Name: Shrimp Rangoon Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Asian
Ingredients: 8 oz cream cheese, softened; 1/2 lb cooked shrimp, finely chopped; 1/4 cup green onions, finely sliced; 2 cloves garlic, minced; 1 tablespoon soy sauce; 1 teaspoon Worcestershire sauce; 1/2 teaspoon sesame oil; 20 wonton wrappers; Cooking oil for frying; Sweet chili sauce for dipping

Jump to Recipe

Shrimp Rangoon is the ultimate crunchy, creamy, and savory appetizer that always disappears in minutes wherever it goes. Imagine plump, juicy shrimp blended with velvety cream cheese, kissed with the subtle heat of garlic, the umami of soy and Worcestershire, all sealed in a golden, crackly wonton. Whether you’re planning a festive gathering or just craving something truly special for yourself, this bite-sized treat is pure party magic. And guess what? It’s easier to make than you’d think!

Ingredients You’ll Need

The beauty of Shrimp Rangoon lies in its straightforward ingredient list—simple pantry staples and a few fresh flavors come together to create something irresistibly special. Every single element adds its own touch, whether it’s creaminess, crunch, or that hint of the sea.

Cream cheese (8 oz, softened): This is your creamy base and makes every bite luscious and decadent. Let it sit out to soften for easy mixing.
Cooked shrimp (1/2 lb, finely chopped): The star of the show, giving sweet, tender bites and that unmistakable seafood flavor.
Green onions (1/4 cup, finely sliced): They bring fresh, zesty undertones and a pop of color to the filling.
Garlic (2 cloves, minced): For a subtle garlicky kick that takes the flavor to the next level.
Soy sauce (1 tablespoon): Adds depth and a salty contrast to balance the creaminess.
Worcestershire sauce (1 teaspoon): Brings a rich, tangy undertone that’s secret-sauce good.
Sesame oil (1/2 teaspoon): A tiny bit goes a long way, lending toasted nuttiness and a whiff of authentic Asian flair.
Wonton wrappers (20): Perfect for creating that irresistible crunchy shell—keep them covered so they don’t dry out!
Cooking oil (for frying): Neutral options like canola or vegetable oil are best for a crispy, golden finish.
Sweet chili sauce (for dipping): Offers sweetness, tang, and a little heat—the dream partner for Shrimp Rangoon.

How to Make Shrimp Rangoon

Step 1: Mix Up the Creamy Filling

Start by grabbing a large mixing bowl and combine the softened cream cheese, chopped shrimp, freshly sliced green onions, minced garlic, soy sauce, Worcestershire sauce, and sesame oil. Use a sturdy spoon or spatula to blend everything together until the mixture looks uniform and you see tiny green flecks of onion and bits of shrimp evenly distributed throughout. This flavorful base is the heart of your Shrimp Rangoon!

Step 2: Fill and Fold the Wontons

Lay out your wonton wrappers on a clean, dry surface. Carefully spoon a heaping teaspoon of filling right into the center of each wrapper (don’t overfill, or they’ll burst). Next, dip your finger in a little water and trace it along the edges of the wrapper to help seal. Fold over into a triangle or bring the corners up and pinch to make a cute little pouch, making sure the edges are pressed tight to lock in all that goodness. Repeat until all filling is used.

Step 3: Heat the Oil

Pour your frying oil into a deep fryer or heavy-bottomed skillet to about 2 inches deep and heat to 350°F (175°C). If you don’t have a thermometer, drop in a small piece of wonton wrapper—it should sizzle immediately and turn golden within seconds, letting you know it’s ready for frying!

Step 4: Fry to Perfection

Gently add the filled rangoons to the hot oil in batches, being careful not to overcrowd the pan. Fry each for 2 to 3 minutes per side until they’re beautifully golden brown and gloriously crispy. Use a slotted spoon to remove them and transfer to a plate lined with paper towels, soaking up the extra oil.

Step 5: Serve with Dipping Sauce

Let your Shrimp Rangoon cool for just a minute or two so you don’t burn your tongue, then pile them onto a serving platter. The finishing touch: a generous bowl of sweet chili sauce for that perfect dip in every bite!

How to Serve Shrimp Rangoon

Garnishes

Give your Shrimp Rangoon a splash of extra vibrance by showering them with finely chopped green onions or a sprinkle of toasted sesame seeds. A handful of fresh cilantro or parsley can add refreshing color, and a wedge of lime for squeezing makes everything pop.

Side Dishes

Serve these golden morsels alongside a fresh cucumber salad, tangy Asian slaw, or chilled edamame for a balanced spread. They also pair wonderfully with fried rice or a simple noodle stir-fry if you’re turning appetizers into a full meal.

Creative Ways to Present

Let your personality shine in the presentation! Stack Shrimp Rangoon on a dramatic platter with tiny dipping bowls, arrange them in mini steamer baskets for a dim sum touch, or tuck them in parchment cones for a modern party twist. You can even add toothpicks for easy munching at larger gatherings.

Make Ahead and Storage

Storing Leftovers

Any leftover Shrimp Rangoon can be cooled completely and then stored in an airtight container in the refrigerator for up to three days. They’ll retain their crunchy shell for a day, but soften slightly after that—still delicious, though!

Freezing

To enjoy Shrimp Rangoon at a moment’s notice, freeze them before frying. Arrange the filled, uncooked rangoons on a baking sheet in a single layer, freeze until solid, then transfer to a freezer-safe bag. They can be fried straight from the freezer, just add an extra minute or two to the cooking time.

Reheating

For best results, reheat leftover cooked rangoons in an oven or air fryer at 350°F until hot and crisp—about 5 to 8 minutes. Microwaving works in a pinch but may yield a softer wrapper instead of the signature crunch.

FAQs

Can I use raw shrimp instead of cooked?

Yes, you can! Just chop the raw shrimp finely and sauté it for a minute or two in a pan until opaque before mixing into your filling. This keeps your filling safe and flavorful.

What if I don’t have sweet chili sauce?

No problem at all. Soy sauce, ponzu, or even a squeeze of fresh lime can complement Shrimp Rangoon beautifully, or you could try a spicy mayo for a creamy twist.

Can I bake Shrimp Rangoon instead of frying?

Absolutely! Arrange them on a parchment-lined baking sheet, lightly brush with oil, and bake at 400°F for 12–15 minutes, turning halfway. The oven won’t yield quite the same crackle as frying, but they’ll still be gorgeously crisp and delicious.

How do I keep the wonton wrappers from drying out?

Always cover unused wonton wrappers with a damp kitchen towel while you’re assembling to keep them pliable and prevent cracking.

Can I make Shrimp Rangoon filling ahead of time?

Definitely! The filling can be mixed and stored, covered, in the fridge up to a day ahead. This allows all the flavors to mingle and makes assembly day even quicker.

Final Thoughts

There you have it—the crowd-pleasing, flavor-packed Shrimp Rangoon that’s sure to win over every guest and satisfy any craving. Try making it for your next get-together or as a tasty treat just for yourself; you’ll be amazed at how easy, fun, and rewarding these little crunchers really are!

Shrimp Rangoon Recipe

★★★★★

4.9 from 30 reviews

Author: lilan
Total Time: 30 minutes
Yield: 20 rangoons 1x
Diet: Vegetarian

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Description

Shrimp Rangoon is a delightful appetizer that features a creamy mixture of shrimp, cream cheese, and seasonings enclosed in a crispy wonton wrapper. These fried dumplings are perfect for parties or as a special treat for seafood lovers.

Instructions

Prepare the Filling: In a large bowl, mix together the cream cheese, chopped shrimp, green onions, garlic, soy sauce, Worcestershire sauce, and sesame oil until well combined.
Assemble the Rangoons: Place a small spoonful of the mixture into the center of each wonton wrapper. Wet the edges of the wonton wrapper with water and fold to seal, making sure to press the edges tightly to avoid filling from escaping.
Fry the Rangoons: Heat cooking oil in a deep fryer or heavy-bottomed skillet to 350°F (175°C). Fry the wontons in batches, about 2-3 minutes per side, until golden brown and crispy.
Serve: Drain the cooked shrimp rangoons on paper towels to remove excess oil. Serve warm with sweet chili sauce for dipping.

Notes

Make sure the oil is at the correct temperature before frying to ensure crispy rangoons.
Feel free to customize the filling with additional seasonings or ingredients to suit your taste.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Appetizer
Method: Frying
Cuisine: Asian