Spray miniature muffin cups with nonstick cooking spray. Press 1 wrapper into each cup and brush lightly with oilve oil. Bake at 350 degrees for 7-10 minutes or until crisp. Remove from the muffin cups. Reserve 12 of the shrimp for garnish. Chop the remaining shrimp. Combine the chopped shrimp, mango, garlic, basil, mint, olive oil, lime juice, lemon juice, salt and white pepper in a bowl and mix gently. Adjust the seasonings. SPoon into wonton cups. Cut the reserved shrimp into halves lengthwise. Garnish the top of each with a shrimp half.
VARIATIONS- Hot and SPicy Crab Meat and Mango Salsa, substitute 8 oz lump crab meat for the shrimp and add 2 T chopped red onion and 1 t chopped jalapeno chiles.
Chicken and Black Bean Salsa- substitute 2 chicken breasts, cooked and chopped for the shrimp. Substitute 1/2 c each roasted corn kernels and black beans for the mango. Substitute fresh cilantro for the basil, and fresh Italian parsley for the mint.
Originally Submitted
10/14/2012
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