• 12 square wonton wrappers
• 12 medium shrimp, peeled & deveined (31/40 count)
• 1 tbsp olive oil
• 1 tsp garlic powder
• ½ tsp smoked paprika
• Salt & pepper to taste
• Sesame seeds & sliced scallions (garnish)
🌶️ For the Spicy Crab Dip:
• 1 (8 oz) package cream cheese, softened
• ½ cup lump crabmeat (fresh or canned, drained)
• ¼ cup sour cream
• 2 tbsp sriracha (adjust to taste)
• 1 tbsp lime juice
• 1 tsp Old Bay seasoning
• ½ tsp honey (balances heat)
• Fresh cilantro (garnish)
🍶 For Serving:
• Lime wedges
• Extra sriracha
👩🍳 Step-by-Step (Party-Perfect in 30 Mins!)
1. Make the Wonton Cones
① Preheat oven to 375°F (190°C).
② Brush wonton wrappers lightly with olive oil, then mold into cone shapes using a mini cone mold or foil.
③ Bake 8-10 mins until golden and crisp. Cool.
2. Cook the Shrimp
① Toss shrimp with oil, garlic powder, paprika, salt & pepper.
② Sauté 2-3 mins per side until pink. Chop into bite-sized pieces.
3. Whip Up the Spicy Crab Dip
① Beat cream cheese, sour cream, lime juice, honey, and Old Bay until smooth.
② Fold in crab and sriracha. Adjust heat to taste.
4. Assemble & Garnish
① Fill each wonton cone with chopped shrimp.
② Serve with dip, lime wedges, and extra sriracha.
③ Sprinkle with sesame seeds, scallions, and cilantro.
💡 Pro Tips for Next-Level Flavor
🔥 Extra crunch? Air fry wonton cones at 400°F for 5 mins.
🦀 Luxury upgrade? Use jumbo lump crab or add diced avocado to the dip.
🍤 Time-saver? Use pre-cooked shrimp and skip sautéing.
🌿 Herb twist? Swap cilantro for Thai basil or mint.