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December 10, 2010 / katelynb

Mango-Curry Shrimp Salad in Wonton Cups.

Tony and I are going to a party at our boss’s house tonight to celebrate the Holidays with some of our colleagues.  What better way to impress them with the pretty and tasty little gems… The best part about these shrimp salad cups is they are gorgeous and so darn easy to make you can do it with a little screaming baby running around. That might give you an idea of what my afternoon has been like (bless her little heart)

Mango-Curry Shrimp Salad in Wonton Cups
from: Bon Appetit Cookbook

  • 12 wonton wrappers (from one 12-ounce package), each cut into 4 squares
  • Vegetable oil
  • 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 peeled cooked medium shrimp, coarsely chopped
  • Fresh cilantro leaves

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 room temperature.)

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.)

Place wonton cups on serving platter. Spoon 1 teaspoon shrimp salad into each cup. Garnish with cilantro leaves.

Note: We don’t own a mini muffin pan… strange, I know!  We opted to make our wonton cups in a regular muffin pan, so only making 24 instead of 48 tiny cups.  In this case, we did not cute our wonton wrappers into 4 pieces like the original recipe suggests. Now the tricky part about this is when using the regular muffin pan, the appetizer turns out to be more than just one bite.  It is actually more like 2 or 3 conservative bites.  Because of the size of the shrimp cup, you might want to serve them with a tiny spoon or fork or even on the plate as a “sit down” type starter to a meal, maybe in place of a traditional green salad.  For an informal dinner party it is okay to grab a napkin and walk around with your shrimp cup –  We served these at our latest dinner party and it was actually kind of funny seeing people try to take big bites or make a mess with it.

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One Comment

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  1. Grandma Corie / Dec 11 2010 1:03 pm

    These look amazing and I love that it’s something different. We should make these for sometime during Christmas. I have mini muffin pans!!! I’m excited.

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