Chili Lime Baked Shrimp Cups

Chili Lime Baked Shrimp Cups

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.

YOU WILL NEED

BAKED WONTON CUPS

15 wonton wrappers

1 1/2 tablespoons olive oil

Salt

FOR THE SHRIMP

2 teaspoons olive oil

12 large shrimp, peeled and deveined

1 lime

1 teaspoon ancho chili

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

DIRECTIONS

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.