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Mini Shrimp & Mango Cups

If you are not buying pre-cooked shrimp, simply bring a pot of salted water to boil and cook the shrimp for 3-5 minutes over low heat, until they’ve turned pink. Drain and immediately transfer shrimp to an ice bath or place the colander under very cold water until the shrimp are no longer steaming hot. The crisps tend to get a little soggy, so make sure you don't spoon the shrimp salad into the cups too long before the party.

Ingredients

  • 12 wonton skins cut into 4 squares
  • Vegetable oil
  • 3/4 lb medium peeled and deveined shrimp cooked
  • 1 mango
  • 1/2 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 ½ tbsp minced fresh ginger
  • 1 lime juiced
  • 1/4 teaspoon siracha
  • ½ tbsp honey
  • ½ tsp salt
  • 1 cup cilantro leaves finely chopped

Instructions

  • Preheat the oven to 350 degrees.
  • Place wonton skins on a cutting board and brush lightly with oil. Press each into a miniature muffin tin, oiled side down. Bake until wonton crisps are golden brown, about 8-10 minutes. Allow to cool for 5 minutes in the tin, then set aside and repeat. (The crisps can be made up to two weeks in advance.
  • Cut each shrimp into 4-5 pieces–small enough to fit in the crisps–and peel and dice the mango into same-sized pieces.
  • In a food processor (if you do not have one, minced finely and combine in a bowl), combine the mayo, mustard, ginger, lime juice, siracha, honey, and salt. Pulse to combine. (This can be made up to a week in advance too.)
  • When you're ready to serve, toss together the shrimp, mango, ginger dressing, and cilantro. Spoon into the crisps and serve immediately.