1. Preheat oven to 350. To prepare Wonton shells, lightly brush wontons
with olive oil. Arrange in 24 mini muffin/cupcake cups. Bake 5 to 7
minutes until golden brown and crisp.
2. Toss shrimp with 1 tbl of olive oil, salt, 2 tsp of lime zest and
chili powder. Bake 5 to 8 minutes until shrimp are opaque throughout.
3. in a bowl, squeeze 2 tsp juice from half of a lime. Stir in sour
cream, garlic powder, and 1/2 tsp chili powder. set aside.
4. To assemble, fill each wonton cup with a few leaves of the arugula
(or cilantro), a dollop of the sour cream mixture, one shrimp then top
with a spritz of lime juice.
Originally Submitted
9/12/2013
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