Gather all of your ingredients and heat your oven to 350 degrees F.
Lightly brush wonton wrappers on both sides with olive oil. Season them with salt + pepper.
Using a mini muffin pan, press wonton wrappers down into the cups, laying back the corners and pressing the bottoms down to make a defined cup. Bake for 8-10 minutes or until lightly browned.
Using a microplane, zest the lime.
Add the lime zest to the shrimp.
Add chili powder.
Add olive oil.
Add pepper and mix.
To make the lime sour cream, stir the sour cream, lime juice and salt together in a small bowl.
To make your shrimp cups, fill your wonton cups with a few leaves of arugula.
Then, add a small dollop of lime sour cream.
Then add your shrimp.
Ta da! A perfect bite-size party appetizer.
Serve with lime wedges.
This recipe was inspired by: http://www.inspiredtaste.net/11663/chili-lime-shrimp-cups/
- Wonton wrappers
- 1/2Tbsp Olive Oil
- Shrimp (peeled + deveined)
- 1.0 Lime
- 1.0tsp Ancho Chile Powder
- 1/2tsp Kosher Salt
- 1/4tsp Freshly Ground Black Peppet
- 3.0Tbsp Lime Sour Cream
- 1.0c Baby Arugula Leaves