Fried Shrimp Wontons Recipe
Whenever I’m craving something crispy, savory, and just downright satisfying, I always turn to my Fried Shrimp Wontons Recipe. These golden pockets of goodness combine plump, juicy shrimp with fragrant seasonings, wrapped up in delicate wonton wrappers, making every bite a perfect balance of texture and flavor. They’re the kind of treat that’s perfect for parties, a snack while binge-watching your favorite show, or even a playful appetizer for a casual dinner at home.
What makes this Fried Shrimp Wontons Recipe stand out, in my opinion, is how easy it is to customize and get just right without any fancy tools or ingredients. I remember the first time I nailed the crispiness—it was such a win! Plus, they come together quickly, and frying them up feels a little like a fun kitchen adventure. I promise, once you try these, they’ll become your go-to for when you want something crunchy and flavorful in a flash.
Ingredients You’ll Need
These ingredients come together in harmony to create that irresistible Fried Shrimp Wontons Recipe. When shopping, fresh shrimp is your best bet — it makes all the difference in flavor and texture.
- Large shrimp: Look for fresh or thawed shrimp, peeled and deveined for the best texture and easy prep.
- Grated ginger: Adds a bright, zesty kick that pairs beautifully with shrimp.
- Granulated garlic: A milder way to infuse garlic flavor without overpowering the filling.
- Sliced scallions: Thin slices work best to mix evenly and add that fresh oniony crunch.
- Ground white pepper: For a subtle heat that’s different from black pepper — trust me, it elevates the shrimp wonderfully.
- Kosher salt: I prefer Diamond Crystal for its clean taste and ease of measuring.
- Oyster sauce: Brings a luscious umami depth that’s hard to beat.
- Toasted sesame oil: Friendly reminder — a little goes a long way here to add that toasty aroma.
- Wonton wrappers: Find the square kind, roughly 3.5 inches on each side, for easy folding and frying.
- Canola or vegetable oil: I used canola; it’s perfect for high-heat frying and stays neutral in flavor.
- Sweet chili sauce (to serve): That sticky-sweet dip pairs like a dream and complements the crunchy wontons beautifully.
Variations
One of my favorite things about this Fried Shrimp Wontons Recipe is how easy it is to customize. Feel free to tailor it to your taste—or dietary needs—and still end up with a crowd-pleaser.
- Veggie-packed: I’ve added finely chopped water chestnuts and shredded cabbage before, giving the filling a fun crunch and extra freshness.
- Spicy twist: Incorporate a dash of chili flakes or some minced fresh chili in the shrimp mix if you like it hot—my friends loved this spicy upgrade.
- Gluten-free version: Swap out regular wonton wrappers for rice paper wrappers. The texture shifts a bit, but it’s still a tasty option.
- Air-fried option: If you want to skip the deep-frying, air-frying these wontons works surprisingly well and keeps things lighter.
How to Make Fried Shrimp Wontons Recipe
Step 1: Prep the Shrimp Filling
Start by chopping your shrimp into small bits or pulse them briefly in a food processor—it depends on the texture you prefer. Then toss the shrimp with grated ginger, granulated garlic, scallions, white pepper, salt, oyster sauce, and toasted sesame oil. Mix everything thoroughly; this ensures each wonton bursts with flavor. I like to give it a quick taste before wrapping to check the seasoning.
Step 2: Wrap Your Wontons
Place about a teaspoon of the filling in the center of each wonton wrapper. To seal, moisten the edges with a bit of water (don’t skip this step—it helps the wontons stay sealed). Fold your wrapper into a triangle by bringing two opposite corners together, pressing firmly to seal. You can leave them as triangles or bring the two corners together again for a classic wonton shape. Just keep the wrapping snug to avoid fillings leaking out during frying.
Step 3: Fry to Golden Perfection
Heat your oil to around 350°F (175°C). I like frying in batches of 6 or so—not too crowded—so they cook evenly and don’t stick together. Fry for about 2 to 3 minutes or until the wontons turn a gorgeous golden brown. Use a slotted spoon to remove them and place on paper towels to drain excess oil. Pro tip: Maintain consistent oil temperature to get that ideal crispy texture without burning.
How to Serve Fried Shrimp Wontons Recipe
Garnishes
I love sprinkling chopped scallions or fresh cilantro on top for a burst of color and freshness. A tiny drizzle of toasted sesame oil right before serving amps up the aroma. Don’t forget a small bowl of sweet chili sauce—dipping makes every bite that much better!
Side Dishes
These wontons pair beautifully with a simple cucumber salad or a light Asian slaw to balance the richness. If you’re having a meal, steamed jasmine rice and sautéed bok choy take things to the next level.
Creative Ways to Present
I’ve tried serving these on a large platter lined with banana leaves for a tropical vibe at a summer party. You could also stack them in little bamboo steamers or on mini wooden boards for a fun, restaurant-style appetizer presentation that always gets compliments.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (which is rare!), place them in an airtight container lined with paper towels to keep them from getting soggy. Refrigerate and enjoy within 2 days for best texture.
Freezing
I often freeze my wontons uncooked. Lay them out on a baking sheet lined with parchment and freeze until solid, then transfer to freezer bags. When you want them, fry straight from frozen—they take a minute or two longer but retain the same crispness.
Reheating
To reheat, I pop leftover fried shrimp wontons in a hot oven or toaster oven at 375°F (190°C) for about 5–7 minutes. This refreshes their crispiness nicely without drying them out like a microwave would.
FAQs
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Can I use frozen shrimp for the Fried Shrimp Wontons Recipe?
Absolutely! Just make sure to fully thaw the shrimp and pat them dry before chopping for the filling. Excess moisture can make your wontons soggy, so drying is key for that perfect crisp.
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What oil is best for frying shrimp wontons?
I prefer canola or vegetable oil because they have high smoke points and neutral flavors, which help you get that golden-brown crust without imparting any unwanted taste.
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Can I bake shrimp wontons instead of frying?
Yes, you can! Brush or spray them lightly with oil and bake at 400°F (200°C) for about 12-15 minutes until crisp. While not quite as crunchy as fried, they’re a great lighter alternative.
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How do I know when the oil is ready for frying?
A simple method is to dip a wooden chopstick or spoon handle into the hot oil; if bubbles form steadily around it, the oil’s hot enough. Also, maintaining around 350°F keeps the wontons cooking evenly without soaking up too much oil.
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Is it okay if the wontons open up during frying?
If your wontons open up, it usually means they weren’t sealed well or had too much filling. Using a little water on the edges and pressing firmly helps seal them tight before frying.
Final Thoughts
Honestly, this Fried Shrimp Wontons Recipe feels like such a fun, rewarding dish to master. I love how it’s approachable but impressive enough to wow friends and family alike. Plus, making these feels like a little celebration in the kitchen every time. Give it a try—I think you’ll fall for these crispy, flavorful bites just like I did. And once you do, you might just find yourself adding them to your favorites rotation, guaranteed.
Print
Fried Shrimp Wontons Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 51 to 55 wontons (serves 6 as an appetizer) 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Chinese
Description
This Fried Shrimp Wontons recipe delivers crispy, golden wontons stuffed with a savory mixture of fresh shrimp, aromatic ginger, garlic, and scallions. Perfect as an appetizer or party snack, these wontons are deep-fried to perfection and traditionally served with sweet chili sauce for a delightful balance of flavors.
Ingredients
Filling
- 1 pound (454g) large shrimp (21 to 25 count), peeled and deveined
- 1 tablespoon grated ginger
- 1 teaspoon granulated garlic
- 1/3 cup (25g) thinly sliced scallions
- 1/2 teaspoon ground white pepper
- 1 teaspoon Diamond Crystal kosher salt, or 1/2 teaspoon table or sea salt
- 1 tablespoon oyster sauce
- 1 teaspoon toasted sesame oil
Wontons
- 51 to 55 square wonton wrappers, each side about 3.5 inches long
For Frying
- Canola or vegetable oil (approximately 1 3/4 cups / 415ml for frying in a wok or deep pan)
To Serve
- Sweet chili sauce
Instructions
- Prepare the Shrimp Filling: Chop the shrimp finely or pulse in a food processor until coarsely minced. Mix the shrimp with grated ginger, granulated garlic, thinly sliced scallions, ground white pepper, salt, oyster sauce, and toasted sesame oil in a bowl until fully combined, creating a flavorful filling.
- Assemble the Wontons: Place about 1 teaspoon of shrimp filling in the center of each wonton wrapper. Moisten the edges of the wrapper with water using your finger, then fold to form a triangle or desired shape, pressing edges tightly to seal and prevent filling from escaping during frying.
- Heat the Oil: Pour canola or vegetable oil into a wok or a deep, heavy-bottomed pan to a depth of about 2 inches. Heat the oil over medium-high heat until it reaches approximately 350°F (175°C), suitable for frying.
- Fry the Wontons: Carefully drop a few wontons at a time into the hot oil without overcrowding. Fry them for about 2 to 3 minutes, turning occasionally, until they are evenly golden brown and crispy.
- Drain and Serve: Use a slotted spoon to remove the fried wontons and drain on paper towels to remove excess oil. Serve hot with sweet chili sauce on the side for dipping.
Notes
- Be careful not to overfill the wonton wrappers to avoid filling leakage during frying.
- Maintain oil temperature consistently to ensure crispy wontons without absorbing too much oil.
- You can adjust the spiciness by serving with chili sauce or adding a pinch of chili flakes to the filling.
- For best texture, serve wontons immediately after frying.
Keywords: fried shrimp wontons, shrimp appetizer, Chinese wontons, deep-fried wontons, crispy shrimp wontons
