Mango-Curry Shrimp Salad in Wonton Cups

Dairy Free
Mango-Curry Shrimp Salad in Wonton Cups
45 min.
48
152kcal

Suggestions


Get ready to tantalize your taste buds with this delicious Mango-Curry Shrimp Salad served in crispy wonton cups! Perfect for any gathering, this delightful appetizer is not only visually appealing but also packed with flavor. The combination of succulent shrimp, zesty lime juice, and the unique kick from Thai green curry paste creates a culinary experience that will leave your guests craving more.

What sets this recipe apart is its delightful balance of taste and texture. The crispy, golden wonton cups provide the perfect vessel for the creamy shrimp salad, offering a satisfying crunch with every bite. With the added sweetness of mango chutney and a touch of fresh cilantro, this dish is a celebration of vibrant flavors that embodies the spirit of summer.

Whether you're hosting a party, preparing a festive holiday spread, or simply looking for a sophisticated snack, this salad is bound to impress. Each bite is not only a treat but also a healthy option, being dairy-free and low in calories while still delivering on taste. As an added bonus, the wonton cups can be prepared ahead of time, making your entertaining stress-free.

So roll up your sleeves and dive into this easy, fun recipe. Your taste buds will thank you, and your guests will be talking about your culinary creations long after the last wonton cup is devoured!

Ingredients

  • tablespoons cilantro leaves fresh chopped
  • 48 servings cilantro leaves fresh
  • teaspoons juice of lime fresh
  • teaspoons mango chutney 
  • 0.5 cup mayonnaise 
  • 12 ounces shrimp cooked peeled coarsely chopped
  • 0.8 teaspoon thai curry paste green
  • 48 servings vegetable oil 
  • 12  wonton wrappers cut into 4 squares

Equipment

  • bowl
  • oven
  • whisk

Directions

  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.
  4. Remove cups from tins and store airtight at room temperature.)
  5. 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.)
  6. Place wonton cups on serving platter. Spoon 1 teaspoon shrimp salad into each cup.
  7. Garnish with cilantro leaves.
  8. *Thai green curry paste is available at Asian markets and in the Asian foods section of some supermarkets.

Nutrition Facts

Calories152kcal
Protein4.24%
Fat92.24%
Carbs3.52%

Properties

Glycemic Index
3.52
Glycemic Load
0.12
Inflammation Score
-1
Nutrition Score
2.0934782537591%

Flavonoids

Eriodictyol
0.01mg
Hesperetin
0.05mg
Quercetin
0.06mg

Nutrients percent of daily need

Calories:152.16kcal
7.61%
Fat:15.82g
24.33%
Saturated Fat:2.42g
15.14%
Carbohydrates:1.36g
0.45%
Net Carbohydrates:1.31g
0.48%
Sugar:0.17g
0.19%
Cholesterol:12.56mg
4.19%
Sodium:34.13mg
1.48%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.64g
3.28%
Vitamin K:29.91µg
28.49%
Vitamin E:1.23mg
8.17%
Phosphorus:17.36mg
1.74%
Copper:0.03mg
1.58%
Source:Epicurious