Ingredients

The following ingredients have 10 Servings
  • 20 large raw shrimp ((peeled + cleaned))
  • 10 won-ton wrappers
  • natural cooking spray ((olive oil or avocado oil are my favorite))
  • 4 TBSP shredded coconut ((sweetened or unsweetened))
  • 3-4 TBSP panko breadcrumbs
  • 1 clove garlic, minced
  • 1 TBSP butter
  • salt and pepper (to taste)
  • 2 tsp fresh chopped parsley
  • 1/4 cup sweet chili sauce for dipping or drizzling

Instruction

  • Preheat oven to 365 degrees F.
  • If using frozen shrimp, defrost before using.
  • Spritz a mini muffin pan with olive oil and line with wonton wrappers to create cups [see photo below]. Set aside.
  • In a small pan over medium-high heat, sauté your shrimp in melted butter, adding minced garlic towards the end to prevent burning.
  • While the shrimp cook, heat up another small pan and toast your coconut and panko. It should turn golden rather quickly so keep an eye on it. This only takes a minute or two.
  • The shrimp will be done in just a few minutes, when they begin curl and turn opaque. Then they're ready for the oven!
  • Place two shrimp at the bottom of each wonton cup and then top with the sauteed panko/coconut/parsley mixture. If preferred, you can also toss everything together in the pan with the shrimp and then spoon the mixture in all at once. 
  • Spritz a teeny bit more olive oil on top of each cup and bake for 8-10 minutes or until golden brown and crispy.
  • You'll want to immediately stuff you face, let them cool a little so you don't burn the roof of your mouth, which is exactly what I always do. Whoops! Garnish with a sprinkle of fresh parsley (optional but the color pop rocks my world) and serve with sweet chili sauce for dipping. Enjoy!