Guacamole Shrimp Wonton Cups: Your New Go-To Party Appetizer
Hey there, friend! Let me paint you a picture. You’re hosting a get-together—maybe it’s game day, a book club, or just a much-needed Friday night hang. The vibe is good, the music is playing, and then… you bring out the platter. You know the one. The dish that makes conversations pause and eyes go wide. The one that disappears in under five minutes, leaving behind a trail of happy sighs and requests for the recipe.
That, my friend, is the magic of these Guacamole Shrimp Wonton Cups.
Imagine this: a perfectly crispy, golden-brown wonton cup, acting as a tiny, edible bowl. It’s filled to the brim with cool, creamy, zesty homemade guacamole. And perched on top? A juicy, buttery morsel of shrimp, seasoned with just the right amount of southwest spice. It’s a flavor explosion in one elegant, two-bite package. It’s your favorite shrimp taco, decided to get fancy and put on a little black dress.
The best part? They are deceptively easy to make. I’m talking about 25 minutes from start to delicious finish. No fancy chef skills required, just a love for good food and a mini muffin tin. So, tie on your apron (the messy one is always the best), and let’s create some kitchen magic that will have your friends and family declaring you the appetizer queen (or king!).

A Cinco de Mayo Kitchen Rescue
I’ll never forget the first time these little lifesavers came to my rescue. It was a Cinco de Mayo party I was hosting, and I had grand plans for an elaborate, multi-layer dip. But, as often happens in my wonderfully chaotic kitchen, things went sideways. Let’s just say there was an incident involving an over-enthusiastic golden retriever and a rogue bag of tortilla chips. The chips were gone, and I had a mountain of fresh guacamole and spicy shrimp with nothing to serve them on.
In a panic, I stared into my fridge and freezer, my mind racing. And then I saw it: a lonely package of wonton wrappers tucked behind a bag of peas. A lightbulb went off. I quickly pressed them into a muffin tin, baked them into these adorable, crispy cups, and filled them with my intended fillings. It was a total “happy accident” moment! They were an even bigger hit than the original dip ever would have been. Now, they’re a non-negotiable staple in my party-playbook, and I’m so excited to share that moment of delicious panic with you.
Gathering Your Flavor All-Stars
Here’s your shopping list for these bite-sized wonders. Don’t be intimidated by the list—it’s mostly pantry staples and a few fresh superstars. I’ve also included my favorite chef-y tips and substitutions so you can make this recipe your own.
- 24 Wonton Wrappers: These are the edible vessels for our masterpiece! You’ll find them in the refrigerated section of most grocery stores, usually near the tofu. Chef’s Insight: Don’t let them dry out! Keep them covered with a damp paper towel while you’re working.
- 1 tbsp Olive Oil: A good glug for sautéing our shrimp to perfection. Avocado oil works beautifully here too.
- 1 lb Shrimp: I recommend using medium shrimp (41/50 count), peeled and deveined. You can chop them or leave them whole for a more substantial bite. Substitution Tip: For a super speedy shortcut, grab a bag of pre-cooked, frozen shrimp. Just thaw, chop, and toss with the spices!
- 1 tsp Chili Powder: This is the base of our flavor rub. It brings a warm, earthy heat that’s not too overpowering.
- ½ tsp Garlic Powder & ½ tsp Cumin: The dynamic duo of depth! The garlic powder gives that savory punch, while the cumin adds a smoky, slightly nutty warmth that makes the shrimp taste like they came straight from a food truck.
- Salt & Pepper, to taste: The essential flavor enhancers. Don’t skip these!
- 1½ cups Guacamole: The heart of the cup! You can absolutely use a high-quality store-bought guacamole to save time (no judgment here!). But if you have an extra 5 minutes, my simple homemade version is below. It makes all the difference.
- Optional Toppings: This is where you get to play! I love a sprinkle of cilantro for freshness, diced red onion for a sharp crunch, a squeeze of lime juice for zing, some crumbled cotija cheese for salty creaminess, or a few thin jalapeño slices for a kick of heat.
Emily’s 5-Minute “Best Ever” Guacamole: Mash 2 ripe avocados with the juice of 1 lime. Stir in 2 tbsp finely diced red onion, 2 tbsp chopped cilantro, 1 small diced tomato (seeds removed), and a pinch of salt and garlic powder. Taste and adjust! So easy, so good.
Let’s Build These Flavor Cups! (Step-by-Step)
Ready to see how these beautiful bites come together? It’s a simple dance of bake, sauté, and assemble. Follow these steps, and you’ll be a pro in no time.
- Preheat and Prep: First things first, get that oven preheating to a nice, hot 375°F (190°C). This ensures our wonton cups get crispy right from the start. While it’s warming up, grab your mini muffin tin. Chef’s Hack: No need to grease it! The wonton wrappers have just enough oil in them to crisp up without sticking.
- Form the Cups: Now, gently press one wonton wrapper into each cup of the muffin tin. Don’t be shy—press it down into the bottom and against the sides. They don’t need to be perfect; a little rustic charm is a good thing! They’ll puff and shape themselves into lovely little cups as they bake. Watchpoint: Make sure the points of the wonton are facing out in different directions—this creates a beautiful, flower-like shape when baked.
- Bake to Golden Perfection: Slide that tin into the oven and bake for 8-10 minutes. You’re looking for a beautiful, light golden brown color and a crisp texture. This is crucial: Let them cool completely in the tin before you try to remove them. They firm up as they cool, and if you try to take them out while hot, they might tear. Patience is a virtue that leads to intact wonton cups!
- Sizzle the Shrimp: While the cups are baking and cooling, let’s cook our shrimp. Heat the olive oil in a skillet over medium-high heat. In a bowl, toss your chopped shrimp with the chili powder, garlic powder, cumin, salt, and pepper. Make sure every piece is coated in that lovely spice rub. Add them to the hot skillet and sauté for 4-5 minutes, stirring occasionally, until they’re pink, opaque, and cooked through. Transfer them to a plate to cool slightly. We don’t want piping hot shrimp melting our cool guacamole!
- The Grand Assembly: This is the fun part! Take your cooled wonton cups and arrange them on a serving platter. Using a small spoon, fill each cup with a generous portion of guacamole. Then, top each one with a few pieces of the seasoned shrimp. The contrast of the cool, creamy guac and the warm, spiced shrimp is simply divine.
- Garnish and Glam: Now, make them pretty! Scatter over your chosen toppings—a flurry of cilantro, a sprinkle of red onion, a dusting of cotija cheese. Don’t forget to serve with lime wedges on the side for that final, fresh squeeze right before eating.
How to Serve & Shine
Presentation is part of the fun! I love using a large, rustic wooden board or a bright, colorful platter to really make these cups pop. Arrange them in a sunburst pattern or neat rows—whatever makes your heart happy.
These are best served immediately after assembling. We want to maintain that fantastic textural contrast between the crispy wonton and the creamy filling. If you’re prepping for a party, you can bake the cups and cook the shrimp a few hours ahead. Keep them separate at room temp, then do the quick assembly right before your guests arrive.
What to serve them with? They are a star appetizer all on their own, but they pair wonderfully with a frosty pitcher of margaritas, an ice-cold Mexican lager, or a zesty Paloma. For a full spread, team them up with a vibrant Corn and Black Bean Salsa or some hearty Chicken Enchiladas.
Get Creative! Flavor Twists & Swaps
One of the best things about this recipe is its versatility. Feel like mixing it up? Here are some of my favorite riffs on the classic:
- Spicy Mango Salsa Swap: Replace the guacamole with a fresh mango salsa (diced mango, red bell pepper, red onion, cilantro, and lime). It’s a sweet, spicy, and tropical twist that’s perfect for summer parties.
- Crab Salad Delight: Not a shrimp fan? No problem! Swap the shrimp for a simple crab salad made with lump crab meat, a little mayo, lemon juice, and Old Bay seasoning.
- Buffalo Chicken Version: For a game-day favorite, fill the cups with a shredded rotisserie chicken mixed with buffalo sauce and a dollop of blue cheese or ranch dressing. Top with a tiny celery stick!
- Veggie-Packed Power: Make it vegetarian by skipping the shrimp and filling the cups with a corn and black bean salad, or using a seasoned, sautéed mushroom mix for a “meaty” texture.
- Smoky Chipotle Crema: Add a drizzle! Mix ½ cup of sour cream or Greek yogurt with 1 tsp of chipotle in adobo sauce and a squeeze of lime. Drizzle this over the assembled cups for an extra layer of smoky, creamy goodness.
Emily’s Kitchen Notes & Nostalgia
This recipe has truly evolved in my kitchen. After that first Cinco de Mayo success, I started playing with the seasoning blends for the shrimp—sometimes adding a pinch of smoked paprika, other times a dash of cayenne for heat. I’ve learned that the humble wonton wrapper is one of the most versatile ingredients in my fridge. They can go savory or sweet, and they always deliver that satisfying crunch.
My grandma, the one who gave me that wooden spoon, always said the best recipes are the ones that bring people together and leave you with a happy, full belly. These little cups do exactly that. They’re a conversation starter, a crowd-pleaser, and a reminder that sometimes the best dishes are born from a little bit of kitchen chaos and a whole lot of love.
Your Questions, Answered!
Over the years, I’ve gotten a few common questions about this recipe. Here’s the scoop to ensure your success!
Q: Can I make these ahead of time?
A: You can prep the components ahead! Bake the wonton cups and store them in an airtight container at room temp for up to 2 days. Cook and season the shrimp, then keep it covered in the fridge for up to a day. Assemble right before serving to keep the cups crisp.
Q: My wonton cups got soggy. What happened?
A: The number one culprit is assembling them too far in advance. The moisture from the guacamole will soften the cups over time. Another tip: make sure your guacamole isn’t overly watery. If you’re making your own, seed your tomatoes and drain any excess liquid.
Q: Can I use a regular-sized muffin tin?
A: Absolutely! You’ll just get fewer, larger cups. The bake time might need to be extended by a minute or two. They’ll be more like generous appetizer portions—which is never a bad thing!
Q: My shrimp are rubbery. How can I avoid that?
A: The key is not to overcook them! Shrimp cook very quickly. As soon as they turn from gray and translucent to pink and opaque, they’re done. Remove them from the heat immediately. Also, make sure your skillet is nice and hot before adding them for a perfect sear.

Guacamole Shrimp Wonton Cups
- Total Time: 25 minutes
- Yield: 24 Cups 1x
Description
Crispy, creamy, and totally crowd-worthy—these bite-sized wonders bring the flavor of your favorite shrimp taco into a crispy wonton shell.
Perfect for parties or a fun appetizer twist, these Guacamole Shrimp Wonton Cups combine buttery shrimp, fresh guac, and a crunchy wonton crunch in every bite. They’re elegant, easy, and disappear fast—so make extra!
Ingredients
24 wonton wrappers
1 tbsp olive oil
1 lb shrimp (peeled, deveined, chopped)
1 tsp chili powder
½ tsp garlic powder
½ tsp cumin
Salt & pepper, to taste
1½ cups guacamole (store-bought or homemade)
Optional toppings: cilantro, diced red onion, lime wedges, cotija cheese, jalapeño slices
Instructions
Preheat oven to 375°F (190°C).
Press wonton wrappers into mini muffin tins. Bake for 8–10 mins until golden and crisp. Cool.
Heat olive oil in skillet. Season shrimp with chili powder, garlic powder, cumin, salt & pepper. Sauté shrimp for 4–5 mins until cooked through. Cool slightly.
Spoon guacamole into each cup, top with shrimp.
Garnish with desired toppings. Serve immediately.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 80 / Cup
- Fat: 4g / Cup
- Carbohydrates: 6g / Cup
- Fiber: 2g / Cup
- Protein: 6g / Cup
A Quick Bite on Nutrition
While these are definitely a treat, it’s nice to know what you’re enjoying! Here’s a general breakdown per wonton cup (approximate, and will vary based on your specific ingredients and toppings):
- Calories: ~80
- Protein: 6g (Thanks, shrimp! A great lean protein.)
- Fat: 4g (Mostly the heart-healthy monounsaturated fats from the avocado and olive oil.)
- Carbohydrates: 6g
- Fiber: 2g (The avocado and any veggies in your guac contribute to this.)
These are a fantastic option because they are portion-controlled, packed with flavor, and include a balance of protein, healthy fats, and carbs. The avocado provides potassium and vitamins, while the shrimp is a great source of selenium and vitamin B12. So you can feel good about indulging!
Your Next Crowd-Pleaser Awaits
And there you have it! Your complete guide to creating the most irresistible, talked-about appetizer of the season. These Guacamole Shrimp Wonton Cups are more than just a recipe; they’re a little bite of joy, a testament to the fact that the most delicious things in life are often the simplest.
I hope you have as much fun making them as I do. I can’t wait for you to see the looks on your guests’ faces when you bring this platter out. It’s a feeling that never gets old.
So, what are you waiting for? Grab that muffin tin and let’s get crispy. And when you make them, be sure to tag me @TastyChow on social media so I can see your beautiful creations! Happy cooking, my friend!
— With love and a full plate,
Emily