place with the paste to seal it in. Fold the dough over one more time and turn it over. Holding the two rolled end, press the tips together forming the wonton shape. Repeat for the remaining squares.

Fry the wontons

In a small pot, Add about 3-4 inches of oil. Heat the oil at high heat for about 10 minutes or until the temperature reaches at least 350°F. The proper frying temperature is critical to ensure that the fried wontons are light and crispy and not greasy. Add 4-5 wontons. Fry the wontons until golden brown – about 3-4 minutes. Repeat with the remaining wontons.

Surprisingly easy to make, these fried wontons are stuffed with tasty chicken and shrimp and are far better than your average Chinese restaurant wontons. You've never had a fried wonton until you've tried a homemade one!

How do you fold a wonton?

Here are the steps to folding wontons:

Step 1: Place the wonton wrapper in front on you in a diamond shape. Place half a teaspoon of filling middle of one side of the wrapper.

Step 1 - folding a wonton

Step 2. Fold over the point of the wrapper towards you to the middle of the wrapper and press down.

Step 2 - Folding a wonton.

Step 3: Carefully, roll over and press down on the sides.

Step 3 - Folding a wonton.

Step 4: Slowly, flip over so the flap faces you.

Step 4 - Folding a wonton.

Step 5. Press the two end together into a point.

Step 5 - Folding a wonton.
Step 6 - Folding a wonton.

What to serve with Chicken and Shrimp Fried Wontons?

I love eating these Fried Wontons with Nuoc Cham – Vietnam’s famous sweet, sour, spicy yet refreshingly light dipping sauce. Its also wonderful appetizer by itself or as a side to soup. As a main course, consider our Ultimate Chicken Fried Rice with Chicken Manchurian. Our Mini Blueberry Pies take only 30 minutes so make and paired with ice cream are a wonderful way to end this delicious meal!

Surprisingly easy to make, these fried wontons are stuffed with tasty chicken and shrimp and are far better than your average Chinese restaurant wontons. You've never had a fried wonton until you've tried a homemade one!

Frequently Asked Questions

Can I use store bought wonton or eggroll wrappers?

Absolutely – both are based on the same context – if the eggroll wrappers are too big – you can cut them into four pieces.

Can I use the wontons in soup instead of frying

Yes, just drop them in and simmer for a few minutes to make sure that the filling has time to cook through.

Can I use other vegetables in the filling?

Absolutely – a variety of vegetables like water chestnuts and mushroom do really well – just make sure they are finely minced.

Can I freeze leftovers Fried Wontons after frying?

Yes – you can heat them up in the oven.

Do I need to boil or prep the wonton wrappers that I buy from the grocery store?

No, just use them directly from the package

What can I substitute for the chicken and shrimp filling?

The variations on this fried wonton is endless – you can substitute the meat with beef, shredded chicken, turkey or even sausage taken out of its casing.

What is the difference between a dumpling and a wonton?

A dumpling is a small amount of dough that can be prepared using various methods such as boiling, simmering, frying, baking and steaming. Dumplings can be found in many types of regional and cultural cuisines around the world. Examples of dumplings include Italian ravioli, Japanese Gyoza and Polish pierogis.
Wontons are a type of Chinese dumpling. Popular in the southern part of China, wontons are typically boiled and served in soup, steamed or deep fried. The most common fillings include ground pork, shrimp and cheese.

Finally, if you make this recipe

I’d love to hear how it went – please leave a comment and rate this recipe. Above all, I love hearing from all of you and will do my best to answer each and every comment!

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Surprisingly easy to make, these fried wontons are stuffed with tasty chicken and shrimp and are far better than your average Chinese restaurant wontons. You've never had a fried wonton until you've tried a homemade one!
Print Recipe
5 from 11 votes

Shrimp and Chicken Fried Wontons

Surprisingly easy to make, these fried wontons are stuffed with tasty chicken and shrimp and are far better than your average Chinese restaurant wontons. You’ve never had a fried wonton until you’ve tried a homemade one!
Prep Time1 hr 15 mins
Cook Time15 mins
Total Time1 hr 30 mins
Course: Appetizer, Side, Snack
Cuisine: Asian
Keyword: chicken and shrimp fried wonton, fried wontons
Servings: 8 people
Calories: 389kcal

Equipment

  • Mixing Bowl
  • Medium sized bowl
  • Stand mixer, kneading hook, pasta roller (optional)
  • Rolling pin (if kneading by hand)
  • Small cast iron wok/fryer/ pot – for frying
  • Slotted frying ladle

Ingredients

Shrimp and Chicken Stuffing

  • 1 cup boneless dark chicken cut into cubes
  • 1/2 cup raw shrimp shelled, deveined, no tail
  • 1/2 egg
  • 2 tbsp red onion finely minced
  • 1 tbsp fresh cilantro finely minced
  • 1/4 cup carrot finely minced
  • 2 green chilis finely minced
  • 1/4 tsp ginger paste
  • 1/4 tsp black pepper freshly ground
  • 1 tbsp soy sauce
  • pinch salt

Wonton Dough

  • 1 1/2 cup all purpose flour and some for dusting
  • 1/2 tsp salt
  • 1/2 cup water room temperature
  • 1/2 egg whisked

Frying the wontons

  • 4-6 cups vegetable oil

Dipping Sauce

  • 1 cup Nuoc Cham

Instructions

Prepare the shrimp paste

  • Put the chicken and shrimp in the freezer to freeze slightly for about half an hour. Blend the cold shrimp and chicken. In a medium sized bowl, add the shrimp and chicken blend and the remaining Shrimp and Chicken Stuffing ingredients – whisked egg, onion, cilantro, chilis, carrots, ginger paste, black pepper, soy sauce and salt. Mix well then cover and put into the fridge until ready to use.
    Deep fried to crispy golden perfection, nothing beats these addictive Chicken and Shrimp Fried Wontons. You've never had a fried wonton until you've tried a homemade one! I bet you can't just eat one!

Prepare the wonton dough

  • In a mixing bowl, add the flour, salt, and egg. Mix while adding a little water at a time until the dough forms into a ball. Knead for about 8-10 minutes until dough is silky and smooth. . If you have a stand mixer, knead the dough at a medium setting for about 8 minutes. Cover the dough in an airtight container and let proof for 30 minutes.
    Deep fried to crispy golden perfection, nothing beats these addictive Chicken and Shrimp Fried Wontons. You've never had a fried wonton until you've tried a homemade one! I bet you can't just eat one!

Assemble the wontons

  • Divide the dough into 3 parts. Sprinkle the rolling surface and pin with a little flour and roll the dough out. The rolled dough needs to be about 1 mm thick. Cut the rolled dough into 3×3 inch squares. Repeat with the remaining dough.
    Deep fried to crispy golden perfection, nothing beats these addictive Chicken and Shrimp Fried Wontons. You've never had a fried wonton until you've tried a homemade one! I bet you can't just eat one!
  • Take the shrimp and chicken paste out of the fridge. Imagining a diagonal going across the square, place 1/2 tsp of filling on one side of the center of the diagonal. Fold the dough over from the corner opposite to the diagonal and press down right next to the two sides of place with the paste to seal it in. Fold the dough over one more time and turn it over. Holding the two rolled end, press the tips together forming the wonton shape. Repeat for the remaining squares.
    Deep fried to crispy golden perfection, nothing beats these addictive Chicken and Shrimp Fried Wontons. You've never had a fried wonton until you've tried a homemade one! I bet you can't just eat one!

Frying the wontons

  • In a small cast iron wok/fryer or pot, Add about 3-4 inches of oil. Heat the oil at high heat for about 10 minutes or until the temperature reaches at least 350°F. Add 4-5 wontons. Fry the wontons until golden brown – about 3-4 minutes. Repeat with the remaining wontons. Serve immediately.
    Deep fried to crispy golden perfection, nothing beats these addictive Chicken and Shrimp Fried Wontons. You've never had a fried wonton until you've tried a homemade one! I bet you can't just eat one!

Video

Notes

Dipping sauce

The best sauce for these wontons is Nuoc Cham – Vietnam’s famous dipping sauce.
 

Nutrition

The nutrition facts below are estimates from www.verywellfit.com.  The serving size assumes that this recipe produces eight servings.
Nutrition Information for Shrimp and Chicken Wontons

Quick and Crunchy Shrimp Tacos

by 11 Comments

A scrumptious, crowd pleasing canapé perfect for entertaining on the spur of the moment. Made with wonton wrappers and baked until golden, each bite has a very satisfying, signature crunch followed by an explosion of creamy avocado, sweet grape tomato, spicy shrimp and crunchy wonton.

Quick ‘n Crunchy Mini Shrimp Tacos

Mini Shrimp Tacos are the perfect finger food because they taste even better than they look. The recipe is extremely customizable so you can effortlessly change it based on your guest’s needs. For example, for a low carb option, substitute the wonton with butter lettuce or endive. Instead of topping with shrimp, you could top with diced fresh mango. Crumbles of goat cheese, slices of Medium Rare Ribeye Steak or chunks of Moroccan Lamb are examples of other delicious topping options!

So what’s the secret to that crunch?

Similar to tortilla chips, the paper thin wonton wrappers bake into a super crunchy chip. Pressing it into the muffin pan creates a little ‘bowl” that you can then fill up with your choice of delicious fillings. Because the wrappers are so feathery light and pliable, there is no limit to the amount of shapes that you can make. You can leave them as squares, cut them into your own shape with a sharp knife or even better yet make delightful shapes by pressing down with a cookie cutter.

Ingredients in Quick ‘n Crunchy Mini Shrimp Tacos

Here’s what you need:

  • Wonton wrappers are available at most grocery stores and can also be purchased online. A low carb substitute would be to use lettuce leaves like endive or butter lettuce.
  • The avocado, tomatoes and onions need to be cut in about the same size so that the final salad distributes evenly when dropped into the cups. To be honest, any type of chopped salad can be used as long as its not too watery – this avocado-tomato version is my favorite. In its simplest form, you could use a few leaves of feathery baby spring greens or arugula.
  • I like using a medium to large shrimp because it really elevates the look of the dish. I buy my shrimp frozen at my local grocery store where they sell shrimp by the bag. I just thaw it out in some warm water before cooking. Raw, fresh shrimp is of course always preferable if you easy access to it.

How to make Quick ‘n Crunchy Mini Shrimp Tacos

Its really easy – think about it in four simple steps (1) bake the wontons, (2) sear the shrimp, (3) throw the salad together and (4) assemble! It couldn’t be easier!

  1. Pre-heat oven to 350°F.
  2. Brush a 12 cup muffin pan with the olive oil.
  3. Press down the wonton wrappers into the cups, folding the corners against the side and pressing down the bottom to form a small bowl. Sometimes its tricky to get some of the wrappers stay in place and form a cup. To get around this I use the bottom of my salt shaker to press in the wonton wraps. Inevitably, during the cooking process a few of the cups may collapse inward. While the salt shaker method really helps, I always make a few extra cups to make sure. Brushing the wonton ‘cups’ lightly with the remaining olive oil is optional – I like to do it as it gives a nice finish – I once used the tiniest bit of butter cooking spray and the wrappers smelled divine! Be careful of using too much oil as it will make the cup heavier.
  4. Bake until lightly brown – about 8-10 minutes. Its important to check after 8 minutes because timing for perfect browning is a matter of minutes. Transfer to a rack to cool.
  5. Mix shrimp, olive oil, cumin, chili and salt in a bowl. Set aside.
  6. Heat a skillet on medium high heat. Add vegetable oil to the skillet.
  7. When the oil is smoking, add the shrimp in one flat layer.
  8. Cook each side turning only when the side facing the pan has a “grilled” seared look – about 1-2 minutes each. Ideally, you want to turn the shrimp just once in order to avoid overcooking. Transfer the shrimp to a plate and drizzle with lemon juice if desired.
  9. Prepare the tomato – avocado salad dressing by adding the olive oil, salt, pepper, lemon juice, green chili (optional) and sugar. Mix well.
  10. Add the tomato, avocado, cilantro and red onion. Mix.
  11. Fill each wonton cup with the Tomato Avocado Salad then top each cup with a Pan Seared Shrimp. Serve immediately.

Awesome make-ahead party food

For my last dinner party, I made the wonton cups and seared the shrimp the day before. On the morning of the party, I prepped the salad but did not toss. To ensure that the avocados did not turn brown, I mixed with lemon and stored in an airtight container. Right before serving, I tossed the salad and assembled the cups.

Whether you are just getting ready to binge watch your favorite show, have friends come over at the last minute or are planning a dinner party these mini shrimp tacos come through every single time. The whole baking, searing, tossing and assembly process only takes about 20-25 minutes.

Extra wonton wrappers can be cut into diagonals and baked into tortilla chips. I always make some because they are so delicious!

Watch how to make Quick ‘n Crunchy Mini Shrimp Tacos

Finally, if you make this recipe

I’d love to hear how it went – please leave a comment and rate this recipe. Above all, I love hearing from all of you and will do my best to answer each and every comment!

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Chicken & Shrimp Fried Wontons – Surprisingly easy to make, these fried wontons are stuffed with tasty chicken and shrimp and are far better than your average Chinese restaurant wontons. You’ve never had a fried wonton until you’ve tried a homemade one!

Surprisingly easy to make, these fried wontons are stuffed with tasty chicken and shrimp and are far better than your average Chinese restaurant wontons. You've never had a fried wonton until you've tried a homemade one!

ANCHOVY, GOAT CHEESE & FIG PIZZA – Anchovies, goat cheese and figs aren’t just toppings for salads – add this delicious combination on top of a scrumptiously crisp, thin crust pizza and you have a homemade gourmet pizza that everyone will be raving about!

Anchovies, goat cheese and figs aren't just toppings for salads - add this delicious combination on top of a scrumptiously crisp, thin crust pizza and you have a homemade gourmet pizza that everyone will be raving about!
Print Recipe
5 from 6 votes

Quick n’ Crunchy Shrimp Tacos

A scrumptious, crowd pleasing canapé perfect for entertaining on the spur of the moment. Made with wonton wrappers and baked until golden, each bite has a very satisfying, signature crunch followed by an explosion of creamy avocado, sweet grape tomato, spicy shrimp and crunchy wonton.
Prep Time10 mins
Cook Time15 mins
Course: Appetizer
Cuisine: Mexican
Servings: 6 people
Calories: 189kcal
Author: Lima

Equipment

  • 12 cup muffin pan
  • skillet
  • wire rack

Ingredients

BAKED "MINI TACO" SHELLS

  • 12 wonton wrappers 3 1/2" square
  • 1 tbsp olive oil or cooking spray

SPICY SHRIMP

  • 12 shrimp raw, peeled, deveined and tail on
  • 1/2 tsp chili powder substitute paprika powder for less heat
  • 1/2 tsp cumin powder
  • 1 tbsp olive oil
  • 1/4 tsp salt to taste
  • 1 tbsp vegetable oil
  • 1 tsp lemon juice freshly squeezed

TOMATO AVOCADO SALAD

  • 1 tbsp olive oil
  • 1/8 tsp salt to taste
  • 1/8 tsp pepper
  • 1/8 tsp sugar
  • 1 tsp lemon juice
  • 1 green chili sliced, optional
  • 1 cup grape tomatoes sliced into quarters
  • 1 avocado diced (same size as the tomatoes)
  • 1/4 cup fresh cilantro sliced
  • 1/4 cup red onion sliced thinly (same length as the tomatoes)

Instructions

BAKE THE WONTON SHELLS

  • Pre-heat oven to 350°F.
  • Brush a 12 cup muffin pan with the olive oil.
  • Press down the wonton wrappers into the cups, folding the corners on the side and pressing down the bottom to form a small bowl. Brush the wonton 'cups' with the remaining olive oil.
  • Bake until lightly brown – about 8-10 minutes. Transfer to rack to cool.

PAN SEAR THE SHRIMP

  • Mix shrimp, olive oil, cumin, chili and salt in a bowl. Set aside.
  • Heat a skillet on medium high heat.. Add vegetable oil to the skillet.
  • When the oil is smoking, add the shrimp in one flat layer.
  • Cook each side turning only when the side facing the pan has a "grilled" seared look – about 1-2 minutes each. Transfer the shrimp to a plate and drizzle with lemon juice.

MAKE THE TOMATO-AVOCADO SALAD

  • Add the olive oil, salt, pepper, lemon juice, green chili and sugar and mix well.
  • Add the tomato, avocado, cilantro and red onion. Mix.

ASSEMBLE THE MINI TACOS

  • Fill each wonton cup with the Tomato Avocado Salad then top each cup with a Pan Seared Shrimp. Serve immediately

Notes

  • Bake a few extra wonton wrappers because as some of them may collapse during the baking process.  Also nothing wrong with having a few extra!
  • Make ahead and assemble right before serving.  All components can be made ahead as long as they are stored correctly.  Baked wonton cups keep very well for 1-3 days if stored in an airtight container at room temperature.  The shrimp can be seared and stored 1 day ahead in the fridge. I would prep the salad no earlier than the morning of the day that it is being served without tossing.  Storing the avocado in an airtight container and drizzling with lemon juice will help prevent discoloration.
  •  The nutrition facts below are estimates from www.verywellfit.com.  The serving size assumes two Quick ‘n Crunchy Shrimp Mini Tacos per person.