June 07, 2018 0 Comments

These are a great appetizer that is sure to please the crowd and are truly finger linkin' good. The shrimp offer a little kick from chili powder, but lime offsets the spice with a refreshing zine, and the ‘lime cream’ and arugula keeps the appetizer fresh. 

You can make the wonton cups in advance, but it is recommended to assemble the cups with the arugula, lime cream and shrimp just before serving.

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 24 wontons

Serving Size: 1... yeah right 😝

Calories per serving: 50, fat 1, carb 4, protein 5

Ingredients

Wontons
    1. 24 wonton wrappers
    2. 1 tablespoon olive oil
    3. salt
Shrimp
    1. 1 lb uncooked shrimp, deveined and shells removed
    2. 1 tablespoon olive oil
    3. 1 lime, zested and juiced
    4. 1/2 tsp himalayan sea salt
    5. 1/2 tsp black pepper
    6. 1/2 cup arugula leaves (1-2 leaves per wonton)
    7. 1 tsp chili powder
For the 'Lime Cream'
  1. 3 tbsp unsweetened coconut milk yogurt
  2. 1 lime juiced
  3. pinch of salt

Instructions

Prepare wonton shells
  1. Heat oven to 350 degrees F.
  2. Lightly brush wonton wrappers on both sides with olive oil. Lightly season one side with salt.
  3. 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.
  4. Zest the lime and then juice it, add 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. If you want to cook them in the skillet it is a bit faster and I pour all ingredients into the skillet so the shrimp stays juicy.
  5. In a small bowl, stir the unsweetened coconut milk yogurt, lime juice and salt together. Could add a bit more chili powder to this as well.
  6. Fill the cooled wonton cups with a few leaves of arugula, a small dollop of lime cream, and a chili-lime shrimp. Serve with lime wedges for spritzing on top.

Enjoy!


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