Spicy shrimp wonton cups with black bean and corn guacamole. Easy appetizer for the big game that packs a big punch of fresh flavors!
Prep Time 15 minutesminutes
Cook Time 10 minutesminutes
Total Time 25 minutesminutes
Servings 24
Author Sarah | Must Have Mom
Ingredients
24wonton wrappers
For the black bean corn guacamole
2-3Avocados From Mexico
1diced Roma tomato
half a purple oniondiced
1/2cupof corncut off the cob
1/4cupblack beansrinsed
handful of cilantrochopped
1/4teaspoonof salt
juice of one lime
TABASCO® Sauceto taste
For the shrimp
24large shrimpraw, peeled, deveined, tail off
TABASCO® Sauceto taste
1tablespoonolive oil
1/4teaspoonchili powder
2clovesgarlicminced
saltto taste
black pepperto taste
Instructions
Preheat oven to 350 degrees F. Grease a mini muffin tray and press wonton wrappers into each muffin cavity. Be careful to press it in and leave an opening for the stuffing. Bake wonton wraps for 10 minutes or until browned.
While wonton wraps are baking begin making the black bean and corn guacamole. You'll need 2-3 Avocados From Mexico. Cut them in half and remove the pit. Then, while they are still in the skin, use a knife to cut them into chunks as shown above. Then use a spoon and scoop them out into a bowl.
Add 1 diced Roma tomato, half a diced purple onion, 1/2 cup of corn cut off the cob, 1/4 cup black beans (rinsed), handful of cilantro (chopped), 1/4 teaspoon of salt and the juice of one lime to a medium bowl. Stir together gently, being careful not to smash the avocados. Then add TABASCO® Sauce to your liking and set bowl aside.
Toss the shrimp in a medium bowl with TABASCO® Sauce, olive oil, chili powder, garlic, salt and black pepper. Toss to coat and then allow them to sit and marinate while you heat up a saute pan over medium-high heat.
Cook the shrimp in a saute pan over medium-high heat for about 2 minutes per side, until shrimp turn pink and are no longer translucent. Remove from heat.
Fill baked wonton cups with corn and black bean guacamole mixture and top each cup with a spicy shrimp.
Serve immediately although they are also tasty cold!