1 hour


  • 16 jumbo shrimp
  • 16 wonton wrappers
  • 1 cup sesame walnut slaw (or arugula)
  • 1 lime (zest & juice)
  • 1 tsp chipotle powder
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 cup cilantro lime crème (more or less, based on preference)
  • 1/4 cup olive oil

1.) Begin by coating your wonton wrappers with olive oil. Then form them into cupcake pans and bake at 350 degrees for 8-12 minutes or until golden brown and crispy. These will eventually be the cups for your chipotle lime shrimp cups.

2.) Next you’re going to coat your jumbo shrimp with 2tbsp olive oil, lime zest, lime juice, chipotle powder, salt and pepper.

3.) Place shrimp on parchment paper and bake at 350 degree for 12 minutes or until translucent and crispy brown.

4.) Last you’re going to assemble. Begin with the cooled wonton wrappers, then fill them with our Sesame Walnut Coleslaw. If you miss this ingredient, this isn’t going to work. It only takes 10 minutes to prep, and then just let it hangout in the fridge for 30 minutes to 24 hours; the longer the better! Next you’re going to top the slaw with one jumbo shrimp, and then our Cilantro Lime Crème (5 big spoons of sour cream, 1/4 tsp cilantro, zest of 1 lime, juice of 1 lime, salt & pepper to taste).


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Chipotle Lime Shrimp Cups

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