These Shrimp Wonton Cups are a high-protein twist on the classic Vietnamese shrimp toast! Instead of using cheese or mayonnaise, this recipe swaps in tofu and egg whites, which keeps the filling light while still giving it a creamy texture and plenty of protein.

The shrimp mixture is baked inside wonton wrappers, creating a crunchy cup that holds the filling perfectly. They’re also incredibly easy to make and bake in a muffin tray. Whether you’re serving them at family gatherings, parties, or just making a protein-packed snack, these shrimp wonton cups are a fun and flavorful appetizer everyone can enjoy.

High-Protein Shrimp Wonton Cups

These Shrimp Wonton Cups are a high-protein appetizer inspired by Vietnamese shrimp toast, made with tofu and egg whites instead of cheese and mayo. These oven-baked bites are held together by wonton wrappers and are perfect for gatherings or snacks.

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Prep Time 15

Cook Time 25

Total Time 40

Course Appetizer, Snack

Cuisine Fusion

Servings cups

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Ingredients

1 cup shrimp, chopped
4 cloves of garlic
1 shallot
1 cup imitation crab, chopped
½ cup green onion, chopped
4 thai chilis, minced
½ block silken tofu, blended
3 egg whites
1 Tbsp fish sauce
1 Tbsp soy sauce
½ Tbsp chicken bouillon
1 tsp salt
1 tsp gochugaru, Korean red chili flakes
½ tsp pepper
18 wonton or spring roll wrappers

Garnish

9 small shrimp
Gochugaru, Korean red chili flakes

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Instructions
Start Cooking

Preheat the oven to 360°F.
In a food processor, grind the shrimp, garlic, and shallot until minced. Transfer the mixture to a large mixing bowl.
1 cup shrimp, 4 cloves of garlic, 1 shallot
Chop the imitation crab and green onions, mince the Thai chilis, and add them to the mixing bowl.
1 cup imitation crab, ½ cup green onion, 4 thai chilis
Separate the egg whites from the yolks. Blend the silken tofu in a food processor until smooth, then add the tofu and egg whites to the bowl with the shrimp mixture.
3 egg whites, ½ block silken tofu
Add the seasonings and mix everything thoroughly until well combined.
1 Tbsp fish sauce, 1 Tbsp soy sauce, ½ Tbsp chicken bouillon, 1 tsp salt, 1 tsp gochugaru, ½ tsp pepper
Spray a standard 12-cup muffin tray with cooking oil. Line each cavity with two wonton wrappers, pressing them down so they form a cup.
18 wonton or spring roll wrappers
Add about ¼ cup of filling into each wonton cup. Garnish each cup with a whole shrimp and a sprinkle of gochugaru.
9 small shrimp, Gochugaru
Bake at 360°F for 15 minutes.
Increase the oven temperature to 400°F and bake for another 8 minutes, or until the wonton wrappers are golden brown and the filling is fully cooked with excess moisture evaporated.
Allow the cups to cool slightly before serving.

Keyword Nutrition, Seafood

Hi, I’m Tam!

I’m a Vietnamese American and the creator behind this recipe blog. I was previously a scientist but now do recipe development and content creation. I turned my love for research and food into intentional, science-backed cooking…

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