Mango-Curry Shrimp Salad in Wonton Cups

By mschweickert

Ingredients

• 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
• Fresh cilantro leaves

Details

Servings 48
Adapted from epicurious.com

Preparation

Step 1

Preparation

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.

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