Chili Lime Shrimp Cups

Wonton shells are baked in the oven then are filled with fresh arugula leaves and sour cream then topped with a chili lime shrimp.

Chili Lime Shrimp Cups Recipe

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.
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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.


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