Chili Lime Shrimp Cups

By Jarr315

These mini cups are perfect to serve at a party and are great warm or cold. You can make the wonton shells a day in advance; just keep at room temperature in an airtight container.

Ingredients

• 24 wonton wrappers
• 2 tablespoons olive oil
• 24 medium shrimp, peeled and deveined
• 1/2 teaspoon salt
• 1 teaspoon chile powder
• 2 limes
• 1/2 cup arugula
• 3 tablespoons sour cream

Details

Servings 8
Preparation time 5mins
Cooking time 15mins
Adapted from inspiredtaste.net

Preparation

Step 1

Method
Preheat oven to 350 degrees F.
Prepare wonton shells. Lightly brush wontons with 1 tablespoon of olive oil. Arrange in 24 mini muffin/cupcake cups. Bake 5-7 minutes until golden brown and crisp.

Toss shrimp with 1 tablespoon of olive oil, salt, 2 teaspoons of lime zest and chile powder. Bake 5-8 minutes until shrimp are opaque throughout.

To assemble, fill each wonton cup with a few leaves of arugula, a small dollop of sour cream, one shrimp then top with a spritz of lime juice.

Method

Preheat oven to 350 degrees F.
Prepare wonton shells. Lightly brush wontons with 1 tablespoon of olive oil. Arrange in 24 mini muffin/cupcake cups. Bake 5-7 minutes until golden brown and crisp.

Toss shrimp with 1 tablespoon of olive oil, salt, 2 teaspoons of lime zest and chile powder. Bake 5-8 minutes until shrimp are opaque throughout.

To assemble, fill each wonton cup with a few leaves of arugula, a small dollop of sour cream, one shrimp then top with a spritz of lime juice.