This recipe makes two dozen shrimp cups. Most wonton wrapper packs come with about four dozen, so that means you’ll have some leftover.

For ideas of what to do with the rest, check out our list of Recipes Using Wonton Wrappers. There are more easy appetizers, like a guacamole cup and crab rangoon made in wonton wrappers, and more.

Chili Lime Shrimp Wonton Cups With Pico De Gallo

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We use jumbo shrimp, which are peeled and deveined, with the tail on for this recipe. That means the outer shell is removed, but the shell is still on the tail. The tail looks beautiful when you’re serving these shrimp cups, but it should be discarded before the shrimp are eaten.

If you can’t find jumbo shrimp this way in your grocery store, large shrimp will fit too. Smaller shrimp may not take up as much space in the wonton cup. Your appetizer will taste beautiful, but it won’t look as pretty.

Chili Lime Shrimp Wonton Cups With Pico De Gallo Ingredients:

For the pico de gallo:

• 4 Roma tomatoes
• 1/4 red onion
• 2 cloves of garlic
• 4 sprigs cilantro
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/2 teaspoon Tajín seasoning
• 1/2 lime

For the wonton cups:

• 24 wonton wrappers
• 1 bag frozen raw jumbo shrimp with the tail on
• 1/4 cup olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1 teaspoon Tajín seasoning
• 1.5 oz queso fresco

How To Make Chili Lime Shrimp Wonton Cups With Pico De Gallo:

Start by making the pico de gallo.

Chop the Roma tomatoes into very small pieces.

Add them to a medium-sized bowl.

Chop the red onion into similarly shaped small pieces.

Add the diced onion to the bowl.

Finely chop each garlic clove and add them to the bowl.

Chop the cilantro and add it to the bowl.

Stir the bowl gently to combine the ingredients.

Add the salt, garlic power, onion powder, and Tajín seasoning.

Gently stir.

Cut the lime in half and add the juice of half a lime to the bowl.

Quick note: The easiest way to get the most juice out of a lime (or a similar type of fruit) is to microwave it for 15 seconds. Then, roll the lime on a hard counter for five to 10 seconds.

Cut it in half and squeeze. It will be so easy to get the lime juice out that way and you’ll get more juice than if you tried to squeeze a cold or room temperature piece of fruit.

Set the pico de gallo aside.

While it sits, the salt will pull some of the moisture out of the tomatoes.

Preheat the oven to 350 F.

Spray cooking spray into the cavities of a muffin tin.

Quick note: If you don’t have cooking spray, you can spread a little bit of melted butter into each cavity using a pastry brush or paper towel.

Add one wonton wrapper to each muffin cup, gently pushing it down in the middle and making sure the rest stays up on the sides, forming a cup shape.

Be careful the wonton wrapper doesn’t flop over. You need the sides to stay up in order to form a cup.

Bake for 8 to 9 minutes until the wonton wrappers are golden brown.

Quick note: Your cooking time may vary based on your oven temperature. You want to pull them as soon as the wonton shells a light golden brown and crispy all around.

Remove the crispy wonton wrappers from the tray and let them cool in a single layer.

I cool them on a plate, but you could cool them on a wire rack.

If you’re baking the wonton wrappers in two batches, for the best results, allow the muffin tin to cool before spraying again and baking a second batch.

While they’re baking, make your shrimp.

Defrost the raw shrimp according to the package (which probably is putting it in a colander and running cold water over it for five to 10 minutes).

Pat the shrimp dry.

Put the shrimp into a large bowl.

Add the olive oil on top of the shrimp.

Add the garlic powder, salt, and Tajín seasoning into the bowl.

Gently stir until the shrimp are coated and the seasoning is evenly distributed.

Let the shrimp marinate for at least five minutes.

Add the shrimp to a large skillet over medium heat.

When you’re placing the shrimp, make sure to leave them enough room to cook. Don’t overcrowd the pan. That means you’ll probably need to cook the shrimp in two batches.

Cook the shrimp on one side for about three minutes until the shrimp turn a light pink.

Gently flip the shrimp and cook them for about three minutes on the other side until that side turns a light pink.

Remove the shrimp from the heat.

Personally, I move the shrimp to a cold plate now to stop them from cooking any more in the hot pan so they don’t overcook.

Now it’s time to assemble.

Use a slotted spoon to add a small scoop (about two tablespoons worth) of pico into the bottom of a wonton cup.

You want to use a slotted spoon because you don’t want to get any of the water that got pulled out and is sitting at the bottom of the bowl. That will be too wet for the bottoms of the wonton wrappers and will cause them to get soggy.

Crumble the queso fresco and add about a half teaspoon on top of the pico.

Add a shrimp, tail side up, on top of the cheese.

Continue until you’re done with all the shrimp cups.

Serve immediately.

We serve it with a creamy avocado cilantro taco sauce that can be squeezed on top. If you know your family will like that, you can drizzle that on top of the shrimp after you assemble the cups. It’s delicious, but it is spicy, so I like to offer it on the side in case people don’t like heat.

Chili Lime Shrimp Wonton Cups: Frequently Asked Questions

More Shrimp Recipes:

When we make these shrimp cups, I marinate and cook the entire bag of shrimp. You don’t have to, though. You only need 24 shrimp for this.

So, if you want to do something else with the shrimp, try our Shrimp Kabobs. We also have a simple recipe for Shrimp on the Barbie plus more shrimp recipes for you to enjoy.

Yield: 24 Shrimp Cups

Chili Lime Shrimp Wonton Cups With Pico De Gallo

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If you want a fun, easy to serve appetizer, this Chili Lime Shrimp Wonton Cups With Pico De Gallo recipe is it. They’re easy to make and are a huge crowd pleaser.

Prep Time 10 minutes

Cook Time 25 minutes

Additional Time 5 minutes

Total Time 40 minutes

Ingredients

For the pico de gallo:

• 4 Roma tomatoes
• 1/4 red onion
• 2 cloves of garlic
• 4 sprigs cilantro
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/2 teaspoon Tajin seasoning
• 1/2 lime

For the wonton cups:

• 24 wonton wrappers
• 1 bag frozen raw jumbo shrimp with the tail on
• 1/4 cup olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1 teaspoon Tajín seasoning
• 1.5 oz queso fresco

Instructions

1. Start by making the pico de gallo. Chop the Roma tomatoes into very small pieces. Add them to a medium-sized bowl.
2. Chop the red onion into similarly shaped small pieces. Add the diced onion to the bowl.
3. Finely chop each garlic clove and add them to the bowl.
4. Chop the cilantro and add it to the bowl.
5. Stir the bowl gently to combine the ingredients.
6. Add the salt, garlic power, onion powder, and Tajín seasoning. Gently stir.
7. Cut the lime in half and add the juice of half a lime to the bowl. Set the pico de gallo aside. While it sits, the salt will pull some of the moisture out of the tomatoes.
8. Preheat the oven to 350 F.
9. Spray cooking spray into the cavities of a muffin tin.
10. Add one wonton wrapper to each muffin cup, gently pushing it down in the middle and making sure the rest stays up on the sides, forming a cup shape.
11. Bake for 8 to 9 minutes until the wonton wrappers are golden brown. Remove the crispy wonton wrappers from the tray and let them cool in a single layer.
12. While they’re baking, make your shrimp. Defrost the raw shrimp according to the package.
13. Pat the shrimp dry.
14. Put the shrimp into a large bowl. Add the olive oil on top of the shrimp.
15. Add the garlic powder, salt, and Tajín seasoning into the bowl.
16. Gently stir until the shrimp are coated and the seasoning is evenly distributed. Let the shrimp marinate for at least five minutes.
17. Add the shrimp to a large skillet over medium heat.
18. Cook the shrimp on one side for about three minutes until the shrimp turn a light pink.
19. Gently flip the shrimp and cook them for about three minutes on the other side until that side turns a light pink.
20. Remove the shrimp from the heat.
21. Now it’s time to assemble. Use a slotted spoon to add a small scoop (about two tablespoons worth) of pico into the bottom of a wonton cup.
22. Crumble the queso fresco and add about a half teaspoon on top of the pico.
23. Add a shrimp, tail side up, on top of the cheese. Continue until you’re done with all the shrimp cups.

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