Mojito Shrimp Taco Cups

READY IN: 1hr 9mins




  • For the shrimp marinade: Combine the mint leaves, rum, sugar, oil, lime pieces and 2 teaspoons salt in a medium bowl. Use a muddler or wooden spoon to mash, making sure to release the juices in the limes. Stir in the shrimp, then cover and refrigerate for 20 to 30 minutes.
  • For the taco cups: Preheat the oven to 350 degrees F.
  • Brush both sides of each wonton wrapper with oil, then press into the wells of a muffin tin, making sure to gently press into the bottoms and up the sides. Bake until lightly golden and crisp, 8 to 10 minutes. Remove the cups from the muffin tin immediately to a rack. Preheat the broiler.
  • For the mango avocado salsa: Stir to combine the mango, mint leaves, lime juice, red onion, rum and avocado in a medium bowl, then season with salt and pepper. Set aside.
  • Drain the shrimp from the marinade and place on a baking sheet. Broil the shrimp until cooked through, 2 to 3 minutes per side.
  • For the garnishes: Spoon the mango avocado salsa into the taco cups and top each with a shrimp. Garnish with chopped mint and queso fresco and serve with lime wedges.