These are the perfect party appetizer. Wonton wrappersare baked in the oven until crisp, filled with arugula, a lime sour cream, and then topped with a big juicy chili-lime baked shrimp.
How to Make Chili Lime Shrimp Cups
I like to think of these as mini shrimp tacos. The shrimp are a little spicy from chili powder, the lime brightens everything up and the arugula keeps the whole thingfresh.You can make the wonton cups in advance, but assemble the cups with the arugula, sour cream and shrimp just before serving.
Since originallysharing the recipe, we have made some changes to bump up the flavors of the shrimp cups. We loved them before, but now they are full of flavor and still just as simple to make. Changes include adding a lime sour cream, swapping regular chili powder for ancho chili powder and lightly seasoning the wonton cups before baking.
We use wonton wrappers for the cups. Most large grocery store chains in the United States sell them now, but they can also be found at International markets or online. Another option is to use store-bought tortilla chips in the shape of cups, sometimes called scoops.
Brush each side of the wonton wrappers with oil, lightly season with salt then press the wrappers into the cups of a mini muffin/cupcake pan. A regular size cupcake panwill also work, the cups will simply be larger.
Making Wonton Cups Ahead of Time: The wonton cups will keep, unfilled, in an airtight container for up to a week. Then fill them right before serving or they’ll get soggy.
While the wonton cups bake, preparethe shrimp. Toss with olive oil, the zest of one lime, ancho chili powder, salt, and freshly ground pepper. Then bake in the oven until cooked through.
Assemble the cups by placing a few arugula leaves in the bottom — this looks really nice, but it also helps prevent the bottom of the cups from getting soggy. Add asmall dollop of lime sour cream and finish with a chili-lime bakedshrimp. Easy!
More Shrimp Recipes
If you loved this easy recipe, take a look a few more of our easy shrimp recipes!
- Garlic Butter Shrimp with Cilantro and Lime is perfect for serving family-style. You only need 20 minutes and can serve them with pasta, rice or wrapped in tortillas.
- Thanks to a secret ingredient, these Easy Chile Butter Shrimp Tacos are seriously good. There’s a simple slaw and avocado mash included in the recipe. Dinner done!
- Soba noodles, pesto and roasted shrimp make the most tasty and easy dinner. Make this tonight or save for a special occasion.
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Chili Lime Baked Shrimp Cups
- PREP
- COOK
- TOTAL
These are like mini shrimp tacos. Wonton wrappers are baked in the oven until crisp, filled with arugula, a 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 with the arugula, sour cream and shrimp just before serving. See below in the notes section for more details.
Another option for the cups is to use store-bought tortilla chips in the shape of cups, sometimes called scoops.
Makes 12 shrimp cups
Watch Us Make the Recipe
You Will Need
Baked Wonton Cups 15 wonton wrappers (see notes below) 1 1/2 tablespoons olive oil Salt 2 teaspoons olive oil 12 large shrimp, peeled and deveined 1 lime 1 teaspoon ancho chili powder, try our homemade chili powder recipe or substitute regular chili powder 1/4 teaspoon fine sea salt 1/4 teaspoon freshly ground black pepper 1 cup baby arugula leaves 3 tablespoons sour cream 1 teaspoon fresh lime juice Pinch salt
Directions
- Prepare Wonton Shells
1Heat oven to 350 degrees F.
2Lightly brush wonton wrappers on both sides with olive oil. Lightly season one side with salt.
3Using 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.
- Cook Shrimp
1Using a microplane, zest the lime. Set the lime aside for serving. Add the lime zest to the shrimp along with the olive oil, chili powder, salt, and pepper. Toss then arrange on a baking sheet in one layer. Bake until the shrimp are opaque throughout, 8 to 12 minutes.
- Make Lime Sour Cream
1In a small bowl, stir the sour cream, lime juice and a pinch of salt together.
- To Finish
1Fill the cooled wonton cups with a few leaves of arugula, a small dollop of lime sour cream, and a chili-lime shrimp. Serve with lime wedges for spritzing on top.
Adam and Joanne's Tips
- Number of Wonton Wrappers: A few of the 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 will keep, 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 2 days ahead. Store in an airtight container in the coldest part of the refrigerator.
- Nutrition Facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.
If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste
Nutrition Per Serving Serving Size 1 shrimp cup / Calories 74 / Total Fat 3.2g / Saturated Fat 0.7g / Cholesterol 32.4mg / Sodium 185.7mg / Carbohydrate 6.5g / Dietary Fiber 0.3g / Total Sugars 0.1g / Protein 5.1g
AUTHOR: Adam and Joanne Gallagher
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