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Home » Appetizers

Wonton Shrimp Tacos

January 11, 2021 by Lima 11 Comments

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Ready in minutes, this scrumptious, crowd pleasing wonton shrimp tacos are perfect for entertaining on the spur of the moment! Each bite has a very satisfying, signature crunch followed by an explosion of creamy avocado, sweet grape tomato, spicy shrimp and crunchy wonton.

Wonton Shrimp Tacos

Wonton 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 or shredded chicken. 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 Wonton 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.
  • The chopped cilantro give the salad base a delicious herby flavor. Green onions can also be used instead of cilantro.
  • 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 Wonton Shrimp Tacos

Its really easy - think about it in four simple steps (1) bake the crispy wonton shells until golden brown, (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 Wonton Shrimp Tacos

[embedyt] https://www.youtube.com/watch?v=EHBhenvNz_s[/embedyt]

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 every comment!

Try these other delicious appetizers

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Keto Buffalo Chicken Wings

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!
Wonton Shrimp Tacos
Print Recipe
5 from 6 votes

Wonton Shrimp Tacos

Ready in minutes, this scrumptious, crowd pleasing wonton shrimp tacos are perfect for entertaining on the spur of the moment! 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 minutes mins
Cook Time15 minutes mins
Total Time25 minutes mins
Course: Appetizer
Cuisine: Mexican
Keyword: mini tacos, shrimp appetizer, wonton appetizer, wonton shrimp tacos
Servings: 6 people
Calories: 189kcal
Author: Lima

Equipment

  • 12 cup muffin pan
  • skillet
  • wire rack

Ingredients

BAKED "MINI TACO" SHELLS

  • 12 wonton wrappers 3 ½" square
  • 1 tablespoon olive oil or cooking spray

SPICY SHRIMP

  • 12 shrimp raw, peeled, deveined and tail on
  • ½ teaspoon chili powder substitute paprika powder for less heat
  • ½ teaspoon cumin powder
  • 1 tablespoon olive oil
  • ¼ teaspoon salt to taste
  • 1 tablespoon vegetable oil
  • 1 teaspoon lemon juice freshly squeezed

TOMATO AVOCADO SALAD

  • 1 tablespoon olive oil
  • ⅛ teaspoon salt to taste
  • ⅛ teaspoon pepper
  • ⅛ teaspoon sugar
  • 1 teaspoon lemon juice
  • 1 green chili sliced, optional
  • 1 cup grape tomatoes sliced into quarters
  • 1 avocado diced (same size as the tomatoes)
  • ¼ cup fresh cilantro sliced
  • ¼ 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

Video

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.
« Branzino in Tomato-Olive Sauce
Restaurant Style Chicken Fried Rice »

Reader Interactions

Comments

  1. Tareq Habib

    February 25, 2021 at 6:14 pm

    5 stars
    I just made these - omg they were incredible! Went really fast though - need to make more next time.

    Reply
    • Lima

      February 25, 2021 at 6:15 pm

      Thank you so much! I am so thrilled!

      Reply
  2. Biana

    February 26, 2021 at 6:32 pm

    5 stars
    Omg, these mini tacos are so adorable! Definitely making these next time we are making tacos.

    Reply
  3. Quynh

    February 26, 2021 at 9:07 pm

    5 stars
    This looks so good! Yum! Can't wait to get all the ingredients to try this.

    Reply
    • Lima

      February 28, 2021 at 7:18 pm

      Please let me know how it goes!

      Reply
  4. Vicky

    February 26, 2021 at 9:56 pm

    5 stars
    What a great appetizer! Such a delicious recipe for a special dish!

    Reply
    • Lima

      February 28, 2021 at 7:18 pm

      Thank you Vicky!

      Reply
  5. Brianna

    February 26, 2021 at 10:10 pm

    5 stars
    What a fun and tasty appetizer!

    Reply
    • Lima

      February 28, 2021 at 7:18 pm

      Thank you Brianna!

      Reply
  6. Sumit

    February 26, 2021 at 10:59 pm

    5 stars
    Beautiful step by step recipe. Will love to make these tacs. Thanks fro this

    Reply
    • Lima

      February 28, 2021 at 7:18 pm

      Thank you Sumit!

      Reply

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