Mango-Curry Shrimp Salad in Wonton Cups
Vicki Butts (lazyme)
These can also be made 1 day ahead so are a great make ahead appetizer for guests.
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- wonton wrappers (from one 12-ounce package), each cut into 4 squares
- vegetable oil
- 1/2 can(s)
- 2 Tbsp
- chopped fresh cilantro
- 5 tsp
- fresh lime juice
- 2 tsp
- mango chutney
- 3/4 tsp
- thai green curry paste
- 12 oz
- cooked medium shrimp, peeled, coarsely chopped
- fresh cilantro leaves
1Preheat oven to 325°F.
2Place wonton squares on work surface; brush lightly with oil. Press each into miniature muffin cup, oiled side down.
3Bake until wonton cups are golden brown, about 10 minutes. Cool completely in tins. (Can be made 3 days ahead. Remove cups from tins and store airtight at room temperature.)
4Whisk mayonnaise, chopped fresh cilantro, lime juice, chutney, and curry paste in medium bowl to blend.
5Stir in shrimp. Season salad to taste with salt and pepper. (Salad can be prepared up to 1 day ahead. Cover and refrigerate.)
6Place wonton cups on serving platter. Spoon 1 teaspoon shrimp salad into each cup. Garnish with cilantro leaves.