Mediterranean Crispy Shrimp Salad Wonton Cones
These crispy shrimp salad wonton cones bring together Mediterranean brightness and fun party-style presentation. Each cone is baked until lightly golden, then filled with a chilled shrimp salad made with lemon, dill, cucumber, cherry tomatoes, and a creamy yogurt-tahini dressing. They look elegant but stay easy enough for a weeknight appetizer. The contrast between crunchy shells and cool savory filling makes them a great choice for holidays, game nights, and summer dinners. They travel well, hold their shape, and taste even better after the flavors settle for a few minutes. If you’re looking for something playful that still leans wholesome and Mediterranean, these cones check every box.
Prep: 25 minutes
Cook: 12–15 minutes
Total: 40 minutes
Ingredients
For the wonton cones
16–20 square wonton wrappers
Olive oil spray
Pinch of sea salt
Pinch of smoked paprika (optional)
For the shrimp salad
350 g cooked shrimp, chopped small
1 small cucumber, finely diced
1 cup cherry tomatoes, quartered
1 small red onion, finely diced
2 tbsp fresh dill, chopped
1 tbsp parsley, chopped
Zest of 1 lemon
Juice of 1 lemon
3 tbsp Greek yogurt
1 tbsp tahini
1 tbsp olive oil
1 tsp Dijon mustard
1 small garlic clove, grated
Salt and black pepper to taste
To serve
Extra dill or parsley
Lemon wedges
Instructions
Preheat your oven to 190°C (375°F).
Lightly spray a muffin tin with olive oil.
Take each wonton wrapper and roll it into a cone shape. Tuck the seam underneath and press gently.
Place each cone inside a muffin cup with the pointed end facing upward.
Spray the cones lightly with olive oil. Sprinkle with a touch of sea salt and smoked paprika if you like.
Bake the cones for 10–12 minutes or until they turn crisp and light golden. Let them cool completely.
Add the shrimp, cucumber, tomatoes, onion, dill, and parsley to a large bowl.
In a separate small bowl, whisk together the yogurt, tahini, olive oil, Dijon, lemon zest, lemon juice, garlic, salt, and pepper.
Pour the dressing over the shrimp mixture and fold gently until everything is coated.
Spoon the shrimp salad into the cooled cones. Garnish with herbs and serve right away.
Tips
Make sure the wonton cones cool fully before filling to keep them crisp.
Chop the shrimp into small bites so the filling packs neatly into the cones.
Pat the cucumber dry to prevent soggy filling.
Use cooked frozen shrimp to speed things up. Thaw and dry well.
Add lemon zest for extra fragrance without adding more acidity.
If the dressing looks thick, add a teaspoon of water at a time until creamy.
Keep the filling chilled until serving so the cones hold up.
Bake a test cone to find your ideal color; ovens vary quite a bit.
Don’t overfill the cones or they may soften at the bottom.
Serve immediately for the best texture, though the filling stays great in the fridge for a day.
Variations
Spicy Version: Add harissa or chili flakes for heat.
Avocado Twist: Mix mashed avocado into the dressing for creaminess.
Herb Swap: Use basil or mint instead of dill for a fresher profile.
Crunch Boost: Add chopped toasted almonds or pistachios.
Mediterranean Olive Mix: Add chopped kalamata olives for salty depth.
Capers & Shallots: Replace onion with mild shallots and add capers.
Lime & Cilantro: Swap lemon for lime and parsley for cilantro for a brighter variation.
Greek Feta Mix: Add crumbled feta for extra richness.
Roasted Shrimp: Roast shrimp with paprika and garlic instead of using pre-cooked.
Mini Tacos: Skip cones and bake wrappers over mini taco molds instead.
Q&A
Can I make the cones ahead?
Yes. Bake them earlier in the day and store them in an airtight container.
How long does the shrimp salad last?
Up to 24 hours in the fridge.
Can I use canned shrimp?
It works, but rinse well and dry thoroughly.
Can I use large shrimp?
Yes, just chop them small.
Can I fry the wonton cones instead?
You can, but baking gives a cleaner flavor.
What if I don’t have tahini?
Use more yogurt and a splash of olive oil.
What can I serve with these?
Roasted nuts, olives, dips, or a citrus salad.
Are these good for kids?
Yes, but reduce the onion for milder taste.
Can I use gluten-free wrappers?
If available, they work the same.
How do I keep them crisp for a party?
Fill right before serving and avoid watery ingredients.
Nutrition
(per cone, approx.)
Calories: 85
Protein: 7 g
Carbs: 8 g
Fat: 3 g
Fiber: 1 g
Sodium: 160 mg
Conclusion
These crispy shrimp salad wonton cones offer a bright mix of Mediterranean herbs, cool creamy dressing, and crunchy shells. They’re small, flavorful, and look impressive on a platter. The recipe stays flexible, so you can adjust the heat, herbs, and texture to match what you like. They’re great for gatherings because you can prepare the parts ahead and assemble right before serving. They bring color, freshness, and a bit of fun to the table without much effort, and they work both as a light appetizer or a playful side dish. Enjoy them at your next dinner, or bring them to a party and watch them disappear fast.