These homemade crispy wonton-wrapped shrimp are the perfect mix of savory shrimp and crunchy golden wrapper. Each bite delivers a satisfying crunch followed by the tender juiciness of perfectly cooked shrimp. It's a dish that feels indulgent, yet simple enough for a weeknight appetizer or weekend gathering.

Why You’ll Love This Recipe

I love how fast and easy this recipe comes together with just a few ingredients. The contrast of textures—crunchy on the outside, tender on the inside—is what makes these shrimp so addictive. I often prepare these for parties or movie nights, and they disappear in minutes. Whether I serve them with a sweet chili sauce, soy glaze, or spicy mayo, they always impress.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Raw shrimp, peeled and deveined
Wonton wrappers
Garlic powder
Salt and pepper
Soy sauce (optional for marinating)
Egg (for sealing the wonton wrappers)
Oil for frying

directions

I start by seasoning the shrimp with a pinch of garlic powder, salt, and pepper. Sometimes I let them sit in a splash of soy sauce for 10–15 minutes to enhance the flavor.
I place one shrimp on a wonton wrapper diagonally, then roll it up like a mini spring roll, sealing the edge with beaten egg.
Once all the shrimp are wrapped, I heat oil in a deep skillet over medium-high heat.
I fry the shrimp in batches until golden brown and crispy, about 2–3 minutes per side.
After frying, I let them drain on a paper towel to remove excess oil.
I usually serve them hot with dipping sauce on the side.

Servings and timing

This recipe makes about 20 pieces and serves 4–6 as an appetizer. It takes around 15 minutes to prep and another 15 minutes to cook, making it a quick 30-minute dish from start to finish.

Variations

I sometimes add a sliver of cream cheese or jalapeño with the shrimp for a spicy twist. For a more herbaceous flavor, I tuck in a bit of fresh cilantro or basil before wrapping. I’ve also tried baking them at 400°F for about 12–15 minutes instead of frying—they’re not quite as crispy, but still delicious and lighter.

storage/reheating

I store leftover wonton-wrapped shrimp in an airtight container in the fridge for up to 2 days. To reheat, I use an oven or air fryer at 375°F for 5–7 minutes to help them crisp back up. Microwaving isn’t ideal since it makes the wrappers soft and soggy.

FAQs

How do I prevent the wrappers from unrolling during frying?

I make sure to seal the edge tightly with egg wash and press it firmly. Letting them rest for a minute before frying helps the seal stick.

Can I use frozen shrimp?

Yes, I just make sure to thaw and pat them dry completely to avoid excess moisture in the wrapper.

What oil is best for frying?

I prefer using a neutral oil with a high smoke point like canola or vegetable oil. Peanut oil also works well.

Can I make these ahead of time?

Yes, I often wrap the shrimp and store them in the fridge (uncooked) for up to 4 hours before frying. I don’t recommend freezing them before frying, though.

Are there dipping sauces that go well with this?

Absolutely. I love sweet chili sauce, garlic soy glaze, spicy mayo, or even a wasabi aioli as dipping companions.

Conclusion

Homemade crispy wonton-wrapped shrimp are a simple yet show-stopping appetizer that brings flavor and texture to any table. Whether I’m serving them at a party or just treating myself to something crunchy and satisfying, this recipe always delivers. It’s quick, customizable, and guaranteed to be a favorite in any household.