Name: Fried Shrimp Wontons
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Cuisine: Asian
Ingredients: 8 oz raw shrimp, peeled and deveined; 1 clove garlic, minced; 1 green onion, finely chopped; 1/2 teaspoon grated ginger; 1/2 teaspoon sesame oil; 1/4 teaspoon salt; 1/4 teaspoon sugar; 1 teaspoon soy sauce; 20 square wonton wrappers; Small bowl of water (for sealing wrappers); Neutral oil, for frying (such as vegetable or canola)

Crispy golden Fried Shrimp Wontons are one of my favorite appetizers to make when I want something crunchy, savory, and crowd-pleasing. These little bites are packed with juicy shrimp, aromatic garlic and ginger, and a hint of sesame oil—all tucked inside a delicate wonton wrapper and fried to perfection. Whether I’m hosting friends or just craving something special, these fried shrimp wontons always hit the spot.

Why You’ll Love This Recipe

I love this recipe because it’s simple but delivers on flavor. The filling is fresh and full of punchy aromatics like garlic and green onion, and the crispy wrapper provides the perfect contrast to the soft shrimp interior. They’re also versatile—I can fold them in different shapes, change up the dipping sauces, or even bake them if I’m looking for a lighter version. Plus, they’re quick to prepare and disappear fast at any gathering.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

8 oz raw shrimp, peeled and deveined

1 clove garlic, minced

1 green onion, finely chopped

1/2 teaspoon grated ginger

1/2 teaspoon sesame oil

1/4 teaspoon salt

1/4 teaspoon sugar

1 teaspoon soy sauce

20 square wonton wrappers

Small bowl of water (for sealing wrappers)

Neutral oil, for frying (such as vegetable or canola)

Directions

I start by patting the shrimp dry, then chopping them finely until I get a chunky paste. In a mixing bowl, I combine the shrimp with garlic, green onion, ginger, sesame oil, salt, sugar, and soy sauce, mixing everything until it’s well blended.

Next, I lay a wonton wrapper on a clean surface and place about 1 teaspoon of the filling in the center. I dip my finger in water and moisten the edges of the wrapper, then fold it into a triangle or shape it into a pouch, making sure the seal is tight. I repeat this with all the wrappers and filling.

To fry them, I heat about 2 inches of oil in a pot to 350°F (175°C). I fry the wontons in batches for 2–3 minutes until they’re golden brown and crispy, taking care not to overcrowd the pot. Once fried, I transfer them to a paper towel-lined plate to drain.

I like to serve them hot with a dipping sauce—sweet chili or a soy-vinegar combo works great.

Servings and timing

Servings: 20 wontons

Prep Time: 25 minutes

Cooking Time: 10 minutes

Total Time: 35 minutes

Calories: About 45 kcal per wonton

Variations

Sometimes I mix things up by adding finely chopped water chestnuts or mushrooms to the shrimp mixture for extra texture. If I want to add more depth, a splash of fish sauce or chili flakes gives the filling a kick. I’ve also baked them at 400°F for about 12–15 minutes when I’m looking for a lighter alternative to deep-frying.

Storage/Reheating

If I have leftovers, I store the cooked wontons in an airtight container in the fridge for up to 3 days. To reheat, I use the oven or air fryer at 350°F until they’re warm and crispy again—about 5–7 minutes. I try to avoid the microwave since it softens the crispy texture. I can also freeze uncooked wontons and fry them straight from the freezer when needed.

Related Recipes:

Crispy Homemade Wontons

FAQs

How do I prevent the wontons from bursting while frying?

I make sure the edges are sealed tightly and that I press out as much air as possible from the wrapper before sealing. Also, I keep the oil at the right temperature—not too hot.

Can I use pre-cooked shrimp for this recipe?

I prefer raw shrimp because it cooks quickly inside the wrapper and stays juicy. Pre-cooked shrimp can become rubbery.

What dipping sauce goes best with these?

I like using sweet chili sauce, soy sauce with vinegar, or a homemade garlic-soy dipping sauce with a touch of sesame oil.

Can I make these ahead of time?

Yes! I often fold the wontons and freeze them on a baking sheet before transferring them to a bag. When I’m ready, I just fry them straight from frozen—no need to thaw.

What’s the best oil for frying wontons?

Neutral oils with high smoke points like vegetable, canola, or peanut oil work best. I avoid olive oil for frying since it can burn quickly.

Conclusion

Fried shrimp wontons are a simple but delicious treat that I can make for any occasion. With their crispy texture and savory shrimp filling, they’re always a hit. Whether I’m frying a fresh batch for a party or pulling some from the freezer for a quick snack, this recipe never fails to impress.

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