Shrimp Rangoon Recipe

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Shrimp Rangoon

Carol Michels


Better than crab rangoon! The cheese is seasoned, and the use of shrimp instead of crab makes the appetizers even more flavorful. This is an original recipe, created by my boyfriend and me.

★★★★★ 1 vote
20 - 3 pieces each
Deep Fry


16 oz
cream cheese, softened
4 oz
canned shrimp, drained and chopped
whole green onions, chopped
1/8 tsp
granulated garlic
1 tsp
worcestershire sauce
1 dash(es)
tabasco sauce
1/2 tsp
soy sauce
wonton wrappers (12-oz. pkg.)


1In medium bowl, combine all ingredients except wonton wrappers, and mix until well blended.
2Using a pastry brush, moisten edges of wonton wrapper with water. Place scant teaspoon of filling in center of wonton wrapper. Fold in half to form triangle, pressing edges to seal. Pull bottom corners across and overlap slightly; moisten one corner and press to seal tips together.
3Fry in deep fryer at 350 F, turning once, until golden brown on both sides (about 4 minutes).
4Serve plain, or with seafood cocktail sauce.
5May be prepared ahead and frozen until ready to cook.

About this Recipe

Main Ingredient: Seafood
Regional Style: Asian