Mango-Curry Shrimp Salad in Wonton Cups
Ready In: 30 mins
Serves: 48
Ingredients
- 12 wonton wrappers, each cut into 4 squares (from one 12-ounce package)
- vegetable oil
- 1⁄2 cup mayonnaise
- 2 tablespoons chopped fresh cilantro
- 5 teaspoons fresh lime juice
- 2 teaspoons mango chutney
- 3⁄4 teaspoon thai green curry paste
- 12 ounces peeled cooked medium shrimp, coarsely chopped
- fresh cilantro leaves
Directions
- Preheat oven to 325°F
- Place wonton squares on work surface; brush lightly with oil.
- Press each into miniature muffin cup, oiled side down.
- 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.)
- Whisk mayonnaise, chopped fresh cilantro, lime juice, chutney, and curry paste in medium bowl to blend.
- Stir in shrimp.
- Season salad to taste with salt and pepper. (Salad can be prepared up to 1 day ahead. Cover and refrigerate.)
- Place wonton cups on serving platter.
- Spoon 1 teaspoon shrimp salad into each cup.
- Garnish with cilantro leaves.
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