Crispy wonton cups are the perfect vessels for a tangy salsa that features shrimp, pineapple, and two types of peppers.
Shrimp Salsa Cups
Serves: 12
So the cups don’t get soggy, be sure to drain the salsa well before using it and to serve immediately.
Ingredients
- 12 (3-inch-square) wonton wrappers
- 3 tablespoons olive oil, divided
- 1 tablespoon plus 1⁄2 teaspoon fine sea salt, divided
- 1 teaspoon fresh lime zest
- 2 tablespoons fresh lime juice
- 1 tablespoon finely diced shallot
- ½ pound medium fresh or thawed frozen shrimp, peeled and deveined
- ½ cup finely chopped red bell pepper
- ¼ cup finely chopped fresh pineapple
- ¼ cup seeded and finely chopped jalapeño pepper
Instructions
- Preheat oven to 350°. Generously spray 12 alternating wells of a 24-well miniature muffin pan with cooking spray.
- Using a sharp knife, make a 1-inch slit into each edge of a wonton wrapper. Carefully press center of wonton wrapper into a prepared well. Working clockwise, fold each slit of wrapper over the next. Gently press down corners of wrapper to adhere to top of muffin tin. Repeat with remaining wonton wrappers. Brush wrappers with 2 tablespoons olive oil, and sprinkle with 1 tablespoon salt.
- Bake until golden brown, 5 to 8 minutes. Carefully remove wonton cups from pan and let cool completely on a wire rack.
- Heat a medium sauté pan over medium heat.
- In a large bowl, stir together lime zest, lime juice, shallot, remaining 1 tablespoon oil, and remaining ½ teaspoon salt. Add shrimp and stir until completely coated. Add shrimp mixture to pan; cook, turning shrimp once, until pink and firm, 2 to 3 minutes. Reserving liquid from pan, remove shrimp with a slotted spoon to a cutting surface and blot shrimp dry on paper towels. Using a sharp knife, coarsely chop shrimp.
- In a medium bowl, stir together bell pepper, pineapple, and jalapeño pepper. Add chopped shrimp and enough reserved cooking liquid to slightly moisten mixture, stirring to combine. Use immediately, or cover tightly and refrigerate for a few hours until needed.
- Just before serving, drain excess liquid from shrimp salsa. Using a slotted spoon, divide shrimp salsa evenly among prepared wonton cups. Serve immediately.
