Chili Lime Baked Shrimp Cups Recipe

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. Jump to the Baked Shrimp Cups Recipe or watch our quick recipe video showing you how we make them.

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.

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How to Make Chili Lime Shrimp Cups

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.

Chili Lime Shrimp Cups Recipe

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.

How to make baked wonton cups

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.

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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!

How to Make Chili Lime Baked Shrimp Cups

Recipe updated, originally posted December 2012. Since posting this in 2012, we have tweaked the recipe to be more clear and added a quick recipe video. – Adam and Joanne

Chili Lime Baked Shrimp Cups Recipe

  • PREP
  • COOK
  • TOTAL

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.

Makes 12 shrimp cups

You Will Need

Baked Wonton Cups

15 wonton wrappers (see notes below)

1 1/2 tablespoons olive oil

Salt

For the Shrimp

2 teaspoons olive oil

12 large shrimp, peeled and deveined

1 lime

1 teaspoon ancho chili powder, try our homemade chili powder recipe or substitute regular chili powder

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 cup baby arugula leaves

Lime Sour Cream

3 tablespoons sour cream

1 teaspoon fresh lime juice

Pinch salt

Directions

  • Prepare Wonton Shells
  • Heat oven to 350 degrees F.

    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.

    • Cook 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.

      • Make Lime Sour Cream
      • In a small bowl, stir the sour cream, lime juice and salt together.

        • To Finish
        • 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.

Adam and Joanne's 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: 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. 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%

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

AUTHOR: Adam and Joanne Gallagher

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97 comments… Leave a Comment
  • Melinda December 4, 2017, 12:54 pm

    Made these at Thanksgiving, they were a big hit. I tested them with a regular muffin tin and they were a little too big and needed 2 shrimp per shell. I got a mini tin for the day and they were perfect. Everyone loved them. Thanks for sharing the recipe!

    Reply
  • Sue November 26, 2017, 9:52 pm

    If I make everything ahead how long do I reheat them?

    Reply
    • Joanne November 27, 2017, 1:15 pm

      I’d keep the shells separate from the shrimp. You can rewarm the shrimp in a hot pan.

      Reply

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