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.
- 24 wonton wrappers
- 2 tablespoons olive oil
- 24 medium shrimp, peeled and deveined
- 1/2 teaspoon salt
- 1 teaspoon chile powder
- 2 limes
- 1/2 cup arugula
- 3 tablespoons sour cream
- Preheat oven to 350 degrees F.
- Prepare wonton shells. Lightly brush wontons with 1 tablespoon of olive oil. Arrange in 24 mini muffin/cupcake cups. Bake 5-7 minutes until golden brown and crisp.
- Toss shrimp with 1 tablespoon of olive oil, salt, 2 teaspoons of lime zest and chile powder. Bake 5-8 minutes until shrimp are opaque throughout.
- To assemble, 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.
About the Author
Joanne
I'm Joanne Gallagher and alongside my husband, Adam, I develop, test and share favorite recipes from our kitchen. I'm completely in love with food and you'll most likely find me covered in flour, chocolate or both.
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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…
Oh, great idea! Definitely let us know how it turns out!
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.
Thanks,
Hi Molly, As of yet, no – not that we know of. It is on our list, though. Thanks so much for commenting
These look so cute and so delicious! Such a great idea
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!
Look so yummy .
This looks so delicious and chic! I’m going to try it out!
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!
They look georgous! I cannot wait to try them.
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?
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.
this sound delicious! and perfect for a light summer dinner. my husband would love them
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
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!
These look great. I love using wonton cups to make my own crab rangoons
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.
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
Just made these last night – they were great!!!
Gorgeous!!
Yep, I have to make these soon! They are so cute and clever!!
Thanks, Julie!
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!
Mmmmhhh, its look so crunchy and yummy! can’t wait to jump to my kitchen and try it!
Oh wow, this recipe looks amazing! I’ve been using wonton wrappers to make different things and this is on my list!
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.
So happy you liked them! Love your idea for adding extra flavor to the sour cream!
I hate that whenever I make anything with wontons, I always have some leftover. This is perfect!!
I know! We always have some left in the package.
I made them – they were very easy, looked fancy and absolutely delicious
That’s great! So happy you enjoyed them.
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.
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!)
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.
Thanks so much! I think I’m going to make these for a Super Bowl gathering!
Can you use already cooked cocktail shrimp? If so, just marinating them in the chili-lime sauce should season them – right?
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.
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.
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!