Shrimp Avocado Wonton Cup Appetizer

Why You’ll Love This Recipe

I like this recipe because it’s both beautiful and delicious. The wonton cups are light and crisp, the guacamole is creamy and zesty, and the shrimp adds a spicy, savory finish. I enjoy making them because they look impressive but are surprisingly easy to put together.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 pkg. Wonton Wraps
24 Medium Sized Shrimp, deveined and tails removed
1 tbsp. cajun spice
1/2 juice of a lemon
1 tbsp. Olive oil
1 jalapeno diced for garnish
1 bunch of cilantro for garnish

Guacamole:
3 large Avocados, seeds removed
1/2 onion minced
1 tbsp. minced garlic
1 Jalapeno diced, seeds removed
1 lime juiced
1 tbsp. Cajun spice

Directions

1. I start by preheating the oven to 375°F. I press each wonton wrapper into a muffin tin to form little cups, then bake for about 8–10 minutes until golden and crisp.
2. While the cups bake, I toss the shrimp with olive oil, Cajun spice, and lemon juice.
3. I heat a skillet over medium-high and cook the shrimp for about 2 minutes per side until pink and cooked through. I set them aside to cool slightly.
4. For the guacamole, I mash the avocados in a bowl and stir in onion, garlic, jalapeño, lime juice, and Cajun spice until smooth and well mixed.
5. Once the wonton cups are ready, I spoon guacamole into each one, top with a shrimp, and garnish with diced jalapeño and fresh cilantro.
6. I serve immediately while the cups are still crisp.

Servings and Timing

This recipe makes about 24 wonton cups, perfect for a party platter. It takes around 20 minutes to prep and 15 minutes to cook, so I can have them ready in about 35 minutes.

Variations

Sometimes I add a sprinkle of shredded cheese into the wonton cups before baking for extra flavor. If I want less spice, I reduce the Cajun seasoning and jalapeño. I also enjoy swapping shrimp for grilled chicken or even crab for a different protein option.

Storage/Reheating

I prefer to serve these fresh, as the wonton cups soften quickly once filled. If I want to prep ahead, I bake the cups in advance and store them in an airtight container at room temperature for up to 2 days. I keep the shrimp and guacamole refrigerated separately and assemble just before serving.

FAQs

Can I bake the wonton cups ahead of time?

Yes, I bake them a day or two in advance and store them in an airtight container until ready to use.

Can I make this with store-bought guacamole?

Yes, I sometimes use pre-made guacamole when I need a quicker option.

How spicy is this recipe?

It has a mild to medium spice from the Cajun seasoning and jalapeño, but I adjust it to my taste.

Can I grill the shrimp instead of pan-cooking?

Yes, grilling adds a smoky flavor that I really enjoy.

Can I make this recipe vegetarian?

Yes, I skip the shrimp and fill the wonton cups with extra guacamole or roasted vegetables.

How do I keep the wonton cups crisp?

I fill them right before serving so they don’t soften from the guacamole.

Can I use phyllo cups instead of wontons?

Yes, phyllo cups work as a great shortcut and save baking time.

What size shrimp works best?

I prefer medium shrimp because they fit nicely into the wonton cups.

Can I add cheese to this recipe?

Yes, I sometimes sprinkle feta or cotija cheese over the top for extra flavor.

What can I serve these with?

I like pairing them with margaritas or a crisp white wine for a refreshing match.

Conclusion

Shrimp avocado wonton cups are a fun and flavorful appetizer that I love making for parties and special occasions. The crispy wonton shells, creamy guacamole, and spicy shrimp come together in a perfect bite, making them both crowd-pleasing and memorable.

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