Coconut shrimp meets with a cream cheese wonton. Baked Coconut Shrimp Wontons are the best of both worlds. All wrapped together in a crunchy shell then sprinkled with powdered sugar. So sweet!
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.
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.
What beer pairs well with Baked Coconut Shrimp Wontons?
The beer: Palisades Pineapple from Golden Road Brewing.
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.
What movie pairs well with wontons and beer?
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.
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*.
How to make Baked Coconut Shrimp Wontons:
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 these baked coconut shrimp 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.
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 baked coconut shrimp wontons 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….
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
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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.
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.
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.
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…..
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
- Air Fryer Cajun Shrimp by Wholistic Woman
- Beef Carpaccio with Truffle Vinaigrette by Caroline’s Cooking
- Butter Poached Cod with Lentils by A Day in the Life on the Farm
- Cacio e Pepe with Parmesan Frico by Pies and Plots
- Chicken Mushroom Stuffed Squash by Cindy’s Recipes and Writings
- Cheesy Chicken with Broccoli by Recipes Food and Cooking
- Easy Chicken Pesto Pasta by Brunch-n-Bites
- Filet with Crabéarnaise by A Kitchen Hoor’s Adventures
- Peppered Chicken with Saffron Polenta by Gourmet Everyday
- Sausage and Vegetable Orzo by Hot Eats and Cool Reads
- Sheet Pan Greek Chicken and Potatoes by Sunday Supper Movement
- Shrimp Biranyi by Our Good Life
- Shrimp Canneloni by Bottom Left of the Mitten
- Spaghetti Squash Pad Thai by Take A Bite Out of Boca
- Teriyaki Rice Bowl by Life Tastes Good
Desserts for Two
- Chocolate Cherry Skillet Cookie by The Bitter Side of Sweet
- Deep Dish Chocolate Chip Cookies for 2 by Hezzi-D’s Books and Cooks
- Kahlua Tiramisu for Two by That Skinny Chick Can Bake
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.