Prepare to indulge in the homemade version of the savory takeout favorite: shrimp rangoon. This variation of a popular appetizer is loved for its crispy exterior, which breaks away to reveal a sweet and savory filling of shrimp and cream cheese.
Ready in about 30 minutes, shrimp rangoon is easy, tasty and great for a quick weeknight meal, yet special enough to impress guests.
Shrimp Rangoon Ingredients
- Cream cheese: Select full-fat for a luxuriously creamy texture that pairs well with the delicate shrimp. Low-fat cream cheese can be used but may be less rich in flavor.
- Green onions: Ensure they are finely chopped to distribute evenly throughout the filling. Fresh scallions are an ideal substitute to add a slight sharpness and vibrant color.
- Worcestershire sauce: A few dashes bring a complex, savory flavor, enhancing the other ingredients without overwhelming them. Soy sauce can be a good substitute.
- Shrimp: Opt for fresh or frozen shrimp that has been properly thawed. Smaller shrimp are preferable, as they blend easily and cook quickly.
- Oil for deep-frying: Choose a high smoke point oil such as peanut or canola to achieve a beautifully golden and crispy exterior without any burnt taste.
Directions
Step 1: Make the filling
In a small bowl, combine the cream cheese, sliced green onions, Worcestershire sauce, garlic powder and salt until smooth. Fold in the chopped shrimp, ensuring the mixture is well combined.
Editor’s Tip: Use a sharp chef’s knife to ensure clean cuts through the shrimp. Place your cooked shrimp on a cutting board and chop them into small pieces using a rocking back-and-forth motion with your knife. This helps distribute the shrimp more uniformly in each rangoon.
Step 2: Assemble the rangoons
Place a teaspoon of the cream cheese mixture in the middle of a wonton wrapper. To prevent drying, keep the unused wrappers moist with a damp paper towel. Moisten the edges of the wrapper with water, bring the corners to the center above the filling, and seal and press the edges of the wrapper together by pressing firmly.
Step 3: Fry the rangoon
Heat oil in a large electric skillet or deep fryer to 375°F. Fry the rangoons in small batches, turning once, for two to four minutes, until golden brown. Drain the rangoons on a paper-towel-lined plate to drain the excess oil.
Editor’s Tip: For an extra crispy texture, ensure the frying oil is hot enough before adding the rangoons. This will ensure a golden exterior without absorbing too much oil.
Shrimp Rangoon Variations
- Spicy shrimp rangoon: Add a teaspoon of finely chopped jalapeno to the creamy filling for a spicy kick.
- Creamy crab rangoon: Substitute shrimp with the same amount of crab meat to make popular crab rangoon.
How to Store Shrimp Rangoon
Any leftovers can be kept in an airtight container in the refrigerator.
How long does shrimp rangoon last?
They can last up to three days in the refrigerator when stored properly.
Can you make shrimp rangoon ahead of time?
You can make them a day ahead and refrigerate them until they are ready to fry.
Can you freeze fried shrimp rangoon?
Absolutely. Freeze them spaced out on a cookie sheet, then transfer them to a freezer bag. Fry straight from frozen, adding a few minutes to the cooking time.
Shrimp Rangoon Tips
What is the difference between wontons and rangoon?
Wontons traditionally have a filling of minced meat and spices, and they can include vegetables. They can be boiled, steamed or fried. Rangoon typically features a mix of cream cheese, green onions and seafood such as shrimp or crab, and it’s usually deep-fried to create a crispy exterior.
How can you ensure the wrappers are perfectly sealed?
Use a little water to moisten the edges, which acts as a “glue.” Press firmly to seal.
Can you fry shrimp rangoon in an air fryer?
Yes, you can use an air fryer for a healthier version. Spray the rangoons with oil and air-fry at 400° until golden, usually about five to eight minutes.
What can you serve with shrimp rangoon?
These shrimp rangoons are part of a larger meal. Sweet chili sauce and homemade sweet-and-sour sauce make excellent dipping sauce choices. The sweet chili sauce adds a mild spicy kick, complementing the shrimp filling, while the sweet and sour sauce brings a tangy flavor that contrasts deliciously with the creamy texture.
