Chili Lime Shrimp Cups
Try this Chili Lime Shrimp Cups recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 24
white meat free
tree nut free
nut free
gluten free
red meat free
contains fish
contains dairy
pescatarian
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- 3 tablespoons sour cream
- 2 limes
- 24 wonton wrappers
- 24 medium shrimp peeled and deveined
- 1 teaspoon chili powder (we really like to use ancho chili po
- 1/2 cup baby arugula leaves
- 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
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.
