Why You’ll Love Sweet Chili Shrimp and Tofu Wonton Cups Recipe

They look fancy but are surprisingly simple to assemble.
You can make most of the components ahead of time (wonton cups, filling, crushed chips) — great for entertaining.
The contrast of crispy wonton cups + crunchy chips + tender shrimp and tofu + sweet‑chili flavor makes for a crowd‑pleasing bite.
They’re portioned small with 48 mini cups — ideal for snacking or serving many guests.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

48 dumpling wrappers, the thin circular kind
cooking spray
1 12‑ounce package of extra‑firm tofu
4 tablespoons olive oil, divided
salt
1½ pounds shrimp, deveined and shell on
1/4 cup sweet chili sauce (or a substitute honey chili sauce)
3 tablespoons chopped chives
2 cups crunchy potato chips (for topping and crunch)
2 cups of another potato‑chip variety (for additional crunch and flavor contrast)
red pepper flakes, optional

Directions

Preheat the oven to 350ºF. Position an oven rack to the center.
Spray two 12‑mini muffin tins with cooking spray. Lay a dumpling wrapper over each hole, pressing gently so only two folds form — this gives space in the center for filling. Lightly spray the tops with cooking spray.
Bake for 8–9 minutes, until the wrappers are golden on top. Remove and let cool. Repeat for all wrappers.
Meanwhile, drain the tofu, wrap in paper towels, and press under a stack of plates for ~15 minutes. Unwrap, cut into 1/4‑inch cubes. Heat 2 tablespoons olive oil in a pan over medium heat, then sauté tofu for ~6 minutes, browning a few sides. Sprinkle lightly with salt and transfer to a plate.
In the same pan, add 1 tablespoon olive oil and cook half the shrimp 5–6 minutes, flipping halfway. Season with a pinch of salt. Remove and repeat with remaining shrimp, adding final tablespoon of oil. When cool enough, peel and chop the shrimp to roughly the same size as the tofu.
In a mixing bowl, combine tofu, shrimp, sweet chili sauce, and 2 tablespoons of chopped chives. Stir well. Taste and add a pinch of salt if needed. Set aside.
Crush the potato chips in a large bowl — you can use the bottom of a glass or roll over the chips in a sealed bag with a rolling pin.
To assemble: fill each wonton cup with ~1 teaspoon of crushed chips, then add a small spoonful of the shrimp‑tofu mixture. Top with extra chopped chives, a pinch of red pepper flakes (if using), and more crushed chips for crunch. Serve immediately.

Servings and timing

Makes: 48 mini wonton cups
Prep time: ~30 minutes
Cook time: ~30 minutes

Variations

Vegetarian version: skip the shrimp and double the tofu. Add chopped bell peppers or other vegetables for color and extra flavor.
Chip‑free topping: omit potato chips and instead top with crushed nuts (e.g., peanuts or cashews) for a different crunch.
Spicier kick: add more red pepper flakes or drizzle with chili oil.
Different wrappers: use square wonton wrappers to yield a slightly different cup shape.
Sauce variation: substitute the sweet chili sauce with a tangy Asian glaze or even a spicy mayo for different flavor profiles.

Storage/Reheating

You can prepare components ahead: bake wonton cups and store in an airtight container once completely cool; keep the filling refrigerated, and store crushed chips separately to preserve crunch.
When ready to serve, warm the filling slightly, then assemble cups with chips — best served immediately to maintain crispness.
If assembled ahead, cups may get soggy, so avoid filling them until serving time.

FAQs

How far in advance can I prepare the wonton cups?

You can bake the wonton cups the night before. Let them cool completely, then store in an airtight container — they should stay crunchy until ready to assemble.

Can I use a regular muffin tin instead of a mini muffin tin?

Yes — using a regular muffin tin will yield shallow wonton “bowls” instead of mini cups. They’ll still work fine for filling and serving.

What can I substitute if I don’t have potato chips for the topping?

You can use crushed nuts (like peanuts or cashews) or even panko breadcrumbs toasted with a bit of oil for a crunchy topping.

Can I make this recipe vegetarian or vegan?

Yes — simply omit the shrimp and double the tofu. For vegan, ensure your sweet chili sauce doesn’t contain fish or animal‑derived ingredients, and optionally use plant‑based oil.

How should I store leftovers?

If you happen to have leftovers, store the filling in the fridge. Keep baked wonton cups and crushed chips separately at room temperature. Assemble fresh for best texture.

Will the wonton cups stay crisp if filled ahead of time?

No — once filled, they tend to soften. For best crunch, fill them just before serving.

Can I use fresh homemade wonton wrappers?

Yes — as long as the wrappers are thin and pliable, they should bake into crisp cups nicely. Just watch baking time, as they may brown faster.

Is there a way to make this gluten‑free?

You could try using gluten‑free dumpling wrappers designed for wontons, if available. Alternatively, serve the filling over lettuce leaves or in small lettuce cups.

Can I use frozen shrimp for this recipe?

Yes — defrost thoroughly, pat dry well, then cook as directed. Make sure extra moisture is removed so filling doesn’t become soggy.

How can I adjust this recipe for fewer servings?

You can reduce the number of dumpling wrappers and scale down the filling ingredients proportionally. For example, for ~24 cups, split quantities roughly in half.

Conclusion

Sweet Chili Shrimp and Tofu Wonton Cups are an easy yet impressive appetizer — combining crispy wonton shells, crunchy chips, and a flavorful shrimp‑tofu filling balanced by sweet chili sauce. Their make‑ahead flexibility, bite‑size format, and bold textures make them perfect for parties or casual get‑togethers. Try customizing them with your preferred toppings or sauces for a dish that’s both crowd‑pleasing and versatile.

Sweet Chili Shrimp and Tofu Wonton Cups