Shrimp Rangoon

Shrimp Rangoon

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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
  • 3
    whole green onions, chopped
  • 1/8 tsp
    granulated garlic
  • 1 tsp
    worcestershire sauce
  • 1 dash(es)
    tabasco sauce
  • 1/2 tsp
    soy sauce
  • 60
    wonton wrappers (12-oz. pkg.)

How to Make Shrimp Rangoon


  1. In medium bowl, combine all ingredients except wonton wrappers, and mix until well blended.
  2. Using 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.
  3. Fry in deep fryer at 350 F, turning once, until golden brown on both sides (about 4 minutes).
  4. Serve plain, or with seafood cocktail sauce.
  5. May be prepared ahead and frozen until ready to cook.

Printable Recipe Card

About Shrimp Rangoon

Main Ingredient: Seafood
Regional Style: Asian

Show 2 Comments & Reviews

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