Oh, those are fun and fancy! **Crispy shrimp salad wonton cones** are like little handheld appetizers: crunchy, savory, and creamy with a shrimp salad filling. Here’s a recipe you can try:
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### **Ingredients (makes about 8 cones)**
**For the cones:**
* 8 wonton wrappers
* Cooking spray or oil for brushing
* Optional: sesame seeds for garnish
**For the shrimp salad:**
* 1/2 lb (225 g) cooked shrimp, chopped
* 1/4 cup mayonnaise
* 1 teaspoon Dijon mustard (optional)
* 1 teaspoon lemon juice
* 1/4 cup celery, finely diced
* 2 green onions, sliced thin
* Salt and pepper to taste
* Optional: a pinch of paprika or Old Bay seasoning for extra flavor
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### **Instructions**
#### **Make the cones:**
1. **Preheat oven:** 375°F (190°C).
2. **Form the cones:**
* Lightly brush or spray the wonton wrappers with oil.
* Wrap each around a cone-shaped mold (you can use an upside-down muffin tin or foil cones).
3. **Bake:**
* Bake 8–10 minutes or until golden and crispy. Let them cool before removing from the molds.
#### **Prepare the shrimp salad:**
1. In a bowl, combine chopped shrimp, mayonnaise, Dijon mustard, lemon juice, celery, green onions, salt, pepper, and optional paprika/Old Bay.
2. Mix until well combined.
#### **Assemble:**
1. Spoon the shrimp salad into each cooled wonton cone.
2. Optional: garnish with extra green onions, herbs, or sesame seeds.
3. Serve immediately so the cones stay crisp.
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💡 **Tips:**
* You can swap shrimp for crab or cooked chicken for variation.
* Make the salad a few hours ahead for flavor, but fill the cones right before serving to keep them crispy.
* If you don’t have cone molds, you can gently shape the wontons over a mini muffin tin or even a small cup while baking.
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If you want, I can give a **fried version** that makes the cones extra golden and crunchy instead of baking. It’s a bit more indulgent but super tasty. Do you want that version?
