Chipotle Shrimp Wontons

Mexican Shrimp Appetizer

Let’s talk strategy. Plowing chips through creamy guacamole and spicy salsa is a notorious activity at Cinco de Mayo parties. Why not add a devilishly clever surprise to your appetizer plans this year…like these Chipotle Shrimp Wontons.

Appetizer with Shrimp

These little cups filled with brightly colored fine chopped shrimp, peppers and onions look irresistible…don’t you agree?

Wonton appetizer

“But they’ll take hours” you say? Purchased wonton wrappers from the store make these an easy task when pressed into a mini-muffin pan. Don’t fuss with them too much. If you press too hard the skins will tear. I used a wooden spoon that was similar in size to the cups of the pan to gently press the wrappers down. Some will make perfect cups, and some will form pretty little folds. They’ll all hold the filling and the unique shape of each will make for a unique presentation.

Baked wonton shells

Pop the shells into the oven and bake until just browned. The shell is thin and crispy and sturdy enough to hold the filling.

Mexican Appetizers

Let the cups cool and then fill and bake a few more minutes and they’re ready to serve. They’re filled with cooked chopped shrimp, onion, sweet roasted red and yellow bell peppers, zesty chipotle pepper and creamy cheese…and well, they’re delicious and the flavor is savory and exciting. The recipe calls for roasted red and yellow bell pepper. To make this even easier, I used jarred roasted red bell peppers and chopped them.  I didn’t roast the yellow bell pepper, but simply chopped it and onion and sautéed them together in some butter until tender. I stirred in the jarred roasted red bell pepper at the end to warm it up.

Chipotle Shrimp Appetizer

Garnish with some lime and serve.  And “Ándale! Ándale” dig in, because they’ll be gone  Speedy Gonzales fast.

5.0 from 2 reviews
Chipotle Shrimp Wontons
Prep time
Cook time
Total time
A clever and delicious appetizer for your Mexican Food buffet.
Recipe type: Appetizer
Cuisine: Mexican Fusion
  • Olive oil or Pam
  • 1-16 ounce package wonton skins
  • ½ pound shrimp, cooked, peeled and coarsely chopped
  • ½ sweet onion, chopped small and sautéed
  • 1 yellow bell pepper, roasted peeled and chopped
  • 1 red bell pepper, roasted peeled and chopped
  • ½ cup chopped fresh cilantro
  • 1 chipotle pepper in adobo sauce, drained and finely chopped
  • ½ - 1 teaspoon adobo sauce.
  • 8 ounces Monterey Jack Cheese, grated
  1. Preheat oven to 350 degrees. Brush mini-muffin pans with olive oil or spray with Pam. Press wonton skins into each cup. Bake about 10 minutes or until tops are golden brown. Remove from oven and cool slightly.
  2. In a large bowl, combine cooked shrimp, roasted bell peppers, onion, cilantro, chipotle pepper, chipotle sauce and cheese.
  3. Remove skins from muffin pan and while holding each skin in your hand, using a spoon fill with shrimp mixture. Once filled, return each one to their slot in the muffin pan. Bake 7 - 10 minutes or until cheese is melted.
  4. Skins and filling may be prepared in advance and assembled just before baking. Egg roll wrappers will work also. Just cut them into 4 equal squares.
  5. Makes 30 pieces. To make this even easier, I used jarred roasted red bell pepper and just chopped and sautéed the yellow bell pepper and onion in a fry pan.

Chipotle Shrimp Wontons…They’re what’s for a Festive Appetizer.

On this day..

Related Posts Plugin for WordPress, Blogger...

Post to Twitter


  1. says

    There is not doubt these would be a winner in my house. Plus it looks like something I can do. Well I should change that to—it looks like something I would do. I mean there are a lot things I could do, but choose not to do. I suspect it’s conversations like this one that drive men crazy—-and not particularly in a good way.
    Lol. Seriously it is a charming change of pace. The chip and salsa thing is so passe’. Of course that doesn’t stop me from eating them.
    Carol at Wild Goose Tea recently posted…Mama Goose Sings out, YES To Life!!!My Profile

  2. says

    Sorry I have not had any time to visit here in the past couple of weeks. The hubby was out on work and I had a sick child to care for all on my own. Now that he is back, I can resume my favorite activities.
    Love your clever idea. And I love the flavors in these wontons! Thanks for inspiring me.
    Ansh recently posted…Pasta Pesto and Pea Salad – Ina FridaysMy Profile

  3. says

    Hello, Lea Ann. I love that you focus on Mexican (and southwestern!) food on your blog. You obviously have some beautiful recipes here – I can see that just from scanning your home page! As for these little beauties, what a novel and super tasty-sounding idea! I’ve never seen wonton wrappers used in this way, but now I’d love to try it myself!
    Helen @ Scrummy Lane recently posted…Mango chicken salad with avocado, kidney beans & blue cheeseMy Profile

  4. says

    These look amazing- I’m going to make them for sure. You’re site is wonderful, I’ve really enjoyed browsing your recipes. Thank you for taking time to stop by my site!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Rate this recipe:  

CommentLuv badge