Ingredients

• 24 wontons wrappers
• 1.5 tablespoons olive oil
• 1 clove garlic , minced
• 1 teaspoon grated fresh ginger
• 8 ounces frozen medium shrimp - thawed , shelled, and deveined
• ½ lime
• 7.5 ounces chive-and-onion cream cheese spread
• 0.25 cups Thai sweet chili sauce
• 1 green onion , chopped

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 24-cup mini muffin tin with cooking spray.
2. 2 Gently press a wonton wrapper into the bottom and up the sides of each prepared muffin cup.
3. 3 Bake in the preheated oven for 10 minutes. Remove from the oven and let cool in the pans.
4. 4 Heat olive oil over medium heat in a large skillet. Add garlic, ginger, and shrimp. Cook until shrimp is pink on both sides, 5 to 7 minutes.
5. 5 Squeeze lime half into cream cheese in a bowl; stir to combine. Divide mixture evenly among cooled wonton cups, about 1 teaspoon each.
6. 6 Top cream cheese mixture with 1/2 teaspoon Thai sweet chili sauce and one shrimp; sprinkle with chopped green onion.

Nutrition per serving