These are the perfect party appetizer. 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 baked shrimp.
The shrimp are a little spicy from chili powder, the lime brightens everything up and the arugula keeps the whole thing fresh. You can make the wonton cups in advance, but assemble the cups with the arugula, sour cream and shrimp just before serving.
Wonton Cups with Shrimp Recipe Update: We shared this recipe on Inspired Taste a few years back and it has become one of our more popular recipes.
Since originally sharing 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.
You May Also Like This: Ridiculously Easy Roasted Shrimp Cocktail – This is our favorite shrimp cocktail recipe. Instead of poaching, we quickly roast shrimp with salt, pepper and lemon in a hot oven until sweet and tender.
How to Make Chili Lime Shrimp Cups
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.
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 pan will 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, prepare the 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 a small dollop of lime sour cream and finish with a chili-lime baked shrimp. Easy!
- 15 wonton wrappers (see notes below)
- 1-1/2 tablespoons olive oil
- 2 teaspoons olive oil
- 12 large shrimp, peeled and deveined
- 1 lime
- 1 teaspoon ancho chili powder, can substitute regular chili powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons lime sour cream, recipe below
- 1 cup baby arugula leaves
- 3 tablespoons sour cream
- 1 teaspoon fresh lime juice
- Pinch salt
- Heat oven to 350 degrees F.
- Prepare wonton shells: 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.
- Prepare the 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.
- Prepare the Lime Sour Cream: In a small bowl, stir the sour cream, lime juice and salt together.
- Assemble the Shrimp Cups: 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.
Make-Ahead Tips: 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.
A note about salt: We use kosher salt in our recipes. It’s much easier to pick up with our fingers and gives us better control of our seasoning. Use what you have, but keep in mind that kosher salt has larger flakes compared to table or fine sea salt. If using a finer salt, you will need to reduce the amount of salt called for in our recipe by 25% to 50%.