10 minutes
Cook Time
15 minutes
Cooking Level


  • 1 lb Pure Flavor® Mini Cucumbers, diced
  • 1 Pure Flavor® Red Sweet Bell Pepper, finely diced
  • 12 wonton wrappers
  • 3 green onions, sliced
  • 2 cloves garlic, minced
  • 1 ½ cups shrimp, roughly chopped
  • 2 tbsp fresh cilantro, minced and divided
  • 2 tbsp fresh lime juice, divided
  • 2 tbsp avocado oil, divided
  • 1 tbsp fish sauce
  • 1 tsp brown sugar
  • ½ tsp sriracha
  • Salt, to taste
  • Thai red chili, thinly sliced, for garnish


Step 1

Preheat oven to 375°F. Lightly grease a muffin tin. Place a wonton wrapper into each cup. Brush with 1 tablespoon of oil and bake for 7 minutes until golden. Set aside.

Step 2

In a small bowl, mix together fish sauce, brown sugar, lime juice, and sriracha. Set aside.

Step 3

Heat the remaining oil in a skillet over medium-high heat. Add sweet bell pepper, garlic, and salt, to taste. Cook for 2 minutes. Add shrimp and cook for an additional 2 minutes. Add in the sauce mixture, green onions, and 1 tablespoon of cilantro. Remove from heat and add cucumber.

Step 4

Spoon the shrimp filling evenly into baked wonton cups. Garnish each evenly with remaining cilantro, lime juice, and Thai chilis.
Recipe created by Jacie Bretherick

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