Hi ZestyCook readers! I’m Mara from What’s For Dinner? I started my blog in October 2008 with the hope of sharing some of my simple and healthy recipes with the public. Little did I know that so many people would benefit from recipes that are both healthy and delicious.
Back in March, in a shopping trip to my local produce market, I found frozen small shrimp on sale. I live in the Chicago land area. This means that while fresh produce is available year-round, it’s so cold that all I want are baked sweet potatoes and turkey. With the find of these shrimp, I perused the produce section (which is about ¾ of the store!) and grabbed the ingredients that looked the freshest and most “Spring-like”. (I get major Winter blues, and the minute it starts getting warmer, I crave produce!)
I also found, in the Asian foods section (two whole aisles, and I swear I’ll lay off the parenthesis) some wonton wrappers that were a calorie bargain. I had a thought. Wonton wrappers don’t necessarily have to be wontons! I got home, rummaged in the cabinets a bit, and created this recipe. It’s a favorite around here, and I can’t wait to make it again!
Shrimp Salad in Wonton Bowls
- 1 lb. small cooked shrimp, shell-off, tail-off
- 1 red pepper, diced
- 1 cucumber, diced
- 1/3 head cabbage, cut into small strips
- 3 small scallions, chopped
- 1/4 c. sliced almonds, toasted
- big handful of cilantro, chopped
- 1/4 c. sugar free apricot preserves
- 2 Tbsp. soy sauce
- 2 Tbsp. lemon juice
- 1/4 tsp. sriracha or other hot sauce
- 1/4 tsp. ground ginger
- Salt and pepper to taste
- Liberally spray a large-size muffin tin with cooking spray.
- Take pre-made wonton wrappers and press the center into every other muffin tin space.
- Liberally spray each wrapper cup with spray, and bake at 350* until golden brown, about 15 minutes.
- Mix all salad ingredients in a bowl.
- Place the preserves in a small, microwave safe bowl.
- Microwave until preserves have melted.
- Stir other ingredients except S&P into the preserves, then pour it over the salad.
- Season with salt and pepper to taste.
- Allow to chill about 30 minutes before serving in wonton bowls.
What’s the best part about this recipe? The presentation makes it look fancy and “gourmet” when, in reality, the recipe is really simple! Of course, the dressing and salad ingredients can be varied to suit your own tastes, and the same salad is excellent without the shrimp, or even with shredded chicken.
Thanks again, Zesty!
Mara (What’s For Dinner), thanks so much for a great recipe. I have never tried this before but it does look so fancy and tasty. I will have to try these when I need to impress someone. Day 2 in “The Golden State went well. Lets hope for a good day 3. I will talk to you tomorrow.