These crispy shrimp wonton cups are the kind of appetizer that disappears fast. They have a crunchy golden shell, a creamy cheesy shrimp filling, and just enough garlic and lemon to keep every bite bright and flavorful. They are simple to make, look impressive on a party tray, and work just as well for casual snacking as they do for entertaining.
Why You’ll Love This Recipe
This recipe gives you a lot of flavor with very little effort. The wonton wrappers bake into crisp little cups that hold the filling perfectly, so each bite has a great mix of crunch and creaminess. The shrimp mixture is rich, savory, and lightly seasoned, while the green onions and chives add freshness.
This recipe is also easy to scale up for parties. You can make a small batch for family dinner or double it for game day, holidays, or potlucks. Since the cups are baked instead of fried, cleanup stays simple too.
Ingredients
24 wonton wrappers
1 lb / 450 g shrimp, peeled, deveined, and chopped
4 oz / 115 g cream cheese, softened
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
2 green onions, finely chopped
2 garlic cloves, minced
1 tbsp mayonnaise
1 tsp lemon juice
1/2 tsp paprika
1/2 tsp salt
1/4 tsp black pepper
Fresh chives, chopped, for garnish
Cooking spray, for the muffin pan
How to Make It
Start by preheating your oven to 375°F (190°C). Lightly grease a mini muffin pan with cooking spray so the wonton cups do not stick.
Press one wonton wrapper into each muffin cup, gently folding the edges so they fit neatly into the pan. Spray the wrappers lightly with cooking spray, then bake them for about 5 minutes. This helps them begin crisping before the filling goes in.
While the wrappers are baking, make the filling. In a medium bowl, combine the chopped shrimp, softened cream cheese, mozzarella, Parmesan, green onions, garlic, mayonnaise, lemon juice, paprika, salt, and black pepper. Mix until everything is evenly combined and the shrimp is coated well.
Remove the partially baked wonton shells from the oven. Spoon the shrimp mixture evenly into each cup, filling them generously but not all the way over the top.
Return the pan to the oven and bake for 10 to 12 minutes, or until the shrimp is cooked through and the tops are golden and bubbly.
Let the cups cool slightly, then finish with chopped fresh chives. Serve warm and enjoy while the shells are crisp.
Cooking Tips and Serving Ideas
For the best texture, do not skip the first short bake on the wonton wrappers. That step helps them hold their shape and stay crisp after the filling is added.
Make sure the cream cheese is softened before mixing so the filling blends smoothly. If the cream cheese is too cold, the mixture can be clumpy.
Do not overfill the cups. A heaping spoonful is enough, and leaving a little space helps the filling bake evenly.
These are great served with a squeeze of fresh lemon on top or a light dipping sauce on the side. They also pair well with a simple green salad, soup, or other party appetizers.
How to Store and Prep Ahead
Store leftover wonton cups in an airtight container in the refrigerator for up to 2 days. For the best texture, reheat them in the oven or air fryer until warmed through and crisp again.
If you want to prep ahead, you can make the filling a day in advance and keep it covered in the refrigerator. You can also press the wonton wrappers into the muffin pan earlier in the day, then fill and bake them just before serving.
Print
Crispy Shrimp Wonton Cups
- Total Time: 32 minutes
- Yield: 12 cups 1x
Description
Crispy Shrimp Wonton Cups are a quick and elegant appetizer made with baked wonton wrappers filled with a creamy shrimp, cheese, garlic, and herb mixture. They are golden, crunchy, savory, and perfect for parties, holidays, game day, or easy entertaining.
Ingredients
1. 24 wonton wrappers
2. 1 lb / 450 g shrimp, peeled, deveined, and chopped into small bite-size pieces
3. 4 oz / 115 g cream cheese, softened to room temperature
4. 1/2 cup shredded mozzarella cheese
5. 1/4 cup grated Parmesan cheese
6. 2 green onions, finely chopped
7. 2 garlic cloves, minced
8. 1 tbsp mayonnaise
9. 1 tsp lemon juice
10. 1/2 tsp paprika
11. 1/2 tsp salt
12. 1/4 tsp black pepper
13. Fresh chives, chopped, for garnish
14. Cooking spray, for greasing the muffin pan and lightly coating the wrappers
Instructions
1. Preheat the oven to 375°F (190°C). Lightly grease a mini muffin pan with cooking spray.
2. Press one wonton wrapper into each muffin cup, gently folding the corners and sides so the wrapper fits the shape of the pan.
3. Lightly spray the wonton wrappers with cooking spray, then bake for 5 minutes until they begin to crisp and hold their shape.
4. While the wrappers are baking, make the filling. In a medium bowl, combine the chopped shrimp, softened cream cheese, mozzarella, Parmesan, green onions, minced garlic, mayonnaise, lemon juice, paprika, salt, and black pepper.
5. Stir until the mixture is evenly combined and the shrimp is fully coated in the creamy cheese mixture.
6. Remove the partially baked wonton cups from the oven. Spoon the shrimp filling evenly into each cup, filling each one generously.
7. Return the pan to the oven and bake for 10 to 12 minutes, or until the shrimp is cooked through and the tops are golden, hot, and bubbly.
8. Remove from the oven and let the cups cool for a few minutes before serving so they hold together better.
9. Garnish with fresh chopped chives and serve warm.
Notes
These wonton cups are best served fresh while the shells are crisp.
If using cooked shrimp, chop it finely and reduce the final bake time a little.
The filling can be made ahead of time and stored in the refrigerator for up to 24 hours.
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: American
Nutrition
- Calories: 180
