Shrimp Rangoon

Shrimp Rangoon is my favorite appetizer because it’s filled with a creamy filling with tender shrimp all wrapped in a crispy shell. Serve with a tangy sweet and sour sauce or your favorite.

Shrimp Rangoon Recipe

Shrimp Rangoon is a popular appetizer in Asian cuisine, particularly in Chinese restaurants.

Made with a filling of chopped shrimp, cream cheese, and seasonings, all wrapped in a wonton wrapper and deep-fried until golden brown and crispy.

The filling ingredients can vary slightly depending on the recipe, but the combination of savory succulent shrimp and creamy cream cheese is the backbone of this dish.

With just a few simple steps, you can whip up a batch of these shrimp wontons in no time.

Mouthwatering and elegant appetizers that are perfect for parties, family gatherings, or just a tasty snack just like these Crab Rangoon, Bacon Wrapped Shrimp, Popcorn Shrimp, and these Margarita Shrimp.

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Ingredients Needed

Cream cheese – Use regular or low fat cream cheese for best results. Soften to room temp for best mixing.

Shrimp – Cooked salad shrimp work the best or you can choose your own shrimp and prepare them your favorite way.

Soy sauce – Low sodium or regular soy sauce works best. Substitute ponzu in a pinch.

Spices – Garlic powder, onion powder.

Green onions – Sliced green onions or substitute minced white onion.

Wonton wrappers – Find these in the produce or refrigerated section. Egg roll wrappers are larger and might require you to cut them down into smaller squares.

Frying oil – I like to use vegetable or peanut oil.

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How to Make Shrimp Rangoons

First: Start by combining the cream cheese, shrimp, garlic and onion powders, soy sauce, and some of the chopped green onions.

Second: Place 1 teaspoon of the shrimp mixture in the center of a wonton wrapper. Wrap into an envelope fashion (steps outlined below).

Third: In a large skillet or medium deep pot, heat a couple of inches of oil to 350F. In batches of 3-4 at a time, carefully fry in the hot oil for 2-4 minutes. Flip as needed until both sides are a light golden brown.

Fourth: When cooked, use a slotted spoon to carefully remove from the oil and drain either on a wire rack or a paper towel lined plate.

Ways to cook Shrimp Rangoon

Deep fryer: Pour a few inches of oil in a small pot and fry in batches of two or three. This gives them the crispiest shell and in my opinion the best flavor.

Air fryer: Place in the air fryer basket and spritz with olive oil. Air fry at 350F for 4-5 minutes or until crispy. This method makes the shell slightly harder than deep frying.

Oven baked: Bake in a 350F oven on a baking sheet for 12-15 minutes. Spritz occasionally with oil to keep them crispy.

How to fold the Wontons

• Start diagonally and place a spoonful of cream cheese mixture in the center of the wrapper.
• Take the bottom corner and fold up towards the top. Press to remove any air.
• Wipe the side points or edges of wrapper with water.
• Take two corners of the wonton wrapper and bring them together in the middle.
• Pinch slightly to seal.
• Repeat until all the wontons are wrapped.

Shrimp Rangoon Variations

• Crab and Shrimp Rangoon: Combine minced shrimp with crab meat, cream cheese, scallions, and seasonings for a twist on the classic recipe.
• Spicy Shrimp Rangoon: Add some heat to your rangoon by including diced jalapenos, red pepper flakes, or Sriracha sauce to the filling mixture.
• Avocado Shrimp Rangoon: Mix mashed avocado with shrimp, cream cheese, and seasonings for a creamy and flavorful filling.
• Vegetarian Shrimp Rangoon: Use a mixture of minced mushrooms, carrots, and water chestnuts in place of the shrimp for a delicious vegetarian option.

What to Serve with it

I love mine with sweet and sour sauce for the perfect combination of sweet and savory. But a simple drizzle of sweet chili sauce or bang bang sauce are great options too.

How long do they last?

Refrigerate: Allow rangoon to cool to room temperature. Place in an airtight container or a zip-top bag and store them in the refrigerator for up to 3 days.

Freeze: If you need to store the rangoon for longer than 3 days, you can freeze them. Arrange the rangoon in a single layer on a baking sheet and place them in the freezer until they are firm.

Once they are frozen solid, transfer them to a freezer safe bag or other airtight container. Freeze for up to 2 months.

Reheat: To reheat, bake in a 375°F oven on a single layer on a baking sheet. Bake for 10-15 minutes, or until heated through and crispy.

Alternatively, you can reheat them in a microwave or air fryer, but the results may not be as crispy as oven-baked rangoon.

Can you make shrimp rangoon ahead of time?

Yes, you can make them ahead of time. In fact, preparing the rangoon in advance can be a convenient way to save time when you are planning to serve them for a party or event.

Prepare the filling and assemble the rangoon. Once wrapped, place them on a baking sheet lined with parchment paper and cover them with plastic wrap.

Then, refrigerate the rangoon for up to 24 hours before frying or baking them.

This is also a great time to freeze them. If you freeze them, I recommend cooking them by deep frying. Just be careful as the frozen filling can cause the oil to splatter.

Are crab rangoons and cream cheese rangoons the same thing?

Crab Rangoon and Cream Cheese Rangoon are similar in that they both feature a cream cheese filling that is wrapped in a crispy wonton wrapper, but they differ in terms of their primary filling ingredient.

Crab rangoons of course contain crab and cream cheese. Cream cheese rangoons typically contain just the cream cheese and spices but some restaurants add chopped shrimp to them.

What does rangoon mean in cooking?

Overall, the term “Rangoon” in cooking typically refers to dishes or ingredients that have roots in the cuisine of Myanmar or the surrounding regions.

It has become a popular way to describe dishes that feature unique and flavorful combinations of spices, herbs, and other ingredients that are commonly used in Burmese cuisine.

Tapas Tips & Tricks

• Use a food processor to chop the shrimp and add the cream cheese. It will make the mixture more consistent in texture.
• These are great with leftover lemon pepper shrimp.
• Start with a small amount of filling in the center of each wrapper.
• Be sure to remove as much air as possible when sealing them.
• Deep frying is the best way to cook them in my opinion.
• Great for making ahead and storing in the freezer.
• Serve with a variety of dipping sauces like sweet and sour, ponzu, or bang bang sauce.

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With its crispy exterior and savory, seafood-filled center, Shrimp Rangoon is the perfect addition to any party or gathering. Plus, this recipe is simple and fool proof, you can make it at home. No need to get Chinese takeouts!

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