Firecracker Shrimp Wontons

By bweber

Ingredients

• 12 wonton skins (see note)
• 1 pound large peeled, deveined shrimp
• 1 cup sweet chili sauce (see note)
• 1 mango, diced
• 2 cups slaw (without dressing) OR red and/or green cabbage, chopped
• handful of fresh cilantro, roughly chopped

Preparation

Step 1

Wash and remove tails from your shrimp. Preheat oven to 400 degrees.

To make the taco shells, you will need a 9x13 inch baking pan with a thin rim and some cooking spray or olive oil. Lay the wonton skins over the sides of the baking pan in a single layer (do not overlap) on a diagonal. Spray lightly with cooking spray (or brush lightly with a bit of olive oil) and bake for 3-4 minutes just until the edges begin to brown (you don't want them too crispy or they will break when you make the tacos). Immediately after removing from oven, take the wontons off of the 9x13 pan and open them slightly to make taco "shells".

In a large pan over medium heat, combine the shrimp and the sweet chili sauce and stir over medium heat for 6-8 minutes until pink and hot. Remove from heat.

Fill each wonton taco shell with some slaw, shrimp, and diced mango. Top with chopped cilantro and ser