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
  • Colette September 24, 2013, 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

    Reply
    • Joanne September 25, 2013, 10:48 am

      Great tip!

      Reply
  • Diana June 24, 2013, 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.

    Reply
    • Joanne June 25, 2013, 9:54 am

      So glad you found us!

      Reply
  • Sharon June 20, 2013, 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!!! : )

    Reply
    • Joanne June 21, 2013, 1:24 pm

      So happy you enjoyed them!

      Reply
  • Angela June 5, 2013, 10:05 pm

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

    Reply
  • Rachael Alexander May 17, 2013, 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!

    Reply
  • Cindy April 28, 2013, 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.

    Reply
    • Patty June 27, 2013, 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.

      Reply
  • Joanne B March 3, 2013, 8:57 am

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

    Reply
    • Joanne March 4, 2013, 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.

      Reply
  • Alanna January 12, 2013, 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!)

    Reply
    • Joanne January 12, 2013, 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.

      Reply
      • Alanna January 29, 2013, 10:14 pm

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

        Reply
  • Kristin January 6, 2013, 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.

    Reply
    • Mitchiko May 13, 2014, 11:34 am

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

      Reply
  • Charlene October 15, 2012, 12:05 pm

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

    Reply
    • Joanne October 18, 2012, 12:25 pm

      That’s great! So happy you enjoyed them.

      Reply

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