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Thai Inspired Shrimp in Wonton Cups

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Thai Shrimp

I almost feel guilty that I’ve never shared this recipe here before.  Like I’ve been holding out on you or something, and it’s been giving me a bad case of food blogger guilt for the past two days.  This is one of the best appetizer recipes in my entertaining arsenal (that sounds weird, like my arsenal is entertaining) – I meant to say, it’s one of the best recipes in my arsenal of entertaining favorites.
Arsenal is such a weird word, isn’t it?  Arsenal.  Huh.  It’s the kind of word my youngest would like to grab hold of and twist around and make a fuss over the whole ‘arse’ part.

Anyway.

I took these pretty little wonton cups to a cookie exchange last night, and everyone who tried one asked when said cups would be making an appearance on the blog.  Here you go my darlings!

This is the perfect use for the pre-cooked shrimp that are on sale this week, and the filling is a breeze to pull together.  The only slightly futzy putzy part is brushing the wonton wrappers with oil and working them into your mini muffin tins (this is a great job to outsource to any minions you have loitering around).  If you don’t have time for futzy putzy (and you’re short on minions), go ahead and use my friend Liz’s method of putting the filling in little phyllo cups.

Either way, you’ll be glad you have this recipe in your arsenal too.

Merry, merry!  :-)

THAI INSPIRED SHRIMP IN WONTON CUPS
Makes 48 
SOURCE:  epicurious.com

48 wonton wrappers, thawed
Vegetable oil in a little bowl

1/2 cup mayonnaise
2 tablespoons chopped fresh cilantro (or mint is good too)
5 teaspoons fresh lime juice
2 teaspoons mango chutney
3/4 teaspoon Thai green or red curry paste
12 ounces peeled cooked medium shrimp, coarsely chopped (cooked CenSea Shrimp are on sale; it doesn’t matter what size you use)

Fresh cilantro or mint leaves

Preheat oven to 350.  Place wonton wrappers on work surface and brush them with vegetable oil.  Place the wrappers (oiled side down) in mini muffin tins, pressing wrappers to the bottom and sides of the tin.  Bake wrappers for 10 minutes or until golden brown.  Remove wrappers from tins and cool to room temperature.  (You can do this step a day or two ahead of time; just wrap them up in an airtight containter and store at room temperature.)

Combine mayonnaise, cilantro, lime juice, mango chutney, and curry paste in a medium mixing bowl.  Add in shrimp and stir to combine thoroughly; season salad to taste with salt and pepper.  (You can make this a day ahead of time; cover with plastic wrap and store in the fridge.)

Place wonton cups on a serving platter. Fill each cup with a teaspoon of the shrimp mixture.  Top each cup with a small cilantro leaf and serve.

NOTE:  Find the wonton wrappers in the frozen foods case – they’re near the top shelf by all the egg rolls and other frozen Asian foods.  Find the curry paste and mango chutney in the ethnic food aisle with the Asian and Indian ingredients.  Call me if you need help, you know I live for this stuff.  :-)

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Leah Damron is an avid home cook who believes in using the freshest ingredients available, and she challenges herself weekly to create meals out of (mostly!) sale items. If Sendik's ever gave a title for "Biggest Fan", she believes she would win, hands down. Leah lives in greater Milwaukee with her husband, three children, and her big black lab, Daisy."

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