Preparation
10 minutes
Cook Time
15 minutes
Serves
6
Cooking Level
Easy
Ingredients
- 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
Directions
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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Appetizer Aurora Long Sweet Peppers Cucumber Recipes Dairy Free Dinner Fresh Healthy Snacking Lunch Mini Cucumbers Pepper Recipes Quick Savory Seafood Recipes Side Dish Snacking Spicy Recipes Under 30
