Easy, lovable and delicious. These little cups filled with brightly colored chopped shrimp, peppers and onions look irresistible …don’t you agree? Take a look at how easy these Chipotle Shrimp Wontons are to make.
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.
These little cups filled with brightly colored fine chopped shrimp, peppers and onions look irresistible…don’t you agree?
“But they’ll take hours” you say?
Nonsense! 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.
Pop the shells into the oven and bake until just browned. The shell is thin and crispy and sturdy enough to hold the filling.
Finish – Serve – Eat
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.
Garnish with some lime and serve. And “Ándale! Ándale” dig in, because they’ll be gone Speedy Gonzales fast.
- Olive oil or Pam
- 1-16 ounce package wonton skins
- 1/2 pound shrimp cooked, peeled and coarsely chopped
- 1/2 sweet onion chopped small and sautéed
- 1 yellow bell pepper roasted peeled and chopped
- 1 red bell pepper roasted peeled and chopped
- 1/2 cup chopped fresh cilantro
- 1 in chipotle pepper adobo sauce drained and finely chopped
- 1/2 - 1 teaspoon adobo sauce.
- 8 ounces Monterey Jack Cheese grated
- 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.
- 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. 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 and just chopped and sautéed the yellow bell pepper and onion in a fry pan.
Looking for more Southwestern Shrimp Appetizer Recipe Ideas? Take a look at this one:
Bacon Wrapped Shrimp Stuffed with Jalapeno and a Very Special Sauce
Chipotle Shrimp Wontons …They’re what’s for a Festive Appetizer.
Sam @ My Carolina Kitchen says
May 1, 2014 at 1:28 pmThese are adorable. I’ve seen won ton sheets and I seem to remember using them in place of a pasta one time, but nothing as fun as these. Bravo as the prettiest appetizer I’ve seen in a very long time.
Sam
Lea Ann Brown says
May 1, 2014 at 4:03 pmI think they look adorable too! Thanks Sam.
Lea Ann Brown says
May 1, 2014 at 4:23 pmThanks Sam and such a nice compliment.
Holly says
May 1, 2014 at 3:06 pmI love these, Lea Ann! I’ve added guacamole to wonton cups before but never made such a pretty presentation as you did with the shrimp and peppers. This is going to the top of my list of appetizers to make for my next get together. Thanks!
Lea Ann Brown says
May 1, 2014 at 3:59 pmI love the guacamole idea. These really are easy to throw together. Enjoy.
Abbe@This is How I Cook says
May 1, 2014 at 4:45 pmIt has been a long time since I made these, but yes! They are good. And from way back, I have those cookbooks to thanks for the wonton idea! My suggestion is to make more than you think you need. They always disappear!
Lea Ann Brown says
May 5, 2014 at 5:46 amI agree about the “make more than you need”. These are good and quick to eat.
Karen Harris says
May 1, 2014 at 6:06 pmI am so hungry right now and you have just pushed me over the edge with these adorable little bites. I could eat a dozen of them with a couple of margaritas of course!
Lea Ann Brown says
May 5, 2014 at 5:46 amI’m with you on that one Karen.
cheri says
May 1, 2014 at 6:33 pmThese looks fabulous Lea Ann, perfect appetizer for this week-end, like your wonton twist here, very clever!
Lea Ann Brown says
May 5, 2014 at 5:45 amThanks Cheri!
Larry says
May 2, 2014 at 5:58 amGood looking appetizer Lea Ann and a nice change from the usual.
Lea Ann Brown says
May 5, 2014 at 5:45 amThanks Larry.
Carol at Wild Goose Tea says
May 2, 2014 at 7:07 pmThere 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.
Lea Ann Brown says
May 5, 2014 at 5:45 amYou can definitely do these and should. And let me know if you do. We really enjoyed them.
Maureen | Orgasmic Chef says
May 3, 2014 at 7:36 amToo clever for words and how delicious! Pinning!
Lea Ann Brown says
May 5, 2014 at 5:44 amThanks Maureen.
Karen (Back Road Journal) says
May 3, 2014 at 2:54 pmWhen I come to your party can you put these next to the chips and guacamole…then I’ll think I’ve died and gone to heaven. 😀
Lea Ann Brown says
May 5, 2014 at 5:44 amThanks Karen. We really liked this little treat and I’ll make them again and again.
Debra says
May 3, 2014 at 6:34 pmThis is a great idea for many, many, many different fillings. Really ingenious!!!! So glad you shared this with us.
Lea Ann Brown says
May 5, 2014 at 5:44 amThanks so much Debra.
Coffee and Crumpets says
May 4, 2014 at 10:59 amThese sound SO good, Lea Ann! Love the wonton idea and the filling is so flavorful! Problem is, I’d need a whole tray to myself!
Lea Ann Brown says
May 5, 2014 at 5:43 amI’m afraid this is one of those things that I also could eat a whole tray. Thanks Nazneen.
Helen @ Scrummy Lane says
May 4, 2014 at 12:30 pmHello, 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!
Lea Ann Brown says
May 5, 2014 at 5:42 amHelen, thanks so much for stopping in and the comment. Love new visitors. We loved these little appetizers, let me know if you give them a try.
Tricia @ Saving room for dessert says
May 4, 2014 at 7:18 pmHey Lea Ann! I can’t believe it’s been so long since I last visited your blog. Your new design is fantastic! I Love it!!!! Congratulations. And this recipe is fabulous too – what a fun treat for 5/5! Have a great week 🙂
Lea Ann Brown says
May 5, 2014 at 5:41 amGood to hear from you Tricia. And yes, I’m pretty pleased with the new design. Thanks for stopping in and the comment.
Lea Ann Brown says
May 5, 2014 at 5:43 amGlad to see you back Ansh.
Pam says
May 5, 2014 at 9:30 amGreat idea! I love the flavors & textures in these shrimp wontons.
Lea Ann Brown says
May 12, 2014 at 6:39 amThanks Pam.
Cathy at Wives with Knives says
May 6, 2014 at 6:50 amI love this idea, Lea Ann. Can’t wait to serve these appys at a summer cookout. The filling looks like it has lots of flavor and they are so appetizing on the plate. A fun thing to serve to a group.
Lea Ann Brown says
May 12, 2014 at 6:39 amThanks Cathy. We really liked these little small bites. Let me know when you try them.
Dan says
May 6, 2014 at 6:57 pmThese 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!
Lea Ann Brown says
May 12, 2014 at 6:38 amThanks for browsing. I felt the same way on your site.
Vickie says
May 7, 2014 at 9:17 amBeautiful idea for a party nosh – I will keep this in my party file. Thanks!
Lea Ann Brown says
May 12, 2014 at 6:38 amYou really should keep this in that file. We loved them.
Jenn says
May 8, 2014 at 9:08 amWhat a great idea! If these were at a party I was at, I would be that awful party goer that took way more than her share!!! YUM!!!
Lea Ann Brown says
May 12, 2014 at 6:29 amYou can’t image how quickly we ate these. They’re one of those easy things to become an awful party goer. 🙂
Yvette (Muy Bueno) says
May 8, 2014 at 9:12 amSo darn clever girl! I ran to my fridge and my wonton wrappers are expired. Boo! Time to go buy some and play with this lovely idea. Super genius appetizer. Love it!
Lea Ann Brown says
May 12, 2014 at 6:28 amThanks Yvette. We really liked this recipe.
Susan says
May 8, 2014 at 5:07 pmNot only cute as can be but they sound wonderful! Chipotle always gets my attention 🙂
Lea Ann Brown says
May 12, 2014 at 6:26 amWe loved this appetizer Susan and I agree about that “cute” thing.
Amira says
May 12, 2014 at 5:09 pmI cannot wait to give this recipe a go–it look mouth-wateringly fabulous! Way to go neighbor 🙂
Lea Ann Brown says
May 16, 2014 at 6:44 amThanks Amira.