Party Snacks–Green Curry Shrimp Salad in Wonton Cups

by Sarah on December 28, 2010

Now that Christmas and Hanukkah are over, it’s time to start thinking about New Years’ Eve–and the party that comes with it.  You simply must have some food or you’ll have tipsy friends staggering all over the place.  Small, sophisticated little bites that you can nibble on in between sips of the bubbly.

I’ve been making these treats for years.  People always love them.  And what’s not to love?  Tender little chunks of shrimp, the flavors of green curry and a crispy little vehicle to enable me to get that luscious shrimp into my mouth.  The first step is to make those little cups.  They’re just wonton wrappers!  No pasta making required.

Step one is to cut the wrappers in quarters.  I know, they look too small, but it’ll all work out.  For this preparation we only want small cups so you can pop the whole thing into your gob.  If you have to bite it, the salad stuff will dribble all down your front and that would be unsightly.

The wrappers need oil to cook properly–if you bake them dry you’ll get a hard and tough little square.  The oil on the wrappers’ surface gets hot enough so the wrappers will bubble up, kind of like you are deep frying them.  You can either brush them on both sides with vegetable oil, or use the modern miracle of spray oil (such as Pam)–I use the spray stuff Spray the mini-muffin tin, then stick the dough in, then spray the tops (not too much).

See, they don’t even reach the top, but that’s ok, it’s enough of a cup for what we’re doing.  Woowee, lookit that macro power!

Bake them until golden brown, about 12 minutes.  Dump them out on a rack and start over.

For the shrimp filling, mix the dressing ingredients first then dump in the shrimp, onions and water chestnuts.  Fold the shrimp in carefully so they don’t get all smushed up.  Season with salt and pepper and adjust any other flavors as needed.  Those first 2 steps can be done ahead of time, just put the cups in a ziploc and the shrimp salad in a covered bowl and refrigerate.

When it’s time for the party to start, put a spoonful of shrimp salad into each cup and top with a cilantro leaf.

Always a hit.  I’m not lying.  I swear.  They’re the shiz.

This recipe was adapted from this one in Bon Appetit, 1999.  Way back when I didn’t have internet and actually read magazines every month!

Party Snacks–Green Curry Shrimp Salad in Wonton Cups


  • 1 package wonton wrappers, cut into quarters
  • oil for brushing, or spray oil (such as Pam)
  • 1 lb shrimp--use tiny salad shrimp or larger-- if you use larger shrimp, chop into smaller pieces
  • 1/2 cup mayonnaise
  • 1 small can of water chestnuts, chopped
  • 2 green onions, chopped
  • 2 Tbsp cilantro leaves, chopped, plus a handful of clean cilantro leaves for garnish
  • the juice of one lime
  • 1-2 Tbsp chutney, chopped if very chunky (I used homemade Asian pear chutney but Major Grey's works too)
  • 1 to 1-1/2 tsp green curry paste (start with smaller amount, then add more to taste)
  • salt, pepper


  • Preheat the oven to 350*.
  • Cut half of the wonton wrappers into quarters. Either brush both sides with oil, or spray the miniature muffin tin, set the wrappers inside, then lightly spray the wrappers again so that there is oil on both sides. Bake for about 10 minutes, or until they are golden brown and crunchy. Tip them out over a rack and let them cool completely. Cups can be made 3 days ahead of time, sealed in a ziploc bag.
  • Whisk together the mayonnaise, lime juice, chutney and curry paste. Gently fold in the shrimp, green onions and water chestnuts. Taste the salad and season with salt and pepper. Adjust flavors as needed, with chutney or curry paste. If you like a little spice, add a bit of Sriracha sauce. Salad can be made one day in advance.
  • At party time, spoon shrimp into wonton cups. Garnish with cilantro leaves.

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