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Coconut Shrimp Salad Wontons

Coconut Shrimp Salad Wontons


Are there ever times when you are craving three different things at one time? This happened to me the other night and I decided to create a recipe that combined three of my favorite things: coconut shrimp, lobster rolls, and wontons! I had a bunch of leftover wonton wrappers in my fridge from a recipe I had made over the weekend and wanted to find a way to utilize them while also satisfying my craving for coconut shrimp and a lobster roll. Thus, the coconut shrimp salad wonton was born! This tasty treat combines the creaminess of a lobster roll with the sweet crunch of toasted coconut. Taster Tester #1 and I each ate five for a meal, but you can also utilize these for appetizers as well.



  • 10 wonton wrappers
  • 25 raw, peeled and deveined shrimp (big fan of Costco’s!)
  • 1 tablespoon olive oil
  • 1 tablespoon of Greek yogurt
  • 1 tablespoon of low-fat mayo
  • 1 tsp yellow curry powder
  • ½ cup toasted coconut
  • ½ cup chopped mango
  • ¼ cup diced red pepper
  • ½ large avocado


  1. Preheat the oven to 350 degrees, spray a muffin/cupcake pan with cooking spray and place wonton wrappers in muffin/cupcake indentations and spray again with cooking spray. Bake for 8-10 minutes until golden brown and crisp
  2. Heat tablespoon of olive oil in pan on medium heat and add shrimp. Cook shrimp for about a minute on first side and 30 seconds on the other. Remove shrimp and roughly chop into small pieces.
  3. Add coconut to same pan and heat until golden brown
  4. Mix Greek yogurt, mayo and curry powder in a medium bowl
  5. Chop mango, avocado and red pepper into a medium dice
  6. Add chopped shrimp, mango, avocado and red pepper together to medium bowl with yogurt and mayo mixture
  7. Fill wonton cups with coconut shrimp salad mixture and sprinkle with toasted coconut

*Recipe makes 10 cups, and can easily be doubled or tripled for a crowd!


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