Crispy Baked Shrimp Wontons that taste fried thanks to my handy dandy little oven trick! We’re in love with this easy peasy appetizer recipe!
I’m keeping things short and sweet today since you basically need these crispy baked shrimp wontons in your face ASAP!
For sure keep reading below the recipe for all my tips, tricks, and techniques for making these nice and crispy without frying. I’ve made these dozens of times now (so. much. yum.) and have totally mastered my won-ton game, yo!
Crispy Baked Shrimp Wontons
These crispy baked shrimp won-tons taste like a crab rangoon’s shrimpy cousin! They’re easy, cheesy, and full of flavor!
Feeding a crowd?
Sah-weet! This recipe is easily doubled, tripled, or quadrupled as needed! Have fun with it and get your won-ton on!
Crispy Baked Shrimp Wontons
- 8 large shrimp or 12 medium shrimp (raw, thawed, and peeled)
- 1 clove garlic smashed and minced
- 1 tsp butter or oil for sautéing plus extra as needed
- 3 TBSP cream cheese
- 2 TBSP crumbled feta cheese
- 1/2 tsp garlic powder
- 1/2 tsp crushed red pepper flakes plus extra to taste
- 1/4 tsp salt
- 1 TBSP chopped fresh chives or scallions
- 14 won-ton wrappers
- cooking spray as needed
- 2-4 TBSP sweet chili sauce for dipping
- Preheat oven to 400 degrees F.
- Sauté shrimp in either 1 tsp of olive oil or butter; totally up to you! Add garlic in towards the end and cook until shrimp are opaque and garlic is fragrant.
- Once shrimp are fully cooked, transfer to a cutting board (along with garlic) and mince into very small pieces.
- In a small bowl combine cheeses, chives, red pepper flakes, garlic powder, and salt. Add your shrimp and garlic mixture and mix well.
- To prep the wonton wrappers, lay the squares out on a flat surface.
- Add a heaping teaspoon of the shrimp mixture to the center of each wonton.
- Fill a small cup/bowl with water and set aside. Working one at a time, moisten fingers with water. Run your finger along two sides of the wrapper to moisten, and fold into a triangle.
- Pick up each triangle and press along both sides to seal. The water should act like a glue and help you press the edges into little pouches.
- Seal em up super tight and pop them on a wire rack atop a baking sheet. See photos in post for a visual. No wire rack? See notes for alternate baking method.
- Lightly spritz the won-tons with spray oil (I used an avocado oil spray)
- Bake at 400 F for 5-7 minutes or until golden brown.
- Enjoy hot with sweet chili sauce for dunking!
Its like pizza… if you want a crispy crust, you toss it right on the rack, right? Same concept… Same glorious results!
The next step I’ve tried every which way, and the best results are with an olive oil cooking spray.
Brushing the wontons with butter or olive oil will work, but the crispiest, most evenly golden results were achieved with a super light spritz of the spray.
Luckily there are natural ones available, just read your labels to make sure you’re getting the “good stuff!” You can even use avocado oil cooking spray – I’m a big fan and use avocado oil spray on the regular these days.
Recipe testing is so much fun for this reason. I think I made these 3 days straight to get my measurements in check and they rocked each time! They tasted just like the fried crab rangoons restaurants serve but with tasty shrimp and without all the grease!
Healthified and shrimpified. Yay!
You could even use crab in place of the shrimp if you’d like. The cook time will be even quicker and the results will be just as tasty!
Want them SUPER crispy? No need to fry! After baking, switch the oven to broil for about a minute (keep an eye on them!) and you’ll get extra cah-runchy wontons. No need for chips when you’re serving these up at the party!
Since wonton wrappers come in 12 oz packages, you’ll have enough to double (possibly triple) this recipe! You can pretty much fill these with any combination of ingredients. Leftover mashed sweet potatoes, sharp cheddar and green onions make a great combo!