I really like small bites of things. Some of my favorite meals have been at restaurants where I’ve shared several hors d’oeuvres with my family or a friend or two or three—and it is fun to have a few bites of several things rather than a whole plate of one thing. So sometimes at home, I’ll make small bites of things to serve my family or guests before a light dinner.
This recipe is a good one. The cups are crispy and the salad is just-right spicy and the cilantro tastes fresh and the whole thing is one big bite (or two small ones) of crunch and good flavor. If you don’t have the time to make the wonton cups (or just don’t want to), you could serve this shrimp salad any number of ways…in phyllo dough cups from the freezer section, on toasted bread rounds or on your favorite cracker. But they do look pretty this way, and the salted cups are tasty.
Shrimp Salad in Wonton Cups
Makes 24
Preparation Time for Cups: 15 minutes
Preparation Time for Salad: 15 minutes
Total Time: 30 minutes
Ingredients for the cups:
24 wonton wrappers, each cut to about 4-inch squares
Cooking spray
Vegetable Oil (about 2 teaspoons)
Kosher salt
Preparation:
Preheat the oven to 375 degrees. Spray two mini-muffin tins (12-count each) with cooking spray. Lightly brush one side of each wrapper with oil and then press them into the muffin tins (oiled side up). Lightly sprinkle with kosher salt and bake for 10 minutes or until they are a rich, golden color. They need to be nicely browned so that they stay crisp—too lightly and they will get soggy. Remove them carefully from the tin and cool them on paper towels. Once they are completely cooled, you can store them in an airtight container until you’re ready to serve.
Ingredients for the salad:
1/3 cup mayonnaise
3 tablespoons chopped fresh cilantro, plus leaves for garnish
1-½ tablespoons of fresh lime juice
1 tablespoon mango chutney (I used Major Grey’s)
1 teaspoon Thai green curry paste*
1 pound medium shrimp, peeled, deveined, cooked and coarsely chopped
Stir together the mayonnaise, fresh cilantro, lime juice, chutney, and green curry paste and blend well. Fold in the shrimp and salt and pepper to taste. (If you’re making this ahead of time, you can refrigerate the salad for up to a day.) When you’re ready to serve, spoon the shrimp salad into the wonton cups and garnish with a fresh cilantro leaf.
*Note: If your market doesn’t have green curry paste, you can substitute a fine chop of one green onion, ½ clove garlic… and if you like it spicy—1 teaspoon or two of finely chopped jalapeno pepper)
Fabulous photography, gang!
They were delicious….thanks
Thank you Jo Anne…
You are most welcome…on to the mushroom crostini!
This looks like a simple appetizer! I have a party coming up next month and might try this one…
Hi Dawn, It is simple…my best tip is to make sure that you cook the wontons until they are nicely browned…this makes them stay nice and crunchy when you put them out for a party. Thanks for stopping by….
I just bought two mini-muffin tins just for this reason. I love how these little won ton cups look so elegant and like you slaved all day to make them when you didn’t.
I tried this recipe about 6 mos ago after I found it in Bon Appetit, but the wontons got soggy. Thank you for the tip on baking the wontons til they are crisp. I will definitely try it again!
Thank you for the nice comment Carolyn…and good luck with your won ton cups…they’ll be beautiful!
Hi Bonnie…I had to try the won tons a couple of times before I realized that I wasn’t baking them until they were really golden (which is when they become crispy). I also felt that adding the salt to them made them really good…my earlier tries didn’t have the salt–and they were a little bland…
you were my first ever comment from a non-family member, thank you! And thanks for the tip on the salt, too! I love your blog!
What an honor to be your first! Well your site is lovely…and I hope our paths will cross often!
Perfect appetizer… great photo and recipe.. thanks!
Thanks for stopping by Deana…and for your kind words….
I love the simplicity of this recipe, and they look so fresh and delicious. Thank you very much for sharing. I make a similar appetiser casing with phyllo pastry but am definitely going to try to get my hands on some wonton wrappers.
Thank you Juno…phyllo pastry is good with these too…and in truth, the filling is so good, you could probably put them on cardboard squares and still enjoy them….
Hi Susan,
I am thinking of making these for my mom’s 60th birthday party this Saturday as they sound and look delicious!! My only concern is the freshness of the wonton cups if I make them a day ahead of time – what are your thoughts? Also, will the salad be OK if I make it a day ahead as well?
Thank you!
Robyn
Hi Robyn,
I’m so glad you like this recipe–and yes, the shrimp salad is fine made ahead–I know this because we have had leftovers of it and it is still delicious. The wonton cups can also be made ahead–the trick there is to let them cool completely before storing in an airtight container or zip bag. If there is any warmth or humidity on them before storing, they can become tough–if they are stored dry (not in the refrigerator) they will stay crisp. Good luck with the party and wish your mom a happy 60th!
I made these apps and they went over well at my dinner party. The Wonton wrappers…..If you butter, lightly, the side facing out in the muffin tin, you will get those nice airy bubbles in them. I made one batch without buttering them and they came out flat and kind of hard. Thanks for the great recipe!
Ken, that is a terrific tip–thank you so much for writing.