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Wonton Shrimp Tacos
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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
Cook Time15 minutes
Total Time25 minutes
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.