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
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. Then just cook the shrimp right before serving.Taco Wonton CupsBaked Cream Cheese WontonsPuff Pastry Bites
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.
Keyword Shrimp and Guacamole Cups, Sweet Chili Shrimp, Wonton Cups