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Crispy Wonton-Wrapped Shrimp

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Bright, crunchy bites of shrimp wrapped in crispy wonton shells, perfect for gatherings or weeknight snacks.

Ingredients

Scale
  • 20 medium shrimp, peeled and deveined (about 10–12 oz)
  • 20 wonton wrappers (square)
  • 1 large egg, beaten (for egg wash)
  • 1 tsp soy sauce (or tamari for gluten-free)
  • 1 tsp sesame oil
  • 1 small clove garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 tsp cornstarch
  • Salt and black pepper to taste
  • Neutral oil for frying (or light spray for baking)
  • Optional: sliced scallions and sesame seeds for garnish

Quick dipping sauce:
2 tbsp soy sauce
1 tsp rice vinegar
1 tsp honey
Pinch of red pepper flakes
Squeeze of lime

Instructions

  1. Rinse and pat the shrimp dry. Chop into bite-sized pieces if large or leave whole if using medium shrimp.
  2. In a bowl, mix shrimp with soy sauce, sesame oil, garlic, ginger, cornstarch, salt, and pepper. Let rest for 5 minutes.
  3. Lay a wonton wrapper on a clean surface and place 1 shrimp in the center. Brush edges with beaten egg.
  4. Fold the wrapper around the shrimp, pressing seams to seal.
  5. Heat oil in a skillet to medium-high for shallow frying or preheat air fryer to 375°F (190°C). If baking, preheat oven to 400°F (205°C).
  6. Fry for 1–2 minutes per side until golden and crisp, air-fry for 6–8 minutes, or bake for 10–12 minutes, turning once.
  7. Drain on paper towels if fried. Garnish with scallions and sesame seeds. Serve hot with dipping sauce.

Notes

Store in an airtight container for up to 3 days. To freeze, flash-freeze on a tray for 1 hour, then transfer to a freezer bag for up to 1 month.

Nutrition

Find it online: https://diyprzepisy.com/crispy-wonton-wrapped-shrimp/

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