Crispy taco-style wonton shells loaded with sweet and spicy firecracker shrimp, sweet mango, crunchy slaw, and cilantro! A quick and easy appetizer for those who love it sweet and spicy!
12 wonton skins (see note)
1 pound large shrimp, peeled and deveined
1 cup sweet chili sauce (see note)
1 mango, diced
2 cups slaw (without dressing) OR red and/or green cabbage, chopped
handful of fresh cilantro, roughly chopped
Wash and remove tails from your shrimp. Preheat oven to 400 degrees.
Grease a 9×13 pan. Lay the wonton skins over the sides of the baking pan in a single layer (do not overlap) on a diagonal. Spray lightly with cooking spray (or brush lightly with a bit of olive oil) and bake for 3-4 minutes just until the edges begin to brown (you don’t want them too crispy or they will break when you make the tacos).
Immediately after removing from oven, take the wontons off of the 9×13 pan and open them slightly to make taco “shells”.
In a large pan over medium heat, combine the shrimp and the sweet chili sauce and stir over medium heat for 6-8 minutes until pink and hot. Remove from heat.
Fill each wonton taco shell with some slaw, shrimp, and diced mango. Top with chopped cilantro and serve.