These easy wonton cups are like mini shrimp tacos. The shrimp are spiced with chili powder, the lime brightens everything up, and the arugula keeps the whole thing fresh. So many of our readers have made these for parties with great success! You can even make the baked wonton cups in advance and then assemble them with the arugula, sour cream, and shrimp just before serving. If you love the idea of wonton cups, try our mini fish taco wonton cups or these smoked salmon wonton cups with cucumber and dill!
Key Ingredients
Wonton Wrappers: I love using wonton wrappers to make little cups for our shrimp filling. They are really easy to make and keep for a while when stored in an airtight container. I use a mini muffin tin to make the cup shape and lightly season them with olive oil and salt. Shrimp: Use fresh, high-quality large shrimp. If you have frozen shrimp, thaw them overnight in the fridge, and then pat dry with a paper towel. Spices: Use a high-quality chili powder (I love ancho chili powder), or try our homemade chili powder with some extra spices stirred to add flavor. I also season the shrimp with salt, pepper, and lime zest. Arugula: I love a little green in each cup, and arugula is perfectly sized for mini cups. Baby spinach or other baby greens are also great! Lime Sour Cream: I stir a little lime zest and lime juice into plain sour cream for extra flavor. It’s super simple and makes the shrimp pop.
How to Make Chili Lime Shrimp Wonton Cups
First, you’ll make your wonton cups. I use a mini cupcake pan, but you can make these in a regular pan if needed (the cups will just be a bit larger). Brush each side of the wonton wrappers with oil, lightly season with salt, and press the wrappers into the cups in the cupcake pan. I bake them for 8 to 10 minutes in a 350°F oven or until golden around the edges and crisp. While the wonton cups bake, prepare the shrimp. Toss them with olive oil, lime zest, chili powder, salt, and pepper. Then, bake them in the same oven until they are firm and opaque throughout. I like to assemble the cups close to when I plan to serve them so that they stay nice and crisp. Add arugula to the bottom, a bit of the lime sour cream, and finish with a shrimp. Easy! Another option for the cups is to use store-bought tortilla chips, sometimes called scoops, in the shape of cups. 2 tablespoons olive oil, divided Salt 12 large shrimp, peeled and deveined 1 lime 1 teaspoon ancho chili powder or homemade chili powder 1/4 teaspoon fresh ground black pepper 1 cup baby arugula leaves 3 tablespoons sour cream 2Lightly brush the wonton wrappers on both sides with 1 tablespoon of olive oil. Then, lightly season one side of each wrapper with salt. 3Using 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. 2Zest the lime using a Microplane. Add the zest to a medium bowl with the shrimp, 1 tablespoon of olive oil, chili powder, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper. Toss well. 3Spread the shrimp onto a baking sheet and bake until firm and opaque, 8 to 12 minutes. 4Make the lime sour cream in a small bowl by stirring 1 teaspoon of lime juice and a pinch of salt into the sour cream. 5To assemble, fill the cooled wonton cups with a few leaves of arugula, a small blob of lime sour cream, and a shrimp. Serve with lime wedges for spritzing on top.
