Mango-Curry Shrimp Salad In Wonton Cups

1. 1

   Preheat oven to 325u00b0F

2. 2

   Place wonton squares on work surface; brush lightly with oil.

3. 3

   Press each into miniature muffin cup, oiled side down.

4. 4

   Bake until wonton cups are golden brown, about 10 minutes.

5. 5

   Cool completely in tins. (Can be made 3 days ahead. Remove cups from tins and store airtight at room temperature.)

6. 6

   Whisk mayonnaise, chopped fresh cilantro, lime juice, chutney, and curry paste in medium bowl to blend.

7. 7

   Stir in shrimp.

8. 8

   Season salad to taste with salt and pepper. (Salad can be prepared up to 1 day ahead. Cover and refrigerate.)

9. 9

   Place wonton cups on serving platter.

10. 10

    Spoon 1 teaspoon shrimp salad into each cup.

11. 11

    Garnish with cilantro leaves.

* Per serving · 4 servings · Values may vary.

No additional tips available.