Shrimp Rangoons | Twisted Tastes

Shrimp Rangoon

Holly McCarthy
A fabulously fried wonton with shrimp and cream cheese filling.
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Servings 12


  • 1 tbsp olive oil
  • 1 tbsp soy sauce
  • 1 tsp garlic powder
  • 1 tsp sesame oil
  • 1 1/2 tsp minced garlic
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1 10 oz bag tiny shrimp
  • 1 green onions sliced
  • 2 tbsp Worcestershire sauce
  • 8 oz cream cheese softened
  • 2 cups oil (for frying)
  • 24 wonton wrappers


  • In a large cast iron skillet, fill with oil a couple inches high. Preheat the frying oil on medium heat for about 10 minutes.
  • While the frying oil is preheating, in a separate pan add the olive oil and lightly cook the shrimp, minced garlic, and salt on medium heat. Once the shrimp turns pink it’s done (3-5 minutes). Remove from heat, and set aside.
  • In a mixing bowl, combine the softened cream cheese, Worcestershire sauce, soy sauce, garlic powder, onion powder, green onions, and sesame oil. Mix until smooth and creamy.
  • Add in the shrimp to the cream cheese, and lightly mix another few seconds.
  • Lay a wonton wrapper on a flat surface. Place half a tablespoon of the cream cheese filling in the middle of the wrapper and fold the corners together making a triangle. Bring the other two corners together forming a "flower".
  • Repeat the process until all wrappers are filled and folded.
  • Fry the rangoons in the preheated oil for 2-5 minutes or until the wonton wrapper is lightly golden brown.
  • Serve with teriyaki sauce, bang bang sauce, or sweet chili sauce.