A delightful and satisfying appetizer combining succulent shrimp with fresh vegetables, all enveloped in a crispy wonton shell.
Ingredients
Scale:
24 wonton wrappers
Cooking spray or oil
1 pound medium shrimp, peeled and deveined
1 cup chopped vegetables (bell peppers, carrots, green onions)
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
2 tablespoons soy sauce
1 tablespoon sesame oil
Salt and pepper, to taste
½ cup sweet chili sauce
1 tablespoon soy sauce for dipping sauce
1 teaspoon lime juice
Instructions
Preheat your oven to 375°F (190°C).
Lightly grease a muffin tin with cooking spray or oil. Press a wonton wrapper into each muffin cup and bake for 8-10 minutes until golden brown and crispy.
In a skillet, heat sesame oil over medium heat. Add garlic and ginger, sauté for 1 minute. Add shrimp and cook until pink and opaque, about 3-4 minutes.
Stir in chopped vegetables and soy sauce. Cook for an additional 2-3 minutes until vegetables are slightly tender. Season with salt and pepper.
Remove baked wonton cups and cool slightly. Spoon shrimp and vegetable mixture into each cup.
In a small bowl, mix sweet chili sauce, soy sauce, and lime juice for dipping sauce.
