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Black and white tray with shrimp wonton cups. Limes in a bowl and th dressing in another.

Asian Shrimp Wonton Cups Recipe

Shrimp wonton cups recipe with shredded raw cabbage mix, carrots, and a flavorful Asian dressing. 
Course Appetizer
Cuisine Asian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6 people


  • 50 gr unsalted butter
  • 12 jumbo cooked shrimps freezer
  • 4 cloves garlic
  • 1/2 tsp lemon juice
  • 12 wonton wraps
  • 100 gr carrots, white and red cabbage mix shredded
  • spring onions garnish

Asian Dressing

  • 2 cloves garlic
  • 1/4 cup soy sauce
  • 2 tbsp sesame oil
  • 1/3 cup rice vinegar
  • 1/4 cup vegetable oil
  • 1 tbsp sugar
  • 2 tbsp white vinegar


  • Muffin tin
  • Brush


  • Preheat the oven to 375°F. 
  • Melt 20 gr of butter in a microwave. Brush the wonton wraps with the butter and the muffin tin as well. Place the wonton wrap on top of the muffin tin and press it down gently to create a cup. Repeat this for the remaining wraps and bake for around 5 minutes.  
  • In the meantime, take a bowl and add all the ingredients for the sauce, mix, and put aside. 
  • Heat 30 gr of unsalted butter in a skillet. Add the garlic using a garlic presser and add the lemon juice. Layer the shrimps in the pan and cook on each side for about 5 minutes. Afterward, place the shrimps on a plate covered with a paper towel. 
  • Take one wonton cup and add a little bit of cabbage-carrot mix. Drizzle a little bit of sauce, add a shrimp, and drizzle a bit more sauce on top. Garnish with spring onions.