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Crispy wonton-wrapped shrimp arranged on a white serving platter with a small bowl of sweet chili dipping sauce

Crispy Wonton-Wrapped Shrimp

Succulent shrimp seasoned with garlic, ginger, and green onions, wrapped in crispy golden wonton skins and fried to perfection. A quick, flavor-packed appetizer ready in 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 portions
Course: Appetizer, Snack
Cuisine: American, Asian
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb shrimp peeled and deveined, fresh or fully thawed frozen, patted completely dry
  • 1 package wonton wrappers thin square wrappers, refrigerated section
  • 2 cloves garlic minced
  • 2 stalks green onions finely chopped
  • 1 tsp fresh ginger grated
  • 1 egg beaten, for sealing wonton edges
  • salt and pepper to taste
  • neutral oil for frying vegetable or canola, about 2 inches deep in pan

Equipment

  • Deep pan or Dutch oven
  • Mixing bowl
  • Slotted spoon
  • Paper towel-lined plate
  • Pastry brush for egg wash

Method
 

  1. Pat shrimp completely dry with paper towels. Finely chop green onions, mince garlic, and grate ginger. Combine shrimp, green onions, garlic, ginger, salt, and pepper in a mixing bowl. Toss well and marinate for 10 to 15 minutes.
  2. Heat neutral oil in a deep pan over medium heat to around 350F. Test by dipping a corner of a wonton wrapper into the oil. If it sizzles immediately and steadily, the oil is ready. If not, wait 1 to 2 more minutes and test again.
  3. Place a wonton wrapper flat on a clean dry surface. Add a small spoonful of shrimp filling in the center. Do not overfill. Brush edges with beaten egg, fold the wrapper, and press firmly to seal with no air pockets inside.
  4. Lower wontons into the hot oil in small batches without crowding. Fry for 3 to 4 minutes total, turning once at the halfway mark, until all sides are deep golden brown. For smaller shrimp, check at 2 to 3 minutes.
  5. Remove with a slotted spoon and drain on a paper towel-lined plate. Serve immediately with sweet chili sauce or soy sauce for dipping.

Notes

Always pat shrimp dry before mixing to prevent a watery filling. Maintain oil at 350F throughout frying by cooking in batches. For a lighter baked version, brush with neutral oil and bake at 400F for 12 to 15 minutes, flipping once. Assemble wontons up to 24 hours ahead and refrigerate uncooked. Store leftovers in the fridge for up to 3 to 5 days. Reheat in oven at 375F or air fryer at 375F for 3 to 4 minutes. Contains shellfish.