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buffalo shrimp wonton cups

Buffalo Shrimp Wonton Cups

  • Author: Katherine | Love In My Oven
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12 wonton cups 1x


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
  • 12 Romaine lettuce leaves, chopped
  • ¼ cup Ranch dressing


  1. 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.
  2. 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.
  3. 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.
  4. 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

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