Tired of ordering takeout? Make these tasty Shrimp Rangoons at home instead!
Takeout night is one of my favorite nights of the week. Typically, my boyfriend either chooses Mexican or Indian, but when it’s my turn to pick, I almost always end up choosing Chinese! Our local Chinese joint makes some of the best Chinese food I’ve ever tasted. They have everything—pork xiao long bao, shrimp and garlic fried rice, slow-cooked short ribs, veggie chow mein, spicy cucumber salad, and most importantly, crispy shrimp rangoons. An order of shrimp rangoons at this place is huge—the takeout box is always overflowing with them. After a long day of work, we typically devour them in seconds, chatting away while munching and dunking them in their tasty, sweet chili sauce.
Recently, I’ve been on the hunt for the best shrimp rangoon recipe out there. While I do love my local Chinese restaurant’s rangoons, nothing beats a homemade version. Just last week, I tried out this shrimp rangoon recipe, and suddenly my hunt was over. This recipe is absolutely perfect. The crispy, crunchy, golden-brown wonton wrapper mixed with shrimp filling is a match made in heaven. The Worcestershire sauce might sound like a weird addition, but trust me, it adds a savory and salty flavor that is undeniably delicious. If you’re a shrimp rangoon lover like me, do yourself a favor and make this recipe!
Other fillings to use besides shrimp?
If you’re a rangoon lover, you know that the filling options go far beyond shrimp. There’s a wide variety of ingredients to stuff your rangoons with! If you want to keep it seafood-based, you can replace it with cooked crab, lobster, scallops, or even imitation crab! Not into seafood? No problem! Substitute the seafood with shredded chicken, braised pork shoulder, or leftover steak.
You can easily make these vegetarian by swapping out the shrimp with veggies, tofu, or mushrooms and using vegetarian Worcestershire sauce. Consider a sautéed shiitake mushroom and green onion filling, or even a sweet corn and jalapeño filling for a sweet and spicy kick! Got any leftover tofu in the fridge? Crumble it with some shredded carrots and diced watercress for a tasty tofu version!
How do I store leftovers?
Once the shrimp rangoons are fully cooled, you can store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I recommend using the microwave or an air fryer. For the air fryer, just preheat it to 350°F, then cook for 3-5 minutes or until warm and crispy.
Serving suggestions
With crispy foods like rangoons, a dipping sauce is essential. This delicious Sweet Chili Sauce or spicy Sriracha Mayo pairs perfectly with shrimp rangoons. To cut through all of that fried flavor, it’s key to pair these shrimp rangoons with a few cold salad options. You can make this delicious Asian Cucumber Salad, a bowl of this crunchy Cabbage Salad, and my personal favorite, this delightful Chinese Chicken Salad.
Ingredients
- 8 ounces cream cheese softened
- 1 teaspoon light soy sauce
- 1 teaspoon Worcestershire sauce
- 4 ounces cooked shrimp chopped roughly
- 1½ tablespoons chopped green onions
- ½ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- ½ cup vegetable oil for frying
- 12 wonton wrappers
- Sweet chili sauce for serving
Instructions
- In a bowl, combine the softened cream cheese, soy sauce, Worcestershire sauce, chopped shrimp, green onions, garlic powder, and black pepper. Mix until well blended.
- Heat the vegetable oil in a deep pan to 350°F. Place a small spoonful of the filling at the center of each wonton wrapper. Moisten the edges with water and fold the wrapper into a triangle or envelope shape, pressing firmly to seal.
- Fry the rangoons in batches for 2-3 minutes or until they become golden brown. Remove and drain on a paper towel before serving. Enjoy with sweet chili sauce for dipping.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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