Chili Lime Baked Shrimps Easy Simple Appetizer Recipe
These are like mini shrimps tacos. Wonton wrappers are baked in the oven until crisp, filled with arugula, a lime sour cream, and then topped with a big juicy chili-lime shrimp. You can make the wonton shells in advance, but assemble the cups with the arugula, sour cream and shrimps just before serving. See below in the notes section for more details. Another option for the cups is to use store-bought tortilla chips in the shape of cups, sometimes called scoops.
Ingredients:
12 Shrimps, large
1 cup Baby arugula, leaves
a Lime
a tsp Lime juice, fresh
1 tsp Ancho chili powder
1/4 tsp Black pepper, freshly ground
1 Salt
1 Pinch salt
1/4 tsp Sea salt, fine
2 1/4 tbsp Olive oil
15 Wonton wrappers
3 tbsp Sour cream
How to make Chilli Baked Shrimps:
PREPARE WONTON SHELLS
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.
COOK SHRIMP
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.
MAKE LIME SOUR CREAM
In a small bowl, stir the sour cream, lime juice and a pinch of salt together.
TO FINISH
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
