Chili Lime Baked Shrimp Cups

Chili Lime Baked Shrimp Cups - a combination of 2 online recipes 

Wonton wrappers are baked in the oven until crisp, filled with shredded cabbage, 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 cabbage, sour cream and shrimp just before serving.

Makes 12 shrimp cups.

Wonton shells:

15 wonton wrappers

1 1/2 tablespoons olive oil

Salt

Shrimp:

2 teaspoons olive oil

12 large shrimp peeled and deveined

1 lime

1 teaspoon ancho chili powder or substitute regular chili powder

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Sour Cream:

4 tablespoons sour cream

1 teaspoon fresh lime juice
2 teaspoons lime zest

Pinch salt

1 cup shredded cabbage or iceberg, or greens of your choice

Directions:

Wontons:

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.

Shrimp:

In a bowl mix the shrimp with the olive oil, chili powder, salt, and pepper. Stir and then arrange on a baking sheet in one layer. Bake until the shrimp are opaque throughout, 8 to 12 minutes.

Sour cream:

Zest the lime into a small bowl; then stir the sour cream, lime juice, and salt together. I made this in the morning and let it chill for really good lime flavor. 

Assemble:

Fill the cooled wonton cups with a little shredded cabbage, a small dollop of lime sour cream, and a chili-lime shrimp. Serve with lime wedges for spritzing on top.

Make-Ahead: The wonton cups will keep, unfilled, in an airtight container for up to a week. Fill them right before serving or they’ll get soggy.