1 package of wonton wrappers (I used Dynasty – 12 oz. package for $2.00)
2 tablespoons of Olive Oil
24 medium or large shrimp, peeled and deveined or buy pre-frozen from meat department
1/2 teaspoon of salt
1 teaspoon of chili powder or Ancho Chili Powder
1/2 cup arugula (if not in produce fresh vegetable section, they sell it in lettuce section in bags)
3 tablespoons of sour cream or Greek yogurt (we used sour cream)
Preheat oven to 350 degrees F.
Prepare wonton shells. Lightly brush one side of wonton with 1 tbsp. olive oil.
Arrange wontons in mini cupcake pan. You can use large cupcake pan but they are harder to eat.
Bake wontons until golden brown and crisp about 6-10 minutes. Keep an eye on them. They will get crispy fast.
Toss Shrimp with 1 tablespoon of olive oil, salt, 2 teaspoons of lime zest, and chile powder.
Bake shrimp for 5-8 minutes until opaque throughout in a square pan. I sprayed the pan with PAM and dumped the extra oil from bowl into pan. If you don’t want to bake the shrimp, you can cook them in a pan over medium heat until fully cooked.
*** You can bake wontons and shrimp together.
To assemble, fill each wonton cup with a few leaves of arugula, a small dollop of sour cream under the shrimp or on top of the shrimp, one shrimp with a spritz of lime juice, and a drizzle of leftover olive oil from shrimp pan.
Pair with your favorite Chardonnay. Our favorite: Landmark Overlook Chardonnay.
*** You can cut this recipe in half if it’s just 2-4 people.
Inspired by: Emily Ransom who found this recipe and shared it with me +
Adam & Joanne Gallager who created this amazing dish!