Mango-Curry Shrimp Salad in Wonton Cups

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READY IN: 30mins
SERVES: 48
UNITS: US

INGREDIENTS

Nutrition
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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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