Crispy wonton shells make the perfect vessel for tangy guacamole and sweet chili shrimp
I seem to be on a 'Wonton Roll' with my latest recipes. If you follow me on Instagram or Facebook, then hopefully you caught my first TV appearance on Your Life Arizona. If not you can view here! It was definitely exciting and nerve racking to be on TV, but I'm so happy that I got this opportunity to get more exposure for my blog. Video and TV are a whole different level than writing and photography, but I hope to start doing videos for my blog. I know I love to watch them and it makes it so much easier to duplicate a recipe when you see it on video.
Speaking of recipe videos, I had been seeing a few videos with these wonton guacamole cups with shrimp, and decided to try it out and put my own spin on it. The combination of the Thai sweet chili shrimp, creamy guacamole, and crispy wonton, was the perfect bite! I was so thrilled how good this recipe turned out and it's a perfect party bite or appetizer for your family dinner. The best part was that it only took about 20 minutes to make from start to finish!Typically when I bake Wonton Cups I use a regular size muffin tin, but for these I used a mini muffin tin and they turned out so nice and crispy. Then I filled them with an easy Guacamole using avocado, diced tomato, fresh lime, salt and pepper. For the Shrimp, I used raw shrimp that was already peeled and I cooked them in some oil on a skillet. Then I added a few tablespoons of store bought Thai Sweet Chili sauce and coated the shrimp and allow the sauce to thicken for a minute or two. To assemble, place a teaspoon of the guacamole into the wonton cup and top with a shrimp. The guacamole and shrimp already have so much flavor that a dipping sauce is not needed. Serious flavor bomb right here!
Wonton Guacamole Cups with Thai Sweet Chili Shrimp
- 12 Wonton Wrappers
- Cooking Oil Spray
- 1 Ripe Avocado
- 1 Roma Tomato Diced and seeds removed
- ½ Lime Squeezed
- Salt and pepper to taste
- 12 Large Shrimp Peeled and deveined
- 1 Tbsp Oil
- Salt and pepper to taste
- 3 Tbsp Sweet Chili Sauce Have more on hand
- Preheat oven to 350 degrees and spray a mini muffin tin with cooking oil spray.
- Gently press Wonton wrapper into muffin tin, pressing and folding the sides to make a flat bottom. Spray each wonton with cooking spray and bake for 10 minutes or until lightly browned.
- Smash 1 ripe Avocado with a fork, and add 1 diced Roma Tomato. I prefer to have the seeds removed to prevent the Guacamole from being too watery. Squeeze half of a lime and add salt and pepper to taste, mix well.
- Peel/devein Shrimp and pat dry with paper towels. Season with salt and pepper. In a skillet over medium heat, place oil. Add Shrimp to hot skillet and cook for about a minute on each side or until shrimp turns light pink. I used a smaller skillet and cooked 6 at a time. Just be sure not to overcrowd the skillet.
- If cooking in batches, place the shrimp back in with the remaining cooked shrimp and add the Sweet Chili sauce. I used about 3 Tbsp, but depending on the size of your skillet you may need more or less. You want enough sauce to coat the pan. Allow sweet chili sauce to heat up for a bout a minute and flip shrimp over once and simmer for another minute. Remove onto a plate.
- Place about a teaspoon of guacamole into the baked wonton cup and top with 1 sweet chili shrimp. I added an extra dash of Pepper flakes for a little more spice!