Cajun Guacamole Shrimp Cups

Cajun Guacamole Shrimp Cups created by Izy Hossack watch icons / play

Three of our favorite things in one bite-sized package.

Ready In:
35mins
Yields:
Units:

ingredients

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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"Three of our favorite things in one bite-sized package."
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  1. Izy Hossack
    These were really delicious! I served these to friends as a snack with some drinks. They are really easy to assemble so were perfect for a quick appetizer. After they sat around for a bit, the wontons started to get a it soggy so I’d recommend serving them as soon as they’re assembled for the best texture.
    Reply
  2. Izy Hossack
    Cajun Guacamole Shrimp Cups Created by Izy Hossack
    Reply
  3. Izy Hossack
    Cajun Guacamole Shrimp Cups Created by Izy Hossack
    Replies 1
  4. Izy Hossack
    Cajun Guacamole Shrimp Cups Created by Izy Hossack
    Reply
  5. humchuckinaface
    Made these for a dinner party. Everyone loved them and easy to make.
    Reply
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