Best Shrimp Wontons With Mango Salsa Recipes

Mango Salsa Wontons image

Yield Makes 24 wontons

Number Of Ingredients 9

Vegetable-oil cooking spray
24 wonton sheets (1 package; available at supermarkets or specialty stores)
1 large ripe mango, peeled, pitted and diced
1 small cucumber, peeled, seeded and diced
Half a medium red onion, finely diced
2 to 3 tbsp fresh lime juice
2 to 3 tbsp chopped fresh cilantro (or more to taste)
1 tbsp olive oil
Pinch of cayenne pepper

Steps:

Coat mini-muffin pans with cooking spray and line the molds with wonton sheets. Bake at 350°F for 9 to 12 minutes or until golden brown. Cool. Combine remaining ingredients plus salt and pepper to taste. Fill each wonton with salsa and serve.

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.

Grilled Shrimp with Mango Salsa image

Provided by Trisha Yearwood

Categories main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 9

2 tablespoons chopped fresh cilantro
2 large mangoes, peeled, pitted and finely diced
Juice of 2 limes
1 jalapeno, seeded and finely diced
1/2 red onion, finely diced
1 1/2 pounds colossal shrimp, peeled and deveined
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
Plantain chips, for serving

Steps:

Toss together the cilantro, mangoes, lime juice, jalapeno and red onions in a medium bowl. Divide half of the mixture among 4 glasses with a wide mouth, reserving the remaining half to top with.
Meanwhile, preheat a grill or grill pan to medium-high heat.
Add the shrimp to a large bowl and toss with the oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill the shrimp on each side until opaque and slightly charred, 1 to 2 minutes.
Add the shrimp to the 4 glasses with the salsa and top with the remaining salsa. Garnish with a plantain chip.