Cajun Guacamole Shrimp Cups

Submitted by Food.com

"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

1. For the cups:

2. Preheat the oven to 350 degrees F.
3. 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.
4. Push each wonton wrapper into a well of the mini muffin pan.
5. Bake for 10-12 minutes until golden. Remove from the oven and increase the heat to 400 degrees F for the shrimp later on.
6. Remove the baked wonton cups to a wire rack to cool completely.

7. For the guacamole:

8. 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).
9. Add the avocado to a wide, shallow bowl. Use a fork to mash as smooth as you like it.
10. Stir the lime and hot sauce into the mashed avocado.
11. 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).

12. For the shrimp:

13. 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.
14. 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.

15. Assemble:

16. Fill each baked wonton cup with a slightly heaped teaspoonful of guacamole. Top each one with a shrimp. Sprinkle with the chopped cilantro.
17. Serve immediately – the wontons will start to become soft very quickly once filled.

18. NOTE:

19. 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.

Reviews

[nicelylit]

Delicious

 

[steven1965m]

Amazing dish! Had it ready when my wife walked in the door and she loved it.

 

[Jaclyn R.]

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.

 

[d6054958]

Think that you can make them ahead and put in the fridge for a couple of hours?

 

[Rick T.]

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.