Ingredients:

  • 12 square Wonton Wrappers
  • 1 Tbsp Olive Oil (for cups)
  • 3 Tbsp Fresh Lime Juice
  • 1 tsp Lime Zest
  • 2 cloves Garlic, finely minced
  • 1 tsp Red Chilli Paste (e.g., Sambal Oelek)
  • 1/2 tsp Cumin (ground)
  • 1/2 tsp Smoked Paprika
  • Kosher Salt & Black Pepper, to taste
  • 1 lb Large Shrimp (Prawns), peeled, deveined, and tail-off
  • 1 Tbsp Extra Virgin Olive Oil (for sautéing)
  • 1/4 cup Greek Yogurt or Sour Cream (for garnish)
  • 2 Tbsp Fresh Coriander (Cilantro), roughly chopped
  • 1/2 medium Diced Avocado

Instructions:

  1. Preheat the oven to 350°F (180°C). Lightly grease the wells of a standard 12-cup muffin tin with a little olive oil.
  2. Gently press one wonton wrapper into each well of the muffin tin, allowing the corners to stand proud to create a cup shape.
  3. Brush the edges of the wrappers lightly with olive oil. Bake for 5–7 minutes, or until the edges are golden brown and crisp. Remove the tin and set aside to cool slightly.
  4. In a medium bowl, whisk together the lime juice, lime zest, minced garlic, chili paste, cumin, smoked paprika, salt, and pepper to create the marinade.
  5. Add the peeled shrimp to the marinade. Toss gently to coat thoroughly. Allow to sit for 5 minutes.
  6. Heat 1 Tbsp of extra virgin olive oil in a large skillet over medium-high heat. Remove the shrimp from the marinade (reserving the liquid). Sauté the shrimp for 2–3 minutes per side until pink and cooked through. Remove shrimp and set aside.
  7. Pour the reserved marinade liquid into the hot skillet. Bring to a rapid simmer and reduce slightly for 1 minute until thickened—this concentrates the flavor.
  8. Return the cooked shrimp to the skillet with the reduced sauce. Toss quickly to coat everything in the vibrant chili-lime glaze.
  9. Spoon 3–4 pieces of the glazed shrimp into each pre-baked wonton cup.
  10. Top each cup with a small dollop of Greek yogurt or sour cream, a scattering of diced avocado, and a final sprinkle of fresh coriander (cilantro).
  11. Serve immediately while the filling is warm and the cups are still crisp for the best texture.