Shrimp Wontons With Mango Salsa Recipes

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MANGO-CURRY SHRIMP SALAD IN WONTON CUPS



Mango-Curry Shrimp Salad in Wonton Cups image

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

12 wonton wrappers, each cut into 4 squares (from one 12-ounce package)
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

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 SALSA WONTONS



Mango Salsa Wontons image

This recipe is from Epicurious. We loved it. It is a healthy appetiser and delicious. I also have made it with a tomato salsa and guacamole.

Provided by Wendys Kitchen

Categories     Lunch/Snacks

Time 17m

Yield 24 wontons

Number Of Ingredients 9

cooking spray
24 wonton wrappers
1 mango, peeled, pitted and diced
1 cucumber, peeled, seeded and diced
1/2 red onion, finely diced
2 tablespoons fresh lime juice
2 tablespoons chopped fresh cilantro (or more to taste)
1 tablespoon olive oil
1 pinch cayenne pepper

Steps:

  • Coat mini-muffin pans with cooking spray and line the molds with wonton sheets.
  • Bake at 350°F for 9 to 12 minutes or until golden brown. Cool.
  • Combine remaining ingredients plus salt and pepper to taste.
  • Fill each wonton with salsa and serve.

Nutrition Facts : Calories 37, Fat 0.7, SaturatedFat 0.1, Cholesterol 0.7, Sodium 46.3, Carbohydrate 6.9, Fiber 0.4, Sugar 1.6, Protein 0.9

MANGO-CURRY SHRIMP SALAD IN WONTON CUPS



Mango-Curry Shrimp Salad in Wonton Cups image

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

12 wonton wrappers (from one 12-ounce package), each cut into 4 squares
vegetable oil
1/2 can(s) mayonnaise
2 Tbsp chopped fresh cilantro
5 tsp fresh lime juice
2 tsp mango chutney
3/4 tsp thai green curry paste
12 oz cooked medium shrimp, peeled, coarsely chopped
fresh cilantro leaves

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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