Chili Lime Shrimp Cups

 
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Chili Lime Shrimp Cups – These mini cups are perfect to serve at a party and are great warm or cold. You can make the wonton shells a day in advance; just keep at room temperature in an airtight container.

Chili Lime Baked Shrimp Cups Recipe

  • PREP 
  • COOK 
  • TOTAL 
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.
Makes 12 shrimp cups

YOU WILL NEED

    • BAKED WONTON CUPS

15 wonton wrappers (see notes below) 1 1/2 tablespoons olive oil Salt
    • FOR THE SHRIMP

2 teaspoons olive oil 12 large shrimp, peeled and deveined 1 lime 1 teaspoon ancho chili powder 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 cup baby arugula leaves
    • LIME SOUR CREAM

3 tablespoons sour cream 1 teaspoon fresh lime juice Pinch salt

DIRECTIONS

    • PREPARE WONTON SHELLS

Heat oven to 350 degrees F. Lightly brush wonton wrappers on both sides with olive oil. Lightly season one side 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.
    • COOK SHRIMP

Using 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

In a small bowl, stir the sour cream, lime juice and salt together.
    • TO FINISH

Fill 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.
 

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