Chili Lime Baked Shrimp Cups

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

Chili Lime Baked Shrimp Cups

How to Make Chili Lime Shrimp Cups

I like to think of these as mini shrimp tacos. 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.

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.

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. Another option is to use store-bought tortilla chips in the shape of cups, sometimes called scoops.

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.

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!

More Shrimp Recipes

If you loved this easy recipe, take a look a few more of our easy shrimp recipes!

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

  • PREP
  • COOK

These are like mini shrimp tacos. 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.

Another option for the cups is to use store-bought tortilla chips in the shape of cups, sometimes called scoops.

Makes 12 shrimp cups

Watch Us Make the Recipe

You Will Need

Baked Wonton Cups

15 wonton wrappers (see notes below)

1 1/2 tablespoons olive oil


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

1/4 teaspoon fine sea 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


  • 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 a pinch of 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.
  • Nutrition Facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.

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

Nutrition Per Serving: Serving Size 1 shrimp cup / Calories 74 / Total Fat 3.2g / Saturated Fat 0.7g / Cholesterol 32.4mg / Sodium 185.7mg / Carbohydrate 6.5g / Dietary Fiber 0.3g / Total Sugars 0.1g / Protein 5.1g
AUTHOR: Adam and Joanne Gallagher

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107 comments… Leave a Comment
  • Gabs March 27, 2016, 10:38 am

    These were great. After advice about the wontons being tough, I decided to use phyllo cups and they were a total hit.

  • Tee December 28, 2015, 4:52 pm

    Simply AMAZING! I made these for Christmas Eve and had people coming back asking for more. Definitely, a make again!

  • Jen December 12, 2015, 3:49 pm

    How far in advance can I make these ?

    • Joanne December 22, 2015, 12:54 pm

      If you keep the cups separated from the other ingredients, we recommend up to a day in advance. It’s best to assemble the day of.

  • Lori April 2, 2015, 5:50 pm

    I now bring these to all parties I go to. I agree with flavoring up the sour cream. BUT Instead of using mini muffin size, I use regular size muffin tins. Not much bigger, but easier to fill. I like to put one jumbo shrimp in each. Beautiful flavor and to look at.

    • Joanne April 3, 2015, 1:31 pm

      That’s so great, making them slightly bigger is a great idea.

    • Marisol December 10, 2015, 4:27 pm

      Ideas on bumping of the sour cream flavor?

      • Ronda Fast December 23, 2015, 11:20 pm

        I add a bit of lime zest, lime juice and chili powder to the sour cream. I have made these more times than I can count and they disappear every time.

  • Nancy Gibilterra December 29, 2014, 4:19 pm

    Sounds like a great recipe

  • Haroldene December 24, 2014, 2:29 pm

    Have once again made these on request from a friend go down so well at a party.

  • Haroldene December 16, 2014, 2:36 pm

    Made these for a special 40th Birthday party went down so well and also easy to make .

  • barb wright June 16, 2014, 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:)

    • Joanne June 20, 2014, 12:17 pm

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

  • Joan February 8, 2014, 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 🙂

  • Judy January 28, 2014, 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.

    • Joanne January 30, 2014, 12:31 pm

      Sounds great!

  • pamela December 18, 2013, 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 …

  • Lauren November 27, 2013, 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!!

    • Joanne November 29, 2013, 11:19 am

      Great idea!

  • karen October 28, 2013, 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…:(

  • Kay October 20, 2013, 11:26 am

    I really do not like Arugula can I substitute spinach?

    • Joanne October 21, 2013, 9:12 am

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

  • Colette September 24, 2013, 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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