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Mango-Curry Shrimp Salad in Phyllo Cups Recipe
Jun 21, 2011 @ 1:40 AM
Posted by
Daily Value: 2%
Servings: 16
Low-Carb
Dairy-Free, Low-Fat-Abs, Sugar-Conscious
Posted by
Nutrition
Cal/Serving: 42Daily Value: 2%
Servings: 16
Low-Carb
Dairy-Free, Low-Fat-Abs, Sugar-Conscious
| Fat | 3g | 4% |
| Saturated | 0g | 2% |
| Trans | 0g | 0% |
| Carbs | 1g | 0% |
| Fiber | 0g | 0% |
| Sugars | 1g | 0% |
| Protein | 3g | 6% |
| Cholesterol | 27mg | 9% |
| Sodium | 174mg | 7% |
| Calcium | 13mg | 1% |
| Magnesium | 5mg | 1% |
| Potassium | 35mg | 1% |
| Iron | 0mg | 0% |
| Zinc | 0mg | 1% |
| Vitamin A | 58IU | 1% |
| Vitamin C | 1mg | 1% |
| Thiamin (B1) | 0mg | 0% |
| Riboflavin (B2) | 0mg | 0% |
| Niacin (B3) | 0mg | 2% |
| Vitamin B6 | 0mg | 2% |
| Folic Acid (B9) | 5µg | 1% |
| Vitamin B12 | 0µg | 4% |
| Vitamin D | 0µg | 0% |
| Vitamin E | 1mg | 4% |
| Vitamin K | 3µg | 4% |
| Fatty acids, total monounsaturated | 1g | 0% |
| Fatty acids, total polyunsaturated | 1g | 0% |
Have a question about the nutrition data? Let us know.
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INGREDIENTS
- ½ cup mayonnaise
- 2 tablespoons chopped fresh cilantro, plus whole leaves for garnish
- 5 teaspoons fresh lime juice
- 2 teaspoons mango chutney
- ¾ teaspoon Thai curry paste (red or green)
- 12 ounces peeled and cooked medium shrimp, coarsely chopped
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 box frozen phyllo cups, for serving
DIRECTIONS
Whisk together mayonnaise, chopped fresh cilantro, lime juice, chutney, and curry paste in medium bowl to blend. Stir in shrimp. Season salad to taste with salt and pepper. Cover and refrigerate.
To serve, place phyllo cups on serving platter. Spoon one teaspoon shrimp salad into each cup. Garnish with cilantro leaves.
Recipe Details
Makes about 15 phyllo cups
Salad can be prepared up to 1 day ahead
Servings: 16
