Shrimp and Mango Wonton Crisps

Shrimp and Mango Wonton Crisps
Staff Writer
Shrimp and Mango Wonton Cups

Big Girls Small Kitchen

Shrimp and Mango Wonton Cups

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


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.


Calories per serving:

104 calories

Dietary restrictions:

Balanced Sugar Conscious, Low Potassium, Kidney Friendly

Daily value:



  • Fat 4g 6%
  • Carbs 12g 4%
  • Saturated 0g 0%
  • Fiber 1g 3%
  • Trans 0g
  • Sugars 2g
  • Monounsaturated 0g
  • Polyunsaturated 0g
  • Protein 5g 9%
  • Cholesterol 26mg 9%
  • Sodium 194mg 8%
  • Calcium 21mg 2%
  • Magnesium 11mg 3%
  • Potassium 90mg 3%
  • Iron 1mg 4%
  • Zinc 0mg 2%
  • Phosphorus 48mg 7%
  • Vitamin A 15µg 2%
  • Vitamin C 7mg 11%
  • Thiamin (B1) 0mg 6%
  • Riboflavin (B2) 0mg 4%
  • Niacin (B3) 1mg 5%
  • Vitamin B6 0mg 1%
  • Folic Acid (B9) 21µg 5%
  • Vitamin B12 0µg 0%
  • Vitamin E 0mg 1%
  • Vitamin K 7µg 9%
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