The Millennial Chef

Crispy Shrimp Tacos


1 pound of shrimp, peeled and deveined

1 teaspoon of chili powder

1 teaspoon of garlic powder

3 limes

Avocado oil (or vegetable/canola oil)

Package of wonton wrappers (you'll need about 12)

1 avocado, diced

1 mango, peeled and diced

1 cup or so of arugula, chopped

1 cup of sour cream

1 teaspoon of sriracha

Salt and pepper to taste

Serving Size- makes about 12, easily doubled if you use less filling


  1. Preheat the oven to 350.
  2. Then, marinate your shrimp. Add the shrimp to a bowl and add the chili powder, garlic powder, juice of 1 lime, and a teaspoon of salt and pepper. Mix and put in the fridge.
  3. Next, make your wonton "tacos". Brush the avocado oil (with a pastry brush) on both sides of the wrappers and then gently push the wontons into the muffin tins so it forms a little cup. Bake for about 5-6 minutes, keeping a close eye on them because they burn easily. Once they are browned, take them out and let it cool for about 5 minutes. Then gently remove them from the muffin tins. They'll look like cups. Set aside and cool for another 10 minutes or so.
  4. Then, take out a saute pan and cook your shrimp for a couple minutes on each side on medium to high heat. Once they are done, remove from the pan and chop into small pieces.
  5. While the shrimp is cooking, prep your other ingredients. Dice the avocado and mango and add to a bowl. Squeeze the juice and zest of 1 lime (2 limes if the first isn't that juicy), plus a little salt and pepper and mix, then set aside. Taste for seasonings. Then, add the sour cream to a small bowl and add sriracha plus a pinch of salt and pepper and mix. Taste for seasonings.
  6. To assemble, add the shrimp to the wonton taco first. Then add a little avocado & mango mixture, plus arugula, and finish with a dollop of your sour cream mixture. Serve with lime wedges and enjoy!

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