You know those little square wonton wrappers you can find in the refrigerator section or International aisle? They're not just for wontons and dumplings! You can swap them out for pasta dough to do a quick take on ravioli, and in this case, they serve up little tacos that would be a great appetizer option when entertaining.
Because I made a little bit of extra mango/avocado salsa the other day, this came together in a breeze. You could also rely on a store-bought pico de gallo or chunky salsa. Absolutely no shame in taking a little help from the store sometimes.
Fresh Shrimp Wonton Tacos
Serves: 1 Time: Less than 20 minutes, baby! Difficulty: Easy Peasy
- 4-5 shrimp, peeled and deveined
- 4 wonton wrappers
- 1/2 c. mango-avocado salsa
- 1 lime, juiced
- non-stick cooking spray
Preheat the oven to 350 degrees. Spray the BOTTOM of a muffin tin with the cooking spray. Press the wontons in between the cups. Bake in the oven until crispy and golden-brown; approximately five minutes.
Bring a small pot of water to a boil. Add fresh cracked pepper and salt. Add the shrimp and let them poach for 2-3 minutes, just until the shrimp are pink and begin to curl. Remove them immediately and chop the shrimp.
Spoon the salsa into the wonton shells. Top with the chopped shrimp and finish with the lime juice. Drizzle with a little extra hot sauce if you want.