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Get your wonton on!
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Preheat oven to 365F.
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If using frozen shrimp, defrost before using them.
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I have this kooky theory that cooking the shrimp tail-on adds extra flavor to the shrimp.
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You can basically do whatever youd like and Ill love you just the same!
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Over medium heat, saute your shrimp in 1/2 Tablespoon of melted butter with 1/4 teaspoon of garlic powder.
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Feel free to add an extra sprinkle if you love the taste of garlic.
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While the shrimp cook, add 3-4 Tablespoons of panko breadcrumbs and 4 Tablespoons of shredded coconut into the other side of the skillet and stir it around a bit to brown it.
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I wound up skipping the salt and pepper and adding a generous sprinkle or two of parsley to the dish.
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The pop of color is gorgeous!
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The shrimp will be done when they begin curl up and turn opaque.
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Remove the pan from the heat.
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Then theyre ready for the oven!
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Spritz a mini muffin pan with olive oil spray and line each with a wonton wrapper to create cups.
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Place a shrimp at the bottom of each wonton cup and then top with the sauteed panko/coconut/parsley mixture.
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Spritz a teeny bit more olive oil spray on top of each cup and bake for 8-10 minutes or until golden brown and crispy.
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If youre feeling feisty, add a little grated parmesan cheese after baking.
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I did this for half my coconut shrimp cups so I could taste test both variations.
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Both rocked!
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Youll want to immediately stuff you face, but let them cool a little so you dont burn the roof of your mouth, which is exactly what I always do.
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Ill never learn!
