There is one thing I HATE about writing recipe posts. Only one thing that I HATE about these Wonton Shrimp Tacos…
You can’t taste it for yourself!
I can try to tell you how fresh and light these are. How the shrimp is perfectly spiced and the coconut coleslaw is sweet and smooth under the avacodo corn salsa that has the PERFECT amount of lime to counter those spicy shrimp. I can try to tell you how fast these make up (about 30 minutes for 24)… you really can’t believe it!
There just is no way to explain. None.
You have to try these.
These are a fast, easy, and beautiful appetizer that would be utterly fantastic for Game Day! The little cups are fashioned from pressing won ton wrappers into a greased cupcake pan, spraying them with cooking spray, and baking them for about 10 minutes. Cute, crunchy, and mini…perfect!
The shrimp is tossed with salt, lime, and hot sauce and placed into the oven along with the won ton wrappers. They only need about 5 minutes in the oven to cook up perfectly.
Note:
Sure, you can use already cooked shrimp. Simply toss them up in the same seasoning and set aside. I prefer to cook mine because I find the flavor is intensified and stronger. Don’t stress about it though, these are so good that using already cooked shrimp is JUST FINE.
Next up is the coconut coleslaw. And I know you are dreading this and worried about ingredient lists and time. STOP! It’s SO crazy simple you’ll be making it all the time for all the reasons you can think of!
Using coconut milk in place of traditional milk or cream makes this coleslaw MUCH kinder to many diets. Never mind the fresh and smooth flavor the coconut milk adds. Yeah, never mind that J.
Again with the worry. This avocado corn salsa is EASY!!! I don’t even use fresh tomatoes unless I really, really want to. A can of diced tomatoes works just fine.
Tip:
Because we are using frozen corn and diced tomatoes instead of fresh be sure to pick up the best version of both that you can. I like to grab the white and gold frozen corn and organic petite diced tomatoes.
Yes, you do have to dice a few avocados’, cilantro, and an onion. But that takes all of 10 minutes. This salsa is worth it!
With all of your ingredients put together it is simply a matter of combining them into the wonton cups. A pile of creamy coconut coleslaw on the bottom, top with fresh avocado corn salsa, and then press a spicy shrimp on the top. Delicious!!!
Tip:
If you like, go even further and drizzle a bit of sour cream, buffalo mayo, or another of your favorite taco sauces on top of the shrimp.
TIP:
These will stay fresh for many hours if kept cool. However, I recommend making the pieces separately and putting the cups together closer to the necessary time as possible. That will help keep the wonton cups crisp.
I personally think these would be a fantastic appetizer served alongside a Bloody Mary cocktail. Can you just imagine how gorgeous?
For the Game Day Party you are throwing for the guys…go ahead and sub out the fresh salsa with prepared salsa. Those guys won’t care. Serve them a wonton shrimp taco at the beer tasting table and you’ll be a hero!
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