Easy Shrimp Guacamole Bites
The crunch of a golden wonton cup, the cool creaminess of guacamole, the tender snap of seared shrimp — these bites are the first thing to vanish at every party. Ready in 20 minutes, they look impressive but are secretly the easiest thing on the table.
Equipment
- Mini muffin tin (24-cup)
- Cast iron skillet or heavy-bottomed pan
- Mixing Bowls
- Tongs
Ingredients
- 1 lb large raw shrimp, peeled and deveined
- 3 ripe but firm avocados
- 2 limes
- 1/2 cup chopped cilantro (optional)
- 24 square wonton wrappers (e.g., Nasoya)
- 1/4 cup finely diced red onion
- Salt and cumin
- 1 tablespoon olive oil or cooking spray
For the guacamole
- Juice of 1 lime
- Pinch of salt
For serving
- Flaky salt and extra lime wedges
Instructions
- Preheat oven to 375°F. Lightly spray a mini muffin tin with cooking spray.
- Press one wonton wrapper into each muffin cup to form a bowl. Spray lightly with oil. Bake 7-9 minutes until deep golden brown and crisp. Let cool completely in the tin.
- Mash avocados in a bowl until mostly smooth but still chunky. Stir in juice of 1 lime, diced red onion, cilantro, and a pinch of salt. Taste and adjust. Blot excess moisture with a paper towel.
- Pat shrimp completely dry with paper towels. Season with a generous pinch of salt and a smaller pinch of cumin. Heat 1 tablespoon oil in a skillet over medium-high heat until shimmering. Add shrimp in a single layer and cook 2 minutes per side until pink with golden-brown spots and opaque throughout.
- Spoon about 1 tablespoon guacamole into each wonton cup. Top with one seared shrimp. Drizzle with extra lime juice and sprinkle with flaky salt if desired.
- Serve immediately within 10 minutes for the best contrast of warm shrimp, cool guac, and crunchy wonton.
Notes
Tips I learned after 20+ batches: Don't overcook shrimp – they go rubbery in seconds. Blot the guacamole with a paper towel to prevent soggy wonton cups. Bake extra wonton cups because they get eaten before assembly. The temperature contrast between warm shrimp and cool guac matters more than you think.
Storage: Baked wonton cups keep 3 days at room temp in an airtight container. Cooked shrimp keep 2 days in the fridge. Assemble just before serving.
Gluten-free option: Replace wonton wrappers with cucumber rounds or endive spears.