Mango-Curry Shrimp Salad in Wonton Cups

Mango-curry Shrimp Salad In Wonton Cups Recipe

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Vicki Butts (lazyme)


Green curry paste (a blend of green chilies, garlic, onion, and spices) adds explosive flavor to these one-biters. You’ll need a miniature muffin tin to prepare the wonton cups. From Bon Appetit, October 2001.

These can also be made 1 day ahead so are a great make ahead appetizer for guests.


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20 Min
10 Min


  • 12
    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

How to Make Mango-Curry Shrimp Salad in Wonton Cups


  1. Preheat oven to 325°F.
  2. Place wonton squares on work surface; brush lightly with oil. Press each into miniature muffin cup, oiled side down.
  3. Bake 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.)
  4. Whisk mayonnaise, chopped fresh cilantro, lime juice, chutney, and curry paste in medium bowl to blend.
  5. Stir in shrimp. Season salad to taste with salt and pepper. (Salad can be prepared up to 1 day ahead. Cover and refrigerate.)
  6. Place wonton cups on serving platter. Spoon 1 teaspoon shrimp salad into each cup. Garnish with cilantro leaves.

Printable Recipe Card

About Mango-Curry Shrimp Salad in Wonton Cups

Course/Dish: Seafood Appetizers
Main Ingredient: Seafood
Regional Style: Thai

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