I love appetizers. I don’t, however, love all the fat and calories in your usual restaurant appetizers. Yesterday, I saw this recipe on Nature Box’s Blog and had to try it. It’s super good, quick and (here’s the best part) loaded with veggies!
Ingredients
For the Wonton Cups:
Nonstick cooking spray
12 (4-1/2-inch square) wonton wrappers
For the Asian Coleslaw:
2 tablespoons toasted sesame oil
1 tablespoon peanut butter
1 tablespoon rice vinegar
1 tablespoon extra virgin olive oil
1 tablespoon soy sauce
2 teaspoons sugar
2 cups broccoli slaw
For the Shrimp:
1 tablespoon extra virgin olive oil
12 (26-30 count) peeled and deveined shrimp, tails removed, patted dry
1/3 cup sweet chili sauce
Black and/or white sesame seeds, for garnish
1. Make Wonton Cups: Preheat oven to 350 degrees F. Spray a standard muffin tin with cooking spray. Press wonton wrappers into muffin cups, taking care to press against bottom and sides of cups. Lightly spray wrappers with additional cooking spray.
2. Bake 8 minutes or until golden brown and crunchy. Remove wonton cups from muffin pan and transfer to a cooling rack to cool completely before filling
3. Meanwhile, make the Asian Coleslaw: In medium bowl, whisk together sesame oil, peanut butter, vinegar, olive oil, soy sauce and sugar. Add broccoli slaw and toss to combine
4. Make Shrimp: In large nonstick skillet, heat oil over medium heat. Add shrimp; cook 5 to 6 minutes or until shrimp are opaque and cooked through. Remove from heat; add sweet chili sauce and toss to combine.
5. Divide coleslaw between wonton cups. Top each wonton cup with one shrimp. Sprinkle with sesame seeds and serve immediately.