why make this recipe
This recipe gives you a crunchy shell and a creamy shrimp filling. It looks nice for parties. It tastes fresh and bright. You can make it fast with few ingredients.
introduction
This salad in a wonton cone is fun to eat. You get a crisp bite and a soft shrimp mix. It works as an appetizer or a light meal. If you like simple salads, try this autumn harvest honeycrisp apple and feta salad as a side.
how to make Crispy Shrimp Salad Wonton Cones
Make the cones first so they stay crisp. Fry just until golden. Mix the shrimp filling in one bowl. Spoon the filling into the warm but not hot cones. You can serve with a simple side like a bean salad, for example classic three-bean salad.
Ingredients :
- 10 wonton wrappers
- 1 cup cooked shrimp, chopped
- 2 tbsp mayonnaise
- 1 tsp sriracha (optional for spice)
- 1 tsp sesame oil
- 1 tsp rice vinegar
- 1 green onion, finely chopped
- Salt & pepper to taste
- Oil for frying
- Chopped chives or green onion (for garnish)
Directions :
- Fry the Wonton Cones: Heat oil in a pan to 350°F. Wrap each wonton around a cone mold (or shape carefully by hand) and fry until golden and crispy.
- Mix the Creamy Shrimp Filling: In a bowl, combine shrimp, mayo, sriracha, sesame oil, rice vinegar, green onion, salt, and pepper.
- Cool & Fill the Cones: Let the wonton cones cool slightly. Carefully spoon the shrimp salad into each cone.
- Top It Off Right: Sprinkle with chives or extra green onion for crunch and color.
- Serve with Style: Arrange upright in a bowl or cone holder and serve immediately.
how to serve Crispy Shrimp Salad Wonton Cones
Serve them upright in a small bowl or a cone holder. Add extra chives on top for color. Serve with lemon wedges if you like. They go well with light sides and cold drinks.
how to store Crispy Shrimp Salad Wonton Cones
Store the shrimp filling in an airtight container in the fridge for up to 2 days. Keep the fried wonton cones separate in a dry container at room temperature for up to 2 days. Do not fill the cones until just before serving so they stay crisp.
tips to make Crispy Shrimp Salad Wonton Cones
- Dry the shrimp well before mixing so the filling is not watery.
- Fry at the right temperature (about 350°F) to get a crisp shell.
- Let cones cool on a rack so they stay crunchy.
- For a quick change, use store-bought cooked shrimp. See this simple salad idea too: autumn harvest honeycrisp apple and feta salad.
variation (if any)
- Use crab or chopped cooked chicken instead of shrimp.
- Add diced celery or cucumber for more crunch.
- Swap mayonnaise for Greek yogurt for a lighter filling.
- Make mini cones for bite-size appetizers.
FAQs
Q: Can I bake the wonton cones instead of frying?
A: Yes. Brush them with oil and bake at 375°F for 6–8 minutes until golden.
Q: How far ahead can I make the filling?
A: You can make the shrimp filling up to 24–48 hours before. Keep it chilled.
Q: Can I use raw shrimp?
A: Only if you cook it first. Do not use raw shrimp in the filling.
Q: How do I keep cones crisp when serving to many people?
A: Fry or bake them right before serving and keep filling cold until the last minute.
Q: Is sriracha required?
A: No. It adds spice. Skip it if you want a mild flavor.
Conclusion
For more ideas on shrimp salad in crispy shells, see this recipe: Shrimp Salad in Wonton Cups | Sauce and Sensibility.
Crispy Shrimp Salad Wonton Cones
Ingredients
Method
- Heat oil in a pan to 350°F.
- Wrap each wonton around a cone mold or shape carefully by hand and fry until golden and crispy.
- In a bowl, combine shrimp, mayonnaise, sriracha, sesame oil, rice vinegar, green onion, salt, and pepper.
- Let the wonton cones cool slightly.
- Carefully spoon the shrimp salad into each cone.
- Sprinkle with chives or extra green onion for crunch and color.
- Arrange upright in a bowl or cone holder and serve immediately.