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
  • Danni October 27, 2017, 1:06 am

    I made these for my Christmas party last year and they were a huge hit so I’m making them again this year. Thank you for the recipe!

  • Heather M. Whipple October 9, 2017, 11:37 pm

    What can I substitute the arugula leaves for? Arugula is too bitter for me.
    Please let me know.

    • Joanne October 10, 2017, 1:13 pm

      Hi Heather, You can swap for baby spinach or leave the greens out completely.

  • Kelly October 5, 2017, 5:24 pm

    I made these recently for a baby shower and every one loved them. Now I am hosting a party for 30-50 people and need to make a lot of apps. I’m looking for a way to make these a little easier to prepare en masse- I may have some helpers helping me and kind of want to make what goes in the wonton cups into a salad that can be scooped into the cups. Do you think that would work? Thanks

    • Joanne November 16, 2017, 3:31 pm

      Hi Kelly, Turning the recipe into a salad is a great idea. You can also bake the wonton cups in advance — 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. You could also make the shrimp salad a day or two ahead of time.

      • Kristi Murawski January 7, 2019, 9:04 am

        It pays to read through the comments. Was wondering how long the wonton cups would keep. Thanks… looking forward to hosting a shower and showing off your recipe.

  • suzi September 18, 2017, 12:29 pm

    I made this yesterday for a football party and it was the hit of the party! So pretty and delicious! I put a whole shrimp in each but cut them in half so you get a delicious shrimp with each bite!

  • Lhonoré April 29, 2017, 10:16 am

    Bonjour, Votre recette a l’air très bonne, mais dommage qu’elle n’est pas en français. Cordialement.

    • Adam May 10, 2017, 2:59 pm

      I wish we could have all of our recipes in all languages. Have you tried using Google translate?

    • ANNIE CLAIRE May 19, 2017, 3:31 am

      Faire un copier de la recette puis Aller dans GOOGLE tapez INSPIRED TASTE et coller le nom de la recette. Celle ci apparait et ensuite cliquez sur “traduire ” et c’est tout !

    • Esther June 9, 2017, 5:53 pm

      A friend of mine brought them at our last get together and I found them delicious… as I have friends coming tomorrow I prepared all the stuff and will fill it just before eating… so easy to prepare! It will be my best appetizer! Sorry for my English, I am a French Quebec person ?

  • Yolanda April 26, 2017, 8:44 pm

    I tried this recipe out for dinner and it was a hit. Everyone loved it. We will be doing these for mom’s 90th birthday dinner! Thanks

  • Joy March 19, 2017, 9:14 pm

    LOVE this recipe! Always a hit when I make them.

  • Evelyn A January 22, 2017, 1:17 am

    5 Stars!!!
    For a party, made these in shot glasses (no wonton wraps), layering like this:small bunch of alfalfa sprouts in bottom of shot glass, bit of the sour cream sauce, shrimp, another bit of the sauce. They were a HUGE hit! Thanks a million for the recipe!

  • Sheila December 31, 2016, 2:51 pm

    Third time making these this holiday season. Used premade fillo cups intread of wonton wrappers. Huge hit and easy!

  • Gloria December 26, 2016, 8:46 am

    Made these for Xmas eve. They were fantastic. Everyone loved them. Very impressive presentation. I made everything ahead then put them together just before serving. Thank you

  • Kirsten Krowas November 28, 2016, 8:34 pm

    I’m assuming this is the case, but I just want to verify that these can be served at room temperature.

    Thank you!

    • Joanne December 14, 2016, 3:57 pm

      They can be served warm, at room temperature, or cold, but you do not want the shrimp to be sitting out for multiple hours.

  • Brandi November 19, 2016, 9:52 pm

    My husband and I aren’t fans of South cream. Does anyone have an idea on how to substitute it with something flavorful?

    • Joanne December 14, 2016, 3:56 pm

      Hi Brandi, Try avocado or guacamole instead.

    • Nicole September 3, 2017, 8:24 am

      Greek Yogurt

  • Esther Amick October 12, 2016, 4:46 pm

    This is an AMAZING recipe!!!!!
    Flavorful, easy and sure to please. The first time I made this was for our Wine Club, everyone loved it and I used spinach leaves, which was good. The second time I made this was for an open house and I used fresh basil – WOW!!! The added flavor of the basil enhanced the flavor of everything. I will make this over and over again!
    Excellent recipe and so easy!!!

  • Cecilia July 24, 2016, 7:26 pm

    This recipe looks wonderful. the shrimp in wonton shells. I cant wait to try it.
    Thanks Cecilia

  • 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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