Tropical Shrimp Wontons
Tropical Shrimp Wontons are a great way to get that healthy omega-3 nutrition for a healthy heart in 1 small bite!
I was excited to head back to my hometown of Bloomington, Indiana last Friday March 25 to cook at the grand re-opening of the Marsh Supermarket on Kinser Pike. I was there on 3/25 making Tropical Shrimp Wontons and sharing about eating your way to heart health.
It is my hope that you all will take the healthy heart pledge on Seafood Nutrition.Org . It is free and takes just a few minutes. Once you have taken the pledge you will get an email every few months with money saving tips and recipes. Even coupons! A few ways to stay healthy and learn that eating seafood twice a week will keep your heart healthy.
Fun!
I talked to SO many people about eating for heart health!
Taking the pledge is easy! Do it today at SeafoodNutrition.org
Now for that Tropical Shrimp Wontons recipe!
Total Servings 24-30
Save RecipeIngredients
- 10 oz small-medium shrimp: peeled, deveined
- Pinch kosher salt/fresh black pepper
- 1/2 c mango (fresh or canned-drained) cut into a small dice
- 1/2 c pineapple (fresh or canned-drained)
- cut into a small dice
- 1/3 c red onion,cut into small dice
- 1 tb cilantro leaves, chopped
- 24-30 wonton wrappers
- Mini muffin pan
Instructions
- Preheat oven to 350 degrees.
- Fit 1 wonton wrapper in each spot on the muffin pan.
- Set aside.
- Meanwhile, in a skillet onion until soft.
- Add shrimp seasoned with salt and pepper until slightly cooked through.
- Do not overcook- shrimp will continue to cook with fruit and in oven.
- Drain any liquid.
- Add well drained mango and pineapple.
- Toss to combine.
- Remove from heat and stir in cilantro.
- Using a small spoon fill the cavity of each wonton wrapper in the pan.
- You may have a bit leftover, that’s ok.
- Bake in the oven 5 minutes or until wrapper is browned.
- Serve.
https://basilmomma.com/2016/03/tropical-shrimp-wontons.html/
Need heart healthy snack ideas? Click here.
The advertisement from the cooking demonstration at the Marsh in Bloomington with Seafood Nutrition Partnership
