Baked Coconut Shrimp Wontons

Happy Memorial Day weekend! Let’s start this Mitten Movie Night with a classic appetizer mashup.  Do you love coconut shrimp?  How about sweet and creamy wontons?  Why don’t we just combine them?  Of course we can.  So now let’s sit back and start the holiday with a sweet beer and an even sweeter treat with these Baked Coconut Shrimp Wontons.

CoconutShrimpWontons_Final

Have you ever went out to dinner and instead of ordering a meal you just order an appetizer….for yourself?  I do because I can’t resist a good artichoke dip with crispy bread.  A local restaurant here has the best potato skins with ranch that again I will order and just eat as my meal.  This recipe came to me after I made these Sweet Cream Cheese Wontons from The Cozy Cook.  They were so good so how could I make these appetizers into a meal?  Add shrimp?  Sure! I was just waiting for the right beer to pair them with…..and it all came together last weekend.

My husband, the kids and I went up to Flint, Michigan for our nephews graduation party.  With our in-laws we made a weekend out of it and got a hotel so the kids could swim and not worry about driving 6 hours round trip in one day.  It was a great get away and of course while away why not treat ourselves?  We stopped at the Kroger to pick up some beer. Wow!  What a wonderful selection they had.  After picking up then putting down a bunch of choices because it was hard to choose I went with this Palisades Pineapple from Golden Road Brewing.

While it’s not a Michigan Craft Beer I have been on a fruit beer kick so, why not?  This beer ended up being one of my favorites this year.  Light, drinkable, fruity with pineapple and apricots but not overwhelming. Finally I have to perfect beer for Mitten Movie Night to pair with these wontons.  Now to pair a great beer with a great movie?  Since this beer was made in LA we’re watching Pulp Fiction.  So now on to the recipe.

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While the ingredients for this recipe are pretty basic the assembly can make them a little tedious to make.  Worth it but just a little *warning*.  For the shrimp I use already cooked salad shrimp.  I always have a bag in the freezer and you can easily take out how much you need and thaw in some hot water and it’s ready.  For this you need 2 cups.  On the stove top in a pan heat up 1/2 Tbs olive oil and add the thawed shrimp and sautee until brown around 2 minutes.  Add 1 minced garlic cloves and cook for another 1-2 minutes.  Once cooked through the meat needs to be minced.  You can either do this by chopping it into small pieces with a knife or you can do like I did for this Shrimp Cannelloni and bring out the small food processor.

Next set the shrimp aside to cool then preheat the oven to 400 degrees and spray a baking sheet with cooking spray.  To another bowl add softened cream cheese, powdered sugar and the coconut.  In a smaller dish crack one egg and whisk it to combine.  Once the shrimp has cooled add it to the cream cheese and coconut mixture.  To this I added a ‘splash’ of sesame oil.  While I love the taste it can be overwhelming so proceed with caution or leave this off the recipe if you think you or your guests might not like it.

Lastly is filling the wontons.  This is the step I warned you about taking some time.  Place a small dollop in the middle of a wonton wrapper.  Take your finger and dip it into the egg then rub all the edges with it.  To create the little pillows of goodness pinch the 4 corners with your index and middle finger on top then thumbs on the bottom and pull together making an ‘X’.  A wobbly ‘X’ at best but sometimes flavor makes up for the presentation.

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You won’t use all the egg for this so to the bowl add a splash of water then brush the egg wash onto the top of each wonton.  Pop these into the preheated oven for 12 minutes.  Sprinkle on some additional powdered sugar and serve with a side of sweet and sour sauce.  And here you are….

CoconutShrimpWontons_Final

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

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Print Recipe
Baked Coconut Shrimp Wontons
A creamy filling of shrimp and coconut is wrapped and then baked to crispy perfection in the oven. The perfect appetizer or a deliciously sweet meal.
CoconutShrimpWontons_Final
Course Appetizer
Cuisine Seafood
Prep Time 10 minutes
Cook Time 12 minutes
Servings
servings
Course Appetizer
Cuisine Seafood
Prep Time 10 minutes
Cook Time 12 minutes
Servings
servings
CoconutShrimpWontons_Final
Instructions
  1. Thaw 2 cups of frozen, cooked shrimp. On the stove top in a pan heat up 1/2 Tbs olive oil and add the thawed shrimp and sautee until brown around 2 minutes. Add 1 minced garlic cloves and cook for another 1-2 minutes.
  2. Mince the shrimp by hand or food processor. Set the shrimp aside to cool
  3. Preheat the oven to 400 degrees and spray a baking sheet with cooking spray.
  4. To another bowl add softened cream cheese, powdered sugar and the coconut. In a smaller dish crack one egg and whisk it to combine. Once the shrimp has cooled add it to the cream cheese and coconut mixture. To this I added a 'splash' of sesame oil.
  5. Place a small dollop in the middle of a wonton wrapper. Take your finger and dip it into the egg then rub all the edges with it. To create the little pillows of goodness pinch the 4 corners with your index and middle finger on top then thumbs on the bottom and pull together making an 'X'.
  6. To the egg bowl add a splash of water then brush the egg wash onto the top of each wonton. Pop these into the preheated oven for 12 minutes.
  7. Sprinkle on some additional powdered sugar and serve with a side of sweet and sour sauce. Enjoy!

Shrimp Cannelloni #SundaySupper

February is here and love is in the air.  Looking for a romantic meals for two that won’t take you all day to make?  Try my Shrimp Cannelloni that has a short cut so you can spend more time with your love and not in the kitchen.

Shrimp Cannelloni | Bottom Left of the Mitten

The inspiration for these came after watching one of my favorite shows Diner, Drive-In’s & Dives.  They were at a restaurant where they made cannelloni and instead of spending all the time stuffing the tubes they used egg roll wrappers instead.  Genius!  Right up there with the making ravioli using ice cube trays that I want to try soon.  For the filling they used a food processor to make the filling.  Also genius!  So let’s get to it.

Shrimp Cannelloni | Bottom Left of the Mitten

Start by thawing out the shrimp.  I used cocktail already cooked shrimp to make quick work of this and then I have shrimp leftover for tacos and salads.  In a food processor place the shrimp (keep out a small handful to add into the Alfredo sauce at the end), sundried tomatoes, garlic cloves and parsley.  Process until all the has been combined.  Take the mixture and place in a bowl then add the ricotta cheese and Italian cheese.  Mix all together.  The mixture should be well combined to make it easy to spread onto the egg roll wrappers.

Shrimp Cannelloni | Bottom Left of the Mitten

Preheat the oven to 350 degrees.  Now start the Alfredo sauce.  Start by melting the butter in a sauce pan once melted add the flour and make a roux.  Now add the milk, the whole shrimp that was set aside and the Parmesan cheese.  Stir to completely combine and it thickens up.  In a 8×8 dish that has been greased put part 1/2 of the Alfredo into the bottom of the pan.

Now time to wrap the ‘Cannelloni’.  Take the shrimp and ricotta mixture into 6 servings.  Lay out each egg roll wrapper and spread the filling in the middle.  Fold over the top edges over the filling then then one end over the filling and finally roll it up.  Place into the dish seam side down.  Lastly cover with the rest of the Alfredo sauce and the last 1/4 cup of Italian cheese.  Put in the oven and bake for 30 minutes.  And here you are…..

Shrimp Cannelloni | Bottom Left of the Mitten

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

Thank you to this weeks Sunday Supper host! Check out all the other recipes that will make for a delicious and cozy night for two.

Simple Dinner Ideas for Two

Entrees for Two

Desserts for Two

Sunday Supper Movement
The Sunday Supper Movement is committed to bringing our readers delicious recipes that encourage them to gather and eat together around the family table. Search for your favorite ingredients on our Sunday Supper website. Also check out the Sunday Supper Pinterest boards for plenty more ideas and inspiration.

 

Shrimp Cannelloni | Bottom Left of the Mitten
Print Recipe
Shrimp Cannelloni
Creamy Alfredo covers a rolls filled with savory shrimp stuffing then baked. The perfect romantic meal for two for Valentine's or any date night.
Shrimp Cannelloni | Bottom Left of the Mitten
Course Main Dish
Cuisine Seafood
Prep Time 10 minutes
Cook Time 30 minutes
Servings
servings
Course Main Dish
Cuisine Seafood
Prep Time 10 minutes
Cook Time 30 minutes
Servings
servings
Shrimp Cannelloni | Bottom Left of the Mitten
Instructions
  1. Start by thawing out the shrimp.
  2. In a food processor place the shrimp (keep out a small handful to add into the Alfredo sauce at the end), sundried tomatoes, garlic cloves and parsley. Process until all the has been combined.
  3. Take the mixture and place in a bowl then add the ricotta cheese and Italian cheese. Mix all together.
  4. Preheat the oven to 350 degrees.
  5. Now start the Alfredo sauce. Start by melting the butter in a sauce pan once melted add the flour and make a roux. Now add the milk, the whole shrimp that was set aside and the Parmesan cheese. Stir to completely combine and it thickens up. In a 8x8 dish that has been greased put part 1/2 of the Alfredo into the bottom of the pan.
  6. Take the shrimp and ricotta mixture into 6 servings. Lay out each egg roll wrapper and spread the filling in the middle. Fold over the top edges over the filling then then one end over the filling and finally roll it up. Place into the dish seam side down.
  7. Lastly cover with the rest of the Alfredo sauce and the last 1/4 cup of Italian cheese.
  8. Put in the oven and bake for 30 minutes. Enjoy!

Sheet Pan Salmon #SundaySupper

While I’ve never been one to cook seafood at home I decided to give it a spin since I’ve been wanting to add some fish to our diets.  The one that I have been making lately has been a huge hit at dinnertime and that’s what I like to call ‘Sheet Pan Salmon’.

Sheet Pan Salmon | Bottom Left of the Mitten

To say that this dinner is family friendly would be an understatement.  My 10 year old LOVES seafood.  I was a little worried what the 3 year old would think since he can tend to be a picky eater but he gobbled up a few pieces I cut then asked for more.  Even my husband who isn’t a big seafood eater liked it.  For me I’ve always enjoyed seafood and salmon especially.  Growing up my family was full of adventurous eaters and I’m hoping my boys will be too as I expand my home cooking skills.

Sheet Pan Salmon | Bottom Left of the Mitten

The fish that I used was on sale and already came seasoned with a spicy peppercorn marinade.  You can choose one already seasoned, it really added to the flavor of the dish and wasn’t overpowered by the topping I added.  This will take one average sized sheet pan.  Cover with tin foil then oil it so the fish doesn’t stick.  Preheat oven to 400 degrees.  Wash and chop the asparagus (my favorite-check out my other Sunday Supper recipe Asparagus Soup), chop the onions then put them both in a bowl.  Drizzle with 1 Tbs oil, salt and pepper.  Stir to coat all the veggies.  Now combine the ingredients for the creamy topping: mayo, Parmesan cheese, garlic, artichoke hearts and lemon juice.

Sheet Pan Salmon | Bottom Left of the Mitten

Place the fish onto the greased sheet pan.  Take the asparagus mixture and layer around the salmon.  Spread the mayonnaise mixture on top the salmon.   For the crunchy topping you can easily use breadcrumbs to top this off why not crush up some homemade croutons?  Place it all into the preheated oven and cook for 30 minutes.

I served this meal with some mashed sweet potatoes.  So sweet and creamy they were a perfect balance with the fish.  And here you…..

Sheet Pan Salmon | Bottom Left of the Mitten

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

I would like to thank this weeks Sunday Supper host Claire McEwen of Sprinkles & Spouts.  For more sensational seafood recipes check these out……

25+ Best Sunday Supper Seafood Recipes

Appetizers

Main Dishes

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Sheet Pan Salmon | Bottom Left of the Mitten #SundaySupper #salmon #seafood #bakedsalmon
Print Recipe
Sheet Pan Salmon
Salmon is coated in a creamy sauce and topped with crunchy breadcrumbs. Baked in 30 minutes until flaky. A sheet pan supper for the whole family.
Sheet Pan Salmon | Bottom Left of the Mitten
Course Main Dish
Cuisine Seafood
Servings
servings
Ingredients
Course Main Dish
Cuisine Seafood
Servings
servings
Ingredients
Sheet Pan Salmon | Bottom Left of the Mitten
Instructions
  1. On an average sized sheet pan. Cover with tin foil then oil it so the fish doesn't stick.
  2. Preheat oven to 400 degrees.
  3. Wash and chop the asparagus, chop the onions then put them both in a bowl. Drizzle with 1 Tbs oil, salt and pepper. Stir to coat all the veggies.
  4. Combine the ingredients for the creamy topping: mayo, Parmesan cheese, garlic, artichoke hearts and lemon juice.
  5. Place the fish onto the greased sheet pan.
  6. Take the asparagus mixture and spread around the salmon.
  7. Spread the mayonnaise mixture on top the salmon.
  8. Cover the top with breadcrumbs or crushed croutons.
  9. Place it all into the preheated oven and cook for 30 minutes. Enjoy!

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