Ingredients
15 wonton wrappers
2 tablespoons olive oil, divided
Salt, to taste
12 large shrimp, peeled and deveined
1 lime (zest and 1 tsp juice)
1 teaspoon ancho chili powder or homemade chili powder
1/4 teaspoon freshly ground black pepper
1 cup baby arugula leaves
3 tablespoons sour cream
Instructions
- Preheat the oven to 350°F (177°C).
- Lightly brush both sides of the wonton wrappers with 1 tablespoon of olive oil and sprinkle with salt.
- Press the wrappers into a mini muffin pan to form cups and bake for 8 to 10 minutes until golden and crisp. Let cool on a rack.
- While baking the wontons, zest the lime and combine it with the shrimp, 1 tablespoon olive oil, chili powder, salt, and pepper. Toss to coat.
- Spread shrimp on a baking sheet and bake for 8 to 12 minutes until opaque and firm.
- In a small bowl, mix sour cream with 1 teaspoon lime juice and a pinch of salt to make the lime sour cream.
- To assemble, place a few arugula leaves in each wonton cup, add a small dollop of lime sour cream, and top with a baked shrimp.
- Serve immediately with lime wedges, if desired.
Notes
- Bake extra wonton wrappers in case a few collapse during baking.
- Store empty baked cups in an airtight container for up to one week.
- Prepare shrimp up to two days ahead and refrigerate.
- Assemble cups just before serving to maintain crispness.
- Use tortilla chip scoops as a shortcut instead of wonton wrappers.
- Prep Time: 25 mins
- Cook Time: 20 mins
- Category: Appetizer
- Method: Baked
- Cuisine: Fusion
- Diet: Low Lactose
Nutrition
- Serving Size: 1 shrimp cup
- Calories: 74
- Sugar: 0.1g
- Sodium: 185.7mg
- Fat: 3.2g
- Saturated Fat: 0.7g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 6.5g
- Fiber: 0.3g
- Protein: 5.1g
- Cholesterol: 32.4mg
