1-First Step: Prep the oven and muffin tin Start by heating the oven to 350 degrees Fahrenheit. While it warms up, spray a mini muffin tin with cooking oil spray so the wonton wrappers do not stick. This small step makes a big difference because it helps the shells release cleanly after baking. Next, press one wonton wrapper into each muffin cup. Gently fold the corners so the wrapper fits the shape of the cavity. You want the wrapper to sit snugly against the sides and bottom so it bakes into a little cup instead of puffing up too much.

2-Second Step: Bake the wonton shells Place the tin in the oven and bake the wrappers for 8 to 10 minutes, or until they turn lightly browned. Keep an eye on them near the end because they can go from golden to too dark pretty fast. The goal is a crisp shell that can hold the guacamole without softening right away. Once they are done, remove the pan and let the cups cool for a few minutes. The shells will firm up more as they cool, which makes them easier to handle when you fill them later.

3-Third Step: Make the guacamole While the shells bake, make the guacamole. Add 1 ripe avocado to a bowl and smash it with a fork until it is as smooth or chunky as you like. Stir in the juice from half a lime and add salt to taste. If your avocado is extra ripe, this step takes almost no time at all. If you like a chunkier texture, leave a few small pieces in the bowl. That little bit of texture pairs nicely with the crisp shell and tender shrimp.

4-Fourth Step: Cook the shrimp Pat the shrimp dry with paper towels before cooking. This helps them sear a little better instead of steaming in the pan. Season them with salt on both sides. Heat 1 tablespoon oil in a skillet over medium heat. Add the shrimp and cook for about 1 minute per side, just until they turn pink. Because shrimp cook quickly, do not walk away from the pan. Overcooked shrimp can turn rubbery fast, and this recipe works best when they stay juicy.

5-Fifth Step: Add the sweet chili sauce Once the shrimp are pink, pour in 3 tablespoons sweet chili sauce. Let everything simmer for another minute so the shrimp get coated in a glossy glaze. This is the part that gives the recipe its sweet and slightly tangy finish. If you want a little more sauce for drizzling, keep a small spoonful aside before it hits the pan. That extra drizzle makes the finished cups look even better and adds more flavor on top.

6-Final Step: Assemble and serve Now it is time to build the wonton guacamole cups with thai sweet chili shrimp. Spoon a little guacamole into each baked wonton cup, then top with one shrimp. Finish with a light drizzle of the extra sweet chili sauce. Serve them right away while the shells are crisp and the shrimp are still warm. These are best enjoyed fresh, which means they are perfect for setting out just before your guests arrive.