Chili Lime Shrimp Cups

We thought our Mini Fish Tacos needed a friend. You know, someone to snuggle up with.

Enter Chili-Lime Shrimp Cups.

You’ll love these. Wonton shells are baked in the oven (so easy) then are filled with a few arugula leaves and sour cream THEN are topped with a chili lime shrimp. It’s one-bite madness, I tell ya, one-bite madness!

How to make Chili Lime Shrimp Cups

Get your wonton cups ready. Just brush each side with a little oil…

… and then arrange in mini cupcake/muffin cups and bake in the oven until crispy and golden brown.

While the wonton cups bake, season the shrimp. You’ll need a lime and some chili powder and of course a little salt.

Arrange the shrimp onto a baking sheet and toss with a touch of oil, salt, lime zest and chili powder. Then, bake in the oven until cooked through.

Assemble the cups by placing a few arugula leaves in the bottom with a small dollop of sour cream and finish with a whole shrimp and a squeeze of lime juice.

4.6 from 13 reviews
Chili Lime Shrimp Cups
Prep time
Cook time
Total time
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.
Yield: Makes 24 Shrimp Cups
You Will Need
  • 24 wonton wrappers
  • 2 tablespoons olive oil
  • 24 medium shrimp, peeled and deveined
  • 1/2 teaspoon salt
  • 1 teaspoon Chili powder (we really like to use Ancho Chili Powder or Chipotle Chili Powder)
  • 2 limes
  • 1/2 cup baby arugula leaves
  • 3 tablespoons sour cream
  1. Heat oven to 350 degrees F.
  2. Prepare wonton shells: Lightly brush wontons with 1 tablespoon of olive oil then arrange in 24 mini muffin/cupcake cups. Bake until golden brown and crisp, 5 to 7 minutes.
  3. Prepare Shrimp: Toss the shrimp with 1 tablespoon of olive oil, salt, 2 teaspoons of lime zest and chile powder. Bake shrimp until opaque throughout, 5 to 8 minutes.
  4. Assemble Shrimp Cups: Fill each wonton cup with a few leaves of arugula, a small dollop of sour cream, one shrimp then top with a spritz of lime juice.

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87 comments… Leave a Comment
  • Rosemaryandthegoat April 4, 2016, 10:15 am

    I’m making this recipe for my bunco group. I’m taking the sour cream and adding a mashed avocado to it along with some jalapeño, using shredded lettuce for bottom of cup and then using some Japanese mayo with Srirach hot sauce for a drizzle across the top. Also adding some cumin either to the avocado mixture or to the shrimp/chili powder mixture. I think everyone is going to love these.

  • Gabs March 27, 2016, 10:38 am

    These were great. After advice about the wontons being tough, I decided to use phyllo cups and they were a total hit.

  • Tee December 28, 2015, 4:52 pm

    Simply AMAZING! I made these for Christmas Eve and had people coming back asking for more. Definitely, a make again!

  • Jen December 12, 2015, 3:49 pm

    How far in advance can I make these ?

    • Joanne December 22, 2015, 12:54 pm

      If you keep the cups separated from the other ingredients, we recommend up to a day in advance. It’s best to assemble the day of.

  • Lori April 2, 2015, 5:50 pm

    I now bring these to all parties I go to. I agree with flavoring up the sour cream. BUT Instead of using mini muffin size, I use regular size muffin tins. Not much bigger, but easier to fill. I like to put one jumbo shrimp in each. Beautiful flavor and to look at.

    • Joanne April 3, 2015, 1:31 pm

      That’s so great, making them slightly bigger is a great idea.

    • Marisol December 10, 2015, 4:27 pm

      Ideas on bumping of the sour cream flavor?

      • Ronda Fast December 23, 2015, 11:20 pm

        I add a bit of lime zest, lime juice and chili powder to the sour cream. I have made these more times than I can count and they disappear every time.

  • Nancy Gibilterra December 29, 2014, 4:19 pm

    Sounds like a great recipe

  • Haroldene December 24, 2014, 2:29 pm

    Have once again made these on request from a friend go down so well at a party.

  • Haroldene December 16, 2014, 2:36 pm

    Made these for a special 40th Birthday party went down so well and also easy to make .

  • barb wright June 16, 2014, 1:33 am

    I just to take the time and say ty for giving us this recipe! I made it for my anniversary dinner appetizer and it was a hit. I did change it up a little. Sorry..We don’t care for arugula so I used cilantro. Also I didn’t have enough sourcream so I mixed an avocado with the sourcream that I had. Also I didn’t have any limes but had limejuice, so I put that into the shrimp mixture. My hubby loved it and I will be making them again for a family reunion next month! Ty:)

    • Joanne June 20, 2014, 12:17 pm

      No sorry needed :) We’re glad you were able to make these your own. Happy Anniversary!

  • Joan February 8, 2014, 2:45 am

    I added finely chopped jalapeño to the sour cream – put it in a zip look bag and piped the sour cream on top of the arugula to control the flow – made them at 5 stuck them in the fridge for an hour then drove to party – 2 hours later after assembly and not at all soggy – big hit and the platter was cleared – thanks :)

  • Judy January 28, 2014, 11:23 am

    Going to make them today with Tostitos “Scoops”. I think the corn flavor chip and the ease of the ready made cups will be great. Love the idea of jazzing up the sour cream and using cilantro and some chipolte sauce on the shrimp. Will let you know how they turn out.

    • Joanne January 30, 2014, 12:31 pm

      Sounds great!

  • pamela December 18, 2013, 5:56 am

    As I have 3 brothers and 6 sister.. all of us have kids, and our kids are having kids…. I’m looking for a few different apps for Xmas …. we all seem to make/pass the same recipes, just tweaked a little bit…. this I’m sure will be a welcomed and passed on app for many… thanks for sharing …

  • Lauren November 27, 2013, 10:11 am

    I made these as a Thanksgiving appetizer last year. Tomorrow I am making them again, but using puff pastry instead of wontons. Everyone loves them, but agreed that the wonton was a little to firm, and a nice soft crunch from a puff pastry would be better. Excited to eat them!!

  • karen October 28, 2013, 1:46 pm

    i made these this weekend for an appetizer party i hosted before my son’s homecoming dance. i followed the instructions exactly like they are written. after taste testing a few, I was leery about serving them for my party. they were bland and a little hard to eat. i decided to just go ahead and assemble them all and go ahead and serve them. although they looked beautiful, I worried that the taste was not there. Some people tried them, no one said anything. later that evening, when I was cleaning up, I found many 1/2 eaten on the plates. This was disappointing becasue I do think they were somewhat labor intensive to make. In reading over previous reviews, i noticed that others ‘doctored’ up the original recipe for more flavor and I believe this is what needs to be done. perhaps use a cilantro cream vs. the plain sour cream. Or, instead of regular chili powder, use chipotle or ancho chile powder. sadly, the leftovers went into the trash…:(

  • Kay October 20, 2013, 11:26 am

    I really do not like Arugula can I substitute spinach?

    • Joanne October 21, 2013, 9:12 am

      Yep, spinach (or any baby green) would be great.

  • Colette September 24, 2013, 6:11 pm

    ps, I made the wontons the following night and put a little cheese and baked to melt then put a dollop of sour cream, guacamole and saracha and cilantro on top with green onions. Not near as good as the shrimp but vegetarian,

  • Colette September 24, 2013, 6:10 pm

    This was delicious. Made as appetizer before my Mediterranean feast of hummus from this website, tabouli, tatziki, Greek ribs, sharwarma spiced corn on cobb, olives, feta, pita. I cut the shrimp in thirds as they were kind of big for the mini cupcake wontons. Also you can back the wontons on the reverse side of the mini cupcake pan and it browns evenly. I added a pinhole of Saracha on top! YUMO

  • Diana June 24, 2013, 9:33 pm

    Ok so I came across this recipe on an add on the Food Network website and of course I was hungry at the time so decided that this was gonna be lunch for some friends and I. Of course they were delicious I just added extra chili powder to give it a kick and actually tossed the shrimp in with ingredients and let them sit for ten minutes to marinade it turn out super. Then a few days later my friend had ask me to make them for her baby shower but she ask for them to be spicier so made this but also made another batch with chipotle peppers instead of chili powder I put chipotle in blender to make a sauce and then use thee ingredients posted. also along with sour cream i added guacamole omg. best ever. everyone loved them. I will definitely keep checking ur recipies out since I love being in the kitchen and also am always trying new things and play around with ingredients to see what delicious dish comes out.

    • Joanne June 25, 2013, 9:54 am

      So glad you found us!

  • Sharon June 20, 2013, 11:37 pm

    These were a snap to make and delicious and had great presentation. Thanks so much!
    I’ll be visiting this site often!!! : )

    • Joanne June 21, 2013, 1:24 pm

      So happy you enjoyed them!

  • Angela June 5, 2013, 10:05 pm

    Delicious and decadent – the folks at my party love it!

  • Rachael Alexander May 17, 2013, 2:29 pm

    These turned out great. I used cilantro leaves on them bottom instead of the arugula, just because I love cilantro. I also seasoned the sour cream as someone else had suggested and topped it off with a dash of hot sauce for an added kick. Everyone loved them!

  • Cindy April 28, 2013, 9:12 am

    These were the hit of the party! Instead of plain sour cream, I made a crema with plain yogurt, light mayo, garlic, white peper, and lime juice. Turned out terrific – not a single one left at the end of the evening.

    • Patty June 27, 2013, 12:53 pm

      I did these alterations for the crema as well and it was great! I tried the wonton bowls but found them not as light as I’d like, so I substituted some wafer thin crackers called 34 degree Savory Crisps and used the natural flavored ones. They were perfect. I used pre-cooked shrimp and they were very good, but next time I’ll cook them myself to give it 5 stars.

  • Joanne B March 3, 2013, 8:57 am

    Can you use already cooked cocktail shrimp? If so, just marinating them in the chili-lime sauce should season them – right?

    • Joanne March 4, 2013, 2:56 pm

      Hi Joanne. Sure. We do think the flavor will be more punchy if you cook the shrimp yourself, but using precooked is a great shortcut.

  • Alanna January 12, 2013, 12:30 pm

    These sound delicious! I have a silly question, though… if making a larger batch for a party, how do you set them out so the shrimp won’t go bad? I know with regular steamed cocktail shrimp you’d put out on ice, but it seems like the wonton cup would get weird if you set out on a chilled platter. Do you just make a few at a time so they don’t sit out too long? (Sorry, I’m probably just being paranoid about spoiled shrimp!)

    • Joanne January 12, 2013, 4:31 pm

      Hi there, We don’t recommend leaving the shrimp out for more than an hour at room temperature. However, if you’re serving over a longer period of time, keep the shrimp in the fridge and replenish as they are eaten. The cups are tasty served cold.

      • Alanna January 29, 2013, 10:14 pm

        Thanks so much! I think I’m going to make these for a Super Bowl gathering! :)

  • Kristin January 6, 2013, 11:28 am

    Idea is good, however wonton cups are not. They have a nice crunch but taste like dry pasta…no flavor. Would be so much better with a corn or flour crispy tortilla cup.

    • Mitchiko May 13, 2014, 11:34 am

      Hi Kristin, have you tried this particular recipe or are you speaking in general?

  • Charlene October 15, 2012, 12:05 pm

    I made them – they were very easy, looked fancy and absolutely delicious

    • Joanne October 18, 2012, 12:25 pm

      That’s great! So happy you enjoyed them.

  • Deborah September 10, 2012, 10:28 am

    I hate that whenever I make anything with wontons, I always have some leftover. This is perfect!!

    • Joanne September 10, 2012, 11:31 am

      I know! We always have some left in the package.

  • Ronda August 25, 2012, 11:22 pm

    I have made these several times since finding the recipe on Pinterest. Each time a HUGE hit. Only change I made was adding some chili powder and lime zest to the sour cream. Easy to make and beautiful to present.

    • Adam August 26, 2012, 2:07 pm

      So happy you liked them! Love your idea for adding extra flavor to the sour cream!

  • Sook August 22, 2012, 10:05 pm

    Oh wow, this recipe looks amazing! I’ve been using wonton wrappers to make different things and this is on my list!

  • endah tirto July 22, 2012, 10:09 am

    Mmmmhhh, its look so crunchy and yummy! can’t wait to jump to my kitchen and try it! :)

  • Good Food Good Friends June 2, 2012, 5:05 pm

    This look so yummy! I’m always looking for a new and healthy appetizer. I also like the sound of mini fish tacos, I’ll have to look those up too. Thanks for the great recipe!

  • JulieD May 19, 2012, 12:52 pm

    Yep, I have to make these soon! They are so cute and clever!!

  • Jessica May 16, 2012, 12:06 pm


  • Emily April 19, 2012, 5:45 pm

    Just made these last night – they were great!!!

  • Cindy April 9, 2012, 11:13 am

    Thanks for the great recipe idea! I had to spice it up a little. I added plenty of Old Bay to the shrimp as they cooked, then took the “sauce” from cooking the shrimp and stirred it into the sour cream. In addition to arugula, I added chopped cilantro and green onions (tops only). I tossed that all with the lime juice just to make life easier. FYI don’t let them sit around too long with the sour cream in the bottom — the wonton will get mushy. MMMMmmmmm.

    • Joanne April 9, 2012, 11:20 am

      Love all your ideas to spice them up! Great tip with the sour cream, too … we like to place the greens at the bottom so the sour cream doesn’t actually touch the won ton cup … allowing them to sit longer! Thanks a bunch for the feedback :)

  • Jenn March 29, 2012, 12:40 am

    These look great. I love using wonton cups to make my own crab rangoons :)

  • Nancy Long March 26, 2012, 9:39 am

    just found these on the CCOA site and can’t wait to make them for guests – so glad they are recognizing you guys, I enjoy your site so much. Got another compliment the other day for the Nutella Bread Pudding. I’ve made it twice now and one of my guests has now made it. So easy, it’s almost not cooking. lol

    • Joanne March 26, 2012, 11:04 am

      That’s awesome, Nancy! Thank you so much… we LOVE how you wrote “so easy, it’s almost not cooking” That totally made our day!

  • brandi March 20, 2012, 11:06 am

    this sound delicious! and perfect for a light summer dinner. my husband would love them

  • Kelly March 17, 2012, 2:40 pm

    Making these for tonight. Can I make ahead of time or will they get soggy? If the Arugala is in the bottom they might keep longer right?

    • Adam March 18, 2012, 11:52 am

      You could make the shells ahead of time and keep in a tightly closed container. If you assemble them, we would add the shrimp (can be cooked and in the fridge) and the sour cream just before serving.

  • Jen March 15, 2012, 2:16 pm

    They look georgous! I cannot wait to try them.

  • Chung-Ah | Damn Delicious March 15, 2012, 3:11 am

    These look like the perfect dinner party appetizers. It’s simple and easy to make but it looks like such an elegant/sophisticated dish. Can’t wait to try this! :)

  • Layla A March 14, 2012, 11:26 pm

    This looks so delicious and chic! I’m going to try it out!

  • Bening March 14, 2012, 12:58 am

    Look so yummy .

  • Katia March 13, 2012, 4:57 pm

    These looks just delectable! I want to reach right in and grab one off my screen 😉 I bet the sour cream is just the right balance to the spicy prawns! Love it!

  • Kristen @ The Endless Meal March 13, 2012, 4:29 pm

    These look so cute and so delicious! Such a great idea :)

  • Lauren March 13, 2012, 10:52 am

    This recipe sounds absolutely amazing! I wonder if rice paper would crisp up the same way as wontons. I’ve been searching for some gluten free alternatives. I’ll try it and let you know how it turns out (as soon as I can find rice paper here). Maybe I’ll even save some for my husband to try….maybe…

    • Adam March 13, 2012, 12:00 pm

      Oh, great idea! Definitely let us know how it turns out!

    • Molly December 27, 2012, 7:27 pm

      Did anyone ever find out if the rice paper works the same as the wonton sheets?
      Really keen to know as I cant eat wheat.

      • Joanne December 28, 2012, 7:42 pm

        Hi Molly, As of yet, no – not that we know of. It is on our list, though. Thanks so much for commenting :)


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