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.
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Elijah Bennett
[email protected]This salad is absolutely delicious! The combination of flavors and textures is amazing. I will definitely be making this again.
Sm ikbal Hossain
[email protected]I'm not a big fan of shrimp, but I really enjoyed this salad. The mango and avocado were so refreshing, and the curry dressing was flavorful without being too spicy.
Dayo Matthew
[email protected]This salad is a great way to use up leftover shrimp. It's also a great way to get your kids to eat their vegetables.
Rodney Williams Itier
[email protected]I'm always looking for new and exciting salad recipes, and this one definitely fits the bill. The combination of flavors and textures is amazing.
Ovie Elisha
[email protected]This salad is a great make-ahead dish. I often make it for potlucks and parties.
Happy Cabbage
[email protected]I love that this salad is so versatile. I've made it with different types of fruit, and it's always delicious.
Yahya 2000
[email protected]This salad is a great way to get your kids to eat their vegetables. My kids love the sweet and tangy dressing.
Rakib New Tricks
[email protected]I'm not a big fan of curry, but I really enjoyed this salad. The curry flavor was subtle, and it didn't overpower the other flavors.
Qurbanali Solgi302
[email protected]This salad is so easy to make, and it's always a hit. I love that I can make it ahead of time, too.
Merit Ngozi
[email protected]I love the way the curry flavor pairs with the sweetness of the mango and avocado. This salad is a perfect balance of flavors.
aldo isaj
[email protected]This salad is a great summer dish. It's light and refreshing, and the flavors are amazing.
Blanche Saptouw
[email protected]I've made this salad several times now, and it's always a hit. It's so easy to make, and it's always a crowd-pleaser.
starford martey
[email protected]This salad is a great way to use up leftover shrimp. I also added some grilled chicken to mine, and it was delicious.
jennifer william
[email protected]I'm not a big fan of shrimp, but I really enjoyed this salad. The mango and avocado were so refreshing, and the curry dressing was flavorful without being too spicy.
Mihai1916
[email protected]This salad was amazing! I made it for a party and it was a huge hit. Everyone loved the unique flavor combination.
Mark Asirwathan
[email protected]I love the combination of shrimp and mango in this salad. The curry adds a nice warm flavor, and the wonton cups are a fun and easy way to serve it.
Erick Johnss
[email protected]This salad is a delightful blend of flavors and textures. The shrimp is cooked perfectly, and the mango and avocado add a refreshing sweetness. The wonton cups are a great touch, adding a crispy element to the dish.