Curry Shrimp Salad with Mango in Mini Filo Cups

Curry Shrimp Salad with Mango in Mini Filo Cups

As always, You may make this as mild or spicy as you wish, me I really like the heat!

1 # IQF Baby Shrimp
1/2 Cup Mayonnaise
2 Tablespoons chopped fresh Cilantro
2 Tablespoons Fresh Lime Juice
2 Tablespoon Mango Chutney (see below)
3/4 tsp Thai Green Curry Paste
1/8 tsp Smoked Sea Salt crushed fine
1/8 tsp fresh cracked pepper ground fine
48 Mini Filo Cups (Available in the frozen food section of your larger grocery stores nest to puff pastry – Athens is the manufacturer
1 Tablespoon Creepin Quag Hot Sauce -2008 Golden Chile Winner 2008-2007 Scovie Award Winner, 2007 The Hot Pepper Awards Winner


Cook Shrimp (boil for 2 minutes shock in an ice water bath)
Whisk mayonnaise, fresh chopped cilantro, lime juice, chutney, curry paste and Creepin Quag Hot Sauce, Stir in Shrimp and Salt/Pepper
Place filo cups on a serving platter. Spoon a teaspoon shrimp salad into each cup and garnish with a cilantro leaf

Mango Chutney

4 Cups IQF frozen Mango Chunks
1/2 Cup Cider Vinegar
1/2 Cup Brown Sugar
2 Cloves Minced fresh garlic
2 Tablespoons Crystallized Ginger
1 Tablespoon Creepin Quag Hot Sauce
Salt & Pepper to taste (Fresh Ground Sea Salt and Pepper about 1/8 tsp each)


In a medium stock pot bring all ingredients to a boil, lower heat and simmer for 25-30 minutes stirring constantly, remove from heat and cool. refrigerate

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