mango chutney shrimp salad

mango chutney shrimp salad is super easy and packed with flavor!

mango chutney shrimp salad in wonton cups

This mango chutney shrimp salad is a perfect party app OR light dinner – it’s DELICIOUS!

poached shrimp with parsley lime and wonton cups

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!)!

Pre-rolled pie crusts.

Cake mix.

Frozen puff pastry.

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!

wontons in muffin tin

baked wonton cups on a cooling rack

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!

mango chutney shrimp salad in wonton cups
Am I obsessed? Maybe just a little.

mango chutney shrimp salad in wonton cups

Mango Chutney Shrimp Salad
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.

(print this recipe)


This delicious recipe brought to you by Sheri Silver
https://sherisilver.com/2022/01/04/mango-chutney-shrimp-salad/


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4 Comments

  1. Terri @ Terri's Table on July 11, 2011 at 2:22 pm

    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.



    • sheri silver on July 11, 2011 at 10:22 pm

      Love phyllo cups too – filled with just about anything. These are much less labor and time intensive and I think just as delicious!



  2. meri on July 11, 2011 at 6:29 pm

    these look great! i can’t wait to try them.



    • sheri silver on July 11, 2011 at 10:21 pm

      Thanks – they are always a crowd pleaser so let me know how you like them!



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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!