Wondering what to do with leftover wonton wrappers? Make these buffalo shrimp wonton cups! They’re a little spicy and a lot satisfying! Perfect for a party or as an appetizer!
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Apparently I’m just all about the crispy, snack-y things on the blog lately. Yesterday it was the crispy roasted potatoes, and now it’s these buffalo shrimp wonton cups. Also crispy and SO good.
You guys! Have you ever made an appetizer in baked wonton cup before? It’s so fun. There are all sorts of ideas for fillings out there on the interweb. I made a Thai-inspired one last year for a dinner party and it was a hit. When High Liner asked me to create a recipe using their oven crunch buffalo shrimp, those wonton cups from last year came to mind!
They’re super easy to make (20 minutes or less!) and they’re such a fun party trick. Everyone loves grabbing their own little cup to munch on!
How do you make these buffalo shrimp wonton cups?
Since this recipe moves quickly, get all of your ingredients ready ahead of time. You’ll need:
- 1 box of High Liner oven crunch buffalo shrimp
- 24 wonton wrappers
- 1 tablespoon olive oil
- 1/4 cup purple cabbage, shredded
- 1/4 cup green cabbage, shredded
- 1 large carrot, shredded
- 1-2 Romaine lettuce leaves, chopped
- 1/4 cup Ranch dressing
Place two wonton wrappers, one on top of the other, in each cavity of a 12-count muffin tin. Place the top layer of wonton wrapper sideways on top of the first, to create a “star” shape. Dip a pastry brush in the olive oil and lightly brush each wrapper.
Combine together the cabbages, carrot and Romain lettuce together in a salad bowl.
Bake the wrappers in an oven heated to 375F for about 6 minutes, before removing and increasing the oven temperature to 425. On a baking sheet, lay the oven crunch shrimp in an even layer and then bake for 12-14 minutes, turning halfway.
While the shrimp are baking, place a few tablespoons of the cabbage mixture in each cooled wonton cup.
Remove the shrimp from the oven, then place 1-2 shrimps in each wonton cup. Top with Ranch dressing and serve immediately! The Ranch goes sooo well with the Buffalo shrimp. If you want things even a little spicier, you could serve these up with a bottle of hot sauce next to it!
How long do these wonton cups keep?
These cups are definitely best enjoyed fresh, as they’re nice and warm and crispy! If you left them out at a party or gathering as an appetizer, they’d be fine for a few hours. If you’d like to store them for longer, you can keep them in the fridge. The wonton wrappers will get a bit soft, but they’re still tasty. I actually popped my cups, Ranch dressing and all, into the microwave for 10-12 seconds and ate them that way.
Keep them in the fridge, in an airtight container, for 2-3 days. You could also store everything independently and then crisp up the wonton cups and buffalo shrimp in the oven before compiling it all to serve on another day.
I think you’ll love these little buffalo shrimp wonton cups. Spicy, crispy and full of flavor!
I’ve got some other great appetizer ideas for you on the blog:Print
Wondering what to do with leftover wonton wrappers? Make these buffalo shrimp wonton cups! They’re a little spicy and a lot satisfying!
- 1 box High Liner Oven Crunch Buffalo Shrimp
- 24 wonton wrappers
- 1 tbsp olive oil
- ¼ cup purple cabbage, shredded
- ¼ cup green cabbage, shredded
- 1 large carrot, shredded
- 1–2 Romaine lettuce leaves, chopped
- ¼ cup Ranch dressing
- Preheat the oven to 375 F and spray a 12-count muffin tin with cooking spray. Line each muffin tin with 2 wonton wrappers, creating a “star” shape with the wrappers. Dip a pastry brush in the olive oil and lightly coat the wrappers. Place the muffin tin into the oven and bake the wrappers for 6-7 minutes or until lightly browned and toasty. Let the cups cool for a few minutes.
- Increase the oven temperature to 425 F and place the buffalo shrimp in an even layer on a baking sheet. Once preheated, bake the shrimp for 12-14 minutes, turning halfway through.
- In a small mixing bowl, add both cabbages, the shredded carrot and the Romaine lettuce. Toss together. Place about 2-3 tablespoons of the salad mixture in each wonton wrapper.
- Once the buffalo shrimp is thoroughly cooked, top each wonton salad cup with 2-3 shrimp, and drizzle each cup with 1-2 teaspoons of ranch sauce. Enjoy immediately!
Appetizers are best served fresh, but you can eat them cold and they’re still delicious! Leftovers will keep in the fridge for 1-2 days, in an airtight container.
- Category: appetizers
- Method: oven bake
- Cuisine: American
Keywords: wonton cups // shrimp cups appetizer