I remember the first time I wrapped plump shrimp in a wonton and fried them until they crackled — the contrast of tender, garlicky shrimp inside a whisper-thin, golden shell was instant crowd-pleasing. Crispy wonton-wrapped shrimp are a fast, fun appetizer or weeknight main: they fry up in minutes, travel well for potlucks, and can be dressed up or down depending on your mood and pantry. If you love crunchy handheld bites, these are a must-try — and they fit right alongside other craveable comfort recipes like crispy baked hot honey chicken for a full crunchy spread.
Why you’ll love this dish
This recipe nails three things people usually want: speed, texture, and a bold hit of flavor. Wonton wrappers give you an ultra-thin, ultra-crisp shell that fries faster and lighter than heavier batters. Using basic aromatics (garlic, ginger, green onion) keeps the shrimp bright without masking its sweetness. Add cream cheese or sharp cheddar for richness, or skip it for a leaner bite.
“These are dangerously addictive — crunchy, juicy, and perfect with a sweet chili dip.” — a friend who sampled the tray and vanished into the kitchen
When to make it: weeknight dinner for a family that likes finger food, party appetizers, or an easy side to an Asian-inspired meal. It’s also great for meal-prep: cook them fresh or freeze raw-wrapped pieces for baking later.
The cooking process explained
Step-by-step overview:
- Quick mince and mix: mince the shrimp or chop coarsely, then season and add aromatics.
- Wrap: place a small amount on each wonton, optionally add cheese or veg, fold and seal with beaten egg.
- Cook: shallow- or deep-fry until golden and the shrimp inside is opaque (or bake for a lighter option).
- Serve: drain briefly, garnish with herbs, and offer dipping sauces.
This high-level view helps you move fast at the stove and avoid common pitfalls like soggy wrappers or overcooked shrimp.
What you’ll need
- 1 lb shrimp, peeled and deveined (fresh or frozen, thawed and patted dry).
- Note: remove excess moisture so wrappers stay crisp.
- 1 package wonton wrappers (thin and crispy).
- Tip: keep wrappers covered with a damp towel while working.
- 2 cloves garlic, minced — adds savory depth.
- 2 stalks green onions, finely chopped — for freshness.
- 1 tsp ginger, grated — bright warmth.
- 1 egg, beaten — for sealing the wontons.
- Salt and pepper, to taste — don’t forget a light seasoning.
- Oil for frying, as needed (use a neutral oil with a high smoke point like canola, vegetable, or peanut).
- Chili flakes, to taste — for a spicy kick.
- Cheese (cream cheese or cheddar), to taste — optional for creaminess.
- Fresh herbs (cilantro or parsley), to taste — for brightness at the end.
- Chopped vegetables (bell peppers or carrots), to taste — for extra crunch and color.
Substitutions/notes inline: use gluten-free wonton wrappers if needed; canned or vacuum-packed shrimp can work in a pinch but will be softer and easier to over-process.
Step-by-step instructions
Preparation
- Prep the shrimp: pat the shrimp dry and roughly chop into 1/4–1/2-inch pieces. You can pulse them briefly in a food processor for a uniform texture — don’t over-process into a paste.
- Mix filling: combine shrimp, garlic, ginger, green onions, salt, pepper, and a pinch of chili flakes. If using cheese or chopped vegetables, fold them in now. Taste a tiny bit of the raw mixture (cook a pinch briefly if wary) and adjust seasoning.
- Prep wrappers: lay out a wonton wrapper and keep the unused stack covered with a damp towel.
Cooking process
4. Fill and seal: spoon about 1 teaspoon of filling into the center of each wonton wrapper. Brush the wrapper edges with beaten egg, fold into a triangle or purse, and press firmly to seal. Make sure there are no air pockets.
- Tip: crimping edges or a light dab of cornstarch slurry helps a tight seal.
- Heat oil: pour oil into a heavy skillet to a depth of about 1/2–1 inch for shallow frying, or use a deep fryer to 350–375°F (175–190°C) for deep frying. Use a thermometer for best results.
- Fry: cook in batches to avoid crowding. Fry for about 1.5–2.5 minutes per side for shallow frying, or 2–3 minutes total if deep-frying, until wrappers are golden and shrimp inside is opaque. Internal temperature for shrimp should reach 145°F (63°C).
- Drain: transfer to a wire rack set over a baking sheet or paper towels to drain. A rack keeps the bottoms crisp.
Assembly/Plating
8. Finish: sprinkle with chopped herbs and extra chili flakes. Serve immediately with dipping sauces like sweet chili, soy-sesame, or a citrusy ponzu. For a party, arrange on a platter with lemon wedges and garnishes.
Best ways to enjoy it
Serve these as an appetizer, party finger food, or part of a tapas-style spread. They pair well with light salads, steamed rice, or vegetable stir-fries. For brunch or a casual dinner, make a dipping station with sweet chili sauce, sriracha mayo, and soy-ginger vinaigrette.
If you want a full crunchy brunch lineup, try pairing with crispy homemade hash browns for an irresistible texture contrast. Garnishes like microgreens, lime wedges, or pickled daikon make the presentation pop.
Storage and reheating tips
- Refrigeration: cool to room temperature no more than two hours after cooking. Store in an airtight container up to 3 days. Re-crisp in a 375°F (190°C) oven or air fryer for 4–6 minutes.
- Freezing: freeze raw, sealed wontons on a baking sheet until solid, then transfer to a sealed bag for up to 2 months. Fry or bake from frozen; add an extra minute or two to cooking time.
- Safety: always reheat until the shrimp is hot throughout. If you pre-cook shrimp separately, note it will cook faster in the fryer — monitor closely to avoid rubberiness.
Pro chef tips
- Dry shrimp thoroughly: moisture is the number-one enemy of crispiness. Pat with paper towels and chill briefly for firmer texture.
- Don’t overfill: a scant teaspoon prevents splitting and ensures even cooking.
- Keep wrappers covered: a damp cloth over the unused wrappers prevents drying and cracking.
- Oil temp matters: too hot and the wrapper burns; too cool and they absorb oil and go greasy. Aim for 350–375°F.
- Use a wire rack: draining on a rack keeps bottoms from steaming and softening.
- Test one: fry a single wonton first to check seasoning, temperature, and seal integrity. Adjust accordingly.
Creative twists
- Creamy: add a small cube of cream cheese to the center for a chilled-crunch, melty interior.
- Cheesy: mix shredded sharp cheddar into the shrimp for a richer, more indulgent bite.
- Spicy-sweet: toss the finished wontons briefly in a hot honey or sweet chili glaze for sticky, bright flavor.
- Baked version: spray sealed wontons lightly with oil and bake at 400°F (200°C) for 10–12 minutes, flipping halfway, for a lower-fat option. Texture won’t be quite as uniform as frying but still crisp.
- Vegetarian swap: replace shrimp with finely chopped tofu, mushrooms, and shredded carrot, seasoned the same way.
- Regional spins: add a splash of fish sauce and Thai basil for Southeast Asian notes, or a touch of smoked paprika for a smoky Latin twist.
FAQ – Your questions answered
Q: Can I use frozen shrimp?
A: Yes — thaw completely in the refrigerator, rinse, and pat very dry. Excess water will make the filling soggy and cause oil splatter.
Q: How long does it take to make these from start to finish?
A: Prep is about 15–20 minutes (chopping, mixing, wrapping). Frying in batches can take another 10–20 minutes depending on quantity. Total active time roughly 30–40 minutes.
Q: Can I bake these instead of frying?
A: Yes. Brush or spray lightly with oil and bake at 400°F (200°C) for 10–12 minutes, flipping once. Expect slightly different texture — still tasty but less uniformly blistered.
Q: How do I prevent wontons from opening while frying?
A: Ensure the edges are completely dry before sealing and use beaten egg as “glue.” Press firmly to remove air pockets. Chill sealed wontons briefly if needed to set the egg.
Q: Are these freezer-friendly?
A: Absolutely. Freeze raw, sealed wontons on a tray, then move to a freezer bag. Fry or bake from frozen, adding a minute or two to the cook time.
Q: What temperature should the oil be for frying?
A: 350–375°F (175–190°C). Use a thermometer; it’s the most reliable way to get crisp, non-greasy wontons.
Q: Can I make these ahead for a party?
A: Prepare and seal all wontons, then refrigerate up to 24 hours or freeze for longer. Fry just before guests arrive for best texture.
Final thoughts
Give these crispy wonton-wrapped shrimp a try the next time you want a crunchy, flavorful bite that’s quicker than you think — then come back and tell me which dipping sauce won the night.
Crispy Wonton-Wrapped Shrimp
Ingredients
Method
- Pat the shrimp dry and roughly chop into 1/4–1/2-inch pieces. You can pulse them briefly in a food processor for a uniform texture.
- Combine shrimp, garlic, ginger, green onions, salt, pepper, and a pinch of chili flakes in a bowl. If using cheese or chopped vegetables, fold them in now. Taste and adjust seasoning.
- Lay out a wonton wrapper and keep the unused stack covered with a damp towel.
- Spoon about 1 teaspoon of filling into the center of each wonton wrapper. Brush the wrapper edges with beaten egg, fold into a triangle or purse, and press firmly to seal, ensuring there are no air pockets.
- Pour oil into a heavy skillet for shallow frying or use a deep fryer at 350–375°F (175–190°C).
- Cook in batches to avoid crowding. Fry for about 1.5–2.5 minutes per side for shallow frying or 2–3 minutes total if deep-frying, until the wrappers are golden and shrimp inside is opaque.
- Transfer to a wire rack or paper towels to drain. A rack keeps the bottoms crisp.
- Sprinkle with chopped herbs and extra chili flakes. Serve immediately with dipping sauces like sweet chili, soy-sesame, or a citrusy ponzu.