How to Make Chili Lime Baked Shrimp Cups – The Perfect Party Appetizer


We’re Adam and Joanne from inpiredtaste.net
and welcome to our kitchen. We’re making Chili Lime Shrimp Cups – a
fun party appetizer We shared this recipe on Inspired Taste a
few years back and it has become one of our more popular recipes. So they are really good. We take crispy baked
wonton shells stuff arugula in there, some lime sour cream, and a baked chili lime shrimp.
It’s so good, so easy and the perfect party appetizer. You are making me hungry. Let’s … we have
to go make these. Yeah let’s go make them. EEEEEE … Le’t do it. Start by making the cups that will eventually
hold our shrimp. Wonton wrappers work great for this. Line them up then brush each wonton wrapper
with olive oil — a non-stick cooking spray or even melted butter works, too. Flip the wrappers, brush the second side with
oil then add a light sprinkle of salt. To achieve the shape we need, place each wonton
into a muffin cup — You will need to fold a side or two to make them fit. We’re using a mini muffin pan here, but
a regular muffin/cupcake pan can be used. The cups won’t be as tall, but will come
out just fine. Press the bottom of each wonton down so as
they bake the bottom of each cup stays flat. Bake the wonton cups until crisp — this
can take 5 to 10 minutes. Stay close while they bake, they can over-brown easily. Once baked, transfer to a cooling rack then
move onto the shrimp. Start with peeled and deveined shrimp. Add
some olive oil then add the zest of a lime — a microplane works wonders for this. Add some chili powder — if you can find
it, we love the flavor of ancho chili powder. Then finish with salt and pepper. Spread the shrimp onto a baking sheet and
bake until opaque throughout, about 10 minutes. So we’ve made the shells and baked the shrimp.
Now we need to make a lime sour cream. It’s easy and really delicious! Simply stir a little
lime juice and salt into the sour cream. Okay, it’s time to assemble! Grab a baked wonton shell, add some arugula
to the bottom, add a dollop of that lime sour cream. Then top everything with a big, juicy
chili lime shrimp. Arrange the shrimp cups on a plate with some
extra lime wedges. A spritz of lime is a good call. And that’s it — Chili Lime Shrimp Cups
for the win! Mmm, don’t those look so good. I think I’m
going to steal one. Have one. And don’t forget you can get the full recipe on Inspired
Taste and if you liked what you saw, please subscribe. We have lot’s more videos to
come. Oh my gosh … these are so good. See you next week. Bye.

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Comments

  1. Not a fan of arrugula but definitely love this recipe and its simplicity. Thumbs up. 🙂

  2. OMG this looks so delicious! It will surely justify my purchase of a mini-muffin pan. I get ancho chili powder from our local co-op but I just may have to add a pinch of their smoked paprika. Far superior to the Hungarian paprika my Mom used to top deviled eggs. Arugula adds a nice peppery touch and greens are good for you. Spinach would be good too. Keep up the good work!

  3. The idea of adding lime to sour cream may just change my life! Question… Do you serve these hot or cold?

  4. Aww, you guys are so cute just having fun in the kitchen together. I love when my guy and I cook together, it really is the best part about life.

  5. Thank God I came across this video.Im going to make this for Christmas for my family.Thank u 🥰🍤🥟 😋

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