Best 4 Mango Curry Shrimp Salad In Wonton Cups Recipes
Feast your senses on a tantalizing culinary journey with our delectable Mango Curry Shrimp Salad in Wonton Cups, a symphony of flavors that will transport you to a tropical paradise. This vibrant dish combines the sweetness of succulent mango, the aromatic warmth of curry, and the tender texture of shrimp, all nestled in crispy wonton cups. Embark on a flavor adventure with our carefully curated collection of recipes, each designed to tantalize your taste buds and leave you craving more. From the tangy Mango Salsa to the creamy Avocado Dressing, every element of this dish is meticulously crafted to create a harmonious balance of flavors. Unleash your inner chef and embark on a culinary expedition with our Mango Curry Shrimp Salad in Wonton Cups, a dish that promises to delight and astound your palate.
Here are our top 4 tried and tested recipes!
MANGO-CURRY SHRIMP SALAD IN WONTON CUPS
Categories Bake Cocktail Party Mayonnaise Shrimp Jam or Jelly Bon Appétit
Yield Makes 48
Number Of Ingredients 9
Steps:
- 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.
- *Thai green curry paste is available at Asian markets and in the Asian foods section of some supermarkets.
MANGO-CURRY SHRIMP SALAD IN WONTON CUPS
Green curry paste (a blend of green chilies, garlic, onion, and spices) adds explosive flavor to these one-biters. You'll need a miniature muffin tin to prepare the wonton cups. From Bon Appetit, October 2001.
Provided by lazyme
Categories < 30 Mins
Time 30m
Yield 48 serving(s)
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 20.6, Fat 0.9, SaturatedFat 0.1, Cholesterol 9.8, Sodium 69.3, Carbohydrate 1.9, Sugar 0.2, Protein 1.2
MANGO-CURRY SHRIMP SALAD IN WONTON CUPS
Green curry paste (a blend of green chilies, garlic, onion, and spices) adds explosive flavor to these one-biters. You'll need a miniature muffin tin to prepare the wonton cups. From Bon Appetit, October 2001. These can also be made 1 day ahead so are a great make ahead appetizer for guests.
Provided by Vicki Butts (lazyme)
Categories Seafood Appetizers
Time 30m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 325°F.
- 2. Place wonton squares on work surface; brush lightly with oil. Press each into miniature muffin cup, oiled side down.
- 3. 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.)
- 4. Whisk mayonnaise, chopped fresh cilantro, lime juice, chutney, and curry paste in medium bowl to blend.
- 5. Stir in shrimp. Season salad to taste with salt and pepper. (Salad can be prepared up to 1 day ahead. Cover and refrigerate.)
- 6. Place wonton cups on serving platter. Spoon 1 teaspoon shrimp salad into each cup. Garnish with cilantro leaves.
MANGO-CURRY SHRIMP SALAD IN WONTON CUPS
Steps:
- 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. *Thai green curry paste is available at Asian markets and in the Asian foods section of some supermarkets.
Tips:
- To save time, use pre-cooked shrimp or prawns.
- If you don't have wonton cups, you can use lettuce cups or even rice paper.
- Make sure the mango is ripe and sweet for the best flavor.
- Don't be afraid to adjust the curry paste to your desired spice level.
- Serve the salad immediately for the best flavor and texture.
Conclusion:
A refreshing and flavorful mango curry shrimp salad is perfect for a light lunch or appetizer. It's easy to make and can be tailored to your desired spice level. Serve it in wonton cups for a fun and elegant presentation.
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