Fried Shrimp Wontons Recipe

Let me tell you, this Fried Shrimp Wontons Recipe is an absolute game changer for any appetizer or party platter you’re planning. Crispy on the outside, juicy and flavorful on the inside, these little pockets of goodness always bring a crowd to the table. I’ve made these dozens of times, and each batch disappears before I know it – trust me, once you try them, you’ll want to make them for every get-together or family dinner.

What makes this Fried Shrimp Wontons Recipe so special? It’s all about the perfect balance of fresh shrimp mixed with fragrant ingredients like ginger and toasted sesame oil, wrapped up in thin wonton skins that crisp to golden perfection. Plus, frying them up is quicker and easier than you might think, especially if you follow a few simple tips I’ll share along the way. You get a delicious, restaurant-quality treat that’s totally doable at home.

Ingredients You’ll Need

The ingredients here come together beautifully to create that classic Asian flavor we all crave in fried shrimp wontons. Don’t worry—most of these are pantry staples if you cook Asian food frequently, and the fresh shrimp really makes a difference for the filling.

• Large shrimp: Choose fresh or thawed large shrimp (21 to 25 count) for a tender texture and great bite size.
• Grated ginger: Adds a warm, zesty kick without overpowering the shrimp’s sweetness.
• Granulated garlic: Gives a subtle garlicky depth without clumps of raw garlic.
• Thinly sliced scallions: They bring a nice crunch and mild onion flavor that brightens the filling.
• Ground white pepper: Provides gentle heat that pairs perfectly with seafood.
• Kosher salt: Use Diamond Crystal if you have it; it seasons the filling just right.
• Oyster sauce: This sauce adds umami richness and a touch of saltiness.
• Toasted sesame oil: A little goes a long way to give that signature nutty aroma.
• Wonton wrappers: Get square wrappers approximately 3.5 inches per side so they fold neatly and fry evenly.
• Canola or vegetable oil: For frying, a neutral oil with a high smoke point works best.
• Sweet chili sauce: The perfect dipping companion to add a sweet and spicy balance.

Variations

I love switching things up with this Fried Shrimp Wontons Recipe depending on my mood or what’s in my kitchen. Feel free to experiment with the fillings or dipping sauces — it’s all about what you enjoy!

• Variation: Swap shrimp for finely chopped crab or even chicken if you want a different protein. I tried crab once for a more indulgent, sweet seafood flavor, and it was just as delightful.
• Vegetarian twist: Use chopped mushrooms, water chestnuts, and shredded carrots with some soy sauce instead of shrimp for a tasty meat-free version.
• Spicy kick: Mix a dash of Sriracha or chili flakes into the filling if you like things hot — I usually add a pinch for a little extra zing.
• Gluten-free option: Find gluten-free wonton wrappers in specialty stores or replace with rice paper for a similar crisp texture.

How to Make Fried Shrimp Wontons Recipe

Step 1: Prep and Chop Shrimp

Start by peeling and deveining the shrimp if your store-bought ones aren’t already. Then, roughly chop them into small pieces – you don’t want a paste, but the chunks should be fine enough to mix well with other ingredients. This makes sure each wonton burst with juicy shrimp bites. I find chopping by hand works best because you control the size perfectly.

Step 2: Mix the Filling

In a medium bowl, combine the chopped shrimp with grated ginger, granulated garlic, scallions, white pepper, salt, oyster sauce, and toasted sesame oil. Mix everything thoroughly with a spoon or your hands until well blended. The oyster sauce adds umami, so taste once mixed and adjust seasoning as needed. I like to do a little taste test here by cooking a tiny bit in a pan — this helps me tweak flavors before wrapping.

Step 3: Fill and Fold Wontons

Lay a wonton wrapper flat on a clean surface. Place about one teaspoon of filling in the center. Dip your finger in water and wet the edges of the wrapper to help seal. Then fold the wrapper diagonally to create a triangle, pressing out any air and sealing tightly. Optionally, bring the two opposite corners together and press to form a classic wonton shape I’ve grown to love for crispier edges. Don’t overfill or they’ll burst during frying — small, neat portions work best.

Step 4: Heat Oil and Fry

Pour about 1 ¾ cups of canola or vegetable oil into a wok or deep skillet and heat it to 350°F (175°C). If you don’t have a thermometer, test by dropping a wonton in; it should sizzle immediately and float to the top. Fry the wontons in batches so they don’t crowd the pan. Cook each batch for 2-3 minutes or until they’re golden brown and crispy. I always keep a plate lined with paper towels nearby to drain excess oil. Be careful—don’t leave the fryer unattended because they cook quickly.

Step 5: Serve Hot with Dipping Sauce

Once fried, serve the wontons immediately for the best crunch. These fried shrimp wontons go perfectly with sweet chili sauce, but feel free to get creative with soy-vinegar dips or even spicy mayo. I like to serve with dipping sauce on the side, so everyone can dip and enjoy exactly how they like.

How to Serve Fried Shrimp Wontons Recipe

Garnishes

I’m all about simple garnishes that enhance the flavors without overshadowing. A sprinkle of finely chopped scallions and a few toasted sesame seeds on top adds a nice fresh crunch and nutty aroma. Sometimes, I toss a handful of fresh cilantro leaves around for adds color and a bit of brightness—it just feels vibrant on the plate.

Side Dishes

My favorite side dishes to pair with fried shrimp wontons include light Asian salads like cucumber salad or an easy bok choy stir-fry for a green crunch. Sometimes I also serve jasmine rice or a simple noodle dish for a heartier meal. These sides balance out the crisp and rich wontons perfectly.

Creative Ways to Present

For parties or special occasions, I like to arrange the fried shrimp wontons on a large platter lined with banana leaves or parchment paper and place small dipping bowls artistically around. You can add colorful peppers or edible flowers for a festive flair — it instantly makes your table feel more inviting and fun!

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (which is rare!), place the fried wontons on a baking sheet lined with paper towels first to drain any excess oil. Once cooled, store them in an airtight container in the fridge for up to 2 days. I recommend reheating soon for the best texture, as they do lose some crispiness when stored.

Freezing

For making ahead, freeze the assembled but uncooked wontons on a baking sheet in a single layer until solid (about 2 hours), then transfer to a freezer bag. When you’re ready to cook, fry them directly from frozen, just adding a minute or two to the frying time. This method works wonders if you want fresh-tasting wontons without the prep stress.

Reheating

To reheat fried shrimp wontons and keep them crispy, I like popping them in a 375°F oven for about 5-7 minutes. Avoid microwaving if possible since the wrappers get soggy fast. A toaster oven or air fryer works just as well – you’ll get that crunch back like they’re freshly fried.

FAQs

Final Thoughts

I can’t recommend this Fried Shrimp Wontons Recipe enough—it’s one of those dishes that feels special but is actually super approachable once you get the hang of the steps. I love pulling out this recipe when friends come over, and watching how everyone eagerly dips these crunchy, savory bites into sweet chili sauce is a joy. Give it a try, have fun folding and frying, and enjoy sharing these delicious wontons with your loved ones. You’ll thank me afterward!

Fried Shrimp Wontons Recipe

★★★★★ 4.9 from 150 reviews

• Author: Touba
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 51 to 55 wontons 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Chinese

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Description

Crispy and flavorful fried shrimp wontons made with large shrimp, fresh ginger, scallions, and a blend of seasonings, wrapped in delicate wonton wrappers and deep-fried to golden perfection. Served best with a sweet chili dipping sauce, these wontons make a perfect appetizer or party snack.

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Ingredients

Scale 1x2x3x

Shrimp Wontons

• 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
• 51 to 55 square wonton wrappers, each side about 3.5 inches long
• Canola or vegetable oil for frying (about 1 3/4 cups / 415ml)

To Serve

• Sweet chili sauce

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Instructions

1. Prepare the Shrimp Filling: Chop the large shrimp into small pieces and place them into a mixing bowl. Add grated ginger, granulated garlic, thinly sliced scallions, ground white pepper, kosher salt, oyster sauce, and toasted sesame oil. Mix thoroughly until all ingredients are well combined and the mixture becomes slightly sticky.
2. Assemble the Wontons: Lay out a wonton wrapper on a clean surface. Place about one teaspoon of shrimp filling in the center of the wrapper. Moisten the edges of the wrapper with a little water, then fold the wrapper over the filling to create a triangle or desired shape. Press the edges firmly to seal, making sure there are no air pockets. Repeat this process for all wrappers and filling.
3. Heat the Oil: In a wok or deep frying pan, pour approximately 1 3/4 cups (415ml) of canola or vegetable oil. Heat the oil over medium-high heat until it reaches about 350°F (175°C). Use a thermometer if available to check the temperature.
4. Fry the Wontons: Carefully add the wontons into the hot oil in batches, making sure not to overcrowd the pan. Fry for 2 to 3 minutes or until the wontons turn golden brown and crispy, turning occasionally for even cooking.
5. Drain Excess Oil: Remove the fried wontons with a slotted spoon and place them on a paper towel-lined plate to drain any excess oil.
6. Serve: Arrange the fried shrimp wontons on a serving platter and serve immediately with sweet chili sauce as a dipping accompaniment.

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Notes

• Ensure the oil temperature stays consistent to avoid greasy wontons.
• Do not overfill the wonton wrappers to prevent them from bursting during frying.
• Can be made ahead and kept warm in a low oven (200°F) before serving.
• For a variation, add finely chopped water chestnuts for crunch in the filling.
• Use fresh shrimp for best flavor and texture.

Keywords: fried shrimp wontons, Chinese appetizer, crispy wontons, shrimp appetizer, finger food, party food