Cajun Guacamole Shrimp Cups
"Three of our favorite things in one bite-sized package."
- Ready In:
- 35mins
- Ingredients:
- 16
- Yields:
-
24 cups
ingredients
-
For the cups
- 24 square frozen wonton wrappers, defrosted
- 1⁄4 cup vegetable oil or 1/4 cup cooking spray
-
For the guacamole
- 2 medium avocados
- juice of half a lime
- 5 -8 drops hot sauce
- 5 cherry tomatoes
- 1⁄4 cup cilantro, finely chopped
- 1 scallion, finely sliced
- 1 pinch salt
-
For the shrimp
- 1 lb raw shrimp, peeled and deveined (24 count)
- 1 tablespoon olive oil
- 1 garlic clove, peeled and minced
- 1 tablespoon cajun seasoning
- 1 pinch salt
- 1 pinch fresh ground black pepper
- 1 tablespoon finely chopped cilantro, for garnish
directions
-
For the cups:
- Preheat the oven to 350 degrees F.
- If using cooking spray, spray a 24-cup non-stick mini muffin pan with cooking spray. If using vegetable oil, brush both sides of each wonton wrapper with a thin layer of vegetable oil using a pastry brush.
- Push each wonton wrapper into a well of the mini muffin pan.
- Bake for 10-12 minutes until golden. Remove from the oven and increase the heat to 400 degrees F for the shrimp later on.
- Remove the baked wonton cups to a wire rack to cool completely.
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For the guacamole:
- Halve the avocados and remove their pits. Scoop out the flesh and discard the skins. Roughly chop the avocado into cubes (you should have about 1 1/4 cups of cubed avocado).
- Add the avocado to a wide, shallow bowl. Use a fork to mash as smooth as you like it.
- Stir the lime and hot sauce into the mashed avocado.
- Finely chop the cherry tomatoes and add the avocado along with the cilantro and scallion. Gently fold together until combined. Season with salt to taste (usually just a pinch).
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For the shrimp:
- Combine the shrimp, olive oil, garlic and Cajun seasoning in a medium bowl along with a pinch each of salt and black pepper. Stir to coat the shrimp.
- Tip the contents of the bowl out onto a rimmed baking sheet. Bake for 6-7 minutes (the oven should be at 400 degrees F from earlier) until pink and cooked throughout.
-
Assemble:
- Fill each baked wonton cup with a slightly heaped teaspoonful of guacamole. Top each one with a shrimp. Sprinkle with the chopped cilantro.
- Serve immediately – the wontons will start to become soft very quickly once filled.
-
NOTE:
- If you need to make these ahead – prep the wonton wrappers and shrimp in advance. You can keep the baked wontons in an airtight container at room temperature for up to 2 days. You can keep the cooked shrimp in an airtight container in the fridge for up to 1 day. Make the guacamole just before filling and serving otherwise it will start to oxidize, turning brown.
Questions & Replies
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Can you make these ahead and put in fridge -
Can you make these ahead and put them in the fridge? -
On the shrimp wontons what can replace the guacamole
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Where is the guacamole recipe used in the instructional video?
Reviews
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Delicious
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Amazing dish! Had it ready when my wife walked in the door and she loved it. -
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Ive renamed this recipe as shri-gua-ton aka shrimp guacamole wanton and convinced my parents im the genius behind this kitchen. They liked shriguanton so much they pretended to agree with my lies.
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Think that you can make them ahead and put in the fridge for a couple of hours?
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We loved this. Easy and delicious item for a group appetizer or light evening meal. It's a great new way to eat those shrimp.
see 7 more reviews
Tweaks
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The only tweak to spice things up was a 1/4 tsp. of cayenne to the shrimp marinade.
RECIPE SUBMITTED BY
Food.com
United States
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