These crisp baked wonton cups are filled with peppery arugula, tangy lime sour cream, and chili-lime shrimp for a fresh, zesty bite. Perfect as elegant appetizers or party canapés, they are light, flavourful, and sure to impress.
5-6 appetizer servings.
Ingredients for the Baked Wonton Cups
15 wonton wrappers (see notes below)
1 1/2 tablespoons olive oil
Salt
Ingredients for the Shrimp
2 teaspoons olive oil
12 large shrimp, peeled and deveined
1 lime
1 teaspoon chili powder
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 Wanton 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.
- Transfer to a rack and let cool.
Make Lime Sour Cream & Finish
- In a small bowl, stir the sour cream, lime juice, and a pinch of salt together.
- Fill the cooled wonton cups with a few leaves of arugula, a small dollop of lime sour cream, and a chili-lime shrimp.
