Crunchy Coconut Shrimp Wonton Cups

Get your wonton on!

Preheat oven to 365F. If using frozen shrimp, defrost before using them. I have this kooky theory that cooking the shrimp tail-on adds extra flavor to the shrimp. You can basically do whatever you’d like and I’ll love you just the same!

Over medium heat, saute your shrimp in 1/2 Tablespoon of melted butter with 1/4 teaspoon of garlic powder. Feel free to add an extra sprinkle if you love the taste of garlic.

While the shrimp cook, add 3-4 Tablespoons of panko breadcrumbs and 4 Tablespoons of shredded coconut into the other side of the skillet and stir it around a bit to brown it. I wound up skipping the salt and pepper and adding a generous sprinkle or two of parsley to the dish. The pop of color is gorgeous!

The shrimp will be done when they begin curl up and turn opaque. Remove the pan from the heat. Then they’re ready for the oven!

Spritz a mini muffin pan with olive oil spray and line each with a wonton wrapper to create cups. Place a shrimp at the bottom of each wonton cup and then top with the sauteed panko/coconut/parsley mixture. Spritz a teeny bit more olive oil spray on top of each cup and bake for 8-10 minutes or until golden brown and crispy. If you’re feeling feisty, add a little grated parmesan cheese after baking. I did this for half my coconut shrimp cups so I could taste test both variations. Both rocked!

You’ll want to immediately stuff you face, but let them cool a little so you don’t burn the roof of your mouth, which is exactly what I always do. I’ll never learn!