Best Scrumptious Shrimp Wontons Recipes

BAKED SHRIMP WONTONS

Baked Shrimp Wontons image

These baked wonton cups filled with shrimp are an easy and delightful appetizer for your next party. Garnish with sesame seeds if desired.

Provided by MAUREENVANCOUVER

Categories Appetizers and Snacks Seafood Shrimp

Time 38m

Yield 4

Number Of Ingredients 9

Ingredients

cooking spray
12 wonton wrappers
1 cup peeled and deveined shrimp
½ cup diced water chestnuts
⅓ cup mayonnaise
¼ cup chopped green onion, divided
2 teaspoons sesame oil
½ teaspoon finely chopped fresh ginger
salt to taste

Steps:

Preheat oven to 300 degrees F (150 degrees C). Spray a muffin tin with cooking spray; line cups with 1 wonton wrapper each.
Combine shrimp, water chestnuts, mayonnaise, 2 tablespoons green onions, sesame oil, ginger, and salt in a bowl. Spoon mixture into the wonton wrappers.
Bake in the preheated oven until edges are dark brown, about 18 minutes. Remove wontons from muffin tin; garnish with the remaining green onions.

Nutrition Facts : Calories 258.7 calories, Carbohydrate 17.1 g, Cholesterol 57.4 mg, Fat 17.7 g, Fiber 1 g, Protein 8 g, SaturatedFat 2.7 g, Sodium 338 mg, Sugar 0.8 g

SCRUMPTIOUS SHRIMP WONTONS

Scrumptious Shrimp Wontons image

What a great party appetizer! There are a few steps, but these are not very hard to put together. The filling is fabulous and the bit of sesame oil is a nice touch of added flavor. I dipped them in a bit of sweet chili sauce... oh they were good! We steamed them this time. But, next time, I'm going to try them fried.

Provided by Brad Nichols

Categories Seafood

Time 1h10m

Number Of Ingredients 10

Ingredients

1 lb raw shrimp - diced fine
1 can(s) bamboo shoots (4 oz) - diced fine
1 Tbsp Chinese cooking wine
1 clove garlic - minced fine
1 1/2 tsp sesame oil
3/4 tsp salt
1/2 tsp sugar
1/4 tsp white pepper
2 Tbsp corn starch
1 pkg square wonton noodle wrappers

Steps:

1. Combine first 9 ingredients in a non-reactive bowl and mix well - you may need to get dirty and use your fingers to get the proper consistency :)!
2. Refrigerate for about 1 hour to allow marinade to set.
3. Place one wonton wrapper in front of you on a 'diamond' angle - so one of the points is pointing directly at you.
4. Add a small dollop of the shrimp mixture (a bit bigger than a quarter) to the center of your wonton wrapper. Do not overfill or your wontons will be hard to seal properly.
5. Dipping your index finger in water, trace the exposed edges of the wonton wrapper. This is what will make it stick together. Try not to get it too wet, just enough to moisten it.
6. Fold the edge of the wonton wrapper closest to you (that diamond point) over the dollop of shrimp and join it with the corresponding point on the other edge, pinching the wrapper together firmly.
7. Using your index fingers, seal the edges of the wrapper on either side of the joined points, making a triangle 'pouch'. Avoid having air bubbles inside the wonton or it will rupture when boiled.
8. Turn the triangle pouch around so the center point is once again facing you
9. Moisten the top edge of the right point of the triangle, then gently bend the left and right points together firmly pinching the left point on top of the right.
10. Repeat until you have used all the shrimp mixture - about 30 dumplings.
11. Cooking dumplings: - If Deep Frying - cook in hot vegetable or peanut oil for 4-5 mins or until golden brown. - If Boiling - place the dumplings into boiling water (with a drizzle of sesame oil) for about 5 mins from fresh or 8-10 mins from frozen. - If Steaming - about 5-6 minutes from fresh or 10 mins from frozen.