There is one thing I HATE about writing recipe posts. Only one thing that I HATE about these Wonton Shrimp Tacos…
You can’t taste it for yourself!
I can try to tell you how fresh and light these are. How the shrimp is perfectly spiced and the coconut coleslaw is sweet and smooth under the avocado corn salsa that has the PERFECT amount of lime to counter those spicy shrimp. I can try to tell you how fast these make up (about 30 minutes for 24)… you really can’t believe it!
There just is no way to explain. None.
You have to try these.
These are a fast, easy, and beautiful appetizer that would be utterly fantastic for Game Day! The little cups are fashioned from pressing won ton wrappers into a greased cupcake pan, spraying them with cooking spray, and baking them for about 10 minutes. Cute, crunchy, and mini…perfect!
The shrimp is tossed with salt, lime, and hot sauce and placed into the oven along with the won ton wrappers. They only need about 5 minutes in the oven to cook up perfectly.
Sure, you can use already cooked shrimp. Simply toss them up in the same seasoning and set aside. I prefer to cook mine because I find the flavor is intensified and stronger. Don’t stress about it though, these are so good that using already cooked shrimp is JUST FINE.
Next up is the coconut coleslaw. And I know you are dreading this and worried about ingredient lists and time. STOP! It’s SO crazy simple you’ll be making it all the time for all the reasons you can think of!
Using coconut milk in place of traditional milk or cream makes this coleslaw MUCH kinder to many diets. Never mind the fresh and smooth flavor the coconut milk adds. Yeah, never mind that J.
Again with the worry. This avocado corn salsa is EASY!!! I don’t even use fresh tomatoes unless I really, really want to. A can of diced tomatoes works just fine.
Because we are using frozen corn and diced tomatoes instead of fresh be sure to pick up the best version of both that you can. I like to grab the white and gold frozen corn and organic petite diced tomatoes.
Yes, you do have to dice a few avocados, cilantro, and an onion. But that takes all of 10 minutes. This salsa is worth it!
With all of your ingredients put together it is simply a matter of combining them into the wonton cups. A pile of creamy coconut coleslaw on the bottom, top with fresh avocado corn salsa, and then press a spicy shrimp on the top. Delicious!!!
If you like, go even further and drizzle a bit of sour cream, buffalo mayo, or another of your favorite taco sauces on top of the shrimp.
These will stay fresh for many hours if kept cool. However, I recommend making the pieces separately and putting the cups together closer to the necessary time as possible. That will help keep the wonton cups crisp.
I personally think these would be a fantastic appetizer served alongside a Bloody Mary cocktail. Can you just imagine how gorgeous?
For the Game Day Party you are throwing for the guys…go ahead and sub out the fresh salsa with prepared salsa. Those guys won’t care. Serve them a wonton shrimp taco at the beer tasting table and you’ll be a hero!
Wonton Shrimp Taco Cups
- 1 package wonton wrappers most packages have about 50
- 1 lb. large shrimp uncooked (you need a total of 24 shrimp)-see the note below about using already cooked shrimp.
- juice from 2 limes
- 2 tablespoon2 salt
- 2 tablespoons hot sauce
- 3 avocado's diced.
- 1 cup frozen corn keep frozen until time to make the recipe
- 1 14 oz can petite diced tomatoes
- 1 small onion diced
- ¼ cup cilantro chopped
- 1 package coleslaw mix
- ¼ cup coconut milk
- ½ cup mayonnaise
- 2 teaspoons vinegar I prefer white for this recipe but apple cider works as well.
- 2 teaspoons sugar
- Preheat oven to 375 degrees.
- Spray a cupcake tin with cooking spray. Press the wonton wrappers into the cupcake tin. Spray again with cooking spray.
- Bake for about 7 minutes or until golden brown.
- Meanwhile, mix together the juice from 1 lime, 1 tablespoon salt, & hot sauce. Toss shrimp in the mixture.
- Place tossed shrimp on to a greased cookie sheet and bake in the oven with the wrappers for about 5 minutes or until translucent.
- In large bowl mix coconut milk, mayo, vinegar, and sugar together. Add the coleslaw mix and stir. Place in fridge until used.
- In large microwave-safe bowl put in the can of tomatoes and frozen corn. Microwave for 1 minute. Add onion, avocado, juice from 1 lime, 1 tablespoon salt, and cilantro. Stir.
- To build the cups put about a tablespoon of coleslaw inside the wonton "cup", top with 2 tablespoons of salsa, and press a shrimp into the center of the salsa.
- Eat immediately or place in the refrigerator until eaten.
These are best when eaten closely after being put together. Make the shrimp, coleslaw, salsa, and wrapper in advance and put the cups together just before they are needed.