1 pkg SeaPak® Popcorn Shrimp (12 oz)
3 cups shredded coleslaw mix
1 tbsp dark sesame oil
1 tbsp rice vinegar
1 tbsp brown sugar
1 tbsp soy sauce
1 tbsp sesame seeds
24 square wonton wrappers
2 green onions, chopped
Place coleslaw in a bowl. Whisk together sesame oil, vinegar, brown sugar, soy sauce, and sesame seeds. Pour over coleslaw, and toss to coat. Let stand 10 to 15 minutes or until coleslaw wilts slightly.
Preheat oven to 350°F. Press wonton wrappers into 24 lightly greased mini muffin cups. Brush with vegetable oil.
Bake at 350°F for 12 to 15 minutes or until browned and crispy. Remove from oven, and let cool.
Increase oven temperature to 450°F, and bake popcorn shrimp according to package directions.
Spoon coleslaw into baked wonton cups. Top evenly with shrimp and green onions. Drizzle with any leftover coleslaw dressing.