Try this Chili Lime Shrimp Cups recipe, or contribute your own.
- Carbohydrate 6.45576029513889 g
- Cholesterol 1.2455859375 mg
- Fat 0.596514027898389 g
- Fiber 0.613368043753836 g
- Protein 0.941023177083333 g
- Saturated Fat 0.164243533002765 g
- Serving Size 1 1 Serving (26g)
- Sodium 46.6537751736135 mg
- Sugar 5.84239225138505 g
- Trans Fat 0.0679267100727107 g
- Calories 33 calories
Step-by-step
- Heat oven to 350 degrees F.
- Prepare wonton shells: Lightly brush wontons with 1 tablespoon of olive oil then arrange in 24 mini muffin/cupcake cups. Bake until golden brown and crisp, 5 to 7 minutes.
- Prepare Shrimp: Toss the shrimp with 1 tablespoon of olive oil, salt, 2 teaspoons of lime zest and chile powder. Bake shrimp until opaque throughout, 5 to 8 minutes.
- Assemble Shrimp Cups: 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.
Baking wonton wrappers inside a standard 24-cup mini muffin tin requires constant vigilance because thin wheat dough browns rapidly at 350 degrees F. Pull the shells out at the five-minute mark the moment edges turn golden, otherwise residual heat burns the tips before the centers crisp. Equipment matters here: dark metal pans absorb heat faster than bright aluminum, shortening baking windows by up to ninety seconds.
Fresh citrus zest releases essential oils that dry bottled juice cannot replicate, so grate whole limes directly into the shrimp mixture using a microplane rather than a standard box grater to avoid bitter white pith. Ancho chili powder brings a smoky sweetness distinct from generic supermarket blends, though smoked paprika mixed with a pinch of cayenne yields a similar depth if ancho is unavailable.
Assembling these appetizers immediately before serving prevents moisture from the sour cream and arugula from softening the baked wonton base.
