These Baked Shrimp Wontons are a deliciously easy appetizer. Simple and elegant, your guests will love this twist on rangoons.
My kids love ordering crab rangoons when we order take out. While I love making them at home as well, I hate frying any sort of food. One because it makes a mess and two, I just never really feel good afterward. That is how I became inspired to make these Baked Shrimp Wontons. Easy to put together and with just a few simple ingredients the family raved about these little bites.
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My kids love shrimp, so I knew that they would love my twist on one of their favorites. Flavorful shrimp just sauted with a little toasted sesame oil and salt & pepper. Then with a simple cream cheese {rangoon} base and topped off with green onions. I had these babies ready in under 30 minutes and even I was drooling over these babies in the process.
Over the holidays I love impressing people with my food, especially appetizers. Because really they take the least amount of time and I love telling people how easy they are. Typically I like to stay away from using my oven when it comes to make appetizers because it usually occupied by the main course. But with these Baked Shrimp Wontons I can bake the outer shell up to the day before, making the prep really easy.
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Baked Shrimp Wontons
Ingredients
- 24 raw, uncooked shrimp shelled and devined
- 12 ounces cream cheese softened
- 1 tablespoon grated white onion
- 1 tablespoon white granulated sugar powder sugar would work too
- 24 wonton wrappers
- 2 tablespoons sesame oil
Instructions
- Heat oven to 350ºF.
- Place 1 wonton wrapper in each of 24 mini muffin pan cups sprayed with cooking spray, extending edges of wrapper over rim of cup. .
- Bake until lightly browned, 8 to 10 minutes. Transfer to a rack and let cool.
- Combine cream cheese, sugar, and grated white onion. Stir together the cream cheese mixture until it is well blended.
- Scoop a tablespoon into the cooled wonton cup. I like to put the filling into a pastry bag and then pipe the filling into the cooled cups. This is just easier and less messy. {You can also use a Ziplock if you don’t have a pasty bag.}
- Season shrimp with salt and pepper. Cook shrimp with 2 teaspoons of sesame oil. Fry in a pan over medium-high heat until shrimp are thoroughly cooked; bright pink and opaque, about 3-4 minutes.
- Add one shrimp on top of one cream cheese cup. Top with chopped chives, sweet chile sauce, pepper and any other topping you would like to use. Serve immediately.
I love appetizers that are easy to prepare. Thank you so much for sharing one.
Thank you, I hope you enjoy these!