Mango Curry Shrimp Cups

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2 packages frozen mini filo shells
1/2 cup low-fat mayonnaise
2 tablespoons chopped fresh cilantro
5 teaspooms lime juice
2 teaspoons mango chutney
1/2 teaspoon prepared green curry paste
12 ounces cooked medium shrimp, coarsely chopped


Bake shells according to package directions. Let cool.

In a medium bowl, whisk mayo, cilantro, lime juice, chutney and curry paste to blend. Add the shrimp and mix thoroughly. Season with salt and pepper.

Fill each shell with shrimp mixture. Heat if desired or serve at room temperature. 




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