Ingredients
The following ingredients have 24 Servings
- 24 wonton wrappers
- oil to coat
- Guacamole
- 1/2 pound shrimp (peeled and deveined)
- 1 lime (juiced)
- 2 Tablespoons cilantro (coarsely chopped)
- 1/4 cup olive oil
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne
- 1/4 cup mayonnaise
- 1 1/2 Tablespoons lime juice
- 1/4 teaspoon lime zest (optional)
- 2 Tablespoons cilantro
- 1 teaspoon jalapeños (chopped)
- Pinch of sea salt
- 2 cups red cabbage (shredded)
- Jalapeno slices
- Cotija cheese
- Cilantro leaves
Instruction
- In a bowl with a lid or a large baggie, combine shrimp, lime juice, cilantro, olive oil, salt, pepper, and cayenne. Marinade for 15 minutes.
- Pre-heat oven to 350°F. Place wonton wrapper over a mini-muffin tin, gently push down in middle to line the cup with the wonton. Be sure the wrapper is pushed to the edges and not falling in the middle or you won't be able to add the goodies. Brush wonton wrappers with olive oil. Bake for 10-12 minutes until golden brown. Set aside.
- Meanwhile, whisk together mayonnaise, lime juice, zest, cilantro, jalapenos, and salt. Mix in cabbage. Set aside.
- Heat a large saute pan over medium-high heat. Add shrimp and marinade. Cook for 1-2 minutes on each side (depending on the size - I had small shrimp). Once cooked, set aside to cool slightly. Cut shrimp into halves or thirds (bite-sized pieces) and add to cabbage slaw.
- In the bottom of each wonton cup, place 1 teaspoon of guacamole. Top with cabbage slaw and shrimp mixture. Continue until each wonton cup is full. Garnish with additional jalapeno slices, cilantro, and cotija cheese.
