These chili lime shrimp wonton cups are the perfect party appetizer! We bake the wonton packaging in the oven until crispy, fill them with arugula and lime cream, and sprinkle a piece of juicy chili lemon grilled shrimp.
These simple wonton cups are like mini shrimp tacos. Prawns add chili powder, lime keeps everything on and arugula keeps the whole thing fresh. Many of our readers have made great success for the gathering!
You can even make baked wonton cups ahead of time and assemble them with arugula, sour cream and shrimp before serving. If you like the ravioli cup idea, try our mini fish taco wanton cups, or smoked salmon ravioli cups with cucumber and dill!
Key Ingredients
- Wonton wrapping paper: I like to make small cups for our shrimp stuffing using wonton wrappers. When stored in an airtight container, they are really easy to make and keep for a while. I made cup shapes with mini muffin tin and seasoned them gently with olive oil and salt.
- shrimp: Use fresh high quality large shrimp. If you have frozen shrimp, thaw them in the refrigerator overnight and wipe them dry with a paper towel.
- spices: Use high quality chili powder (I like ancho chili powder), or try homemade chili powder with some extra spice stirring for added flavor. I also seasoned the shrimp with salt, pepper and lime peel.
- arugula: I love the one green in each cup, and the arugula is perfect for the mini cup. Baby spinach or other baby vegetables are great too!
- Lime sour cream: I whip some lime heat and lime juice into plain sour cream for added flavor. It’s very simple and makes shrimp popular.
How to Make Chili Lime Shrimp Wonton Cup
First, you will make a wonton cup. I use mini cake pans, but you can make these cakes in regular pans if you want (the cups will be a little bigger). Brush each side of the wonton wrapper with oil, season lightly with salt, and press the wrapper into the cup in the cake pan. I bake them in a 350°F oven for 8 to 10 minutes, or until the edges turn golden brown.
Prepare the shrimp when baking wonton cups. Throw them away with olive oil, lime peel, chili powder, salt and pepper. Then, bake them in the same oven until the whole oven is firm and opaque.
When I plan to serve them, I like to assemble the cups to keep them well and crispy. Add arugula to the bottom, a little lime sour cream, and make it with shrimp. Simple!
Chili lime shrimp wonton cup
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These shrimp-filled wonton cups are like mini shrimp tortillas. The wonton wrappers are roasted in the oven until crispy, filled with arugula and lime sour cream, then juicy chili grey shrimp. You can make wonton shells ahead of time, but assemble the cup into cups before serving.
Another option for a cup is to use store-bought tortilla slices, sometimes called spoons, in the shape of a cup.
Make 12 shrimp cups
Watch us make recipes
You will need
15 Wandon wrapping paper
2 tablespoons olive oil, split
Salt
12 prawns, peeled and removed
1 lime
1 teaspoon phoenix tail chili powder or homemade chili powder
1/4 teaspoon fresh black pepper
1 cup baby arugula leaves
3 tablespoons sour cream
direction
- Baking wonton cups
1Preheat the oven until 350°F (177°C).
2Gently brush the wonton packaging on both sides with 1 tablespoon olive oil. Then, lightly feed salt to one side of each wrapper.
3Using a mini muffin pan, wrap the wontons in a cup, place it back into the corner, and press down the bottom to make a defined cup. Bake until light brown, 8 to 10 minutes. Transfer to the rack and cool.
- Making shrimp cups
1While the ravioli is baked in the oven, prepare lime cream and shrimp.
2Use a mini platform to passionate about lime. Add the ferment to a medium bowl with shrimp, 1 tablespoon olive oil, chili powder, 1/4 teaspoon salt and 1/4 teaspoon pepper. Good tossing.
3Spread the shrimp on a baking sheet and bake until firm and opaque, 8 to 12 minutes.
4Make lime cream in a small bowl by stirring 1 teaspoon of lime juice and a little salt to sour cream.
5To assemble, fill the cooled wonton cup with a few slices of arugula, a small slice of lime sour cream and shrimp. Serve with lime wedges to spread on it.
Adam and Joanne’s Tips
- Wonton wrapping paper: During baking, some wonton cups may collapse, making them difficult to stand without falling off. We usually bake something extra just in case.
- in advance: Wonton cups can be stored in sealed containers for up to a week. Fill them immediately before serving or they will become moist. The shrimp can be prepared two days in advance. Store them in an airtight container on the coldest part of the refrigerator.
- The nutrition facts provided below are estimates.
Nutrition per serving
Service size
1 shrimp cup
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Calories
74
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Total fat
3.2g
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Saturated fat
0.7 g
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cholesterol
32.4mg
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sodium
185.7mg
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carbohydrate
6.5g
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Dietary fiber
0.3g
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Total sugar
0.1g
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protein
5.1g
We are Adam and Joanne, a couple who are passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? Inspire you to enter the kitchen and cook fresh and delicious meals confidently.
