Description
These Chili Lime Shrimp Wonton Cups are little bites of joy crunchy, creamy, zesty, and just the right touch of sweet heat. They remind me of summer parties on the patio, where food is passed around like stories and every flavor feels like a celebration.
Ingredients
Scale
- 12 Wonton wrappers
- Cooking oil spray
- 12 Shrimp, peeled and deveined
- 1 Tbsp neutral oil (like avocado or vegetable oil)
- Salt, to taste
- 3 Tbsp Sweet chili sauce, plus more for drizzling
- 1 Ripe avocado
- 1/2 Lime, juiced
Instructions
- Preheat oven to 350°F and lightly spray a mini muffin tin with cooking oil.
- Gently press one wonton wrapper into each cavity. Press down the bottom and let corners overlap. Spray tops lightly. Bake for 8–10 minutes until golden and crisp. Let cool.
- Mash the avocado in a small bowl. Add lime juice, season with salt, and stir until creamy with texture. Set aside.
- Pat shrimp dry and lightly salt. Heat oil in a skillet over medium heat. Add shrimp in a single layer and sear about 1 minute per side until just pink.
- Reduce heat to low, pour in sweet chili sauce, flip shrimp to coat, and simmer 1–2 minutes. Remove from heat.
- Spoon guacamole into each wonton cup. Top with a shrimp and drizzle any remaining sauce over the top.
Notes
Wonton cups can be made ahead and stored in an airtight container. Use store-bought guacamole in a pinch, but fresh gives the best flavor. Reheat shrimp gently before serving. Garnish with microgreens, red chili slivers, or lime wedges for extra flair.
Nutrition
- Serving Size: 1 wonton cup
- Calories: 80
- Sugar: 2g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg
