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Ingredients
- 48 ready made phyllo cups (frozen section)
- 1/2 cup mayonnaise
- 2 tbsp chopped fresh cilantro
- 5 tsp fresh lime juice
- 2 tsp mango chutney
- 3/4 tsp Thai green curry paste
- 12 oz peeled & cooked medium shrimp, coarsely chopped
- Fresh cilantro leaves
Preparation
Step 1
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).
Before filling phyllo cups, drain shrimp salad in a strainer for 15 minutes. Place phyllo cups on serving platter. Spoon 1 tsp shrimp salad into each cup. Garnish with cilantro leaves.