Shrimp Rangoon
Shrimp Rangoon is a crispy and delicious appetizer or side for any Chinese-inspired dinner at home. A quick filling made with shrimp, cream cheese and garlic fried in wonton wrappers.
Crab rangoon is always one of my favorite appetizers when we get Chinese takeout but I think I love this shrimp version even more. They go great with Sesame Chicken and Easy Egg Fried Rice.
Ingredients Needed For Shrimp Rangoon Recipe
- Shrimp – peeled and deveined.
- Olive Oil
- Cream Cheese
- Granulated Garlic
- Kosher Salt
- Fresh Ground Pepper
- Cilantro or Green Onions
- Lard or Peanut Oil for Frying
Step-By-Step Directions for Shrimp Rangoon
- Cook the shrimp in a skillet lightly coated with olive oil over medium heat, stirring occasionally until heated through.
- Remove from the skillet and chop finely.
- Add softened cream cheese to a small bowl. Mix in garlic, salt, pepper, cilantro and chopped shrimp.
- Spoon cream cheese mixture into the center of each wonton wrapper.
- Dip your finger into water and dampen the edges of the wonton wrapper.
- Fold into a triangle, pressing the edges together.
- Dampen the ends of the triangles and fold in and press together.
- Place onto a large baking sheet in a single layer. Cover the shrimp wontons with a damp paper towel.
- Heat oil in a heavy skillet or dutch oven to 350° using a fry thermometer.
- Fry shrimp rangoon in hot oil, a few at a time, turning to brown on both sides, about 2-3 minutes or until golden brown.
- Remove from oil with a strainer or slotted spoon onto a paper towel lined wire rack.
- Serve immediately with your favorite dipping sauce like orange sauce, sweet and sour sauce, sweet chili sauce or soy sauce.
Recipe Notes
- Storage: Leftover cream cheese rangoons in an airtight container in the refrigerator 2-3 days.
- Reheat: Reheat in a toaster oven or air fryer for 3- 5 minutes at 400°.
- Air Fryer or Baked Rangoon: Shrimp rangoon can be cooked in the oven or an air fryer but they will not have the same crispy exterior as they do coming out of the frying oil. Brush lightly with oil or olive oil spray before baking or air frying and cook at 400° for 3- 5 minutes.
- Different Shape Rangoons: Gather the edges of the wonton wrappers and pinch them together forming a purse shape.
More Shrimp Appetizer Recipes You Will Love
- Fried Shrimp has the best crispy breading over succulent shrimp for a favorite appetizer or main dish that is easy to make.
- Grilled Garlic Shrimp makes an easy appetizer anytime you are firing up the grill and is a must-try if you like trying new recipes.
- Shrimp Cocktail is a popular appetizer for parties and holidays and can be made ahead for any occasion.
Add these crispy fried Shrimp Rangoons to your next appetizer menu or to any Asian inspired dinner. They are so simple to make and might be even better than your favorite take-out!
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Shrimp Rangoon
Shrimp Rangoon is a crispy and delicious appetizer or side for any Chinese-inspired dinners at home. A quick filling made with shrimp, cream cheese and garlic fried in wonton wrappers.
Servings: 4
Calories: 390kcal
Ingredients
- 1/4 pound shrimp peeled and deveined
- 1 tablespoon olive oil or butter
- 4 ounces cream cheese softened
- 1 teaspoon granulated garlic
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh ground pepper
- 1 teaspoon cilantro chopped fine
- 20 wonton wrappers
- 2 cups lard or peanut oil
Instructions
- Cook the shrimp in a skillet lightly coated with olive oil over medium heat, stirring occasionally until heated through.
- Remove from the skillet and chop finely.
- Add softened cream cheese to a small bowl. Mix in garlic, salt, pepper, cilantro and chopped shrimp.
- Spoon cream cheese mixture into the center of each wonton wrapper.
- Dip your finger into water and dampen the edges of the wonton wrapper.
- Fold into a triangle, pressing the edges together.
- Dampen the ends of the triangles and fold in and press together.
- Place onto a large baking sheet in a single layer. Cover the shrimp wontons with a damp paper towel.
- Heat oil in a heavy skillet or dutch oven to 350° using a fry thermometer.
- Fry shrimp rangoon in hot oil, a few at a time, turning to brown on both sides, about 2-3 minutes or until golden brown.
- Remove from oil with a strainer or slotted spoon onto a paper towel lined wire rack.
- Serve immediately with your favorite dipping sauce.
Notes
- Storage: Leftover cream cheese rangoons in an airtight container in the refrigerator 2-3 days.
- Reheat: Reheat in a toaster oven or air fryer for 3- 5 minutes at 400°.
- Air Fryer or Baked Rangoon: Shrimp rangoon can be cooked in the oven or an air fryer but they will not have the same crispy exterior as they do coming out of the frying oil. Brush lightly with oil or olive oil spray before baking or air frying and cook at 400° for 3- 5 minutes.
- Different Shape Rangoons: Gather the edges of the wonton wrappers and pinch them together forming a purse shape.
Nutrition
Serving: 4g | Calories: 390kcal | Carbohydrates: 24g | Protein: 11g | Fat: 28g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 78mg | Sodium: 629mg | Potassium: 156mg | Fiber: 1g | Sugar: 1g | Vitamin A: 389IU | Vitamin C: 0.02mg | Calcium: 65mg | Iron: 2mg