Cajun Guacamole Shrimp Cups

Recipe by Food.com
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READY IN: 35mins
YIELD: 24 cups
UNITS: US

INGREDIENTS

Nutrition
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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.
  • 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).
  • 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.
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