Ray’s' Mojito Shrimp Cups. Place one wonton wrapper in each muffin cup. Divide half of the taco meat between muffin cups. Sprinkle half of the cheese over the cupcakes.
Remove the wonton cups from the oven and transfer to a serving platter. Once cooked, remove from grill and serve immediately. **Note: For a fun way to serve your shrimp, make an additional batch of the marinade and toss with half a bag of shredded cole slaw mix. Layer slaw into bottom of martini glass and top with grilled mojito. You can cook Ray’s' Mojito Shrimp Cups using 13 ingredients and 5 steps. Here is how you cook it.
Ingredients of Ray’s' Mojito Shrimp Cups
- It’s 1/2 lb of cleaned & deveined shrimp.
- It’s 1/2 envelope of mojito lime seasoning.
- Prepare 1 of Caesar salad.
- It’s 1 of parmesan cheese.
- Prepare 1 of salsa.
- It’s 1 of avocado.
- You need 1 pinch of Red pepper flakes.
- You need 4 tbsp of olive oil.
- Prepare 4 tbsp of water.
- You need of bread.
- It’s 1 of Garlic salt.
- It’s 1 of parsley flakes.
- Prepare 1/2 loaf of White bread dough.
Use a muddler to crush the mint and lime to release the mint oils and lime juice. In a large nonstick skillet, heat the oil, two turns of the pan, over medium-high. Build the tacos with the tortillas, slaw, shrimp, and cheese. Serve with the lime wedges, pickled jalapeños, and the remaining sauce.
Ray’s' Mojito Shrimp Cups step by step
- preheat oven to 350.
- Start by lightly flouring & rolling out 12 small circles of dough n sprinkling with garlic & parsley flakes as much as you desire. roll with rolling pin to incorporate.add to a cupcake tin each circle and press down make a cup bake as directed..
- While cups bake. clean & devein your shrimp, slightly butterfly them which means just slightly cut along backs. add 1/2 packet of mojito seasoning mix with 4 table spoon olive oil and 4 tablespoons, pinch of pepper flakes water add shrimp and let marinade at least 20minutes.
- cook shrimp on hot skillet about 2-3 minutes per side. let cool.
- Once cups are cooled add ceasar salad & top with cheese, now add shrimp to sides add diced avocados and salsa! Enjoy.
To make the shrimp lettuce wraps: in a bowl, combine all ingredients (peanut butter, rice vinegar, coconut milk, soy sauce, honey, ginger, and garlic) until smooth, and set aside. Heat olive oil in a skillet over medium-high heat. Drain shrimp from the marinade and place on a baking sheet. To assemble the taco cups, spoon the mango avocado salsa into the taco cups and top with a shrimp. Garnish with chopped mint and queso fresco and serve with lime wedges.