Crispy Shrimp Salad Wonton Cones

Here’s a full recipe for Crispy Shrimp Salad Wonton Cones — a fun, crunchy, flavorful appetizer or light meal that combines crispy wonton shells with a zesty shrimp‑salad filling. Perfect for parties, gatherings, or a light lunch.

• Crispy, golden‑brown wonton shells give a satisfying crunch with every bite.

• Shrimp salad filling is fresh, creamy, and full of flavor — a balance of savory, tangy, and slightly spicy notes.

• Bite‑sized and portable — perfect for serving at parties, potlucks, or as hors d’oeuvres.

• Customizable: you can tweak the salad dressing, herbs, or spice level to your liking.

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🧂 Ingredients (makes about 24 cones / servings)

For the Wonton Cones

• 24–30 wonton wrappers (4‑inch squares)

• 1–2 tbsp neutral oil (vegetable or olive oil) or cooking spray

• Pinch of salt (optional)

For the Shrimp Salad Filling

• 1 pound (≈ 450 g) cooked shrimp, peeled, deveined and roughly chopped (or cut into bite-sized pieces) sauceandsensibility.com+1

• ⅓ to ½ cup mayonnaise (depending on how creamy you like the salad) sauceandsensibility.com+1

• 1–2 tbsp fresh lime or lemon juice (for freshness and tang)

• 1–2 tsp finely chopped green onions (scallions) or fresh herbs (e.g. cilantro or parsley)

• 1–2 tsp mustard or Dijon mustard (optional — for a bit of tang)

• Salt and freshly ground black pepper, to taste

• Optional add‑ins: finely chopped celery, small diced cucumber, a dash of hot sauce or chili flakes, fresh herbs for extra brightness

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👩‍🍳 Step‑by‑Step Instructions

1. Make the Wonton Cones (Shells)

1. Preheat your oven to 375 °F (190–195 °C). Lightly grease or spray a mini muffin tin (12‑cup mold; you’ll likely need 2 tins for 24 cones). sauceandsensibility.com+1

2. Take each wonton wrapper and lightly brush or spray one side with oil (or spray the muffin cups). Press the wrapper gently into each muffin cup, ensuring it pushes down to form a cone shape (or a “cup”). sauceandsensibility.com+1

3. Lightly sprinkle a pinch of salt on the wrappers (if desired, for extra flavor) and bake for 8–12 minutes, or until golden and crisp. Watch carefully to avoid burning — they color quickly. sauceandsensibility.com+1

4. Remove from oven and let cool completely. Once cooled, pop the shells out gently — they should hold their shape and stay crisp.

✅ Tip: If some shells collapse or stick, it’s wise to bake a few extra wrappers to ensure you end up with enough perfect cones. inspiredtaste.net+1

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2. Prepare the Shrimp Salad Filling

1. Ensure your shrimp are cooked. If using raw shrimp, you can quickly sauté or boil them until they turn opaque; then cool and chop roughly.

2. In a mixing bowl, combine the chopped shrimp, mayonnaise, lime/lemon juice, chopped green onions (or herbs), and mustard (if using). Mix gently until well combined.

3. Season with salt and black pepper to taste. If you like a little kick, add a splash of hot sauce or a pinch of chili flakes.

4. Optionally stir in finely chopped celery or cucumber for extra crunch and freshness.

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3. Assemble the Wonton Cones

1. Once wonton cones are cooled and the shrimp salad is ready, spoon or gently fill each cone with about 1–2 tablespoons of the shrimp mixture (depending on cone size).

2. For presentation, you can garnish each cone with a small sprig of fresh herb (like parsley or cilantro), a thin wedge of lime/lemon, or a sprinkle of chopped green onion.

3. Serve immediately to preserve the crispness of the wonton cone.

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🍽️ Serving Suggestions

• Serve as party appetizers: arrange cones upright in a shallow dish or small glass (so they don’t tip over), letting guests help themselves.

• Use as light lunch bites — pair with a crisp green salad or a cold soup.

• Ideal for outdoor gatherings or picnics: handheld, no utensils needed, easy to eat.

• Great with dipping sauces — a side of spicy mayo, sweet chili sauce, or a lemon‑garlic yogurt dip.

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🔄 Variations & Tips to Customize

• Spicy Shrimp Salad: add chopped jalapeños, sriracha, or chili flakes to the salad for a punch of heat.

• Fresh & Crunchy: add diced cucumber, celery, or bell pepper for extra crunch and freshness.

• Herb‑Bright: stir in chopped cilantro or parsley, or even fresh dill for a different flavor profile.

• Mini Tacos Style: lay a small piece of lettuce or baby greens at the bottom of the cone before adding shrimp salad — gives a “mini taco” vibe.

• Sauce Swap: instead of mayo, use a mix of Greek yogurt + lime juice + a drizzle of honey or sriracha for a lighter, tangier filling.

• Seafood Mix: combine shrimp with cooked crab meat or finely chopped smoked fish for a more luxurious filling.

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🗓️ Storage & Prep Tips

• Make shells ahead: You can bake a batch of wonton cones ahead of time, let them cool, and store in an airtight container for up to a week. Fill them just before serving to keep them crisp. inspiredtaste.net+1

• Salad storage: The shrimp salad filling can be made a few hours ahead and refrigerated. Stir again before filling the cones.

• Avoid sogginess: Don’t fill the cones too early — assemble as close to serving time as possible to keep the shells crunchy.

• Leftovers: Best enjoyed fresh. If you store filled cones, the shells will soften over time.

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