Shrimp and Cream Cheese Wontons

Shrimp and Cream Cheese Wontons are one of my favorite bite-sized appetizers—crispy on the outside, creamy and savory on the inside. The combination of tender shrimp and smooth cream cheese wrapped in delicate wonton wrappers makes for a deliciously addictive treat that’s perfect for parties, snacks, or even a fun dinner starter.

Why You’ll Love This Recipe

I love how these wontons come together quickly and deliver so much flavor with just a few ingredients. The shrimp adds a fresh, briny bite, while the cream cheese gives it a rich, creamy texture that balances perfectly. Plus, they’re incredibly versatile—I can fry them for that irresistible crunch or bake them for a lighter option.

ingredients

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

• Raw shrimp (peeled, deveined, and finely chopped)

• Cream cheese (softened)

• Green onions (thinly sliced)

• Garlic (minced)

• Soy sauce

• Wonton wrappers

• Oil (for frying or brushing if baking)

directions

1. In a bowl, I combine the finely chopped shrimp, softened cream cheese, sliced green onions, minced garlic, and a splash of soy sauce. I mix until everything is well combined.

2. I place a small spoonful of the shrimp mixture in the center of each wonton wrapper.

3. I wet the edges of the wrapper with water, then fold it over to form a triangle or pouch, pressing the edges to seal tightly.

4. For frying, I heat oil in a deep pan to 350°F (175°C) and fry the wontons in batches until golden and crispy, about 2–3 minutes per side. I drain them on paper towels.

5. For baking, I preheat the oven to 400°F (200°C), brush each wonton lightly with oil, and bake on a parchment-lined sheet for 12–15 minutes or until crisp and golden.

6. I serve the wontons hot with dipping sauces like sweet chili, soy sauce, or spicy mayo.

Servings and timing

This recipe makes about 30 wontons, serving 6 to 8 people as an appetizer. Prep takes around 20 minutes, and cooking time is 15–20 minutes depending on the method.

Variations

Sometimes I add finely chopped water chestnuts for extra crunch or swap green onions for fresh cilantro for a different flavor profile. For a spicier kick, I mix in a dash of Sriracha or chili flakes. I’ve also experimented with using cooked crab or lobster instead of shrimp for a luxury twist.

storage/reheating

I store leftover cooked wontons in an airtight container in the fridge for up to 2 days. To reheat, I use the oven or air fryer at 350°F (175°C) for 5–7 minutes to restore crispiness. I avoid microwaving as it makes the wrappers soggy.

FAQs

Can I prepare wontons ahead of time?

Yes, I assemble them and freeze on a baking sheet before transferring to a freezer bag. They can be cooked straight from frozen—just add a few extra minutes to cooking time.

Can I use frozen shrimp?

I do all the time—I thaw and pat it dry before chopping to avoid excess moisture.

How do I prevent the wontons from opening while cooking?

Sealing the edges well with water and pressing firmly helps. Also, avoid overfilling them.

What dipping sauces work best?

Sweet chili sauce, soy sauce, spicy mayo, or a mixture of soy sauce and rice vinegar are my favorites.

Can I bake all of them instead of frying?

Yes, baking is a great lighter alternative and still gives a nice crispy texture when brushed with oil.

Conclusion

Shrimp and Cream Cheese Wontons are a crispy, creamy delight that I turn to whenever I want a quick, crowd-pleasing appetizer. They’re simple to make, full of flavor, and versatile enough to customize to any taste. Whether fried or baked, these wontons never fail to impress.

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