Mango-Curry Shrimp Salad in Wonton Cups

Ingredients

• Vegetable oil
• 12 wonton wrappers (from one 12-ounce package)
• Fresh cilantro leaves
• 12 ounces peeled cooked medium shrimp
• ¾ teaspoon Thai green curry paste
• 2 teaspoons mango chutney
• 5 teaspoons fresh lime juice
• + 2 more ingredients
• • 2 tablespoons fresh cilantro
  • ½ cup mayonnaise

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 ro...

View full recipe at Epicurious