Best Shrimp Wontons (shrimp rangoon) – easy air fryer recipe! Crispy wonton exterior, creamy shrimp inside and a spicy dipping sauce for the ultimate party appetizer!
Ultra crispy wontons stuffed with the most delicious spiced shrimp and cream cheese filling.
They’re easy to make, air fried and use almost no oil.
You’ll be obsessed with this perfect little bite size appetizer any time of the year. Let’s go.
WHAT I LOVE ABOUT THIS RECIPE:
- Air fried – crispy texture without excess oil.
- Wonderful appetizer any time of the year!
- Whips up in minutes!
- Make ahead of time!
- Irresistible flavor!
- Like Chinese restaurants deep fried versions but air fried, and more shrimp.
- Complete step by step instructions in this post.
- Thin wonton wrappers make the ideal vessel for this delicious filling!
TIPS FOR THE BEST SHRIMP WONTONS:
- Bring cream cheese to room temp so it blends easier.
- No need to precook shrimp – it cooks fully in the air fryer.
- Wrap damp paper towels around the wonton wrappers to keep them moist and pliable.
- Optional/easier folding method: fold in half to form a triangle and seal with water.
SUBS AND VARIATIONS TO THIS RECIPE:
- ‘Medium heat’ level – add more ground cayenne pepper to your liking.
- Low sodium or light soy sauce can be used.
- Brush with vegetable oil, olive oil or avocado oil if you don’t have cooking spray.
- Add minced shiitake mushrooms and/or water chestnuts to the shrimp wonton filling.
- Line air fryer basket with parchment paper for easier cleanup.
- Use fresh ginger instead of ground.
- Add ground pork to the filling.
- Mix filling in a food processor.
- Use white pepper instead of black.
WHAT INGREDIENTS DO I NEED FOR THE BEST SHRIMP WONTONS:
Shrimp and Filling Ingredients:
- large raw shrimp
- salt and black pepper
- garlic powder
- cream cheese softened to room temp
- ground ginger
- thai sweet chili sauce
- ground cayenne pepper
- wonton wrappers
- cooking spray
- Garnish: green onions
Dipping Sauce:
- thai sweet chili sauce
- soy sauce
- chili crisp (can sub sriracha) or more to taste
- lime juice
HOW TO MAKE AIR FRYER SHRIMP WONTONS:
To make the filling, add garlic powder, ground ginger, softened cream cheese and sweet chili sauce to a bowl.
Vigorously stir until combined (it’s okay if small pieces of cream cheese remain – they’ll dissolve when air fried).
Peel, devein and finely chop shrimp. Season with salt and pepper to taste then add to the cream cheese mixture.
Fill a small bowl with water and set aside. Place wonton wrapper square on a flat surface.
Add about a heaping teaspoon of the shrimp filling to the center of the wonton wrapper.
Working one at a time, wet the tip of your index finger (or a pastry brush) with water then brush water along the edges of the wrapper.
Pinch 2 opposite corners of the wonton wrapper together in the middle and gently press to seal. Repeat with the other two corners to form a package making sure it’s completely sealed. Repeat until all the wontons are filled.
Preheat air fryer to 375 degrees then spray the air fryer basket with cooking spray.
Add wontons to the basket in a single layer, then lightly spritz the top of each with cooking spray.
Air fry 6-7 minutes or until golden brown (check after 3-4 minutes).
While the wontons are air frying, make the dipping sauce by adding sweet chili sauce, soy sauce, chili crisp (or sriracha) and lime juice to a small bowl.
Remove shrimp wontons from the air fryer and eat right away with dipping sauce.
HOW TO MAKE SHRIMP WONTONS AHEAD OF TIME:
To make shrimp wontons a day ahead of time, wrap all wontons then place in an airtight container. Store in the fridge until you’re ready to air fry them.
HOW TO SAFELY STORE LEFTOVERS:
Place wontons in an airtight container and store in the fridge up to 3 days. Reheat in the microwave or air fryer.
Printable full recipe below. Enjoy!
Tried this Shrimp and Crispy Wontons recipe? Leave a comment, ⭐⭐⭐⭐⭐ rating and TAG ME with a photo of yours on social media! @agoudalife or #agoudalife
Best Shrimp Wontons (shrimp rangoon) Air Fried!
Equipment
- Air fryer
Ingredients
shrimp and filling:
- 8 large RAW shrimp peeled, deveined and finely chopped
- salt and black pepper to taste
- 4 ounces cream cheese
- 1/2 teaspoon garlic powder soften to room temp
- 1/2 teaspoon ground ginger
- 2 tablespoons thai sweet chili sauce
- 1 pinch ground cayenne pepper
- 14-16 wonton wrappers
- cooking spray
- 2-3 green onions (optional garnish) sliced thin
dipping sauce:
- 4 tablespoons thai sweet chili sauce
- 1 tablespoon soy sauce
- 1/2 teaspoon chili crisp (or more to taste) or SUB sriracha
- 1 tablespoon lime juice
Instructions
- Make the dipping sauce: blend thai sweet chili sauce, soy sauce, chili crisp (or sriracha) and lime juice in a small bowl. Stir vigorously until combined (it’s okay if small pieces of cream cheese remain – they’ll dissolve when air fried). Set aside.
- Make the wonton filling: add softened cream cheese, thai sweet chili sauce, garlic powder and ground ginger to a bowl. Stir vigorously until combined (it’s okay if small pieces of cream cheese remain – they’ll dissolve when air fried).
- Peel, devein and finely chop shrimp. Season with salt and pepper to taste then add to the cream cheese mixture.
- Fill a small bowl with water and set aside. Place 3-4 wonton wrapper square on a flat surface. Add about a heaping teaspoon of the shrimp filling to the center of the wonton wrapper.
- Working one at a time, wet the tip of your index finger (or a pastry brush) with water then brush water along the edges of the wrapper.
- Pinch 2 opposite corners of the wonton wrapper together in the middle and gently press to seal. Repeat with the other two corners to form a package making sure it’s completely sealed.Repeat until all the wontons are filled.
- Preheat air fryer to 375 degrees then spray the air fryer basket with cooking spray. Add wontons to the basket in a single layer, then lightly spritz the top of each with cooking spray.
- Air fry 6-7 minutes or until golden brown.
Can’t get your fill of Asian appetizers? This is your ticket. Easy to make – air fried using almost NO OIL. Can’t get enough of them!