Chili-Lime Shrimp Cups

I am a fan of any food that comes in it’s own edible cup. When I figured out that you can make a light crispy cup out of a wonton wrapper, I was determined to make as many things as I could to go inside. You can fill these little guys with just about anything, but I want to share my chili-lime shrimp recipe with you today. These are perfect as a chic appetizer when you really want to impress, and they are so easy to make!

Ingredients: (Makes 12)

  • 12 Jumbo shrimp (Peeled and Deveined)
  • 12 Wonton Wrappers
  • 1/2 Cup Sour Cream
  • 1 Tbsp Chipotle in Adobo Sauce (you can find this in the International section of the grocery store)
  • 1/2 cup Extra Virgin Olive Oil
  • Chopped Cilantro
  • 2 Limes (1 of them zested)
  • Chili Powder, Garlic Powder, Paprika


The first step is to peel and devein your shrimp. If you are a little squeamish, you may want to get shrimp that are already prepared for you.Wash and pat dry, then season with salt, pepper, garlic powder, paprika, and chili powder. Also add the zest of one lime. Don’t add the juice of the lime, because the acid will start to cook the shrimp while it is marinating. If you are doing this ahead of time, you can let the shrimp marinate for an hour.


Next, carefully brush olive oil on both sides of each wonton wrapper, and place it in the muffin pan. You want to make sure your wontons have been in the refrigerator and not frozen or they will stick together and tear.


Bake the wonton cups at 350 degrees for about 6-7 minutes or until the edges become golden brown.While they are baking, mix the sour cream and chipotle in adobo sauce in a bowl and set aside. Also, saute your shrimp until they are fully cooked (only takes about 5 minutes). Remove the wonton cups from the oven, and place on spoonful of the chipotle sour cream at the bottom. Then place one shrimp in each cup and garnish with cilantro. Serve with extra lime wedges.





P.S. If you are new to my blog, add my Facebook page or follow me on Bloglovin’ for updates on new posts.