These crispy wonton cups are filled with creamy shrimp salad and finished with fresh green onion for a seafood appetizer that looks pretty, tastes fresh, and is easy to serve.
They’re the kind of bite-sized app that disappears fast at parties — crunchy on the outside, cool and creamy on the inside, with just enough kick from the sriracha to keep things interesting. Best of all, you can bake the wonton cups ahead of time and only need a few minutes to fill and garnish them right before your guests arrive.
Key Ingredients
- Wonton Wrappers: The base of the cups. Brushed with butter or oil and baked in a muffin tin until golden and crisp, they hold up beautifully to the creamy filling.
- Cooked Shrimp: Chopped small so every bite gets a taste. A few extra pieces on top make for a pretty finishing touch.
- Mayonnaise & Sour Cream (or Greek Yogurt): The creamy base of the shrimp salad — mayo brings richness while sour cream or yogurt adds a slight tang.
- Rice Vinegar or Lemon Juice: A splash of acidity to brighten up the salad and balance the creaminess.
- Sesame Oil & Garlic Powder: Small amounts that add big flavor without overpowering the shrimp.
- Sriracha (optional): For a touch of heat — leave it out if you prefer a milder cup.
- Green Onion: Folded into the salad and sprinkled on top for freshness and color.
Find the full recipe with measurements below.
How to Make Crispy Shrimp Salad Wonton Cups
Start by heating your oven to 375°F. Brush both sides of the wonton wrappers with melted butter or a neutral oil, then press them into a mini muffin tin, folding the corners so they stand up like little cups. Go gently here — pressing too hard can tear the bottoms. Bake for 8 to 10 minutes until golden and crisp around the edges, then let them cool completely before filling.
While the cups cool, stir together the shrimp salad: chopped cooked shrimp, mayonnaise, sour cream or Greek yogurt, rice vinegar or lemon juice, sesame oil, garlic powder, a little sriracha if you like heat, green onion, salt, and pepper.
When you’re ready to serve, spoon the shrimp salad into the cooled cups and top with a small piece of shrimp if you’d like. Finish with a sprinkle of chives or green onion and serve right away so the cups stay crisp.
More Shrimp Appetizer Ideas
- Chili Lime Shrimp Wonton Cups
- Bacon Wrapped Shrimp
- Mini Shrimp Tacos
Crispy Shrimp Salad Wonton Cups
Crispy baked wonton cups filled with a creamy, tangy shrimp salad and topped with fresh green onion. An easy make-ahead seafood appetizer that’s perfect for parties.
- PREP: 15 mins
- COOK: 10 mins
- TOTAL: 25 mins
Serves 5
You Will Need
- 10 wonton wrappers
- 1 tablespoon melted butter or neutral oil, for brushing
- 1 cup cooked shrimp, chopped, plus a few small shrimp pieces for topping if desired
- 3 tablespoons mayonnaise
- 1 teaspoon sour cream or Greek yogurt
- 1 teaspoon rice vinegar or fresh lemon juice
- ½ teaspoon sesame oil
- ½ teaspoon garlic powder
- 1 teaspoon sriracha, optional
- 1 green onion, finely chopped
- Salt and black pepper, to taste
- Chopped chives or green onion, for garnish
Crispy Shrimp Salad Wonton Cups
Ingredients
Method
- Heat oven to 375°F. Lightly brush both sides of the wonton wrappers with melted butter or oil.
- Press each wonton wrapper into a muffin tin cup, gently folding the corners so they stand up like little cups. Do not press too hard so the bottoms do not tear.
- Bake for 8 to 10 minutes, until the wonton cups are golden and crisp around the edges. Let them cool completely before filling.
- In a bowl, mix the chopped cooked shrimp, mayonnaise, sour cream or Greek yogurt, rice vinegar or lemon juice, sesame oil, garlic powder, sriracha if using, green onion, salt, and black pepper.
- Spoon the shrimp salad into the cooled wonton cups just before serving. Add a small shrimp piece on top of each cup if desired.
- Sprinkle with chopped chives or green onion and serve right away while the wonton cups are still crisp.
Directions
Prepare the Wonton Cups
- Heat oven to 375°F. Lightly brush both sides of the wonton wrappers with melted butter or oil.
- Press each wonton wrapper into a muffin tin cup, gently folding the corners so they stand up like little cups. Do not press too hard so the bottoms do not tear.
- Bake for 8 to 10 minutes, until the wonton cups are golden and crisp around the edges. Let them cool completely before filling.
Make the Shrimp Salad 4. In a bowl, mix the chopped cooked shrimp, mayonnaise, sour cream or Greek yogurt, rice vinegar or lemon juice, sesame oil, garlic powder, sriracha if using, green onion, salt, and black pepper.
Fill and Serve 5. Spoon the shrimp salad into the cooled wonton cups just before serving. Add a small shrimp piece on top of each cup if desired. 6. Sprinkle with chopped chives or green onion and serve right away while the wonton cups are still crisp.
Tips
- Make ahead: Bake the wonton cups up to a few days in advance and store unfilled in an airtight container. The shrimp salad can be made a day ahead and kept covered in the fridge.
- Assemble last minute: Fill the cups just before serving so they stay crisp — they’ll turn soggy if filled too early.
- Adjust the heat: Skip the sriracha for a milder version, or add extra for more kick.
FAQs
Can I make the wonton cups ahead of time?
Yes. Bake the cups up to a few days in advance and store them unfilled in an airtight container at room temperature. They’ll stay crisp until you’re ready to fill them.
Can I make the shrimp salad in advance?
Yes, the shrimp salad can be made up to a day ahead. Keep it covered in the fridge and give it a quick stir before filling the cups.
Why shouldn’t I fill the cups too early?
The wonton cups are crisp and delicate, so once the creamy shrimp salad goes in, moisture starts to soften them. Filling just before serving keeps that crunch intact.
Can I use raw shrimp instead of cooked?
Yes, just cook the shrimp first sauté, boil, or steam until opaque and firm then let them cool completely before chopping and mixing into the salad.
