Chili Lime Shrimp Wonton Cups
- PREP 25min
- COOK 20min
- TOTAL 45min
These shrimp-filled wonton cups are like mini shrimp tacos. Wonton wrappers are baked in the oven until crisp, filled with arugula and lime sour cream, and then topped with a big juicy chili-lime shrimp. You can make the wonton shells in advance, but assemble the cups just before serving.
Another option for the cups is to use store-bought tortilla chips, sometimes called scoops, in the shape of cups.
You Will Need
15 wonton wrappers
2 tablespoons olive oil, divided
Salt
12 large shrimp, peeled and deveined
1 lime
1 teaspoon ancho chili powder or homemade chili powder
1/4 teaspoon fresh ground black pepper
1 cup baby arugula leaves
3 tablespoons sour cream
Directions
Bake Wonton Cups
Preheat the oven to 350°F (177°C).
Lightly brush the wonton wrappers on both sides with 1 tablespoon of olive oil. Then, lightly season one side of each wrapper with salt.
Using a mini muffin pan, press the wonton wrappers down into the cups, laying back the corners and pressing the bottoms down to make a defined cup. Bake until lightly browned, 8 to 10 minutes. Transfer to a rack and let cool.
Make Shrimp Cups
While the wontons bake in the oven, prepare the lime sour cream and shrimp.
Zest the lime using a Microplane. Add the zest to a medium bowl with the shrimp, 1 tablespoon of olive oil, chili powder, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper. Toss well.
Spread the shrimp onto a baking sheet and bake until firm and opaque, 8 to 12 minutes.
Make the lime sour cream in a small bowl by stirring 1 teaspoon of lime juice and a pinch of salt into the sour cream.
To assemble, fill the cooled wonton cups with a few leaves of arugula, a small blob of lime sour cream, and a shrimp. Serve with lime wedges for spritzing on top.
Adam and Joanne's Tips
- Wonton wrappers: A few wonton cups may collapse during baking, making them difficult to stand up without falling over. We usually bake a few extras, just in case.
- Make ahead: The wonton cups can be stored unfilled in an airtight container for up to a week. Fill them right before serving, or they’ll get soggy. The shrimp may be prepared up to two days ahead. Store them in an airtight container in the coldest part of the refrigerator.
- The nutrition facts provided below are estimates.