Shrimp Cocktail Wonton Cups

Fabulous 4-Ingredient Shrimp Cocktail Wonton Cups Recipe on #holidays4-Ingredient Shrimp Cocktail Wonton Cups for all your holiday parties!

Fab 4-Ingredient Shrimp Cocktail Wonton Cups Recipe on #holidays
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What we have here today is two retro party appetizers rolled into one amazing snack… Or we could consider it a remake of another retro party classic.

When I was a kid (ahem, in the eighties) it was common to see these items at holiday parties:

  1. Shrimp Cocktail
  2. Cream Cheese Wontons
  3. A slab of cream cheese, doused in cocktail sauce, with a pile of baby shrimp on top, served with crackers.

Love these 4-Ingredient Shrimp Cocktail Wonton Cups Recipe on #holidays

Now maybe option 3 is an Okie tradition. I’m not sure this elegant snack swept the nation from coast to coast. However, it tasted divine and I was sad when it went out of fashion.


So just in time for the Christmas and New Year, I thought I’d share an updated amalgamation of all three, Shrimp Cocktail Wonton Cups with cream cheese hiding inside!

Making 4-Ingredient Shrimp Cocktail Wonton Cups Recipe on #holidays

With only 4 key ingredients, plus a little oil, salt, and pepper, you can make this easy party snack in minutes.

Easy to Make 4-Ingredient Shrimp Cocktail Wonton Cups Recipe on #holidays

Depending on age, your friends will either thank you for the nod to drool-worthy appetizers of old, or will think this is some sort of new hipster party recipe.

Either way, just smile graciously.

Retro 4-Ingredient Shrimp Cocktail Wonton Cups Recipe on #holidays

To make Shrimp Cocktail Wonton Cups, start by placing jumbo shrimp on a baking sheet. Drizzle them with oil, and salt and pepper liberally. Roast them in the oven until the are plump and pink.

Then press wonton wrappers down in a mini muffin pan. Place a scant dollop of cream cheese in each wonton cup and bake until golden around the edges.

Easy 4-Ingredient Shrimp Cocktail Wonton Cups Recipe on #holidays

Finish the wonton cups with a little spoonful of cocktail sauce, and press a juicy shrimp on top!

Best Shrimp Cocktail Wonton Cups Recipe on #holidays

You can make them as two-biters with the shrimp tails on, so your guests can dip the shrimp then pop the wonton cup.

Or you can make them with the tails removed, for single bite snacks.

Either way, this Shrimp Cocktail Wonton Cups Recipe will be a hit at your party this year!

Retro Recipe: 4-Ingredient Shrimp Cocktail Wonton Cups Recipe on #holidays

Shrimp Cocktail Wonton Cups

Yield: 24 cups

Prep Time:10 minutes

Cook Time:15 minutes

5 / 5 (2 Reviews)
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Easy 5-Ingredient Shrimp Cocktail Wonton Cups Recipe for all your holiday parties! A great retro recipe combining shrimp cocktail and cream cheese wontons.


  • 24 raw jumbo shrimp
  • 24 wonton wrappers (round or square)
  • 4 ounces cream cheese
  • 1/2 cup cocktail sauce (store-bought or homemade)


  1. Preheat the oven to 400 degree F and line a large baking sheet with parchment paper. Pat the shrimp dry and lay them out on the baking sheet. Then drizzle the shrimp with a little oil, and salt and pepper liberally. Roast the shrimp in the oven for 5-8 minutes, until plump and pink. Take the shrimp out of the oven before they seize up into tight circles. You want them to look like Cs, not Os.
  2. Meanwhile, spray a 24-count mini muffin pan with nonstick cooking spray. Place the wonton wrapper down in each well, and press them down to form the shape of a cup. Cut the cream cheese into 24 pieces and place a small dollop in each wonton cup. Bake the wonton cups for 7-10 minutes, until golden brown around the edges.
  3. Once the shrimp and wonton cups are out of the oven, spoon a teaspoon of cocktail sauce into each wonton cup, and press a roasted shrimp into the cups. Serve warm!

Nutrition Information

Yield: 24 cups, Serving Size: 1 cup

  • Amount Per Serving:
  • Calories: 89 Calories
  • Total Fat: 2.5g
  • Saturated Fat: 1.2g
  • Cholesterol: 54mg
  • Sodium: 270mg
  • Carbohydrates: 19.5g
  • Fiber: 0.6g
  • Sugar: 0.5g
  • Protein: 8.5g
All images and text ©

Making this recipe? Why not take a quick shot and share it on Instagram! Make sure to tag it #ASpicyPerspective so we can see what you're cooking!

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14 comments on “Shrimp Cocktail Wonton Cups

  1. Lauren @ Climbing Grier Mountainposted December 21, 2015 at 9:30 am Reply

    LOVE Wontons! Great idea for an quick and easy appetizer! 

  2. Mariaposted December 21, 2015 at 9:36 am Reply

    What a simple and cute recipe!

  3. Heather Christoposted December 21, 2015 at 10:53 am Reply

    What a great easy holiday recipe!

  4. Kevin @ Closet Cookingposted December 21, 2015 at 12:28 pm Reply

    These look so nice and easy and good!

  5. Amyposted December 21, 2015 at 3:14 pm Reply

    Perfect for entertaining, quick to make, with great tastes and textures.

    Rating: 5
  6. Alison @ Ingredients, Inc.posted December 21, 2015 at 5:34 pm Reply

    these look great Sommer!! Happy holidays

  7. Gaby Dalkinposted December 21, 2015 at 11:27 pm Reply

    Definitely a recipe that looks impressive at first glance but so easy! Love it

  8. Heidiposted December 22, 2015 at 4:01 pm Reply

    Can’t wait to try this out this weekend. They look delicious & easy to make!

  9. Pattyposted December 31, 2015 at 5:35 pm Reply

    Looks good. Are the wontons baked at 400° like the shrimp? Seems kind of high. 

  10. Patty Kposted January 14, 2016 at 9:50 pm Reply

    Such a great idea! Perfect for individual bites and no awkward dipping involved!

  11. Jakob Bomanposted July 21, 2016 at 12:07 pm Reply

    Love the images.
    You make me hungry just by looking at the images.
    That is a recipe I defiantly will try.
    Hopefully I can persuade my girl friend to make them together with me:-)

  12. Brianposted November 7, 2016 at 9:45 pm Reply

    I make these for xmas thay are great with a beer

    Rating: 5
  13. Suzanneposted December 21, 2016 at 5:05 pm Reply

    Can you make these ahead of time and serve cold or will they get mushy?

    • Sommerposted December 22, 2016 at 11:49 pm Reply

      Hi Suzanne,

      You can make the cups several days ahead. Yet I would only fill them a few hours ahead, so the bottoms don’t get soggy. Happy Holidays!