Shrimp and Mango Wonton Crisps Recipe


Nutrition

Cal/Serving: 101
Daily Value: 5%
Servings: 24

Balanced
Sugar-Conscious, Dairy-Free
Fat4g6%
Saturated0g0%
Trans0g0%
Carbs12g4%
Fiber1g3%
Sugars2g0%
Protein4g7%
Cholesterol21mg7%
Sodium256mg11%
Calcium19mg2%
Magnesium9mg2%
Potassium62mg2%
Iron1mg4%
Zinc0mg2%
Vitamin A232IU5%
Vitamin C6mg10%
Thiamin (B1)0mg6%
Riboflavin (B2)0mg4%
Niacin (B3)1mg6%
Vitamin B60mg2%
Folic Acid (B9)23µg6%
Vitamin B120µg3%
Vitamin D0µg0%
Vitamin E0mg2%
Vitamin K3µg3%
Fatty acids, total monounsaturated0g0%
Fatty acids, total polyunsaturated0g0%
Have a question about the nutrition data? Let us know.

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Shrimp and Mango Wonton Cups
Big Girls Small Kitchen

Wonton skins are a new favorite of the ladies behind Big Girls Small Kitchen. Here, they use these inexpensive and versatile wrappers to make cups to hold a cold salad of cooked shrimp and sweet mango tossed in a creamy ginger dressing. — Allison Beck

3.333335
Ratings18

INGREDIENTS

  • 12 wonton skins, cut into 4 squares
  • ¾ pound medium peeled and deveined shrimp, cooked*
  • 1 mango
  • ½ cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 ½ tablespoons minced fresh ginger
  • 1 lime, juiced
  • ¼ teaspoon Sriracha
  • ½ tablespoon honey
  • ½ teaspoon salt
  • 1 cup cilantro leaves, finely chopped

*Note: If you are not buying pre-cooked shrimp, simply bring a pot of salted water to boil over high heat and cook the shrimp for 3-5 minutes, 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.

DIRECTIONS

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 five 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 ingredients finely and combine in a bowl), combine the mayonnaise, mustard, ginger, lime juice, Sriracha, honey, and salt. Pulse to combine. This dressing can be made up to a week in advance.

About an hour before service, toss together the shrimp, mango, ginger dressing, and cilantro. Spoon into the crisps and serve immediately.

Recipe Details

Makes 48 cups.

Servings: 24

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