Crispy Shrimp Rangoon Recipe
Introduction
Shrimp Rangoon is a delicious appetizer that combines creamy cream cheese with tender shrimp wrapped in crispy fried wonton wrappers. Perfect for parties or a tasty snack, these bite-sized treats are sure to impress your guests.
Ingredients
- 1 cup cooked shrimp, finely chopped
- 4 ounces cream cheese, softened
- 20 wonton wrappers
- Oil for frying
Instructions
- Step 1: In a bowl, mix the chopped shrimp and softened cream cheese until well combined.
- Step 2: Place a small spoonful of the shrimp and cream cheese mixture in the center of each wonton wrapper.
- Step 3: Moisten the edges of the wrapper with water, fold it to form a triangle or pouch, and press firmly to seal.
- Step 4: Heat oil in a deep pan to 350°F (175°C). Fry the wontons in batches until golden brown and crispy, about 2-3 minutes.
- Step 5: Remove with a slotted spoon and drain on paper towels. Serve warm with your favorite dipping sauce.
Tips & Variations
- For extra flavor, add finely chopped green onions or garlic to the filling mixture.
- Try baking instead of frying for a lighter version—bake at 400°F (200°C) for 10-12 minutes or until golden.
- If you don’t have wonton wrappers, use small square dumpling wrappers as an alternative.
Storage
Store any leftover Shrimp Rangoon in an airtight container in the refrigerator for up to 2 days. To reheat, bake in the oven at 375°F (190°C) for about 8 minutes to retain crispiness. Avoid microwaving to prevent sogginess.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp work well. Make sure to thaw and drain them well before chopping to avoid excess moisture in the filling.
What dipping sauces pair best with Shrimp Rangoon?
Sweet and sour sauce, soy sauce, or a spicy chili sauce are popular choices that complement the creamy shrimp filling nicely.
PrintCrispy Shrimp Rangoon Recipe
Shrimp Rangoon is a popular appetizer featuring a creamy shrimp and cream cheese filling wrapped in crispy wonton wrappers and deep-fried to golden perfection. This savory finger food combines rich textures and flavors, making it a favorite in American-Chinese cuisine and perfect for parties or snacks.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 24 pieces 1x
- Category: Appetizer
- Method: Frying
- Cuisine: American-Chinese
Ingredients
Shrimp Filling
- 1/2 pound raw shrimp, peeled, deveined, and finely chopped
- 4 ounces cream cheese, softened
- 2 green onions, finely chopped
- 1 teaspoon soy sauce
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
Wrapping and Frying
- 24 wonton wrappers
- Vegetable oil, for deep frying
Instructions
- Prepare the filling: In a medium bowl, combine the finely chopped shrimp, softened cream cheese, green onions, soy sauce, garlic powder, and black pepper. Mix until all ingredients are well incorporated to achieve a creamy, savory filling.
- Fill the wrappers: Lay a wonton wrapper flat on a clean surface. Place about 1 teaspoon of the shrimp mixture in the center of the wrapper. Moisten the edges of the wrapper with water, then fold to form a triangle or purse shape, pressing the edges firmly to seal and prevent leaking during frying.
- Heat the oil: Pour vegetable oil into a deep fryer or large saucepan to a depth of about 2 inches. Heat the oil over medium-high heat to 350°F (175°C). Use a thermometer to maintain the correct temperature for frying.
- Fry the Rangoon: Carefully place the prepared wontons into the hot oil in batches, ensuring not to overcrowd the pan. Fry for 2 to 3 minutes or until the wrappers turn golden brown and crispy. Use a slotted spoon to remove the fried Rangoon and drain them on paper towels to remove excess oil.
- Serve: Serve the shrimp Rangoon warm with sweet and sour sauce, plum sauce, or soy sauce for dipping. Enjoy the crispy, creamy appetizer fresh for best texture and flavor.
Notes
- Use fresh shrimp for the best flavor and texture.
- Do not overfill the wrappers to prevent them from breaking during frying.
- Ensure the oil temperature is steady to avoid greasy or undercooked Rangoon.
- Rangoon can be baked as a healthier alternative by spraying them lightly with oil and baking at 400°F for 12-15 minutes or until crisp.
- Leftover Rangoon can be refrigerated for a day but are best enjoyed fresh.
Keywords: Shrimp Rangoon, fried shrimp wontons, cream cheese appetizer, Chinese appetizer, party snacks, crispy wontons
