Crispy Wonton Wrapped Shrimp Recipe Easy Gourmet Asian Appetizer Ideas

Name: Crispy Wonton Wrapped Shrimp
Prep time: 17 min
Cook time: 12 min
Total time: 29 min
Cuisine: Asian
Ingredients: 1 pound (450g) medium-sized peeled and deveined shrimp (tail-on optional); About 30 wonton wrappers; Vegetable or canola oil for frying; 1 egg, beaten; ½ teaspoon garlic powder; ¼ teaspoon ground white pepper (optional); Salt to taste; Optional garnish: sesame seeds, chopped scallions, fresh cilantro

Posted on January 27, 2026

Kennedy Ward

crispy wonton wrapped shrimp - featured image

Jump to Recipe·Print Recipe

I still remember the first time I bit into a crispy wonton wrapped shrimp at a little hole-in-the-wall in Chinatown. The crunch of the golden wrapper gave way to juicy, tender shrimp inside, and honestly? I was hooked. Ever since then, I’ve been chasing that perfect balance of crispy exterior and succulent seafood in my own kitchen.

After tweaking the recipe about a dozen times (and burning a few batches—don’t ask), I finally nailed a version that’s easy enough for weeknight entertaining but fancy enough to impress. This crispy wonton wrapped shrimp recipe is my go-to when I want something that feels gourmet but doesn’t require hours or exotic ingredients. Plus, it’s ridiculously addictive.

Whether you’re throwing a party or just craving an elevated snack, these crispy bites deliver that satisfying crunch and the kind of flavor that makes you want to hide the tray so no one else can steal your favorites. Let’s get into why this easy gourmet Asian appetizer is about to become your new obsession.

Why You’ll Love This Recipe

Okay, real talk—I’ve made this crispy wonton wrapped shrimp recipe so many times that my family jokes they’re tired of seeing it. But honestly, it’s because it checks all the boxes for a perfect appetizer.

✅ Quick and fuss-free: You can have these ready in under 30 minutes, from peeling the shrimp to that first crispy bite. Trust me, I’ve made these after a long day when I barely had energy to cook.
✅ Crispy, golden perfection every time: The wonton wrappers crisp up like magic, giving you that irresistible crunch that pairs so well with the tender shrimp inside.
✅ Versatile dipping options: Serve with sweet chili sauce, soy dipping sauce, or even a spicy mayo. Your guests will be begging for the recipe, guaranteed.
✅ Impressive but easy: Looks like you spent hours in the kitchen, but it’s actually super straightforward. I’ve even made these with a toddler on my hip.
✅ Crowd-pleaser: I’ve served this to seafood lovers and picky eaters alike. Everyone loves that satisfying combo of crunch and flavor.

This recipe is the kind of thing that turns casual get-togethers into special occasions. There’s just something about crispy shrimp wrapped in delicate wontons that feels like a mini celebration in every bite.

What Ingredients You’ll Need

Here’s what’s cool about this ingredient list: you probably have most of it already, or can find it easily at any grocery store with an Asian section. I’ve also included a few notes on why each ingredient matters, because that’s how I like to cook—knowing the story behind what goes in my food.

Shrimp (1 pound / 450g): I prefer medium-sized, peeled and deveined shrimp. If they’re tail-on, that’s fine too—it makes for a cute handle. Fresh or thawed frozen shrimp both work.
Wonton wrappers (about 30 sheets): These thin squares are the key to the crispy shell. You can find them in the refrigerated section near tofu and dumplings. Don’t substitute with egg roll wrappers unless you want a much thicker crust.
Vegetable or canola oil (for frying): Neutral oils with a high smoke point work best here. I’ve tried olive oil and it just doesn’t crisp up as nicely.
Egg (1, beaten): This acts as the glue to seal the wonton edges tight. Skip this, and you’ll have a messy fry.
Garlic powder (½ teaspoon): Just a touch adds a subtle savory note.
Ground white pepper (¼ teaspoon): Optional, but it gives a little warmth without overpowering the shrimp.
Salt (to taste): Season the shrimp lightly before wrapping.
Optional garnish: Sesame seeds, chopped scallions, or fresh cilantro for a pop of color and flavor when serving.

Pro tip: I like to buy frozen shrimp peeled and deveined, then thaw them in cold water for 15 minutes before using. It saves time and ensures they’re juicy. Also, I keep wonton wrappers in the fridge and cover them with a damp towel to keep them from drying out while I work.

Equipment Needed

You don’t need a fancy kitchen to pull off this crispy wonton wrapped shrimp recipe—just some basics that you probably already have.

Deep frying pan or wok: I use a medium-sized skillet with a couple of inches of oil. A wok works great too and heats up fast.
Slotted spoon or spider strainer: For safely lifting the shrimp out of hot oil without bringing too much grease along.
Mixing bowls: One for the shrimp and seasoning, one for the egg wash, and a plate lined with paper towels for draining.
Brush or small spoon: To apply the egg wash onto wonton wrappers.
Kitchen tongs: Super helpful for flipping and handling the shrimp while frying.
Thermometer (optional): For checking oil temperature, but after a few tries, you’ll get the feel for it.

My kitchen quirk: I always have a timer going when frying because I’m terrible at losing track of time. And yes, I’ve burned more than one batch trying to multitask.

How to Make It: Step-by-Step

Alright, here’s how I make my crispy wonton wrapped shrimp, broken down so even your busiest self can follow along without stress.

Prep the shrimp (5 minutes): Pat your shrimp dry with paper towels (this helps them crisp up). Season lightly with salt, garlic powder, and white pepper. Set aside.
Prepare the egg wash (2 minutes): Beat one egg in a small bowl. This will be your “glue” for sealing the wonton wrappers.
Wrap the shrimp (10 minutes): Lay out a wonton wrapper on a clean surface. Brush the edges lightly with egg wash. Place one shrimp diagonally in the center (tail hanging off a bit if you like). Fold one corner over the shrimp to meet the opposite corner, forming a triangle. Press edges firmly to seal. You can leave the tail exposed for a pretty presentation.
Heat the oil (5 minutes): Pour about 2 inches of oil into your frying pan or wok. Heat over medium-high heat to 350°F (175°C). If you don’t have a thermometer, test by dropping a small piece of wonton wrapper in—the oil should sizzle and bubble immediately.
Fry the shrimp (3-4 minutes per batch): Carefully place the wrapped shrimp in the hot oil, a few at a time without crowding. Fry until golden brown and crispy, flipping once halfway through. Use tongs or a slotted spoon to turn and remove.
Drain and serve: Transfer fried shrimp to a plate lined with paper towels to soak up excess oil. Let cool for a minute or two (hot oil can burn your mouth—trust me).

Quick note: Don’t overcrowd the pan or the oil temperature will drop, making your wontons greasy instead of crispy. I do multiple small batches—it’s worth the extra time!

And that’s it! You get golden, crispy, shrimp-filled pockets that are dangerously good.

My Best Tips & Techniques

Here’s where I spill all the secrets I’ve picked up after too many failed batches (and a few kitchen smoke alarms).

Don’t skip drying the shrimp: Moisture is the enemy of crispiness. Pat those shrimp dry like you mean it.
Seal the edges well: Egg wash is your best friend here. If you don’t seal properly, you’ll have oil leaking in, making soggy wontons (been there, cried over that).
Oil temperature matters: Keep your oil between 340-350°F (170-175°C). Too hot and the wrappers burn before shrimp cooks; too cool and it gets greasy.
Work quickly: Wonton wrappers dry out fast. Keep them covered with a damp towel when you’re not using them.
Use a thermometer if you can: I didn’t have one at first and ended up with inconsistent results. Once I got one, it changed the game.
Drain well: Paper towels are your best friends. I sometimes double-layer the plate to catch all the excess oil.
Flavor boost: Try adding a pinch of five-spice powder to the shrimp for a subtle Asian twist.

Real talk: The first time I tried to deep fry these, I forgot to seal one properly and the whole wrapper came undone. The oil was a mess, but I learned my lesson fast!

Ways to Mix It Up

Once you have the basic crispy wonton wrapped shrimp down, the fun part is making it your own. I’ve tried a ton of variations and these are my favorites.

Spicy Kick: Mix a little sriracha or chili garlic sauce into the egg wash before sealing for a subtle heat that sneaks up on you.
Herbed Shrimp: Add minced fresh cilantro or chives to the shrimp mix. It adds a fresh, vibrant note that brightens the whole thing.
Cheesy Surprise: Place a tiny cube of cream cheese or a sprinkle of shredded mozzarella inside with the shrimp before wrapping. Melty goodness alert!
Surf & Turf: Add a small cooked bacon strip or crispy pancetta inside with the shrimp for an indulgent twist.
Different Proteins: Swap shrimp for cooked crab meat or even small pieces of cooked chicken breast. Adjust seasoning accordingly.
Gluten-Free Option: Use rice paper wrappers cut into squares and lightly fried for a similar crisp texture.
Dipping Sauce Variations: Try a tangy ponzu sauce, peanut dipping sauce, or a simple soy-lime drizzle to change things up.

Personally, I’m a sucker for the spicy sriracha egg wash version. It’s got just enough heat without overpowering the shrimp’s delicate flavor.

Serving Ideas & Storage

This crispy wonton wrapped shrimp is best enjoyed fresh and hot, but here’s how I serve and store it if you need to prep ahead.

Serving Suggestions:

Serve with a trio of dipping sauces—sweet chili, soy sauce with a splash of sesame oil, and spicy mayo—for a fun tasting experience.
Garnish with toasted sesame seeds and chopped scallions for a pop of color and extra crunch.
Pair with a crisp Asian slaw or steamed bok choy for a light appetizer spread.
For parties, arrange on a platter with lemon wedges and fresh herbs. They disappear fast.

Storage Tips:

Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat in an air fryer or oven at 350°F (175°C) for 5-7 minutes to re-crisp.
Avoid microwaving if you want to keep that crunch—it tends to make the wrappers soggy.
If you want to prep ahead, you can wrap the shrimp and freeze them uncooked on a baking sheet, then transfer to a freezer bag. Fry straight from frozen, adding a minute or two to the cooking time.

Personal fave: I love making a batch for movie nights, paired with a cold beer or jasmine tea. Pure bliss.

Nutritional Info & Health Benefits

I’m not a nutritionist, but here’s a rough idea of what you’re getting with each crispy wonton wrapped shrimp bite.

Nutrient	Per Serving (3 pieces)
Calories	210
Protein	15g
Carbohydrates	12g
Fat	10g
Fiber	1g

Health Highlights: Shrimp is a lean protein packed with vitamins and minerals like selenium and vitamin B12. Plus, it’s low in calories. The wonton wrapper adds some carbs, but since this is an appetizer, it’s a reasonable treat.

Frying in oil adds fat, but using a neutral oil with a high smoke point (like canola) and draining well keeps it lighter than deep-fried alternatives. Plus, you get that unbeatable crunch that makes it worth it.

My take: This crispy wonton wrapped shrimp recipe feels indulgent but isn’t a total cheat. Perfect for when you want something special without going overboard.

Final Thoughts

So, that’s my crispy wonton wrapped shrimp recipe—a simple yet fancy appetizer that’s become a staple in my kitchen. I keep coming back to it because it’s reliable, delicious, and always a hit.

Whether you’re a seasoned home cook or just dipping your toes into Asian-inspired dishes, this recipe is approachable and rewarding. Plus, it’s fun to make and even more fun to eat (especially when your friends ask for seconds).

Don’t be afraid to make it your own—try the variations, play with dipping sauces, or even experiment with proteins. Cooking should be joyful, right?

If you give this recipe a try, please let me know how it goes! Drop a comment below or tag me on Instagram @[yourhandle]. I love seeing your kitchen wins and sharing tips.

Happy frying! May your kitchen smell like crispy heaven.

FAQs

Q: Can I bake these instead of frying?

A: You can! I’ve baked them at 400°F (200°C) for about 12-15 minutes, flipping halfway through. They won’t be quite as crispy as frying, but it’s a great healthier alternative. Just brush the wrappers lightly with oil before baking.

Q: What can I use if I can’t find wonton wrappers?

A: If you’re in a pinch, spring roll wrappers or even phyllo dough can work, but they’ll have a different texture and thickness. The key is to keep wrappers thin and crispy.

Q: How do I know when the oil is the right temperature?

A: If you have a thermometer, aim for 350°F (175°C). Without one, drop a small piece of wrapper in—the oil should bubble immediately but not smoke. If it browns too fast, it’s too hot; if it sinks and bubbles slowly, it’s too cool.

Q: Can I prep the wrapped shrimp ahead of time?

A: Yes! Wrap them and keep them covered in the fridge for up to 4 hours before frying. For longer storage, freeze them on a baking sheet, then transfer to a bag. Fry from frozen, adding a couple extra minutes.

Q: What dipping sauces go best with crispy wonton wrapped shrimp?

A: Sweet chili sauce is a classic. I also love a simple soy sauce with a splash of rice vinegar and a pinch of sugar, or a spicy mayo made by mixing mayo with sriracha. Experiment and find your favorite combo!

Pin This Recipe!