Chili Lime Shrimp Cups

Hey there lovely people! I had a bit of time in the middle of the week to catch up on some cooking, and that means my husband gets to eat real, homemade food! Hurray!

This week's recipe is crispy spring roll cups with chili-lime shrimp.

Chili, lime and coconut is a fantastic combination in both the sweet and savoury kitchen, and works particularly well paired with shrimp. The flaky cup is filled with a cooling sour cream sauce and topped with a sweet baked cherry tomato, peppery arugula and those delectable shrimp.

Dinner time!

These super crispy cups are incredibly simple to make, too, which means this is great for weeknight meals, or as an addition to a barbecue or simple appetizer. The secret to the flaky cups are spring roll wrappers. Give them a light coating of oil, fold into squares, and bake in muffin forms. Simple, easy, quick. Bake for approximately 10 minutes until light golden and marvelously flaky.

Ingredients

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24 large shrimp, peeled and deveined
12 cherry tomatoes
100 ml + 2 tbsp oil
2 red chilis
3 limes
100 ml coconut flakes
5 cloves garlic
salt and pepper to taste
250 g sour cream
50 g arugula (one large handful, washed)

Instructions

For crispy spring roll cups:

1. Spread out spring roll wrappers and lightly brush with oil. 
   
2. Fold wrappers in half twice to make smaller squares.
3. Press dough into muffin forms to create a cup shape.
4. Bake 172°C/345°F approximately 10 minutes until light golden and crispy.

For chili-lime marinade, sauce, and baked tomatoes:

1. Blend chili with seeds, lime juice, 100 ml oil, garlic and coconut together until smooth. Add a bit more oil if it becomes too thick.
   
2. Add salt and pepper to taste, and adjust heat and sourness levels to personal taste.
3. Coat shrimp with HALF of the mixture.
4. Bake shrimp at 200°C/390°F approximately 7-10 minutes until just pink and firm or grill on skewers approximately 7 minutes.
   
5. Mix the remaining half of marinade with sour cream for sauce. Spoon into cups.
   
6. Rinse tomatoes and spread out in an oven-proof pan.
   
7. Drizzle with oil and sprinkle with salt and pepper.
   
8. Bake tomatoes at 200°C/390°F until they begin to shrivel and release their juices.

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These cups are great for many occasions, or you could do like I did, and just eat like 6 of them until you're full. They can be served slightly warm or cool, so you can make them ahead of time. Prepare all ingredients and store everything but the cups in the fridge until ready to assemble. This recipe took around 45 minutes from start to finish. It was fast, easy and packed full of flavour, which made it a wonderful meal for my busy work days.

Needless to say, I'll be making this recipe again!

Remember to like and share this recipe, and leave a comment below to tell me what you think. I love to hear from you! You can also follow me on Facebook, Twitter, and Instagram as QuiteChefy.

Until next time, stay chefy!