Wonton Guacamole Cups with Thai Sweet Chili Shrimp
Mini wonton cups filled with guacamole and sweet chili shrimp for a bite size appetizer.
These shrimp and guacamole cups are a fun party appetizer. They are easy to make, loaded with flavor, and look fancy. I just love how the shrimp looks like a rainbow in the guacamole cup.
The flavors of the guacamole and sweet chili shrimp go so well together with the crispy baked wonton cups.
How to Make the Wonton Cups
The wonton cups are similar to the ones I use in these Taco Wontons, except I’m using a mini muffin tin to make them bite sized. I also use a mini muffin tin to make these delcious Puff Pastry Bites.
Wonton wrappers can be found at most grocery stores or at your local Asian market. Just keep them refrigerated until you are ready to use them.
Start by spraying a mini muffin tin with cooking oil spray. Place a wonton wrapper into each cavity by pressing down gently on the bottom and overlapping the sides.
Spray the wrappers again and bake at 350 degrees for 8-10 minutes. Check at 8 minutes to avoid the wontons from over-cooking.
Remove wontons from the tin and place a spoonful of guacamole inside. This is just smashed avocado, lime, and salt.
How to Cook the Shrimp
Start by peeling and deveining the shrimp. Then pat the shrimp dry with a paper towel. Season lightly with salt, since the sweet chili sauce will ad a lot of flavor.
In a skillet over medium heat, add oil and add shrimp in a single layer. Cook for about a minute on each side or until the shrimp turns light pink.
Lower the heat and add the sweet chili sauce. Allow sweet chili sauce to heat up for a minute and flip shrimp over once and simmer for another minute.
The sauce will reduce and coat the shrimp in a sweet glaze. You can even eat the sweet chili shrimp with some rice. Similar to how I make Sweet Chili Salmon.
Remove the pan from the heat to prevent the shrimp from overcooking.
How to Serve
This appetizer is best eaten right away. You can make the wonton shells up to a few hours ahead and just keep them at room temperature.
The guacamole can also be made ahead of time and stored in the refrigerator for a few hours as well. You can then just cook the shrimp right before serving.
Top each guacamole cup with 1 sweet chili shrimp. Drizzle any extra sauce you have in the pan over the shrimp and serve immediately.
Wonton Guacamole Cups with Thai Sweet Chili Shrimp
Equipment
Ingredients
- 12 Wonton Wrappers
- Cooking Oil Spray
- 12 Shrimp Peeled and deveined
- 1 Tbsp Oil
- Salt to taste
- 3 Tbsp Sweet Chili Sauce Have more on hand
- 1 Avocado
- 1/2 Lime
- Salt to taste
Instructions
Wontons:
- Preheat oven to 350 degrees and spray a mini muffin tin with cooking oil spray.
- Gently press a wonton wrapper into the muffin tin, pressing down the bottom and overlapping the sides. Spray each wonton with cooking spray and bake for 8-10 minutes or until lightly browned.
Guacamole:
- In a bowl, smash 1 ripe avocado with a fork. Squeeze half of a lime and add salt to taste, mix well and set aside.
Shrimp:
- Peel/devein Shrimp and pat dry with a paper towel. Season lightly with salt.
- In a skillet over medium heat, add oil and add shrimp in a single layer. Cook for about a minute on each side or until the shrimp turns light pink.
- Lower the heat and add the Sweet Chili sauce. Allow sweet chili sauce to heat up for a minute and flip shrimp over once and simmer for another minute. Remove from heat.
Assemble:
- Place a spoonful of guacamole into the baked wonton cup and top with 1 sweet chili shrimp. Drizzle any extra sauce you have in the pan over the shrimp. Serve immediately.
Video
Notes
Nutrition
Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.
