This Shrimp Rangoon is a mouth-watering appetizer! Crispy on the outside, it's filled with a creamy blend of succulent shrimp and rich cream cheese, offering a perfect balance of savory and slightly sweet flavors. Ideal for parties!
This is the best shrimp rangoon recipe and if you love crab rangoon, you'll find it absolutely addictive with its creamy shrimp mixture!
What is Shrimp Rangoon?
Shrimp Rangoon is a delicious crispy wonton wrapper filled with a creamy shrimp mixture. They are enjoyable and quick to make with just a few ingredients! It's a common Chinese takeout item that you can find at your local Chinese Restaurants. Interestingly, these shrimp wontons don't actually have origins in Chinese cuisine, but they are a popular dish often served at American Chinese Restaurants.
Shrimp Rangoon Ingredients
See below the recipe card for the exact measurements.
- Cream Cheese: Use 8 ounces of softened cream cheese. For a lighter version, you can substitute with low-fat cream cheese.
- Cooked and Chopped Shrimp: Roughly chop ¼ pound of cooked shrimp. Fresh or frozen (thawed) shrimp both work well. If shrimp isn't available, crab meat can be a good substitute.
- Green Onion: Finely chop 2 green onions for a mild onion flavor. If green onions are not available, chives or a small amount of finely chopped red onion can be used as a substitute.
- Minced Garlic: Use 1 ½ teaspoons for a hint of garlic flavor. Garlic powder can be used in a pinch, but fresh minced garlic is preferred for the best flavor.
- Worcestershire Sauce: Add ½ teaspoon for a depth of flavor.
- Soy Sauce: Use ½ teaspoon to enhance the savory taste. Tamari or a small pinch of salt can be a substitute if soy sauce is not on hand.
- Sugar: 1 teaspoon of sugar balances the savory flavors. If you prefer, you can use honey or agave syrup as a natural sweetener alternative.
- Wonton Wrappers: A 12-ounce package is needed for wrapping the filling. If wonton wrappers are hard to find, you can use thin spring roll wrappers cut into smaller squares.
- Egg Wash: Mix 1 large egg with one tablespoon of water. This helps to seal the wonton wrappers. As a vegan alternative, water or a cornstarch slurry (cornstarch mixed with water) will work too.
- Cooking Oil Spray: For air frying or baking the wontons. You can also lightly brush the wontons with vegetable oil.
How To Make Shrimp Rangoon
Cream Cheese Filling
Put the wonton wrappers to the side, then in a medium-sized bowl, combine all the other filling ingredients.
Place 1 teaspoon of the cream cheese mixture in the center of each wonton wrapper. Gently moisten the edges of each wrapper with the egg wash. The egg wash acts as an adhesive, sealing the edges as you fold the wontons.
Folding a Shrimp Rangoon
Lift two opposite corners of the wrapper and pinch only the tips of those corners together.
Then, lift the remaining two adjacent corners and seal them by pinching them firmly. Pay special attention to pinching the tip of the wonton to prevent any filling leakage while frying.
Air Fry Shrimp Rangoon
Lightly coat the basket of your air fryer with cooking oil spray.
Place the shrimp rangoon into the air fryer basket, make sure they are not overcrowded. If needed, cook them in batches. Lightly spray the rangoon with cooking oil.
Set the Air Fryer temperature to 350°F and cook for 8-10 minutes, or until they turn golden brown and crispy. Flip them halfway through the cooking time and give them another spray of cooking oil.
Make-Ahead Method
After folding them, arrange the uncooked shrimp rangoon on a baking pan or plate. Flash freeze them for an hour, and then transfer into a freezer bag or a Tupperware container.
When you're ready to enjoy them: Take them out of the freezer, let them thaw for a few minutes, and then proceed to air fry or bake them. Voila! Homemade shrimp rangoon whenever you crave them.
Storage & Reheating
- Store the leftover shrimp rangoons in an airtight container. Keep them in the fridge, and they will stay fresh for up to 4 days.
- To reheat, air fry them at 300°F for 5-7 minutes until they reach the desired warmth. Alternatively, you can reheat them in your oven at 350°F for 6-7 minutes until they're warm.
How to Serve
- Party Platter: Include shrimp rangoon as part of a party platter that features a variety of finger foods and appetizers. It's perfect for gatherings and celebrations.
- Side Dish: Pair with other Chinese or Asian-inspired dishes as a tasty side dish. It complements dishes like Fried Rice, stir-fried vegetables, or Chow Mein.
- Buffet or Potluck: If you're hosting a buffet-style meal or attending a potluck, shrimp rangoon can be a crowd-pleasing addition. Place them on a serving tray for easy access.
- Dipping Sauces: Provide a selection of dipping sauces, such as sweet chili sauce, plum sauce, soy sauce, or even a Spicy Sriracha Mayo.
FAQs
You can typically find wonton wrappers in the refrigerated section of the produce aisle, near items like tofu, egg roll wrappers, and chilled salad dressings.
Absolutely! You can make them in advance and freeze for up to 2 months. When you're ready to enjoy them, you can deep fry, air fry, or bake them straight from the freezer.
Wontons offer versatility with various fillings, often featuring pork, shrimp, garlic, and other Chinese seasonings. On the other hand, Rangoons are typically stuffed with either real or imitation crab meat, or shrimp, combined with creamy cream cheese.
More Wonton Recipes
Air Fryer Jalapeno Popper Wontons
If you make this recipe be sure to leave a comment or give this recipe a rating ⭐⭐⭐⭐⭐! I will be happy to hear from you!
Shrimp Rangoon
Ingredients
For The Filling:
- 8 ounces cream cheese softened
- ¼ pound cooked shrimp roughly chopped
- 2 green onions finely chopped
- 1 ½ teaspoons minced garlic
- ½ teaspoon Worcestershire sauce
- ½ teaspoon soy sauce
- 1 teaspoon sugar
Other
- 1 12 ounces package Wonton wrappers
- 1 large egg plus one tablespoon of water whisked together
- Cooking oil spray
Instructions
- Set aside the wonton wrappers, then mix all the other ingredients for the filling together in a medium-sized bowl.
- Put 1 teaspoon of the mixture in the middle of each wonton wrapper.
- Lightly dampen the edges of each wrapper with egg wash. The egg wash helps to glue the edges together as you assemble the wontons.
- Shape: Lift two opposite corners of the wrapper and pinch only the tips of those corners together. Then, lift the remaining two adjacent corners and seal them by pinching them firmly. Pay special attention to pinching the tip of the wonton to prevent any filling leakage while frying.
Air Fry
- Lightly spray the basket of your air fryer with cooking oil.
- Place the shrimp rangoon into the air fryer basket. Make sure not to overcrowd it. If necessary, cook them in batches.
- Lightly spray them with oil.
- Set the Air Fryer to 350°F and cook for 8-10 minutes, or until they are golden brown and crispy, flipping them halfway through the cooking time and spraying them again with cooking spray.
- Serve them with your choice of dipping sauce.
Fry
- If you don't have a deep fryer, you can use a Dutch oven. Fill it with 2-3 inches of vegetable oil and heat it until it's just below 350 degrees. On an electric stove, you'll want to set the heat a bit lower than medium-high to reach this temperature.
- To check if the oil is hot enough for frying, use an extra wonton wrapper. Put it in the oil and watch to see that it cooks but doesn't burn too quickly. If it does, you might need to turn the heat down a bit. This is a simple way to test the oil temperature before you start frying your food.
- Fry a small batch of wontons, about 4-5 at a time, for 45 seconds to a minute each, or until they turn a nice golden brown color.
- After frying, take the wontons out and put them on a plate that's lined with paper towels.
Bake
- Preheat your oven to 375 degrees. Then, coat a baking sheet with nonstick cooking spray. Place this prepared sheet in the oven for about 5 minutes to warm it up. This step helps make sure the bottom of the wontons become nicely crisp as they bake.
- Take it out and arrange the wontons on it. Then, give the wontons a light spray with nonstick cooking spray.
- Bake for about 10-12 minutes, but it's a good idea to start checking them after 5 minutes to make sure they don't overcook. Once they become crisp and have a golden brown color, take them out of the oven.
Notes
- Store the leftover shrimp rangoons in an airtight container. Keep them in the fridge, and they will stay fresh for up to 4 days.
- To reheat, air fry them at 300°F for 5-7 minutes until they reach the desired warmth. Alternatively, you can reheat them in your oven at 350°F for 6-7 minutes until they're warm.
Nutrition
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Katie says
These were SO good! Crispy on the outside, creamy shrimp filling on the inside. I made a double batch, and they were gone in minutes!
Tatiana says
Katie, that’s fantastic! Double batches are always a good idea with these. Thanks for sharing!