Chili Lime Baked Shrimp Cups

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.

Chili Lime Baked Shrimp Cups RecipeWonton 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.

Ridiculously Easy Roasted Shrimp CocktailYou 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!

4.6 from 13 reviews
Chili Lime Baked Shrimp Cups Recipe
 
Prep time
Cook time
Total time
 
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.
Created By:
Yield: Makes 12 Shrimp Cups
You Will Need
For the Wonton Cups
  • 15 wonton wrappers (see notes below)
  • 1-1/2 tablespoons olive oil
  • Salt
For the Shrimp Cups
  • 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
For the Lime Sour Cream
  • 3 tablespoons sour cream
  • 1 teaspoon fresh lime juice
  • Pinch salt
Directions
  1. Heat oven to 350 degrees F.
  2. Prepare wonton shells: Lightly brush wonton wrappers on both sides with olive oil. Lightly season one side with salt.
  3. 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.
  4. 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.
  5. Prepare the Lime Sour Cream: In a small bowl, stir the sour cream, lime juice and salt together.
  6. 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.
Notes and 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 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%.

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88 comments… Leave a Comment
  • Cecilia July 24, 2016, 7:26 pm

    This recipe looks wonderful. the shrimp in wonton shells. I cant wait to try it.
    Thanks Cecilia

    Reply
  • 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.

    Reply
  • 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.

    Reply
  • 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!

    Reply
  • Jen December 12, 2015, 3:49 pm

    How far in advance can I make these ?

    Reply
    • 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.

      Reply
  • 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.

    Reply
    • Joanne April 3, 2015, 1:31 pm

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

      Reply
    • Marisol December 10, 2015, 4:27 pm

      Ideas on bumping of the sour cream flavor?

      Reply
      • 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.

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

    Sounds like a great recipe

    Reply
  • Haroldene December 24, 2014, 2:29 pm

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

    Reply
  • Haroldene December 16, 2014, 2:36 pm

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

    Reply
  • 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:)

    Reply
    • Joanne June 20, 2014, 12:17 pm

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

      Reply
  • 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 🙂

    Reply
  • 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.

    Reply
    • Joanne January 30, 2014, 12:31 pm

      Sounds great!

      Reply

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