mango chutney shrimp salad is super easy and packed with flavor!
This mango chutney shrimp salad is a perfect party app OR light dinner – it’s DELICIOUS!
Note: This is an updated version of one of my earliest recipes – once I learned how to poach shrimp I decided it was time for a revisit (and reshoot!)!
Although I pride myself on being a “from scratch” cook and baker, there are times where taking a short cut – using a pre-made or packaged ingredient – can be just the ticket, and I love sharing those recipes as much as the more time-intensive, complex ones.
One of my fave shortcut ingredients? Wonton wrappers!
You may remember wonton wrappers from a previous post – but I can’t get enough of them. I always have a package or 2 in the freezer and find them indispensable for so many quick, last minute nibbles, appetizers and desserts. Here is yet another fast, easy recipe (savory this time) that can be adapted in any number of ways – I just brought them to a cocktail party and they were instantly devoured!
Wonton cups can be made up to 3 days in advance (always fill just before serving so they stay crisp), and can be filled with just about anything you like – chicken salad, black bean and corn salsa, seasoned ground beef with cheddar cheese and sour cream. Needless to say, they are also delicious filled with ice cream, fruit, or chocolate mousse!
Am I obsessed? Maybe just a little.
adapted from Bon Appetit
12 wonton wrappers
1/2 cup mayonnaise (light mayo works well here)
2 tablespoons cilantro or parsley, chopped, plus extra whole leaves for garnish (optional)
2 tablespoons lime juice
1 tablespoon mango chutney
3/4 teaspoon thai green curry paste (more or less, depending on how much heat you prefer)
1 pound poached shrimp, coarsely chopped
Make the wonton cups: Pre-heat the oven to 350 degrees and spray a 12-cup muffin tin with non-stick cooking spray. Gently press a wonton into each of the wells and bake for 8-10 minutes, or until light golden brown. Remove from the pan and cool on a wire rack (can be made 3 days ahead – cover and store at room temperature).
Make the shrimp salad: whisk the mayonnaise, cilantro, lime juice, chutney and curry paste in a medium bowl. Stir in the shrimp. Season to taste with salt and pepper. (can be made 1 day ahead – refrigerate).
Just before serving, spoon the salad into the wonton cups. Garnish with cilantro leaves if desired.
This delicious recipe brought to you by Sheri Silver
https://sherisilver.com/2022/01/04/mango-chutney-shrimp-salad/
4 Comments
Hi! I'm Sheri!
Welcome to my little corner of the web where you’ll find easy, delicious recipes, the best kitchen hacks and simple tips for turning your home into a clean haven that is free of toxins. So glad you’re here!
Those shrimp cups look delicious. I’ll have to give them a try. I’ve used the frozen phyllo cups, too. They’re good for this sort of thing, but certainly more expensive.
Love phyllo cups too – filled with just about anything. These are much less labor and time intensive and I think just as delicious!
these look great! i can’t wait to try them.
Thanks – they are always a crowd pleaser so let me know how you like them!