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Sweet Chili Shrimp and Tofu Wonton Cups with Crushed Potato Chip Topping - these are the perfect party #appetizers! #healthy
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Servings: 48 wonton cups
Author: Lisa Lin

Sweet Chili Shrimp and Tofu Wonton Cups

Prep Time30 mins
Cook Time30 mins


  • 48 dumpling wrappers, the thin circular kind
  • cooking spray
  • 1 12-ounce package of extra-firm tofu
  • 4 tablespoons olive oil, divided
  • salt
  • 1 1/2 pounds shrimp, deveined and shell on
  • 1/4 cup sweet chili sauce, or use my honey chili sauce
  • 3 tablespoons chopped chives
  • 2 cups Kettle Brand Fiery Thai potato chips
  • 2 cups Kettle Brand Wood Smoked Sea Salt Potato Chips
  • red pepper flakes, optional


  • Preheat the oven to 350ºF. Position an oven rack to the center position.
  • Bake the wrappers: Spray two 12-mini muffin tins with cooking spray. Lay a dumpling wrapper over one of the holes and press the wrapper into it. I usually arrange the wrapper so that only 2 folds are formed. This creates more empty space in the center so they’re easier to fill. (See video for technique). Try to get most of the wrapper flush against the sides of the tin. Spray the tops of the wrappers with more cooking spray. Bake for 8 to 9 minutes, until they’re golden brown on the top. Empty the tins over a large tray to let the wonton cups cool. When the tin is cool enough to handle, wipe it down quickly and make a second batch of wonton cups.
  • Make the filling: Drain the tofu and wrap it with a layer of paper towels. Press between a stack of plates for 15 minutes. Unwrap the tofu and cut into 1/4-inch cubes. Heat 2 tablespoons of olive oil in a large pan over medium heat. Once the pan is hot, add the tofu and cook for about 6 minutes, flipping them around to get a few sides browned. Sprinkle a pinch of salt of the tofu, stir and then transfer to a plate.
  • Heat 1 tablespoon of oil in the pan. Add half of the shrimp and cook for 5 to 6 minutes, flipping halfway. Sprinkle a pinch of salt and stir. Once they’re fully cooked, transfer the shrimp to a plate. Heat the remaining olive oil and cook the second batch of shrimp. Once the shrimp are cool enough to handle, peel and chop them to about the same size as the tofu.
  • Add the tofu, shrimp, sweet chili sauce, and 2 tablespoons of chopped chives to a bowl. Stir to mix the ingredients. Taste and season with a pinch of salt, if necessary. I added a pinch of salt to mine. Set the bowl aside.
  • Crush the chips: Transfer the chips to a large bowl, the biggest you’ve got. Use the bottom of a glass jar or cup to crush the chips. Alternatively, you can transfer the chips to a sealable plastic bag, seal it and roll over the bag with a rolling pin. You might have to do this in batches.
  • Assemble: Fill each wonton cup with about 1 teaspoon of crushed chips. Then, add the shrimp and tofu filling. Sprinkle chopped chives, red pepper flakes (if using) and more crushed chips. Best served immediately.
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