Name: Shrimp and Cream Cheese Wontons
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Asian-Inspired
Ingredients: 1/2 pound shrimp, peeled, deveined, and finely chopped; 4 oz cream cheese, softened; 2 green onions, thinly sliced; 1/2 teaspoon garlic powder; 1 teaspoon soy sauce; 24 wonton wrappers; 1 egg, beaten (for sealing); Oil, for frying

Shrimp and cream cheese wontons are a crispy, savory treat that I love making for parties, appetizers, or just a fun night in. These golden-fried parcels are stuffed with tender shrimp, smooth cream cheese, and a perfect blend of seasonings, all wrapped in a delicate wonton wrapper. They're crunchy on the outside, creamy on the inside, and downright addictive.

Why You’ll Love This Recipe

I enjoy how quick and easy these wontons are to prepare, even though they look and taste like they came from a fancy restaurant. The combination of shrimp and cream cheese is rich but balanced, and the crispy exterior gives them a satisfying crunch. Whether I serve them with a sweet chili dipping sauce or enjoy them on their own, they’re always a hit. Plus, they can be prepped ahead and frozen, making them incredibly convenient.

Ingredients

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

Shrimp, peeled, deveined, and finely chopped
Cream cheese, softened
Green onions, thinly sliced
Garlic powder
Soy sauce
Wonton wrappers
Egg, beaten (for sealing the wontons)
Oil, for frying

Directions

I start by mixing the chopped shrimp, softened cream cheese, green onions, garlic powder, and soy sauce in a bowl until well combined.
I lay out the wonton wrappers on a clean surface and place about a teaspoon of the filling in the center of each one.
I brush the edges of the wrappers with beaten egg, then fold them into triangles or bring all corners together to form a pouch, pressing the edges to seal tightly.
In a deep skillet or pot, I heat oil to 350°F (175°C). I fry the wontons in batches for 2-3 minutes until golden brown and crispy, flipping them halfway through.
I transfer the fried wontons to a paper towel-lined plate to drain any excess oil.

Servings and timing

This recipe makes about 24 wontons and serves 4 to 6 people. It takes roughly 15 minutes to prepare and another 10 minutes to cook. In under 30 minutes, I get a plate of crunchy, creamy deliciousness.

Variations

Sometimes I add finely chopped water chestnuts for extra crunch or a bit of sriracha to the filling for a spicy kick. I’ve also tried swapping shrimp for crab meat or even using a mix of both. If I want to keep things lighter, I bake the wontons at 400°F for about 10-12 minutes instead of frying them.

Storage/Reheating

Leftover wontons stay crisp if I store them in an airtight container in the fridge for up to 3 days. When I’m ready to reheat, I pop them in an oven or air fryer at 375°F for about 5-7 minutes to restore their crunch. If I’ve frozen uncooked wontons, I fry or bake them straight from the freezer, just adding a couple of extra minutes to the cooking time.

FAQs

How do I prevent wontons from bursting while frying?

I make sure not to overfill them and seal the edges tightly with egg wash. Also, I press out as much air as possible before sealing.

Can I use cooked shrimp instead of raw?

Yes, I sometimes use cooked shrimp, especially if I have leftovers. I just chop it finely and mix it into the filling the same way.

What dipping sauces go well with these wontons?

Sweet chili sauce is my favorite, but I also enjoy soy sauce mixed with a dash of sesame oil and vinegar or even spicy mayo.

Can I bake these instead of frying?

Absolutely. I lightly spray the assembled wontons with oil and bake them at 400°F for 10-12 minutes or until golden brown.

How do I freeze wontons for later?

I lay the assembled wontons on a baking sheet and freeze them until solid, then transfer them to a zip-top bag. They keep well for up to 2 months.

Conclusion

Shrimp and cream cheese wontons are one of my go-to recipes when I want something easy, flavorful, and sure to impress. They’re fun to make, even more fun to eat, and incredibly versatile. Whether fried or baked, fresh or frozen, I always enjoy having a batch ready to go.

Shrimp and Cream Cheese Wontons

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Author: Sue
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 24 wontons
Category: Appetizer
Method: Frying
Cuisine: Asian-Inspired

Print Recipe

Description

Shrimp and cream cheese wontons are crispy, golden-fried parcels filled with tender shrimp, smooth cream cheese, and savory seasonings—perfect for parties or a fun appetizer.

Ingredients

½ pound shrimp, peeled, deveined, and finely chopped
4 oz cream cheese, softened
2 green onions, thinly sliced
½ teaspoon garlic powder
1 teaspoon soy sauce
24 wonton wrappers
1 egg, beaten (for sealing)
Oil, for frying

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Instructions

In a bowl, combine chopped shrimp, cream cheese, green onions, garlic powder, and soy sauce until well mixed.
Lay out the wonton wrappers and place 1 teaspoon of filling in the center of each.
Brush the edges with beaten egg and fold into a triangle or pouch, pressing to seal tightly.
Heat oil in a deep skillet or pot to 350°F (175°C).
Fry wontons in batches for 2-3 minutes until golden and crispy, flipping halfway through.
Transfer to a paper towel-lined plate to drain excess oil before serving.