Cajun Guacamole Shrimp Cups Recipe - Food.com (2024)

• 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

• 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.