Shrimp Salad in Wonton Bowls

Shrimp Salad in Wonton Bowls

Fresh, bright, and delicious

Bowl Instructions

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.

Salad Ingredients

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

Salad instructions

Mix all ingredients in a bowl.

Dressing Ingredients

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

Dressing Instructions

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.