Baked Coconut Shrimp Wontons

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!

Baked Coconut Shrimp Wontons on a plate with a side of sweet and sour sauce.

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.

Baked Coconut Shrimp Wontons on a plate with a side of sweet and sour sauce and a craft beer off to the side.

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.

Baked Coconut Shrimp Wontons on a pan about to be covered with egg wash.

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….

Baked Coconut Shrimp Wontons on a plate with a side of sweet and sour sauce and a craft beer off to the side.

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

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*Affiliate links are included in this post. Please read my Discloser Policy.




Print Recipe
Baked Coconut Shrimp Wontons
These Baked Coconut Shrimp Wontons have a creamy filling of shrimp and coconut is wrapped and then baked to crispy perfection in the oven.
Baked Coconut Shrimp Wontons | Bottom Left of the Mitten
Prep Time 10 minutes
Cook Time 12 minutes
Servings
servings
Prep Time 10 minutes
Cook Time 12 minutes
Servings
servings
Baked Coconut Shrimp Wontons | Bottom Left of the Mitten
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!

Pulled Pork Stuffed Sweet Potato with Asian BBQ Sauce

Tender sweet potatoes are loaded up with tangy pulled pork.  Loads of flavor and easy to make, you will find yourself making this Pulled Pork Stuffed Sweet Potato with Asian BBQ Sauce again and again.

Pork Stuffed Sweet Potato from Bottom Left of the Mitten

TGIF!   Friday means Mitten Movie Night.  I have prepared something really special.  It was a few step process but really required more waiting than working.  First I put the sweet potatoes in the slow cooker.  Then I braised the pork and put it in the oven.  Whisked the Asian BBQ sauce.  Chilled the beer.

I recommend this Pulled Pork Stuffed Sweet Potato with Asian BBQ Sauce on a cool Fall day when your lounging on the couch binge watching Netflix wanting to put much effort into a great meal.

What beer pairs well with Pulled Pork Stuffed Sweet Potato with Asian BBQ Sauce?

The beer: Fifth Voyage Coconut Porter from Cranker’s Brewery.

This beer was part of an ‘I Love Michigan’ Craft Beer pack that we picked up at Meijer.  I really enjoyed this pack since it let us try a few different beers from all over the state.

What movie pairs well with craft beer and pulled pork?

For entertainment, we’re watching The Boss.  I have been binging on funny stuff all week after the premier of The Walking Dead Sunday.  Done. Over. I cannot handle anything remotely scary or stomach turning…..until this Sunday when I watch it again.

Sorry, I’ve invested too much time to quit now.  Alright! So onto the meal (unless you’re having TWD flashbacks then come back later).

How to make Stuffed Sweet Potato with Asian BBQ Sauce:

As I mentioned I made this meal in stages.  For the sweet potatoes, I wash them and then put them in a crock pot for 6 hours.  Done! See didn’t I say that was easy?

For the pork in an oven-proof stockpot add chopped onion and garlic then brown in 2 Tbs oil once softened add the pork to brown on all sides then add salt & pepper to your liking and one bottle of beer.  Take off heat and put in a 350 degree oven.  Cook for 1 hour.

Remove from the oven then add 1 cup water.  Put back into the oven to finish cooking for another 1-1 1/4 hours.   When the pork comes out so tender it shreds easily.

Pork Stuffed Sweet Potato from Bottom Left of the Mitten

How to make Asian BBQ Sauce:

Whisk all ingredients together except for the sesame oil.  Add 2/3 of the sauce to shredded pork.  Save the remainder for topping.

Pork Stuffed Sweet Potato from Bottom Left of the Mitten

Split top of sweet potato with a knife.  Stuff with pulled pork then before serving to add the sesame oil to the BBQ Sauce that is left and pour over stuffed potatoes.

Garnish with chopped parsley.

Want more pulled pork recipes?

And here you are….

Pulled Pork Stuffed Sweet Potato from Bottom Left of the Mitten

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

InstagramMMN

Originally published in October of 2016. Updated post March of 2019. 

*Affiliate links are included in this post. Please read my Discloser Policy.

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Pulled Pork Sweet Potato with Asian BBQ Sauce from Bottom Left of the Mitten

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Print Recipe
Pulled Pork Stuffed Sweet Potato with Asian BBQ Sauce
Sweet potatoes topped with tender pork and a tangy sauce. Pulled Pork Stuffed Sweet Potato with Asian BBQ Sauce is the perfect slow-cooked comfort food.
Prep Time 10 minutes
Cook Time 6 hours
Servings
potatoes
Ingredients
Pork & Sweet Potatoes
Asian BBQ Sauce
Prep Time 10 minutes
Cook Time 6 hours
Servings
potatoes
Ingredients
Pork & Sweet Potatoes
Asian BBQ Sauce
Instructions
Sweet Potatoes
  1. Add washed potatoes to slow cooker. Cook on low for 4-6 hours.
Asian BBQ Sauce
  1. Whisk all ingredients together except for the sesame oil. Add 2/3 of the sauce to shredded pork. Save the remainder for topping.
  2. Split top of sweet potato with a knife. Stuff with pulled pork.
  3. Right before serving add the sesame oil to the BBQ Sauce that is left and pour over stuffed potatoes. Garnish with chopped parsley. Enjoy!
Pork
  1. For the pork in an oven proof stockpot add chopped onion and garlic then brown in 2 Tbs oil once softened add the pork to brown on all sides. Then add salt & pepper to your liking and one bottle of beer.
  2. Take off heat and put in a 350 degree oven. Cook for 1 hour. Take out of oven then add 1 cup water. Put back into the oven to finish cooking for another 1-1 1/4 hours.

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