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Guacamole Shrimp Wonton Cups

Crispy golden wonton shells cradling creamy guacamole and tender seasoned shrimp — a crowd-pleasing appetizer that delivers big flavor with surprisingly simple effort.
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Prep Time 20 minutes
Cook Time 15 minutes
Servings: 8
Calories: 210
Ingredients Method Notes

Ingredients
  

Wonton Cups
  • 24 wonton wrappers
  • cooking spray
Shrimp
  • 1 lb medium shrimp, peeled, deveined, and tails removed
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon cumin
  • salt and black pepper to taste
Guacamole
  • 3 ripe avocados
  • 2 tablespoons fresh lime juice
  • ¼ cup red onion, finely diced
  • 1 small jalapeño, seeded and minced (optional)
  • 2 tablespoons fresh cilantro, chopped
  • 1 Roma tomato, seeded and diced
  • salt to taste

Method
 

Bake the Wonton Cups
  1. Preheat your oven to 375°F.
  2. Lightly spray a standard 24-cup mini muffin tin with cooking spray.
  3. Gently press one wonton wrapper into each cup, folding the edges slightly so it forms a little bowl shape.
  4. Spray the tops lightly with cooking spray to help achieve a golden crunch.
  5. Bake for 8 to 10 minutes, until the edges are deeply golden and the shells feel firm when tapped. Watch closely after the 8-minute mark.
  6. Let them cool in the pan for 5 minutes before removing.
Season and Cook the Shrimp
  1. Pat the shrimp completely dry with paper towels.
  2. Toss the shrimp in a bowl with olive oil, garlic powder, smoked paprika, cumin, salt, and pepper until every piece is well coated.
  3. Heat a skillet over medium-high heat until hot, then add the shrimp in a single layer.
  4. Cook for about 2 minutes per side until bright pink and slightly curled into a C-shape.
  5. Remove from heat immediately and set aside.
Make the Guacamole
  1. Halve the avocados, remove the pits, and scoop the flesh into a medium bowl.
  2. Add the lime juice right away to slow browning and add bright, tangy flavor.
  3. Mash to your preferred texture — chunky or smooth.
  4. Fold in the red onion, jalapeño if using, cilantro, and diced tomato.
  5. Taste and season generously with salt.
Assemble the Cups
  1. Once the wonton shells are cool enough to handle, arrange them on a serving platter.
  2. Spoon about a tablespoon of guacamole into each cup.
  3. Top each one with a single seasoned shrimp.
  4. Optionally finish with a tiny squeeze of lime or a sprinkle of extra cilantro.
  5. Serve immediately for maximum crunch.

Notes

Bake the wonton cups up to two days ahead and store in an airtight container at room temperature. Make guacamole and cook shrimp the day of serving. Store leftover components separately — cooked shrimp refrigerated up to 2 days, press plastic wrap directly onto guacamole surface to minimize browning, and baked wonton shells at room temperature for 2 days. Avoid freezing assembled cups. Assemble just before serving for maximum crunch. Swap shrimp for small grilled chicken pieces if preferred. Store-bought guacamole can be used as a shortcut. Skip the jalapeño for a milder flavor and add a pinch of mild chili powder instead.