Who says you need to be entertaining to make these? Just like the stuffed mini peppers recipe and the bell pepper nacho boats recipe, I like to treat my family to these every now and again. The first time I made this chili lime baked shrimp cups, I totally over baked the cups. I learnt my lesson, and have since become an expert at making them.
What I love about most shrimp recipes, is how easy they are to prepare. This one is no different, especially the ‘shrimp’ cooking part. Instead of doing everything in one go, you can actually make the cups up to a week before and the shrimp can be made about 48 hours before too. That leaves you with just the lime sour cream to whip up just before you serve up, these tasty appetizers.
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Here’s What You’ll Need:
- wonton wrappers
- olive oil
- salt
- olive oil
- large shrimp
- lime
- ancho chili powder or chili powder
- kosher salt
- ground black pepper
- baby arugula leaves
- sour cream
- fresh lime juice
- mini muffin pan
- microplane
- baking sheet
- small bowl
- brush
There is three stages to this recipe. In the first stage we want to make the wonton cups. These are basically wonton wrappers baked in the oven in a mini muffin pan. It takes about 10 minutes to bake the shells, and then you can leave them to cool whilst moving on to the second stage. The shrimp is mixed with the lime zest, olive oil, chili powder, salt and pepper.
Toss the shrimp with the other ingredients and then bake for up to 12 minutes in your oven. Last but not least is the lime sour cream. This is made by combining the sour cream, pinch of salt and the lime juice. To serve, lay the arugula leaves in the wonton cups, then the lime sour cream with the shrimp on top. Lime wedges, are optional but should not be, if you ask me! 🙂
You can get the full recipe and instructions on the Inspired Taste blog, here…
Chili Lime Shrimp
Baked Cups Recipe
You can watch the video below on How To Make Chili Lime Baked Shrimp Cups…
