Thai Shrimp Wonton Cups

Name: Thai Shrimp Wonton Cups
Total time: 35
Yield: 24
Ingredients: 24 wonton wrappers; 1.5 tablespoons olive oil; 1 clove garlic, minced; 1 teaspoon grated fresh ginger; 8 ounces frozen medium shrimp - thawed, shelled, and deveined; 0.5 lime; 7.5 ounces chive-and-onion cream cheese spread; 0.25 cup Thai sweet chili sauce; 1 green onion, chopped

Recipe by Chef Mo from allrecipes.com

35 Mins.

Ingredients

24 servings

•

24 wonton wrappers
•

1.5 tablespoons olive oil
•

1 clove garlic, minced
•

1 teaspoon grated fresh ginger
•

8 ounces frozen medium shrimp - thawed, shelled, and deveined

•

0.5 lime
•

7.5 ounces chive-and-onion cream cheese spread
•

0.25 cup Thai sweet chili sauce
•

1 green onion, chopped

Instructions

Preheat the oven to 350 degrees F (175 degrees C). Spray a 24-cup mini muffin tin with cooking spray.
Gently press a wonton wrapper into the bottom and up the sides of each prepared muffin cup.
Bake in the preheated oven for 10 minutes. Remove from the oven and let cool in the pans.
Heat olive oil over medium heat in a large skillet. Add garlic, ginger, and shrimp. Cook until shrimp is pink on both sides, 5 to 7 minutes.
Squeeze lime half into cream cheese in a bowl; stir to combine. Divide mixture evenly among cooled wonton cups, about 1 teaspoon each.
Top cream cheese mixture with 1/2 teaspoon Thai sweet chili sauce and one shrimp; sprinkle with chopped green onion.