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Chili Lime Shrimp Cups

by on March 12, 2012 · 75 comments

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.

4.5 from 10 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.
Created By:
Yield: 8
You Will Need
  • 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
Directions
  1. Preheat oven to 350 degrees F.
  2. 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.
  3. 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.
  4. 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.

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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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75 Comments

1 Lauren March 13, 2012 at 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…

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2 Adam March 13, 2012 at 12:00 pm

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

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3 Molly December 27, 2012 at 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.
Thanks,

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4 Joanne December 28, 2012 at 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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5 Kristen @ The Endless Meal March 13, 2012 at 4:29 pm

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

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6 Katia March 13, 2012 at 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!

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7 Bening March 14, 2012 at 12:58 am

Look so yummy .

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8 Layla A March 14, 2012 at 11:26 pm

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

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9 Chung-Ah | Damn Delicious March 15, 2012 at 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! :)

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10 Jen March 15, 2012 at 2:16 pm

They look georgous! I cannot wait to try them.

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11 Kelly March 17, 2012 at 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?

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12 Adam March 18, 2012 at 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.

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13 brandi March 20, 2012 at 11:06 am

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

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14 Nancy Long March 26, 2012 at 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

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15 Joanne March 26, 2012 at 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!

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16 Jenn March 29, 2012 at 12:40 am

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

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17 Cindy April 9, 2012 at 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.

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18 Joanne April 9, 2012 at 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 :)

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19 Emily April 19, 2012 at 5:45 pm

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

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20 Jessica May 16, 2012 at 12:06 pm

Gorgeous!!

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21 JulieD May 19, 2012 at 12:52 pm

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

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22 Joanne May 26, 2012 at 1:28 pm

Thanks, Julie!

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23 Good Food Good Friends June 2, 2012 at 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!

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24 endah tirto July 22, 2012 at 10:09 am

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

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25 Sook August 22, 2012 at 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!

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26 Ronda August 25, 2012 at 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.

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27 Adam August 26, 2012 at 2:07 pm

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

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28 Deborah September 10, 2012 at 10:28 am

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

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29 Joanne September 10, 2012 at 11:31 am

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

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30 Charlene October 15, 2012 at 12:05 pm

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

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31 Joanne October 18, 2012 at 12:25 pm

That’s great! So happy you enjoyed them.

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32 Kristin January 6, 2013 at 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.

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33 Mitchiko May 13, 2014 at 11:34 am

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

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34 Alanna January 12, 2013 at 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!)

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35 Joanne January 12, 2013 at 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.

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36 Alanna January 29, 2013 at 10:14 pm

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

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37 Joanne B March 3, 2013 at 8:57 am

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

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38 Joanne March 4, 2013 at 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.

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39 Cindy April 28, 2013 at 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.

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40 Patty June 27, 2013 at 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.

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41 Rachael Alexander May 17, 2013 at 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!

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42 Angela June 5, 2013 at 10:05 pm

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

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43 Sharon June 20, 2013 at 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!!! : )

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44 Joanne June 21, 2013 at 1:24 pm

So happy you enjoyed them!

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45 Diana June 24, 2013 at 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.

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46 Joanne June 25, 2013 at 9:54 am

So glad you found us!

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47 Colette September 24, 2013 at 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

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48 Joanne September 25, 2013 at 10:48 am

Great tip!

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49 Colette September 24, 2013 at 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,

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50 Kay October 20, 2013 at 11:26 am

I really do not like Arugula can I substitute spinach?

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51 Joanne October 21, 2013 at 9:12 am

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

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52 karen October 28, 2013 at 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…:(

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53 Lauren November 27, 2013 at 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!!

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54 Joanne November 29, 2013 at 11:19 am

Great idea!

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55 pamela December 18, 2013 at 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 …

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56 Judy January 28, 2014 at 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.

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57 Joanne January 30, 2014 at 12:31 pm

Sounds great!

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58 Joan February 8, 2014 at 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 :)

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59 barb wright June 16, 2014 at 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:)

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60 Joanne June 20, 2014 at 12:17 pm

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

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