Recipe Ingredients
- 12 wonton wrappers
- 12 Seapak Jumbo Butterfly Shrimp
- 2 tablespoons olive oil
- 2 tablespoons maple syrup
- 1 tablespoon soy sauce
- 1 tablespoon rice wine vinegar
- 2 teaspoons toasted sesame oil
- Kosher salt and freshly ground black pepper, to taste
- 3 cups shredded purple cabbage
- 1 small carrot, cut into 1/8-inch matchsticks
- 1/2 cup sweet chili sauce
- Green onions, thinly sliced, for garnish
- Toasted sesame seeds, for garnish
Recipe Directions
- Preheat oven to 350°F and coat a 12-cup muffin tin liberally with olive oil cooking spray. Press one wonton wrapper into each prepared muffin cup, pressing it firmly against the bottom and sides so there are no air pockets. Bake until wontons are light golden-brown and crisp, about for 10 to 15 minutes. Allow to cool at room temperature for 10 minutes before removing wonton cups. Set aside.
- Increase oven temperature to 425°F and line a rimmed baking sheet with aluminum foil or parchment paper.
- Arrange shrimp in a single layer on prepared baking sheet and place on middle rack of oven. Bake for 11 to 12 minutes, until fully heated through and crisp. For best results, turn product halfway through. Toss shrimp with sweet chili sauce in large bowl until coated.
- Meanwhile, whisk olive oil, syrup, soy sauce, vinegar and sesame oil together in large bowl until combined. Add cabbage, and toss to coat. Season with salt and pepper, to taste.
- Fill each wonton cup evenly with cabbage mixture and top with shrimp. Garnish with green onions and sesame seeds. Serve and enjoy.
