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Curried Shrimp in Crisp Wonton Cups

Curried Shrimp in Crispy Wonton Cups

Curried Shrimp in Crispy Wonton Cups are delicious bites of yummy curried shrimp salad in crispy, crunchy cups. A+ Finger food - betcha can't eat just one!
Course Appetizer
Cuisine American
Keyword Curried Shrimp In Crispy Wonton Cups
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 22 Servings
Calories 63kcal
Author Kathleen


Wonton Cups:

  • 18-22 Wonton Wrappers
  • Cooking Spray
  • 1 Tablespoon Vegetable Oil
  • Black Pepper
  • Salt

Shrimp Mixture:

  • 8 Ounces Cooked Salad Shrimp
  • 4 Ounces Cream Cheese Softened
  • 1/3 Cup Green Onions Finely Chopped
  • Black Pepper
  • 1 Tablespoon Fresh Lime Juice
  • 1/2 Teaspoon Lime Zest
  • 3/4 Teaspoon Curry Powder
  • 1/4 Teaspoon Coriander Powder
  • 1/4 Teaspoon Black Pepper


  • 2-3 Tablespoons Major Grey Chutney
  • 1/2 Cup Sweetened Flaked Coconut Toasted
  • 1 Tablespoon Chives Chopped


Make the Wonton Cups:

  •  Preheat the oven to 400 degrees. Spray a mini-muffin tin with nonstick cooking spray.
  •  Brush a wonton wrapper with a thin coat of vegetable oil then gently press it into a cup in the prepared mini muffin tin, pleating it as needed to get it to fit.  When all the cups are filled, sprinkle with salt and pepper.
  •  Bake in preheated oven 12-15 minutes or until wonton cups are browned and bottoms are cooked.  Remove from pan and cool completely on a wire rack.

Make The Shrimp Mixture:

  •  Stir together all the shrimp mixture ingredients until evenly combined.


  •  Spoon shrimp mixture into completely cooled wonton cups. Top with 1/2 teaspoon chutney and sprinkle with toasted coconut. Top with chives.


Calories: 63kcal | Carbohydrates: 6g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 19mg | Sodium: 179mg | Potassium: 49mg | Fiber: 0g | Sugar: 1g | Vitamin A: 130IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 0.4mg