Chili Lime Baked Shrimp Cups Recipe
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
- salt
- 1 1/2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon fresh lime juice
- 2 teaspoons olive oil
- pinch salt
- 3 tablespoons sour cream
- 1 lime
- 12 large shrimp peeled and deveined
- 15 wonton wrappers (see notes below)
- 1 teaspoon ancho chili powder try our homemade chili powder recipe or substitute regular chili
- 1 cup baby arugula leaves
- Carbohydrate 0.941165624726515 g
- Cholesterol 11.691171875 mg
- Fat 1.10191432272639 g
- Fiber 0.24264583213266 g
- Protein 1.57259374994606 g
- Saturated Fat 0.316358385387702 g
- Serving Size 1 1 Serving (17g)
- Sodium 77.0270510373852 mg
- Sugar 0.698519792593855 g
- Trans Fat 0.0785174218598898 g
- Calories 19 calories
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. 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. In a small bowl, stir the sour cream, lime juice and 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. Serve with lime wedges for spritzing on top.
