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+ servings
shrimp wonton appetizers on a cutting board.

Chipotle Shrimp Wonton Appetizer

A clever and delicious appetizer for your Mexican Food buffet.
Cuisine Mexican Fusion
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 30 pieces
Calories 43kcal


  • Mini muffin tin


  • Olive oil or Pam
  • 1-16 ounce package wonton skins
  • 1 tablespoon neutral oil such as olive oil or canola
  • 1/2 pound shrimp cooked, peeled and coarsely chopped
  • 1/2 sweet onion chopped small and sautéed
  • 1 smaller yellow bell pepper fine 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 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.


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.


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