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.
15 wonton wrappers (see notes below)
1 1/2 tablespoons olive oil
2 teaspoons olive oil
12 large shrimp, peeled and deveined
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
3 tablespoons sour cream
1 teaspoon fresh lime juice
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.
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.
In a small bowl, stir the sour cream, lime juice and a pinch of salt together.
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.