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


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


  • 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.

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About Mango-Curry Shrimp Salad in Wonton Cups

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