Go Back
+ servings
Shrimp ChimiChanga Cups
Print Recipe
5 from 2 votes

Shrimp Chimichanga Cups

Shrimp Chimichanga Cups contain all the tasty filling of a chimichanga in a bite-sized baked wonton.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Appetizer, snacks
Cuisine: Mexican
Keyword: chimichanga, shrimp, wontons
Servings: 12 cups
Calories: 106cal
Author: Amy

Ingredients

  • 12 jumbo shrimp
  • 1 tsp fajita seasoning
  • 1 tbsp olive oil
  • 24 wonton wrappers
  • 1/3 cup Rosarita Refried Beans
  • 1/3 cup nacho cheese sauce
  • 2 tbsps white onion diced finely
  • 1/3 cup RO*TEL
  • 1/2 cup guacamole
  • 1/4 cup sour cream
  • 1 tbsp cilantro
  • 2 oz jalapeno rings

Instructions

  • Preheat oven to 350 degrees f. 
  • Line a 12 count muffins tin with double layered wonton wrappers 
    Wonton Cups in muffin tin 1
  • Bake at 350 for 8 minutes. Cups with be lightly golden brown. Set aside.
  • Peel shrimp and leave on tails. Toss in fajita seasoning. 
  • Add olive oil to a small skillet. Pan fry shrimp for about 2-3 minutes per side. Set aside. 
  • Heat Rosarita beans and add an even amount to each cup. 
  • Add an even amount of nacho cheese sauce to each cup.
    Cheese and Beans in Wonton Cups
  • Add an even amount of guacamole to each cup.
  • Add 1 halved cherry tomato to each cup. 
  • Add one shrimp to each wonton cup. 
    Shrimp ChimiChanga Cups
  • Top each cup with cilantro, sour cream, and 1 jalapeno ring. 

Notes

These cups eat well at room temperature. 

Nutrition

Serving: 1cup | Calories: 106cal | Carbohydrates: 11g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 19mg | Sodium: 241mg | Potassium: 86mg | Fiber: 1g | Sugar: 1g | Vitamin A: 165IU | Vitamin C: 7.2mg | Calcium: 31mg | Iron: 0.8mg