Shrimp Rangoon Recipe

Shrimp Rangoon is the ultimate crowd-pleaser—crispy, golden parcels bursting with a luscious, creamy filling of shrimp, cream cheese, and savory aromatics. This irresistible appetizer takes inspiration from classic crab rangoons, but packs them with plump shrimp for an extra punch of flavor and a satisfyingly rich bite. Whether you’re hosting a party or just treating yourself, these hot, crunchy wonders will disappear the second you set them out. It’s no wonder Shrimp Rangoon has earned a devoted fan club in home kitchens everywhere!

Ingredients You’ll Need

You’ll be amazed by how just a handful of pantry staples and a few fresh ingredients come together to make the unforgettable taste of Shrimp Rangoon. Each ingredient plays a crucial role in layering the flavors and textures, making every bite pure joy.

• Wonton wrappers: Delicate, thin sheets create that crave-worthy, golden crispiness—try to keep them covered so they don’t dry out!
• Rapeseed (canola) oil: Neutral-tasting oil perfect for deep frying, ensuring your Shrimp Rangoon come out satisfyingly crunchy without any overpowering flavor.
• Water: A simple must-have for sealing the wonton wrappers so all that savory filling stays tucked inside during frying.
• Shrimp or prawns (150g / 3/4 cup): The star ingredient—peeled and ready to infuse the filling with sweet, briny flavor and a juicy bite.
• Cream cheese (150g / 3/4 cup): Adds creamy richness, creating a dreamy, melt-in-your-mouth filling that pairs perfectly with shrimp.
• Sichuan chilli flakes (1 tsp, optional): For those who love a bit of zing, these bring subtle heat and a gentle tingle.
• Spring onions (2, finely chopped): Lend a fresh, bright flavor and a lovely pop of color to the filling.
• Garlic cloves (2, minced): Boosts the savory flavor and provides a delicious aromatic backdrop.
• Light soy sauce (1 ½ tsp): Adds a nuanced saltiness and brings classic umami depth to every bite.
• Sesame oil (1 tsp): Infuses the filling with a gentle nuttiness and classic East Asian aroma.
• Worcestershire sauce (1 tsp): A secret ingredient for tang and complexity that makes the filling truly pop.
• Sugar (½ tsp): Balances all the savory and spicy notes with a just-right touch of sweetness.
• Salt and freshly ground black pepper: To taste, perfecting the balance and seasoning every morsel.

How to Make Shrimp Rangoon

Step 1: Create the Shrimp Filling

Gather all the filling ingredients—shrimp, cream cheese, spices, and seasonings—and pop them into a big mixing bowl. With a fork, mash and mix everything until you have a smooth, well-combined paste. Don’t worry if there are a few lumps; they add a delightful texture to the Shrimp Rangoon.

Step 2: Fill the Wontons

Lay out a wonton wrapper in front of you and lightly wet the edges with water—this helps everything stick together nicely. Place about a tablespoon of the shrimp filling in the center. Be generous but not too much; you want it plump but still easy to close.

Step 3: Shape and Seal Each Parcel

Now for the fun part: bringing two opposite corners of the wrapper together and pressing. Next, wrap the remaining two corners up and around the filling, gently squeezing everything together to form a little stuffed square. Take a moment to press all the seams tightly so none of that delicious filling escapes during frying.

Step 4: Keep Them Covered

As you work, keep your shaped Shrimp Rangoon under a clean towel to prevent the wrappers from drying out. Once they’re ready, heat up about 10cm (4 inches) of rapeseed (canola) oil in a large saucepan, wok, or deep fryer. You’ll need it nice and hot—aim for 190°C/375°F. No thermometer? Drop a wooden chopstick into the oil; if thousands of tiny bubbles form, it’s ready!

Step 5: Fry to Perfection

Carefully lower half of your assembled Shrimp Rangoon into the hot oil—don’t overcrowd the pot. Fry them for about 3 minutes, flipping once, until golden brown and gloriously crisp. Let them drain on a wire rack to shed any extra oil. Repeat with the rest, maintaining that high heat for maximum crunch.

Step 6: Serve and Enjoy

Hot and fresh from the fryer, your Shrimp Rangoon are divinely crispy, creamy, and ready for dipping. Serve with sweet chilli sauce, a punchy hot sauce, or a simple soy sauce, and watch them vanish before your eyes!

How to Serve Shrimp Rangoon

Garnishes

For an eye-catching finish, sprinkle your Shrimp Rangoon with finely chopped spring onions or a scattering of sesame seeds. A flourish of fresh coriander or even a little extra Sichuan chilli flakes on top adds both flavor and a perfect pop of color.

Side Dishes

Pair your Shrimp Rangoon with crisp Asian slaw, cucumber salad, or a bowl of fluffy steamed rice to round out the meal. They also shine alongside noodle dishes, light stir-fries, or a tangy dipping sauce buffet for an appetizer spread that truly impresses.

Creative Ways to Present

Pile your Shrimp Rangoon high on a beautiful platter, tucked among little bowls of different sauces for a DIY dipping party. For extra flair, serve them nestled in lettuce cups with matching dipping spoons, or skewer a few for a modern small-plate twist at your next gathering.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Shrimp Rangoon—lucky you!—let them cool completely before transferring to an airtight container. Store in the fridge for up to two days; any longer and they’ll start to lose that signature crunch.

Freezing

Shrimp Rangoon freeze like a dream. Lay uncooked, filled wontons on a baking sheet in a single layer, freeze until solid, then transfer to a freezer bag. Cook straight from frozen, adding an extra minute or two to your fry time for fuss-free appetizers anytime!

Reheating

To revive leftover Shrimp Rangoon, pop them into a preheated oven or toaster oven at 180°C/350°F for 7–10 minutes (or until hot and crispy again). Avoid the microwave if you can—it’ll zap the crispness that makes these treats so special!

FAQs

Can I bake Shrimp Rangoon instead of frying?

Absolutely! Arrange the filled wontons on a lined baking sheet, brush lightly with oil, and bake at 200°C/400°F for about 10–12 minutes, flipping once. They’ll turn crisp and golden, with just a little less crunch than frying.

Can I use pre-cooked shrimp or prawns?

You can, but for the best flavor and texture, raw shrimp is ideal as it cooks gently within the filling, staying juicy and tender. Pre-cooked shrimp can sometimes turn rubbery after frying.

Are there gluten-free options for Shrimp Rangoon?

Most store-bought wonton wrappers do contain wheat, but you can look for gluten-free versions at specialty stores or make your own using gluten-free flour blends for an inclusive, delicious platter.

What’s the best dipping sauce for Shrimp Rangoon?

Sweet chilli sauce is a classic choice, but don’t hesitate to mix things up with soy sauce, sriracha-mayo, mustard sauce, or even a tangy lime-soy dip for that perfect flavor contrast.

Can I make the filling ahead of time?

Definitely! Prepare the filling a day in advance, store it in the fridge in a tightly sealed container, and assemble the Shrimp Rangoon right before frying for maximum freshness and convenience.

Final Thoughts

Whether you’re brand new to making Shrimp Rangoon or already an enthusiastic fan, there’s nothing like sharing these crispy, creamy parcels with people you love. Give this recipe a try and watch them light up every gathering—your only challenge will be making enough for everyone!

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