Cottage Cheese Shrimp Rangoon Wontons
These crispy Cottage Cheese Shrimp Rangoon Wonton Cups are a high-protein, baked appetizer with a creamy filling – perfect for game day, parties, or any snack spread.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 24 1x
- Category: Appetizer
Ingredients
Scale
- 24 wonton wrappers
- oil for brushing wontons
- 2 tablespoons sesame oil
- 24 raw, uncooked shrimp
- 1 tsp. salt
- 1/2 tsp. black pepper
- 12 ounces whipped cottage cheese
- 1/2 teaspoon onion powder
- 1 tablespoon sugar
- 1 teaspoon soy sauce
Optional for garnish:
– julienned carrots
– cilantro
– basil
– fresh lime juice
Instructions
- Preheat oven to 350ºF
- Lightly spray your muffin tins with cooking spray and place wonton wrappers into the muffin cavities. Gently press down into the space.
- Bake until lightly browned, 8-10 minutes. Set aside to cool.
- In a medium bowl, combine whipped cottage cheese, onion powder, sugar and soy sauce. Stir together until smooth and combined.
- Pat shrimp dry then season shrimp with salt and pepper. Heat sesame oil in a medium skillet. Cook shrimp over medium heat until shrimp are bright pink and opaque. About 3-4 minutes, flipping the shrimp halfway.
- Add about 1 tablespoon of the filling into each wonton cup. Then place one shrimp on top of the filling.
- Top with chopped cilantro, julienned carrots, or any other desired toppings. Serve immediately.
Nutrition
- Serving Size: 2
- Calories: 151
- Protein: 8
