Keto Shrimp Wonton
Delight your taste buds with these Keto Shrimp Wontons, a low-carb twist on a classic favorite! This recipe swaps traditional wonton wrappers for a coconut flour-based dough, creating a perfectly tender and keto-friendly bite. Each wonton is filled with a creamy, flavorful blend of mashed shrimp, cream cheese, green onions, and a hint of soy sauce and sesame oil for that authentic Asian-inspired taste. Whether you pan-fry them to golden perfection or steam them for a lighter option, these wontons are a versatile dish perfect for appetizers, snacks, or even a main course. Ready in just 40 minutes and gluten-free, these delectable shrimp wontons are a must-try for anyone following a keto lifestyle—or simply looking for a healthier spin on this beloved dish. Serve them with your favorite low-carb dipping sauce for a crowd-pleasing treat!
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Recipe Information
Ingredients
- 250 grams Shrimp, raw and peeled
- 60 grams Cream cheese
- 20 grams Coconut flour
- 1 large Egg
- 2 tablespoons Green onions, finely chopped
- 1 tablespoon Soy sauce (or tamari for gluten-free)
- 1 teaspoon Sesame oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Coconut oil
- 1 liter Water
Instructions
Start by making the dough for the wontons. In a small bowl, combine coconut flour, egg, and a pinch of salt. Mix until a dough forms. If it's too dry, add a tiny bit of water, one teaspoon at a time, until it holds together.
Cover the dough with plastic wrap and let it rest for 10 minutes to allow the coconut flour to absorb the moisture.
Prepare the shrimp filling by mashing the raw shrimp in a bowl using a fork or processing it lightly in a food processor until it becomes a coarse paste.
Add cream cheese, chopped green onions, soy sauce, sesame oil, salt, and black pepper to the shrimp. Mix until well combined.
Divide the dough into 16 small balls. Roll each ball into a circle between two sheets of parchment paper, making sure it's thin enough to wrap around the filling.
Place a small spoonful of the shrimp mixture in the center of each dough circle. Fold the dough over the filling to create a half-moon shape, and press the edges to seal.
In a large skillet, heat coconut oil over medium heat. Fry the wontons in batches, cooking for 3-4 minutes on each side until golden brown and the shrimp is cooked through.
Alternatively, you can steam the wontons. Bring water to a boil in a small pot, then reduce to a simmer. Carefully place the wontons in a steamer basket and steam for 7-8 minutes until cooked.
Serve the keto shrimp wontons hot with soy sauce or a low-carb dipping sauce of choice.
Nutrition Facts
Calories |
247 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.5 g | 22% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 181 mg | 60% | |
| Sodium | 641 mg | 28% | |
| Total Carbohydrate | 4.8 g | 2% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 1.1 g | ||
| Protein | 19.3 g | 39% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 99 mg | 8% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 270 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
