Mango-Curry Shrimp Salad in Wonton Cups

Prep time: 15 minutes, 12 servings



4/3/20211 min read

Mango-Curry Shrimp Salad in Wonton Cups


-12 wonton wrappers

-Vegetable oil

-½ cup mayonnaise

-2 tablespoons chopped fresh cilantro (optional)

-5 teaspoons fresh lime juice

-3 teaspoons Savory Spiced Mango Conserve

-12 ounces peeled cooked medium shrimp


1.  Pre-heat oven to 325°F. Lightly brush oil into muffin tins. Press each wonton wrapper into a muffin cup. Bake until wonton cups are golden brown, about 10 minutes. Cool completely in tins. 

DO AHEAD Can be made 3 days ahead. Remove cups from tins and store airtight at room temperature.

2.  Whisk mayonnaise, chopped fresh cilantro, lime juice, and Savory Spiced Mango Conserve in medium bowl to blend. Stir in shrimp. Season salad to taste with salt and pepper. 

DO AHEAD Salad can be prepared up to 1 day ahead. Cover and refrigerate.

3.  Place wonton cups on a serving platter. Spoon 1 shrimp salad into each cup. Garnish with cilantro leaves.