Thai Shrimp Canapes

If you love Thai cuisine, then you must try this shrimp canape. We added some sweet and savoury flavours to elevate this elegant and impressive appetizer.

Yield: Makes 4 dozen

Thai Shrimp Canapes


  • 48 won ton wrappers
  • Canola oil*
  • 1/2 cup mayonnaise
  • 1 tbsp chopped fresh cilantro
  • 1 tbsp apricot jam
  • 1 tbsp fresh lime juice
  • 1 tsp green curry paste
  • 1/4 tsp salt
  • 3/4 lb (375 g) cooked baby shrimp
  • Chopped fresh cilantro*


  1. Preheat oven to 325°F.
  2. Using a sharp knife, cut a 2 1/4 inch square out of each won ton wrapper. Lightly brush one side of each squares with oil. Press each square, oiled side down, into a mini-muffin cup.
  3. Bake won ton cups until golden brown, about 7 – 10 minutes. Cool completely in pans. Won ton cups may be frozen for up to 1 month.
  4. Combine mayonnaise, cilantro, apricot jam, lime juice, curry paste and salt until blended. Stir in shrimp. Cover and refrigerate for at least 30 minutes or up to 4 hours.
  5. Up to 2 hours before serving, spoon shrimp mixture into won ton cups. Sprinkle with cilantro.
Nutritional analysis per canapes:


50 calories, 2.1 g fat, 2.6 g protein, 5.1 g carbohydrates, 0.1 g fibre, 149 mg sodium 

*Ingredient not included in nutritional analysis.