Mango Curry Shrimp Salad in Wonton Cups Recipe

  • 12 wonton wrappers (or ready-made phyllo cups)
  • 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 cleaned and cooked shrimp, coarsely chopped
  • Fresh cilantro leaves
Place wonton squares on work surface, brush lightly with oil. Press in miniature muffin tin, oiled side down. Bake at 325 until golden brown, about 10 min. Cool completely in tins. (Can be stored several days airtight.)

Whisk mayonnaise, chopped cilantro, lime juice, chutney, and curry paste to blend. Stir in shrimp, season with salt and pepper. Place cups on serving platter and fill with small spoonful of shrimp salad. Garnish with cilantro leaves. Makes approximately 48.

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