Mango-Curry Shrimp Salad in Wonton Cups

Mango-Curry Shrimp Salad in Wonton Cups
Photo by Mark Thomas


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


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