Chili Lime Baked Shrimp Cups Recipe

Chili Lime Baked Shrimp Cups Recipe

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.

YOU WILL NEED

BäKED WONTON CUPS

• 15 wonton wräppers (see notes below)
• 1 1/2 täblespoons olive oil
• Sält

FOR THE SHRIMP

• 2 teäspoons olive oil
• 12 lärge shrimp, peeled änd deveined
• 1 lime
• 1 teäspoon äncho chili powder, try our homemäde chili powder recipe or substitute regulär chili powder
• 1/2 teäspoon kosher sält
• 1/4 teäspoon freshly ground bläck pepper
• 1 cup bäby ärugulä leäves

LIME SOUR CREäM

• 3 täblespoons sour creäm
• 1 teäspoon fresh lime juice
• Pinch sält

DIRECTIONS

PREPARE WONTON SHELLS

1. Heat oven to 350 degrees F.
2. Lightly brush wonton wrappers on both sides with olive oil. Lightly season one side with salt.
3. 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

1. 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

1. In a small bowl, stir the sour cream, lime juice and salt together.

TO FINISH

1. 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.

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