Spicy Thai Shrimp In Won Ton Cups

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Recipe: #25511

January 28, 2017

"This recipe was given out at a food show which we enjoyed. We served with rice instead of the won ton cups and used green curry paste (which is what I had on hand) instead of the red curry paste."

Original is 6 servings


  • Serving Size: 1 (348.5 g)
  • Calories 586.3
  • Total Fat - 14.7 g
  • Saturated Fat - 6.3 g
  • Cholesterol - 179.1 mg
  • Sodium - 2822.4 mg
  • Total Carbohydrate - 70.4 g
  • Dietary Fiber - 3.5 g
  • Sugars - 17.1 g
  • Protein - 43.6 g
  • Calcium - 119 mg
  • Iron - 5.4 mg
  • Vitamin C - 9.3 mg
  • Thiamin - 0.5 mg

Step by Step Method

Step 1

If you are planning on making the won ton cups it will be easier to make them ahead as everything else cooks fast.

Step 2

In a wok over high heat add 1/2 cup of the oil, half of the shrimp (15) and half of the garlic (3) and saute until shrimp turns pink (2 minutes). Add 1/2 teaspoon hot sauce and transfer to a bowl. Repeat with remaining oil, shrimp and garlic.

Step 3

To the empty wok add the vegetables (mushrooms - carrots) and stir fry for 3 minutes. Add to bowl with the shrimp and set aside.

Step 4

Add the rest of the ingredients (coconut cream - cilantro) and cook 3 minutes, stirring constantly. When red beds start to form on top of the coconut cream and all of the shrimp and vegetables to the wok; stir to coat and simmer for 3 minutes.

Step 5

To serve in the won ton cups dd 5 shrimp to each cup and top with vegetables -- or serve with rice.

Step 6

To make the won ton cups. Preheat oven to 450 degrees F.

Step 7

In a saucepan over high heat heat the oil and and 1 won ton wrap to the hot oil and fry for a few seconds; drain on paper towels and quickly form over an oven proof ramekin or a cup. Repeat for all won tons.

Step 8

Place the ramekin and won tons in the oven for 10 minutes and remove. Allow to cool.


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • Be sure to use fresh shrimp for the best flavor and texture.
  • If you can't find won ton wrappers, egg roll wrappers can also be used.

  • Instead of red curry paste, use green curry paste. This substitution will provide a milder flavor and reduce the spiciness of the dish.
  • Instead of won ton wrappers, use egg roll wrappers. This substitution is easier to find and will provide a crispy texture to the dish.

Vegetarian Option Replace the shrimp with 1 cup of firm tofu, diced and stir fry until golden. Add the vegetables and continue with the recipe as directed.

Coconut Rice: Coconut rice is a perfect accompaniment to this spicy Thai shrimp dish. The sweet, creamy flavor of the coconut rice will balance out the spiciness of the shrimp, and the texture of the rice will be a great contrast to the crunchy won ton cups.

Thai Cucumber Salad: Thai cucumber salad is the perfect light and refreshing side dish to this spicy Thai shrimp. The cool crunch of the cucumber will provide a nice contrast to the shrimp, while the sweet and tangy dressing will help to balance out the spiciness. The salad is also full of healthy ingredients like cucumber, bell pepper, and red onion, making it a great addition to the meal.


Q: How do I make the won ton cups?

A: Preheat oven to 450 degrees F. Heat oil in a saucepan over high heat and fry one won ton wrap for a few seconds. Drain on paper towels and quickly form over an oven proof ramekin or a cup. Repeat for all won tons and bake in the oven for 10 minutes. Allow to cool before serving.

Q: What is the best way to store won ton wraps?

A: Won ton wraps should be stored in an airtight container in a cool, dry place. They should be used within a few days of purchase.

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Fun facts:

This recipe incorporates ingredients from Thai cuisine, which is known for its balance of five fundamental flavors: sour, sweet, spicy, salty, and bitter. In fact, the renowned celebrity chef, David Thompson, who has often been credited with introducing Thai cuisine to the world, is a big fan of this flavor profile.

The use of won ton wrappers as a vehicle for this dish is a common practice in Chinese cuisine, and is believed to have originated in the Tang Dynasty (618–907). The wrappers were initially used as a way to store and transport food, but have since become a popular ingredient in dishes like won ton soup and egg rolls.