Thursday, March 17, 2011

Baked Shrimp Wontons with Peanut Sauce

This tasty dish feels like a restaurant treat, but is quick and easy to make at home. Baking the wontons instead of frying makes them crispy, crunchy, and healthy. Craig actually invented the filling for these, which is simply shrimp, carrots and cabbage. This nutritious combo packs a ton of protein, vitamins and minerals and avoids added fat and salt. At only 36 calories each, these can be a guilt-free appetizer, snack or main dish. Whip these up for your next party or potluck and they will be a huge hit!

Full recipe and photos after the jump.

1 package wonton skins
1/2 lb raw shrimp
1 medium carrot, minced
2/3 cup red cabbage, minced
1/2 cup vidalia onion, minced
1 tbsp extra virgin olive oil
1 cup water

1 tsp creamy peanut putter
1/3 cup low sodium soy sauce
1 clove garlic
Juice of 1/2 lime
1/2 tsp sriracha sauce

Step by Step Instructions:
1. Preheat oven to 350

2. Mince veggies and mix together, set aside

3. Sauté shrimp in olive oil until pink, 2-3 minutes

4. Chop shrimp roughly

5. Mix shrimp with veggie mixture

6. Lay out wonton skins on a lightly greased cookie sheet

7. Add one tablespoon of filling mixture to middle of wontons

8. Dip a finger in water and lightly line the edges of the wonton skin

9. Fold skin into a triangle, pinching edges

10. Repeat until you run out of mixture

11. Bake for 6-7 minutes, until wontons begin to brown

12. Flip wontons over and bake another 6-7 minutes

13. In a food processor of blender, mix peanut butter, soy sauce, lime juice, garlic and sriracha

14. Serve warm wontons with peanut sauce

Nutrition Info: 
Serves 6
1 serving = 5 wontons
180 Calories
11.5g Protein

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At February 11, 2012 at 6:31 PM , Blogger Michi said...

I am going to try your recipe tonight! I never thought about BAKING the wontons; that is great. I love the step-by-step photos. Thank you!


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