Cooking On The Ranch

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Chicken Dip with Cream Cheese and Ranch Dressing

By 37 Comments

Just 4 ingredients make up this popular quick and easy Chicken Dip with Cream Cheese. Addictive as it is delicious, serve this cold with crackers, tortilla chips, bread or veggies. This recipe for chicken dip recipe is made even easier by using canned chicken. Ready in minutes.

If you’re looking for more easy popular cheese-y appetizer ideas, don’t miss these: Dubliner Cheese Spread, and Whipped Goat Cheese and Jam and Crackers.

Chicken spread dip served with triscuits and wheat thin crackers.

This recipe for Cream Cheese Chicken Dip was first published September of 2013 and updated October 2021 with new photos and step by step instructions.

Every single time I serve this chicken spread appetizer I am consistently asked for the recipe.

It’s creamy, its hearty, it so simple to make and best of all, extremely popular.

It’s a perfect game-day appetizer recipe because it’s easy to eat. Just serve it with an appetizer knife for spreading, and there’s no fuss or mess. That makes it perfect finger food. You can serve it with crackers, sturdy chips, or even sliced baguette.

The slightly sweet and tangy cream cheese is a welcome partner for salty savory chicken. Add everyone’s favorite, a package of ranch dressing, and with a bite of heat from your favorite salsa …. who can argue with that flavor profile. It’s unique and it simply works.

This chicken dip recipe can be made with your favorite brand of purchased salsa or my fresh Essential Restaurant Style Salsa.

Its just flat out crazy delicious. Let’s take a look.

Ingredients You’ll Need

Only 4 ingredients to make this cream cheese chicken dip! How simple can it get? As soon as the cream cheese comes to room temperature and soft enough to stir everything up, it’s ready in about 5 minutes.

Ingredients to make chicken ranch dip
  • Hidden Valley Ranch Salad Dressing Seasoning
  • Your favorite Mexican Salsa
  • 1 large can chunk chicken breast, 12.5 ounces
  • Cream Cheese softened to room temperature, 2 8-ounce blocks

 

Ingredients to make chicken ranch dip in a bowl ready to be mixed together.
  1. Step 1: In a large bowl, combine all ingredients.
Mixing chicken ranch dip to a smooth texture in a large bowl.
  1. Step 2: Using a large spoon, mix everything together until well combined. Once you’re finished, the texture will resemble a chicken pate. Smooth, creamy and ready for that cracker.

Serving Tips

This dip is almost like a chicken spread, so sturdy is the key.

  • Add Some Color: Sprinkle with Red Chile Powder, Chimayo is a great choice here. If you don’t have Chimayo use ground Ancho chile powder. Or how about a little bit of paprika, crushed red pepper flakes or even Aleppo pepper flakes?
  • Top this chicken dip with sliced black olives. It simply creates a better presentation.
  • Serve with a sturdy cracker. Triscuits are a great choice. Or even some crusty bread.
  • Instead of serving with crackers, serve this with sturdy vegetables, such as celery, sliced cucumbers, sliced radishes. Just remember to keep it colorful.
  • Spread this cream cheese chicken dip onto tortillas, roll up and slice to make chicken pinwheels.

Serve it up and be ready to share the recipe.  Everyone will ask.

Can You Make Chicken Dip With Rotisserie Chicken?

One of this appeals of this recipe for chicken dip is that it uses canned chicken. Easy and quick. But why not substitute rotisserie chicken. Simply using forks, shred the chicken into small chunks and continue with the recipe.

Can Chicken Dip Be Made In Advance?

Absolutely yes. As with many recipes, allowing the flavors to “marry” will result in a more flavor. You can make this dip a couple of days ahead. Pull it out of the refrigerator about 30 minutes before serving so let is soften a bit.

Is This Recipe Keto Friendly and Gluten Free?

Hidden Valley Ranch Dressing Packet is a certified gluten free product. Source: The Gluten Free Bar. Chicken breast and cream cheese are naturally gluten free and Keto friendly, as well as salsa, as long as the manufacturer hasn’t added too much sugar. Read the label. And with only 4 grams of carbs per serving this is most certainly a low carb option.

Can You Use Low-Fat Cream Cheese?

Yes, there is so much flavor in the Ranch Dressing, so much texture with the chicken and and a punch of heat with the salsa, that a bit of sacrifice with flavor from a low fat cheese will hardly be noticed.

Riffs on Chicken Dip

  1. If you’re opposed to making this a canned chicken dip, simply bake two small boneless skinless chicken breasts (about 12 ounces) in the oven. When cooled, shred the meat and proceed with the recipe.
  2. I’ve called this appetizer recipe a chicken dip, but it’s thick enough to be referred to as a cheesy chicken spread. Grab your favorite sandwich bread and make a chicken salad sandwich.
  3. Half an avocado, remove the seed and spoon this chicken dip into the avocado, for a zippy easy quick lunch.

So if you’re looking for an appetizer with chicken for your next party, consider trying this Cream Cheese Chicken Dip … it’s a winner.

Tips For Success

  • Allow one hour for the cream cheese to come to room temperature.

Recipe for Chicken Dip with Cream Cheese

Chicken appetizer spread using canned chicken served with crackers.

If you’re looking for dip recipes with chicken, I hope you give this recipe a try. This is a super easy crowd pleasing appetizer. Cream Cheese Chicken Dip is a winner.

And if you’re looking for more appetizer recipes, don’t miss my Appetizer Category. You’ll find lots of fun finger food recipes, including the most popular on my site for Campechana, a delightful Mexican appetizer.

More Appetizer Dips with Cream Cheese

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Cream Cheese Chicken Dip with crackers.
Print Recipe
4.70 from 10 votes

Chicken Dip with Cream Cheese and Ranch Dressing

This is a recipe for Chicken Ranch Dip. Just 4 ingredients make up this popular chicken appetizer.
Prep Time5 minutes
Total Time5 minutes
Course: Appetizer Recipes
Cuisine: American
Diet: Gluten Free
Servings: 12
Calories: 195kcal
Author: Lea Ann Brown

Ingredients

  • 16 ounces Philadelphia cream cheese softened to room temperature (2 8-ounce packages)
  • 12.5 ounce canned white meat chicken drained, reserving 1 Tablespoon liquid to add to thin the dip
  • 1 package Hidden Valley Ranch Dressing mix
  • ¼ – ½ cup Jarred Salsa I started with ¼ cup and added salsa until I liked the flavor combination depending on heat and flavor

Instructions

  • In a large bowl, combine all ingredients. Using a large spoon, mix all ingredients together until well-blended. Serve with crackers or vegetables. I like Triscuits or Wheat Thins.

Notes

  • Garnishing this chicken dip recipe with a red powder makes for a better presentation. Try using smoked paprika, or Aleppo pepper for a slightly different flavor profile.
  • Because it’s high in fat, cream cheese will come to room temperature (soft stage) in about an hour.
  • Hidden Valley Ranch Dressing Packet is a certified gluten free product. Source: The Gluten Free Bar. Chicken breast and cream cheese are gluten free and Keto friendly. Salsa is keto friendly unless the manufacturer has added too much sugar. Read those labels. Ditch the crackers and substitute carrots and celery sticks.
  • Can This Cream Cheese Chicken Dip Be Made In Advance? Absolutely yes. As with many recipes, allowing the flavors to “marry” will result in a more flavor. You can make this dip a couple of days ahead. Pull it out of the refrigerator about 30 minutes before serving so let is soften a bit.
  • Serving ideas: Serve this with crackers, tortilla chips (Fritos come to mind because they’re sturdy), bread or veggies. 

Nutrition

Calories: 195kcal | Carbohydrates: 4g | Protein: 10g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 56mg | Sodium: 553mg | Potassium: 144mg | Fiber: 1g | Sugar: 2g | Vitamin A: 638IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg

Chicken Dip With Cream Cheese …It’s What’s For An Appetizer

Classic Old Fashioned Meatloaf Recipe

By 16 Comments

Is there any better comfort food than this old fashioned meatloaf recipe? Especially a meatloaf that’s perfectly fork tender and juicy with flavor. Who needs a cozy blanket when you’ve got comfort food like this. This recipe uses 2 pounds of ground beef, perfect for serving that hungry family. Let’s take a look.

Looking for a unique twist on meatloaf? Take a look at my recipe for Spicy Meatloaf. Made with a rich flavored sofrito, your family will devour this one.

Old fashioned meatloaf recipe with catsup and mustard brown sugar glaze

What To Expect From This Recipe

  • An old fashioned meatloaf recipe is one that is firm in texture, yet still tender and juicy.
  • It’s straight-forward and doesn’t have any crazy modern fusion ingredients that may cause the meatloaf to fall apart when you slice it.
  • This is a reliable simple recipe that you’ll be proud to serve to your family.
  • Learn how to make a meatloaf that’s not swimming in grease.
  • And you want a loaf that sports that perfect topping, a sweet tangy sticky glaze. Just like Grandma used to make.

This recipe relies on seasonings to enhance and compliment the beef, rather than over power, and seeks the perfect blend of breadcrumbs and eggs (the binding). Throw in some fine diced veggies and some simple liquids like ketchup, mustard and Worcestershire and you’re on your way to comfort food deluxe.

This meatloaf recipe is around 50+ years now. The recipe my mom taught me to make. It was always a hit at our dinner table. This recipe could 100% be considered an original Traditional Meatloaf Recipe.

In this post, you’ll learn the technique for just the right “feel” of the meat mixture to get the texture just perfect once its cooked. A texture that will slice and not fall apart.

And you’ll learn how to make that sweet, tangy sticky meatloaf glaze.

Note for those who need to know, this is a dairy free meatloaf recipe without milk and it’s a recipe for meatloaf without tomatoes.

Let’s take a look.

Ingredients You’ll Need

Ingredients to make old fashioned meatloaf
  • Ketchup
  • Panko Bread Crumbs
  • 2 Eggs
  • Worcestershire Sauce
  • Thyme
  • To mix into 2 lbs. Lean Ground Beef: I recommend a ground beef blend of 80/20 or 85/15. Anything fattier will result in a greasy meatloaf.

Ingredients Substitutions

  • Ketchup: Your favorite mild flavored BBQ Sauce makes a good substitution here.
  • Mustard: Dijon mustard adds a unique depth of flavor, but if you don’t have Dijon, use plain prepared yellow mustard. My Mom always did.
  • Panko: A great substitution and one my Mom always used is crushed saltine crackers. Just place saltines in a plastic zip lock bag and press the air out of the bag. Using a rolling pin, smash the saltines into a fine crumb. You can also use a food processor. You’ll need about 1 sleeve of saltines to make 1 cup. Voila, you’ve got meatloaf with saltines. You can also use plain bread crumbs.
  • Ground Beef: Substitute ground turkey. Purchase a mix of dark meat and white meat. I’ve never had good luck making meatloaf with ground turkey breast or ground chicken breast. It’s just too dry.

Ingredients To Make Meatloaf Glaze

Ingredients to make meatloaf glaze
  • Ketchup
  • Tabasco Sauce or your favorite hot sauce
  • Dijon Mustard, or regular yellow mustard
  • Brown Sugar, dark or light will work well here

Step by Step Instructions, It’s Easy

chopped celery, onions and garlic on a wood cutting board
  1. Step 1: This old fashioned meatloaf starts with you practicing you knife. Chop the celery, onions and garlic as small as you can. Small pieces will mix better with the raw ground beef. Large pieces may cause the meat to separate and fall apart.

Pro Tip Knife Skills: Always keep the hand that’s gripping the knife clean and dry. A wet hand could cause slips resulting in nicks or worse a nasty slice on your hand. 

sauteeing celery and onions to make meatloaf
  1. Step 2: Sautee the celery and onions in a fry pan until just tender. About 5 minutes. Add the chopped garlic and cook until fragrant. About 1 minute. Remove from heat.
Ingredients to make old fashioned meatloaf
  1. Step 3: In a large bowl, add the ground beef, sauteed vegetables, catsup, mustard, eggs, thyme, Worcestershire Sauce, salt and pepper.
mixing meatloaf by hand to form a loaf
  1. Step 4: Using your very clean hands, gently toss the ingredients until well blended. Hands are always the best tool for mixing meatloaf. Using a large spoon will crush everything together, creating a tighter mix, which can cause the meatloaf to be dry and too dense in texture.
how to shape a meat into a meat loaf
  1. Step 5: Shape the meat mixture into a loaf. I like the sheet pan meatloaf method. Simply turn the mixed ground beef onto a sheet pan that’s been coated with non-stick spray or a sheet of parchment paper. Start shaping the loaf pushing in with your hands rotating from side to side until a loaf is formed. I usually create a loaf that’s about 2 – 3 inches thick and about 11-ish inches long.
basting a meatloaf with glaze before baking
  1. Step 6: In a small bowl, add the ingredients for the glaze and using a fork blend the glaze well. Using a brush, liberally slather the glaze on top of the uncooked loaf. You’re ready to bake. If you’d like, take a sharp knife and score the top of the meatloaf before spreading on the glaze. It’s just provides more nooks and crannies for the glaze to penetrate.

FAQ’s And Tips For Making Meatloaf

What’s The Easiest Way To Combine The Meatloaf Mix?

I’ve never mixed meatloaf ingredients any other way than with my hands. Don’t overwork the meat mixture. Overworking makes for a mushy combination and a tough end result. And coat our hands with a thin layer of oil. This will keep the mixture from sticking all over your fingers.

How Do You Shape Meat Into A Loaf?

With your hands. You can shape a meatloaf using a loaf pan or casserole dish. Or you can make a sheet pan meatloaf without a loaf pan. Simply dump the meatloaf mix onto a greased or parchment lined sheet pan. Using your hands start gently pressing the meat together until a loaf is formed. Press down or push together cracks in the loaf for a smooth meatloaf that will stay together. Using the sheet pan method, with the loaf fully exposed to heat, the end result is an ever so slight crusty effect on the loaf because it’s directly exposed to heat. A loaf pan, with its high sides will better secure that “loaf shape”.

What Kind Of Beef Should You Use For Meatloaf?

Don’t go too lean on the beef. Meatloaf needs a little fat content to help with that moist texture and flavor. I recommend a ground beef blend of 80/20 or 85/15. Anything fattier will result in a greasy meatloaf.

Do You Cook Meatloaf Covered Or Uncovered?

Do you cover meatloaf with foil when baking? No. Cook the meatloaf uncovered. If you cover the meatloaf, you’ll get more of a steamed end result. An uncovered meatloaf, especially if making sheet-pan meatloaf will result in stickier glaze and the meat will garner a “crust” leaving the inside tender and delightfully perfect in texture.

How Long Do You Cook Meatloaf?

That all depends on the thickness of the shaped loaf. To be safe, use a digital read thermometer and cook the meatloaf until it registers a 160 degree temperature in the center of the loaf. That usually takes around 50 minutes.

How Do You Keep Meatloaf From Falling Apart?

Always consistently small dice your vegetables and cook them before mixing with the raw meat. This is one step towards a meatloaf that doesn’t fall apart after it’s cooked. Also, a fine consistency of the bread crumb mixture is very important. Once everything is mixed together, take a small piece of the meatball mix and roll it in the palm of your hands like you’re forming a meatball. If the mixture readily forms a meatball, you’re good to form your meatloaf into a loaf.

Should I Glaze A Meatloaf?

Glaze, glaze, glaze. Yes! A meatloaf wouldn’t be the same without it. What you see in the recipe below is an old-fashioned meatloaf glaze of catsup and mustard. Make it yours, get creative with ingredients, but never cook a meatloaf without it. It’s all about that complimentary sweet/savory flavoring for the end result.

Why Does My Meatloaf Fall Apart?

As with most meat recipes, meatloaf likes to rest before serving. A 10 minute rest tented with foil, will yield a more sliceable product. Trying to slice the meatloaf when it’s just out of the oven, will cause the slices to crumble and fall apart. Also, the ratio of binding (bread crumbs and egg) is more than likely not correct.

Tips for Success

  • Use your hands to mix the meatloaf ingredients together before forming into a loaf. Your hands are gentler tools. A large spoon will simply mash the ingredients together, risking a tight dry loaf.
  • Cut the vegetables as small as you can. Large uneven cuts of veggies can cause the meatloaf to fall apart.
  • Let the meatloaf cool for about 10 minutes before slicing. This will insure the loaf will not fall apart when you slice it.

Storage and Reheating

  • Store any leftovers in the refrigerator for up to four days. I like to wrap the meatloaf in plastic wrap and then add a layer of aluminum foil. Reheat individual slices in the microwave or on a sheet pan in the oven.
  • Does Meatloaf Freeze Well? Yes! Again, wrap in plastic wrap then a layer of aluminum foil. Freeze for up to 6 months. To reheat, allow the meatloaf to that in the refrigerator overnight. Unwrap the meatloaf and reheat individual slices or use a sheet pan to reheat at a low oven temperature, such as 250 – 300 degrees. This will keep it from drying out.

In Conclusion

Something happens when you mix ground beef, herbs, seasoning, bread crumbs, celery and onion. It become one of the best known comfort foods. Smear that sweet and tangy glaze over the top and I’ll swat your fork away to get at a slice first.

I’m of the opinion that you can’t serve traditional meatloaf without mashed potatoes for a side dish. And this Old Fashioned Green Bean recipe is also a good choice.

I hope you give this traditional old fashioned meatloaf with panko a try. And if you do, please come back and let me know how you liked it and give the recipe a star rating.

And I hope you find these step by step instructions helpful.

Related Recipes

And if you’re looking for more beef recipes for dinner, take a look at my Beef Category. You’ll find lots of great dinner ideas, including the most popular on my site for Crockpot Cola BBQ Beef Brisket. It’s another great recipe for feeding that hungry family.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Old fashioned meatloaf on a white platter and sliced.
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5 from 2 votes

Simple Old Fashioned Meatloaf Recipe

An easy no-fail recipe for classic old-fashioned meatloaf. 
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Main Course Beef
Cuisine: American
Diet: Low Lactose
Servings: 10
Calories: 222kcal
Author: Lea Ann Brown

Ingredients

  • 2 Tablespoons oil
  • 2 stalks celery cleaned and diced
  • 1 medium onion diced
  • 2 cloves garlic diced
  • 2 pounds ground beef 15% – 10% fat
  • salt and pepper to taste
  • ⅓ cup catsup
  • 2 Tablespoons dijon mustard
  • 2 Tablespoons Worcestershire Sauce
  • 1 Tablespoon dried thyme
  • 2 eggs lightly beaten
  • 1 cup panko bread crumbs or crushed saltine crackers
  • For the Meatloaf Glaze:
  • ¼ cup catsup
  • 1 Tablespoon Dijon Mustard heaping
  • 3 shakes Tabasco sauce
  • 2 Tablespoons brown sugar

Instructions

  • Preheat oven to 350 Degrees.
  • Heat fry pan over medium high heat. Add oil until hot. Add onion and celery and cook until tender. About 5-6 minutes. Add garlic and cook until fragrant. Remove from heat.
  • In a large bowl add the ground beef, salt, pepper, onion, celery, garlic mixture, catsup, mustard, Worcestershire, thyme, eggs and panko. With your hands blend mixture until well mixed.
  • In a small bowl, combine the catsup, mustard, Tabasco and brown sugar to make the glaze. Stir well until blended.
  • Form the mixture into a loaf using either a loaf pan, sheet pan or oven safe casserole. Smear the loaf with the glaze mixture. Bake 50 minutes or until thermometer reaches 160 degrees.

Notes

Tips for Success:
  • Use your hands to mix the meatloaf ingredients together before forming into a loaf. Your hands are gentler tools. A large spoon will simply mash the ingredients together, risking a tight dry loaf.
  • Cut the vegetables as small as you can. Large uneven cuts of veggies can cause the meatloaf to fall apart.
  • Let the meatloaf cool for about 10 minutes before slicing. This will insure the loaf will not fall apart when you slice it

Nutrition

Calories: 222kcal | Carbohydrates: 13g | Protein: 22g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 89mg | Sodium: 338mg | Potassium: 429mg | Fiber: 1g | Sugar: 7g | Vitamin A: 135IU | Vitamin C: 2mg | Calcium: 44mg | Iron: 3mg

Old Fashioned Meatloaf Recipe …It’s what’s for Dinner.

Mexican Shrimp Tacos with Pineapple Adobo Sauce

By 3 Comments

These Mexican shrimp tacos are made with spicy seasoned shrimp, sauteed mushrooms, crunchy cabbage and finished with a luscious pineapple adobo sauce = Keeping ingredients simple and fresh guarantees the mild sweet flavor of the shrimp shines.

If you’re looking for more Mexican food recipes using seafood, check out my Tequila Lime Grilled Fish Tacos.

simple shrimp and mushroom tacos on corn tortillas with a creamy pineapple salsa.
Easy Fish Tacos

These Mexican shrimp tacos are a perfect choice for Taco Tuesday or any weeknight meal. Juicy fried shrimp wrapped in a warm corn tortilla and drizzled with a spicy creamy tropical sauce = yes please.

To make this recipe even easier, purchase shrimp that have been peeled, deveined and tails removed. You’re just one step closer to easy shrimp tacos.

The sauce for these shrimp tacos is simply mayo, sour cream, canned chipotle peppers, lime and pineapple. Using a food processor to blend the ingredients makes this a quick fix. Fresh with tropical flavors, it’s a delicious fish taco sauce.

Simple Shrimp Taco Ingredients

With just a few pantry staples, you can serve up delicious taqueria-style street Mexican shrimp tacos in about 30 minutes. With shrimp tacos, less is always more. Simple in ingredients and big in flavor, these are the best shrimp tacos recipe.

Shrimp taco ingredients to make easy shrimp tacos with corn tortillas.
Ingredients to make Simple Shrimp Tacos
  • Shrimp: Making shrimp tacos with frozen shrimp is the normal for us in Colorado. If you buy thawed shrimp from the seafood counter, more than likely it’s been frozen and been thawed for your convenience. And usually a bit more pricey for that reason. So unless you live on the coast and are fortunate enough to have access to fresh caught shrimp, buying a package of frozen shrimp is your best bet. And look for peel and eat shrimp that’s deveined. It will save you so much time. And better yet, shrimp that are peeled, deveined and tails removed.
  • Mushrooms: Vegetables play a big part in Mexican cooking. Such as Swiss Chard like I used in my Swiss Chard Vegetarian Tacos. And yes, mushrooms are included in many Mexican Shrimp Taco Recipes. White button mushrooms are easy to find, baby Portabello mushrooms will work here.
  • Cabbage: The cabbage used in this recipe is mostly to add a little crunch and a lot of decoration. A little goes a long way here as cabbage has a strong flavor.
  • Pineapple: Pineapple is used to make the quick sauce for these shrimp tacos.
  • Mayonnaise
  • Sour Cream: I like to use Mexican Crema for this recipe. It’s thinner and tangier in flavor.
  • Chipotle Peppers in Adobo: Another ingredient for the creamy topping.
  • Spices: New Mexico Red Chile Powder, preferably Chimayo Chile Powder, salt and pepper are used as taco seasoning for the shrimp before cooking.
  • Avocado: Optional. I always have avocados in my kitchen and hardly a taco hits our dinner table without a slice.
  • Corn Tortillas: Either white corn or yellow corn tortillas work well here.

Ingredients Swaps and Substitutions

  • Cabbage: Swap out iceberg lettuce for the cabbage. Slice it ribbony thin.
  • Pineapple: Use mango in place of pineapple. Super sweet, it will make a good sauce for shrimp tacos.
  • Red Chile Powder: If you don’t have access to New Mexico Red Chile Powder, use Ancho Chile Powder. It’s medium in heat and easier to find.
  • Mayonnaise: Use non-fat Greek Yogurt in place of mayo to save on fat calories. You’ll still have very flavorful creamy shrimp tacos, and healthy shrimp tacos.
  • Tortillas: You can make these shrimp tacos with flour or corn tortillas.
  • Chipotle Chiles in Adobo: Instead of using canned chipotle peppers, substitute ½ teaspoon of Chipotle Chile Powder. Taste and sprinkle on more to adjust for your heat tolerance for spicy shrimp.

Step by Step Instructions, It’s Easy!

Making these Mexican Shrimp Tacos is quick and easy. Let’s start with the sauce for shrimp tacos using easy ingredients and a food processor.

Making quick sauce for shrimp tacos.
Using a food processor to make sauce for shrimp tacos.
Using a food processor to make Pineapple Adobo Sauce

Step 1: Add the mayonnaise, sour cream, chipotle peppers in adobo, fresh lime juice, and fresh pineapple in a food processor. I found that my mini-chopper had enough room to make this sauce. Blend until smooth.

Set the sauce aside and make the Mexican shrimp tacos.

Shrimp and sliced mushrooms on a plate and seasoned to make Mexican Shrimp Tacos.
Step 1: Season The Shrimp and Sliced Mushrooms
  • Step 1: Season the Shrimp with New Mexico Red Chile Powder, preferably Chimayo Chile Powder, and season both the shrimp and sliced mushrooms with salt and pepper.
Frying shrimp and mushrooms to make simple shrimp tacos.
Step 2: Cook The Shrimp and Mushrooms
  • Step 2: Heat a skillet over medium high heat. Once the pan is hot, add one tablespoon oil. Once the oil is shimmering add the sliced mushrooms. Let them cook for about five minutes, stirring frequently. Add the shrimp and cook for about two minutes, or until shrimp are cooked through.
  • Step 3: Warm the tortillas by either toasting them individually on a hot dry comal, or by wrapping them in a damp paper towel and microwaving for three minutes on 50% power, or even warming them on a sheet pan in the oven. You simply can’t just take corn tortillas out of the package and use them. If using flour tortillas, place them on a plate in the microwave and cook for about 30 seconds to warm and make them more soft and pliable. You can also wrap flour tortillas in foil and place then in a 200 degree oven while you make the tacos.
  • Step 4: Build the tacos by placing a small amount of shredded green cabbage on the bottom of the warmed taco shells. Add the shrimp and mushroom mixture and serve, serving the sauce on the side or drizzling the sauce over the tacos. Garnish with more cabbage, add a wedge of lime for squeezing, some avocado and chopped fresh cilantro.

Toppings for Mexican Shrimp Tacos

To keep these shrimp tacos simple, keep those topping simple. You don’t want to mask the flavor of the shrimp but simply enhance the flavor and texture.

For this recipe, just a drizzle of the slightly sweet, slightly spicy and creamy texture of the pineapple salsa is fresh compliment to the shrimp. All you need to finish is:

  • A squeeze of fresh lime juice.
  • A sprinkle of chopped cilantro, and
  • A thin wedge of avocado.
  • A sprinkle of Cotija cheese is alway a welcome topping.

FAQ’s

What Kind Of Shrimp Should I Buy?

I'm a firm believer and cheerleader for Wild Caught Shrimp. You'll be getting shrimp that tastes like shrimp. As opposed to farm raised that brings inferior quality and flavor. Purchase 16 - 20 count Jumbo shrimp to make this breaded shrimp recipe easier to manage.

How Can You Tell If Shrimp Are Cooked?

Shrimp cook very quickly. Depending on the size, and if the pan is heated properly, they cook in 2 – 4 minutes. In Culinary School we were taught: straight shrimp are undercooked, shrimp curled into a "C" are done, shrimp closed in a tight curl are overcooked. Also pay close attention to the color of the shrimp. As soon as the thickest part of the shrimp turns from translucent to opaque, the shrimp is done. Remove from heat immediately to avoid over cooking.

Do Tortillas Freeze Well?

I hardly ever use an entire package of flour or corn tortillas. The good news is that they both freeze very well. Just seal them good and freeze for up to two months. I like sliding the package of tortillas, still in their purchased wrapper, then sliding that package into a freezer safe zip lock bag. Squeeze the air out and freeze.
 

Pro Tip: Cooking Shrimp – Best Results. As with any protein, best practices tell us to pat meat with a paper towel to remove any moisture. Doing so will insure a nice sear on the surface of the shrimp.

Mexican Shrimp Tacos Recipe

Best Shrimp Tacos Recipe served with lime wedges and sauce.

Don’t miss my recipe for cheesy Shrimp Burritos, it’s a great recipe to showcase seafood in Mexican cooking.

And if you’re looking for more Mexican food recipes, don’t miss my Mexican Southwest Category. You’ll find lots of South of the Border meal ideas including the most popular on my site for Hatch Green Chili with Pork.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

simple shrimp and mushroom tacos
Print Recipe
5 from 1 vote

Best Shrimp Tacos Recipe with Pineapple Adobo Sauce

These easy shrimp tacos are made with spicy seasoned shrimp, sauteed mushrooms, crunchy cabbage and finished with a luscious pineapple adobo sauce = The best shrimp tacos recipe.
Prep Time15 minutes
Cook Time8 minutes
Course: Main Course Seafood
Cuisine: Mexican
Diet: Gluten Free
Servings: 6 tacos
Calories: 304kcal
Author: Lea Ann Brown

Ingredients

  • For The Sauce
  • ¼ cup mayonnaise
  • 1 cup Mexican Crema or Sour Cream
  • 2 Chipotle Peppers in Adobo Sauce plus a little of the sauce
  • 1 cup chopped pineapple fresh
  • 1 Tablespoon Fresh Lime Juice
  • Salt and Pepper to taste
  • For The Tacos
  • 1 pound Shrimp peeled, deveined and tails removed
  • 1 pint sliced mushrooms
  • ½ – 1 teaspoon Red Chile Powder New Mexico (Chimayo preferred) or Ancho Chile Powder
  • salt and pepper to taste
  • 1 tablespoon olive oil
  • Toppings: Lime wedges, cilantro, avocado
  • 12 Corn tortillas I like to use two corn tortillas per taco.

Instructions

  • For The Shrimp Taco Sauce: Add the mayonnaise, sour cream, chipotle peppers in adobo, lime juice, and fresh pineapple in a food processor. I found that my mini-chopper had enough room to make this sauce. Blend until smooth.
  • For the Shrimp Tacos: Pat the shrimp dry with a paper towel. Season the Shrimp with New Mexico Red Chile Powder, preferably Chimayo Chile Powder, and season both the shrimp and sliced mushrooms with salt and pepper.
  • Heat a fry pan over medium high heat. Once the pan is hot, add 1 tablespoon oil. Once the oil is shimmering add the sliced mushrooms. Let them cook for about 5 minutes, stirring frequently. Add the shrimp and cook for about 2 minutes, or until shrimp are cooked through.
  • Warm the tortillas by either toasting them on a hot dry comal, or wrapping them in a damp paper towel and microwaving for 3 minutes on 50% power, or warming them on a sheet pan in the oven. You simply can't just take corn tortillas out of the package and use them. If using flour tortillas, place them on a plate in the microwave and cook for about 30 seconds to warm and make them more soft and pliable.
  • Build the tacos by placing a small amount of shredded cabbage on the bottom of the warmed taco shells. I like to use two corn tortillas per taco, street taco style. Add the shrimp and mushroom mixture and serve serving the sauce on the side or drizzling the sauce over the tacos. Garnish with more cabbage, add a wedge of lime for squeezing, some avocado and cilantro.

Notes

Instead of using canned chipotle peppers, substitute ½ teaspoon of Chipotle Chile Powder. Taste and sprinkle on more to adjust for your heat tolerance.
Leftovers should be stored in the refrigerator in air tight containers for up to three days. Store tortillas, leftover shrimp and sauce separately.
I hardly ever use an entire package of flour or corn tortillas. The good news is that they both freeze very well. Just seal them good and freeze for up to two months. I like sliding the package of tortillas, still in their purchased wrapper, then sliding that package into a freezer safe zip lock bag. Squeeze the air out and freeze.
Shrimp cook very quickly. Depending on the size, and if the pan is heated properly, they cook in 2 – 4 minutes. In Culinary School we were taught: straight shrimp are undercooked, shrimp curled into a “C” are done, shrimp closed in a tight curl are overcooked. Also pay close attention to the color of the shrimp. As soon as the thickest part of the shrimp turns from translucent to opaque, the shrimp is done. Remove from heat immediately to avoid over cooking.
What Goes Good With Shrimp Tacos?

Nutrition

Calories: 304kcal | Carbohydrates: 33g | Protein: 7g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 321mg | Potassium: 392mg | Fiber: 5g | Sugar: 7g | Vitamin A: 600IU | Vitamin C: 16mg | Calcium: 114mg | Iron: 1mg

Mexican Shrimp Tacos Recipe … It’s What’s for Dinner

Burrata Peach Salad With Shallot White Wine Vinaigrette

By 11 Comments

This peach burrata salad is a must make during fresh peach season and a salad that will compliment any entree. A white wine shallot vinaigrette compliments fresh peaches and creamy burrata cheese. It’s quick, and as delicious as it is beautiful.

Peach Burrata Salad with fresh basil served on a le creuset serving platter.

Beautiful sweet juicy Palisade peaches paired with decadent burrata cheese, mingled with Summer basil leaves, this burrata peach salad makes a lovely and elegant side. A perfect recipe when fresh peaches are in season.

Peaches, the last luxury of Summer. Warm days and cool nights on our Colorado Western slope is a perfect recipe for delicious chin-dripping juicy peaches. I’ve had a case of these beauties in the refrigerator for just about a week now, and we’re savoring every bite.

I planned a little six person dinner party and my late Summer celebration menu consisted of grilled New York strip steaks, Garlic Butter Slow Cooker Baked Potatoes, and this easy Peach Burrata Salad.

This Peach Burrata Salad will be as much of the star of the meal as any flashy steak. It comes together quickly and is very easy on the eyes. Let’s take a look.

Ingredients and Notes

Ingredients to make peach burrata salad recipe
  • Olive Oil: A good quality extra virgin olive oil will serve you well for this recipe. Olive oil is used to drizzle over the finished salad, just for extra shine and texture.
  • Peaches: Two fresh peaches, and there’s no reason to peel them. That peach peel will add color to the salad.
  • Shallots: Shallots and vinegar are the main ingredients for the unique flavor for this peach salad recipe. Shallots have a flavor that is reminiscent of a sweet onion with a hint of garlic.
  • Fresh Basil: An excellent flavor combo for peaches.
  • Vinegar: White wine vinegar is used to quick pickle those shallots.
  • Lime Zest: Lime zest is added over the top of the salad once arranged on the plate. It adds brightness in flavor and color to the presentation.
  • Burrata Cheese: Somewhat the star of the show, burrata cheese is the show stopper of all cheeses. If you’ve never had it, you simply won’t believe it’s texture and creamy flavor. It’s amazing.

Ingredient Swaps and Subs

  • Olive Oil: If you don’t have a good quality olive oil on hand, just use a mild flavor olive oil. I’ve used the olive oil I buy in the big bottles at Costco for this recipe and it works well, without an overwhelming strong flavor.
  • Shallots: If you don’t have shallots, thin slice some sweet onion. A Vidalia onion works well here.
  • Vinegar: Champagne vinegar or plain white vinegar will work very well in place of the White Wine Vinegar.
  • Burrata Cheese: Please don’t substitute, but if you must, a ball of fresh mozzarella cheese is a good sub. Which will give it more of a Caprese Salad vibe.
  • Sugar: You can also use honey or agave syrup. But really, is anyone ever out of sugar?
  • Peaches: What fruit goes well with Burrata? Make this salad year round by substituting winter fruits such as apricots, nectarines or pears.

About Palisade Peaches

Palisade Peaches are famously grown on our Western slope, in and around the town of Palisade. Colorado peaches are known for being extra juicy and extra sweet, thanks to the long sunny hot days and cool Colorado Summer nights. That equals perfect conditions for fruity sugars to develop. To learn more about what makes a Colorado Peach so special, check out this article about Colorado Western Slope Peaches.

How To Make Peach Burrata Salad – It’s So Easy

We’ll start with the vinaigrette, which is the key to the unique flavor of this Peach Burrata Salad.

Shallot vinaigrette for peach and burrata salad
  1. Step 1: Make the quick pickled shallots. In a bowl, simply combine the sliced shallots and add vinegar, sugar, salt and pepper. Give it a good stir and let it sit for about 15 minutes. Then add the sliced peaches and give them a good toss to coat with the vinaigrette.
Peach salad recipe with burrata cheese and fresh basil on a le creuset green platter.
  1. Step 2: Finish it up. How to serve this peach burrata salad. Place burrata cheese on in the center of a complimentary color platter. Green works well here, like this Le Creuset Green Serving Platter. Arrange the peaches around the burrata cheese, sprinkle with the pickled shallots, and add some fresh basil leaves here and there. Sprinkle with lime zest and add a few slices of lime for decoration. Serve and swoon.

Voila, you’ve got a perfect burrata salad with peaches.

This recipe makes a showy centerpiece side dish, but can also be served as an appetizer or even an indulgent afternoon snack or light dinner.

Peach Burrata Salad, FAQ’s

What is Burrata Cheese?

It needs to be said, burrata is the creamiest, richest best piece of dairy you can get your hands on. Burrata which means butter in Italian, is fresh mozzarella mixed with cream. It gets even better, mozzarella curd scraps are stuffed into the inside a ball of fresh mozzarella, topped off with fresh cream, then the whole package is sealed up by twisting the mozzarella together in a little knot.  Burrata shines on it’s own, so you want to keep recipes pretty simple.

Where Do I Buy Burrata?

I used to be able to find burrata cheese only at Whole Foods. But over the past couple of years, my local Kroger chain, King Soopers carries it in the specialty cheese section. It comes in a container labeled 16 ounces, which includes two small balls of burrata. One ball is a perfect amount to make this salad.

Can I Make This Ahead Of Time?

Surprisingly yes. The acid in the vinegar will preserve and keep the peaches from turning a dark color. Just make sure the peaches are tossed well. Arrange the salad on the platter and cover well with plastic wrap. I’ve made this a few of hours before serving time and it still looks beautiful and fresh.

Can I Use Canned Peaches For This Recipe?

You could. Drain the peaches and then pat them dry with a paper towel. I’d be more likely to use fresh seasonal produce instead. Such as pears, nectarines or apricots. Apples might even be a good choice hee.

Storage

Got leftovers? Just transfer to an air tight container and store in the refrigerator overnight. The peaches hold up well and the burrata cheese will stay moist and creamy. One day is about the length of time this will keep. 

Peach Burrata Salad Recipe

Peaches and Burrata are such a lovely flavor combo, I hope you give this burrata salad a try, and if you do, please come back and give the recipe a star rating and leave a comment about your experience with the recipe.

And if you have a favorite salad with peaches recipe, let me know, I’d love to give it a try.

And if you’re looking for more salad recipes, don’t miss my Salad Category, you’ll find lots of salad ideas, including the most popular on my site for Louisiana Sunburst Salad.

More Salad Recipes You Might Like

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Salad with Peaches and Burrata on a green platter.
Print Recipe
5 from 2 votes

Burrata Peach Salad with Shallot White Wine Vinaigrette

Sweet peaches mixed with a white wine shallot vinaigrette then served with creamy Burrata. A beautiful salad for peach season and a salad that will compliment almost any entree.
Prep Time30 minutes
Resting time15 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: American
Diet: Gluten Free
Servings: 4
Calories: 249kcal
Author: Lea Ann Brown

Ingredients

  • 8 ounces burrata
  • 2 peaches thinly sliced
  • ½ cup basil leaves green and purple
  • 2 shallot thinly sliced
  • ¼ cup white wine vinegar
  • 1 teaspoon sugar
  • Fresh ground salt and pepper
  • 2 tablespoons olive oil for drizzling
  • Zest of one lime

Instructions

  • Toss shallots, vinegar, and sugar in a large bowl; season with salt and pepper. Let sit for 15 minutes or more. Then slice peaches and toss with some of the pickling liquid.
  • Place burrata on a plate and slightly tear open at the center. Arrange the sliced fresh peaches around the burrata, decorate with basil and sprinkle on the pickled shallots. Drizzle with oil and about 1 tablespoon reserved pickling liquid. Season with salt and pepper and sprinkle on lime zest.

Notes

Where Do I Buy Burrata? I used to be able to find burrata cheese only at Whole Foods. But over the past couple of years, my local Kroger chain, King Soopers carries it in the specialty cheese section. It comes in a container labeled 16 ounces, which includes two small balls of burrata. One ball is a perfect amount to make this salad.
Can I Make This Ahead of Time? Surprisingly yes. The acid in the vinegar will preserve and keep the peaches from turning a dark color. Just make sure the peaches are tossed well. Arrange the salad on the platter and cover well with plastic wrap. I’ve made this a few of hours before serving time and it still looks beautiful and fresh.
Storing; Got leftovers? Just transfer to an air tight container and store in the refrigerator overnight. The peaches hold up well and the burrata cheese will stay moist and creamy. One day is about the length of time this will keep. 
If Peaches Are Out of Season, substitute Winter fruits such as pears, apricots or nectarines.

Nutrition

Calories: 249kcal | Carbohydrates: 10g | Protein: 11g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 40mg | Sodium: 3mg | Potassium: 193mg | Fiber: 2g | Sugar: 8g | Vitamin A: 800IU | Vitamin C: 6mg | Calcium: 315mg | Iron: 1mg

Burrata Peach Salad …. It’s what’s for Dinner.

Chipotle Shrimp Wonton Cups Appetizer

By 47 Comments

This shrimp wonton cups appetizer is easy, lovable and delicious. Wow your crowd with these wonderful little bites. Baked and loaded with tender sweet shrimp, bell peppers, onions and Cheese. Simply irresistible, take a look at how easy this recipe is to make.

shrimp wonton appetizers

This recipe was first published in May of 2014 and updated September 2021 with new photos and step by step instructions.

Let’s Talk Appetizer Strategy

Plowing chips through creamy guacamole and spicy salsa is a notorious activity at any gathering or party.

Why not add a devilishly clever surprise to your game day appetizer plans this year…like this Chipotle Shrimp Wonton Cups appetizer.

They’re easy to make. And the only special equipment you need is a mini-muffin pan.

Simply press the wonton wrappers into the muffin tin and bake until they’re golden and crisp. After they’ve cooled, fill them with a savory spicy mixture of Chipotle seasoned shrimp, cheese, peppers and onions.

Bake until the mixture is steamy and the cheese is melted and dig in.

Let’s find out more about these shrimp wonton treats.

How to bake egg roll wrappers in a mini-muffin pan to make appetizers

“But They’ll Take Hours” you say?

Nonsense! These little small bites come together quickly.

Purchased wonton wrappers, or egg roll wrappers from the store make these an easy task when pressed into a mini-muffin pan.

They take just minutes to bake and once the chopping and dicing is finished for the filling, this is a no-fuss recipe.

Ingredients To Make This Shrimp Wonton Cups

ingredients to make shrimp wonton appetizer
  • 1 pound shrimp, peeled, deveined and tails removed and cooked
  • Chipotle Peppers in Adobo Sauce
  • Onion
  • Pepper Jack Cheese
  • Yellow Bell Pepper
  • Roasted Red Bell Pepper
  • Wonton Wrappers
  • Cilantro

Ingredient Swaps and Substitutions

  • Shrimp: Substitute cooked chicken breast for the cooked shrimp. And if you really want to go all out, substitute crab meat for the shrimp.
  • Cheese: Any good melting cheese will work for. Muenster is a good choice, or cheddar cheese will work very well. I’ve even made this recipe with cream cheese = really yummy.
  • Bell Pepper: Any color of bell pepper will work for this recipe. Even a poblano pepper will add ever more zip to this recipe.
  • Wonton Wrappers: Can I substitute egg roll wrappers for wonton wrappers? Absolutely yes. They’re made using the same ingredients, they’re just a different size. Egg roll wrappers are easier to find and all you need to do is cut them to size. It’s an easy task.
  • Cilantro: Some people simply don’t like cilantro. Just omit this ingredient if you’d like.

How To Make Baked Wonton Cups

how to cut egg roll wrappers to make wonton shells

If you can’t find wonton wrappers, simply place an egg roll wrapper on a cutting board. Egg roll wrappers are square, so simply fold them in half and gently press to make a seam. Using a sharp knife, cut along the seam. Fold them again and cut into perfect little squares.

You’re on your way to wonton appetizer bliss

It’s time to make the shrimp wonton cups by simply pressing them into a mini-muffin pan.

egg roll wrappers pressed into a mini muffin pan to make appetizers

They’re read to bake. Pop the shells into the oven and bake until just browned. This will only take about 10 minutes. Once baked, the crispy wonton shell is thin and crispy yet sturdy enough to hold the filling.

Tips For Success

  • Don’t fuss with them too much. If you press too hard the skins will stretch and tear. Use two hands and two fingers on each side of the wonton and press down at the outer rim of the muffin tin opening.
  • I’ve also used a small wooden spoon that was similar in size to the cups of the pan to gently press the wrappers down into the pan. Whatever method you choose, be as gentle as you would when placing a pie crust into pie shell.
  • Some will make perfect cups, and some will form pretty little folds. They’ll all hold the filling and the different shapes of each will make for a unique presentation.

Time To Make The Chipotle Shrimp Filling

cooking chopped yellow bell peppers and onions
Step 1
cooking shrimp in a fry pan
Step 2
Shrimp mixture to make shrimp wonton cups
Step 3
  • Step 1: Heat a fry pan over medium high heat. Once the pan is hot, add oil. Sautee the chopped onions and bell pepper until tender. Remove the cooked vegetables to a plate.
  • Step 2: Add the shrimp to the same pan and sautee until cooked through. Remove the shrimp to a cutting board and chop into very small pieces.
  • Step 3: In a bowl, combine the sauteed onions, bell peppers, chopped roasted bell pepper, chopped cilantro and chopped chipotle peppers in adobo sauce. Add the shredded cheese and stir well.

Finish Serve and Eat

baked shrimp wonton cups in a mini muffin tin

Fill the baked wonton cups with the cooked shrimp and creamy cheese mixture. A grapefruit spoon works well here. Bake a few more minutes. They’re ready to serve. 

Making this appetizer with wonton wrappers is fun, easy, and the flavor is savory and exciting.

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

FAQ’s and Pro Tips

Practice Those Knife Skills

It’s very important to fine dice/chop all of the ingredients in this recipe. The wonton cups will be much easier to fill if you take the time to do so.

Can I use Jarred Roasted Red Bell Pepper?

To make this even easier, use jarred roasted red bell peppers, or roasted red bell peppers from the olive bar.  

Are Chipotle Peppers Hot?

If you’re worried about the heat factor with chipotle peppers, simple slice them open and lay them out flat. Using the back of a paring knife, scrape out the seeds and veins, as they carry the heat.

Can Shrimp Wonton Cups Be Made In Advance?

This recipe is easy to make a day in advance. Just prepare and bake the wonton cups the day before. Place on a plate and cover with plastic wrap to keep them fresh on the counter. You can also prepare the the filling the day before. Store it in an airtight container in the refrigerator until ready to use. Just preheat your oven, fill the baked wontons with the shrimp mixture and bake until warm. This means they’re ready to serve the day of is only around 15 minutes.

Get Creative

These wonton cups are very neutral in flavor, so the sky is the limit with wonton filling ideas. Make them your own by switching out the protein, the vegetable and the cheese.

Storage and Reheating

If there are any leftovers, place the wonton cups on a plate and cover with plastic wrap. Store in the refrigerator.

To Reheat: Place them back into muffin tin and gently reheat at in the oven at 200 degrees for about 15 minutes. Reheating these cups in the microwave is not recommended, the shells will become soggy or tough.

Recipe for Chipotle Shrimp Wonton Cups

baked wonton cups filled with shrimp and served on a plate with lime slices

These little shrimp wonton cups are perfect for any party thrown your way. Whether it be game day, Super Bowl or a wine tasting party, your guests will go crazy for these.

I hope you give this shrimp appetizer recipe a try, and if you do, please come back and give the recipe a star rating and leave a message about your experience with the recipe.

And if you have a favorite shrimp wonton appetizer recipe, let me know, I’d love to give it a try.

Some of our favorite shrimp appetizer recipes.

Looking for more appetizer ideas? Don’t miss my appetizer category, you’ll find lots of finger food ideas, including the most popular on my site for Mexican Shrimp Campechana.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

shrimp wonton appetizers on a cutting board.
Print Recipe
5 from 2 votes

Chipotle Shrimp Wonton Cups

A clever and delicious appetizer for your Mexican Food buffet.
Prep Time30 minutes
Cook Time10 minutes
Total Time40 minutes
Course: Appetizer Recipes
Cuisine: Mexican Fusion
Servings: 30 pieces
Calories: 43kcal
Author: Lea Ann Brown

Equipment

  • Mini muffin tin

Ingredients

  • Olive oil or Pam
  • 1-16 ounce package wonton skins
  • 1 tablespoon neutral oil such as olive oil or canola
  • ½ pound shrimp cooked, peeled and coarsely chopped
  • ½ sweet onion chopped small and sautéed
  • 1 smaller yellow bell pepper fine chopped
  • 1 red bell pepper roasted peeled and chopped
  • ½ cup chopped fresh cilantro
  • 1 in chipotle pepper adobo sauce drained and finely chopped
  • ½ – 1 teaspoon adobo sauce
  • 8 ounces Monterey Jack Cheese grated

Instructions

  • 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 let them cool.
  • Heat a fry pan over medium high heat. Once the pan is hot, add neutral oil such as olive oil or canola. Add the chopped bell pepper, chopped onion and sautee until the vegetables are turning tender. Remove vegetables to a plate.
  • Add shrimp to the pan and sautee for about two minutes or until cooked through.
  • Remove shrimp to a cutting board and cut into small pieces.
  • In a large bowl, combine cooked shrimp, roasted bell peppers, onion, cilantro, chipotle pepper, chipotle sauce and cheese.
  • Remove skins from muffin pan and while holding each skin in your hand, using a spoon fill with shrimp mixture. A grapefruit spoon works well here.
  • Once filled, return each one to their slot in the muffin pan. Bake 7 – 10 minutes or until cheese is melted.
  • 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.
  • Makes 30 pieces. To make this even easier, I used jarred roasted red bell pepper.

Notes

Practice Those Knife Skills: It’s very important to fine dice/chop all of the ingredients in this recipe. The wonton cups will be much easier to fill if you take the time to do so. 
Chipotle Peppers Are Hot: If you’re worried about the heat factor with chipotle peppers, simple slice them open and lay them out flat. Using the back of a paring knife, scrape out the seeds and veins, as they carry the heat. Then chop.
Make This Recipe Even Easier: To make this even easier, use jarred roasted red bell peppers, or roasted red bell peppers from the olive bar.  
Making This Recipe In Advance. bake the wonton cups the day before. Place on a plate and cover with plastic wrap to keep them fresh. You can store them on the counter. You can also prepare the the filling the day before. Store it in an airtight container until ready to use. Just preheat your oven, fill the wonton cups with the shrimp mixture and bake until warm. This means they’re ready to serve the day of is only around 15 minutes. 
Storing Leftovers and Reheating: If there are any leftovers, place the cups on a plate and cover with plastic wrap. Store in the refrigerator. 
To reheat, place the wonton cups back into muffin tin and gently reheat in the oven at 200 degrees for about 15 minutes. Reheating these cups in the microwave is not recommended, the shells will become soggy or tough.

Nutrition

Calories: 43kcal | Carbohydrates: 2g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 26mg | Sodium: 149mg | Potassium: 37mg | Fiber: 1g | Sugar: 1g | Vitamin A: 212IU | Vitamin C: 13mg | Calcium: 69mg | Iron: 1mg

Chipotle Shrimp Wonton Cups … Give These a Try.