Directions
Mango Curry Shrimp Salad in Wonton Cups
Details
- Prep Time:
30 min - Cook Time:
10 min - Ready Time:
40 min
Servings
Ingredients
- 15 wonton wrappers, cut into rounds 2 in in diameter
Shrimp Salad:
- 1 tbsp vegetable oil
- 2 fl oz mayonnaise
- 1 tbsp chopped cilantro
- 12 oz shrimp, 16/20 count, peeled, cooked, and cut into 1/4- to 1/2-inch dice
- 1 1/4 oz lime juice
Mango Chutney
- 2 green onions chopped
- 1 oz dried currants
- 1/2 tbsp sherry vinegar
- 1 tsp peeled and grated ginger
- 12 oz mango, peeled, seeded, and cut into 1/4-in/6-mm dice
Directions
For the mango chutney: Combine all of the ingredients and mix until thoroughly blended. Cover and refrigerate for at least 1 hour and up to 6 hours, tossing occasionally.
For the shrimp cups: Preheat the oven to 325°F Place the wonton rounds on a cutting board and brush lightly with oil. Press each wonton into mini cups oiled side down. Bake until wonton cups are golden brown, about 10 minutes, cool in pans. Remove the cups from tins and store in an airtight container at room temperature until needed.
For the Shrimp salad: Whisk mayonnaise, chopped cilantro, lime juice, 1 1/2 tbsp chutney, and curry paste in a medium bowl until fully blended. Stir in the diced shrimp and season as needed with kosher salt and pepper. Fill the wonton cups three-quarters full with the shrimp salad, garnish with additional chutney as needed and enjoy!!
Benny
Step by step in photos here >>
About Benny
Passion for healthy amazing food. I am on crusade to get kids eat better and people in general learning how to cook for themselves. If I here that McDonald’s is cheaper than eating homemade I will prove anyone wrong.
