Best Mango Curry Shrimp Salad In Wonton Cups Recipes

Mango-Curry Shrimp Salad in Wonton Cups image

Provided by lazyme

Categories < 30 Mins

Time 30m

Yield 48 serving(s)

Number Of Ingredients 9

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

Steps:

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.

Nutrition Facts : Calories 20.6, Fat 0.9, SaturatedFat 0.1, Cholesterol 9.8, Sodium 69.3, Carbohydrate 1.9, Sugar 0.2, Protein 1.2

Mango-Curry Shrimp Salad in Wonton Cups image

Provided by Vicki Butts (lazyme)

Time 30m

Number Of Ingredients 9

12 wonton wrappers (from one 12-ounce package), each cut into 4 squares
vegetable oil
1/2 can(s) mayonnaise
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

Steps:

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.

MANGO-CURRY SHRIMP SALAD IN WONTON CUPS image

Yield 48 cups

Number Of Ingredients 8

12 wonton wrappers (from one 12-ounce package), each cut into 4 squares
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

Steps:

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. *Thai green curry paste is available at Asian markets and in the Asian foods section of some supermarkets.