There’s something magical about biting into a perfectly golden wonton. The crispy shell gives way to a creamy, savory filling that’s bursting with flavor. These shrimp and cream cheese wontons are everything you want in a quick appetizer: crunchy, creamy, and surprisingly easy to make. Whether you’re planning a cozy night in, a party with friends, or just need a snack that feels a little indulgent, this recipe has you covered.

Homemade wontons might sound intimidating, but I promise they’re easier than you think. With just a few simple ingredients and a bit of folding practice, you’ll be frying up batches like a pro in no time.

Why You’ll Love This Recipe

Key Benefits

These shrimp and cream cheese wontons tick all the boxes for an irresistible snack or appetizer. They’re quick to prepare—25 minutes from start to finish—and the ingredients are simple, yet the flavors are restaurant-worthy. The creamy filling pairs beautifully with the delicate sweetness of shrimp, while the crispy wonton wrapper adds that perfect crunch.

Even better? They’re versatile. You can fry them for ultimate crispiness, bake them for a lighter option, or pop them in the air fryer if you’re looking to cut down on oil.

Suitable For

This recipe is perfect for:

• Party platters or game day spreads

• Family-friendly snacks that even picky eaters love

• Beginner cooks looking for an impressive but easy dish

• Anyone who wants to stock the freezer with make-ahead appetizers

Ingredients for Shrimp and Cream Cheese Wontons

Core Ingredients

Here’s what you’ll need to create these little pockets of deliciousness:

• Shrimp (8 oz) – Fresh or frozen works fine. Just be sure they’re peeled, deveined, and finely chopped.

• Cream Cheese (4 oz) – Use full-fat for the richest flavor and creamiest texture.

• Green Onion (1) – Finely sliced to add a fresh, mild onion flavor.

• Garlic (1 clove) – Minced for a subtle aromatic kick.

• Soy Sauce (1 teaspoon) – Brings a touch of umami to balance the creamy filling.

• Sesame Oil (½ teaspoon, optional) – Adds depth with a toasty, nutty note.

• Salt and Pepper – To taste.

• Wonton Wrappers (20–24) – Found in most grocery stores’ refrigerated sections.

• Egg (1) – Lightly beaten, used for sealing the wrappers.

• Vegetable Oil – For frying to golden perfection.

Substitutions and Tips

• Seafood Twist: Mix in some crab meat with the shrimp for a seafood medley.

• Vegetarian Version: Replace shrimp with finely chopped mushrooms or tofu for a tasty alternative.

• Gluten-Free Option: Use gluten-free wonton wrappers available in specialty stores.

• Spicy Kick: Add Sriracha, chili flakes, or a touch of grated ginger to the filling.

• Low-Fat Swap: Substitute reduced-fat cream cheese if you prefer a lighter option, though the texture will be slightly less creamy.

Best Shrimp for Wontons

The shrimp you choose can make a big difference in flavor and texture.

• Fresh vs. Frozen: Both work well, but if using frozen, thaw them completely and pat dry to avoid excess moisture in the filling.

• Pre-Cooked Shrimp?: You can use pre-cooked shrimp in a pinch, but raw shrimp yields a more flavorful and tender filling as it cooks gently during frying.

• Size Matters: Medium or large shrimp are ideal since they’re easier to clean and chop finely.

Kitchen Tools You’ll Need

Must-Have Tools

You don’t need a fancy setup to make these wontons. A few kitchen basics will do the job:

• Mixing bowls for the filling

• A sharp knife for prepping ingredients

• A cutting board

• A skillet or deep fryer for cooking

• A slotted spoon or tongs for removing wontons from hot oil

Nice-to-Have Tools

These extras aren’t essential but can make the process smoother:

• Food processor for quick shrimp mincing

• Kitchen thermometer to monitor oil temperature (ideal for perfect crispiness)

• Air fryer if you want to skip deep frying without sacrificing too much crunch

How to Make Shrimp and Cream Cheese Wontons

This is where the magic happens. If you’ve ever felt nervous about folding wontons or frying anything at home, don’t worry—I’ll walk you through every step. You’ll be surprised how simple (and fun) this process really is. Before you know it, you’ll be turning out perfectly crispy, golden parcels of creamy, shrimp-filled goodness.

Step 1: Make the Filling

Start by prepping your shrimp. If you haven’t already, peel and devein them, then chop them finely with a sharp knife or pulse them a few times in a food processor until they’re minced. You’re looking for a texture that’s not too chunky but not completely smooth either—tiny pieces of shrimp give the filling a lovely bite.

In a medium bowl, combine the chopped shrimp with softened cream cheese, sliced green onion, minced garlic, soy sauce, and sesame oil. Season with a pinch of salt and freshly ground black pepper. Mix everything together until the ingredients are evenly blended and the filling is creamy and cohesive.

Tip: If your cream cheese isn’t soft enough, leave it out at room temperature for 15 minutes or microwave it for 10 seconds.

Step 2: Assemble the Wontons

Now comes the fun part—assembling. Set up a little wonton station with your wrappers, a small bowl of beaten egg, the filling, and a damp kitchen towel to cover unused wrappers and keep them from drying out.

Place a wonton wrapper on a clean surface. Spoon about one teaspoon of filling into the center. Be careful not to overfill—too much and the wonton may burst while frying.

Using your finger or a pastry brush, lightly brush the edges of the wrapper with the beaten egg. Fold the wrapper into a triangle by bringing one corner to meet the opposite corner. Press the edges firmly to seal, smoothing out any air pockets. For a fancier look, you can also bring the two side corners together and pinch to form a little pouch.

Repeat with the remaining wrappers until all the filling is used.

Step 3: Fry the Wontons

Pour about 2 inches of vegetable oil into a heavy-bottomed skillet or deep pan. Heat over medium-high heat until the oil reaches 350°F (175°C). If you don’t have a thermometer, test the oil by dipping in the corner of a wonton—it should sizzle immediately.

Carefully lower a few wontons into the hot oil, being sure not to overcrowd the pan. Fry for 2 to 3 minutes per side, turning once, until the wrappers are golden brown and crispy. Use a slotted spoon or tongs to remove the wontons and place them on a plate lined with paper towels to drain excess oil.

Continue frying in batches until all the wontons are cooked. Serve hot with your favorite dipping sauces like sweet chili sauce, soy sauce, or a creamy spicy mayo.

Tips for Success

Making shrimp and cream cheese wontons isn’t difficult, but these tips will help you achieve the best possible results every time:

• Seal Tightly: Don’t skimp on the egg wash and press the edges firmly. A good seal keeps the filling where it belongs.

• Keep Wrappers Moist: Cover unused wrappers with a damp towel so they don’t dry out and crack.

• Test the Oil: Fry one wonton first to make sure your oil temperature is right. If it browns too quickly, lower the heat slightly.

• Don’t Overcrowd: Fry in small batches so the temperature stays consistent and the wontons don’t stick together.

• Try Air Frying: For a lighter version, spray assembled wontons lightly with oil and air fry at 375°F for 6 to 8 minutes until golden.

How to Store Shrimp and Cream Cheese Wontons

These wontons are best enjoyed fresh and crispy, but they’re also great for making ahead.

At Room Temperature

Eat fried wontons within a couple of hours for the best texture. They tend to lose their crunch as they cool.

In the Refrigerator

Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, pop them in a 375°F oven or air fryer for a few minutes to crisp them up again. Avoid microwaving unless you’re okay with a softer texture.

Freezing Tips

You can freeze uncooked wontons for a quick snack or appetizer anytime. Arrange them in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container. When ready to cook, fry or air fry straight from frozen—just add 1 to 2 extra minutes to the cooking time.

Frequently Asked Questions

How do I keep wontons from opening while frying?

Make sure the edges are well-sealed with egg wash or even a bit of cornstarch slurry. Press out any air pockets before sealing to help prevent leaks.

Can I bake these instead of frying?

Yes, baked wontons are a great alternative if you prefer to avoid frying. Brush them lightly with oil and bake at 400°F for 10 to 12 minutes until golden and crisp.

What dipping sauces pair well with shrimp and cream cheese wontons?

Sweet chili sauce, soy-ginger dipping sauce, or a simple spicy mayo (mix mayonnaise with Sriracha) are all excellent choices.

Can I prepare the filling in advance?

Absolutely. You can make the filling a day ahead and store it covered in the fridge until you’re ready to assemble.

Related Recipes

If you loved these shrimp and cream cheese wontons, you might also enjoy these tasty bites from RecipeSeasys:

• Easy Homemade Wonton Soup – A comforting bowl filled with tender wontons.

• Creamy Garlic Shrimp Pasta – Rich, creamy, and loaded with shrimp.

• Crab Rangoon Egg Rolls – A crunchy twist on a classic seafood appetizer.

• Thai Red Curry Dumpling Soup – Spicy, flavorful, and perfect for dumpling lovers.

• Golden Crispy Fish Batter – Light and crispy batter ideal for seafood treats.

Conclusion

There’s nothing quite like the first bite of a freshly fried shrimp and cream cheese wonton. Crispy, creamy, and packed with flavor, they’re the kind of snack that disappears almost as fast as you can fry them. Make a double batch—you’ll be glad you did. Whether you’re serving them at a party or enjoying them as a cozy treat at home, these wontons are bound to become a favorite.

So, what are you waiting for? Grab those wonton wrappers and start folding.

Shrimp and Cream Cheese Wontons

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• Author: Ava
• Total Time: 25 minutes
• Yield: 20-24 wontons 1x
• Diet: Low Lactose

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Description

These shrimp and cream cheese wontons are crispy on the outside with a creamy, flavorful filling that’s perfect for appetizers or snacks.

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Ingredients

Scale 1x2x3x

• 1 green onion, finely chopped
• 1 garlic clove, minced
• 1 teaspoon soy sauce
• 8 oz raw shrimp, peeled and deveined
• 4 oz cream cheese, softened
• 1/2 teaspoon sesame oil (optional)
• Salt & pepper, to taste
• 20–24 wonton wrappers
• 1 egg, beaten (for sealing)
• Vegetable oil, for frying

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Instructions

1. Finely chop or mince shrimp in a food processor.
2. Mix shrimp, cream cheese, green onion, garlic, soy sauce, sesame oil, salt, and pepper in a bowl.
3. Place 1 teaspoon filling in the center of each wonton wrapper.
4. Brush edges with beaten egg and fold into a triangle or pouch shape, sealing tightly.
5. Heat oil to 350°F (175°C) and fry wontons in batches for 2–3 minutes per side.
6. Drain on paper towels and serve hot with dipping sauce.

Notes

• Don’t overfill wontons to prevent bursting.
• Keep unused wrappers covered with a damp towel.
• Freeze uncooked wontons on a tray for later use.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Appetizer
• Method: Frying
• Cuisine: Asian

Nutrition

• Serving Size: 5 wontons
• Calories: 150
• Sugar: 1g
• Sodium: 300mg
• Fat: 9g
• Saturated Fat: 4g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 1g
• Protein: 7g
• Cholesterol: 35mg

Keywords: shrimp wontons, cream cheese wontons, fried wontons, crispy wontons, easy party appetizers