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Baked Shrimp Wontons

Shruthi
Baked Shrimp Wontons are crisp, golden appetizers filled with seasoned shrimp and aromatic vegetables.Garlic, ginger, green onion, sesame oil, and soy sauce create a savory Asian-inspired filling.Wonton wrappers make these appetizers quick and easy to assemble.A light brushing or spraying of oil helps the wrappers become beautifully crisp in the oven.They pair perfectly with sweet chili sauce, soy sauce, or spicy dipping sauce.Serve them fresh and hot for the best crunchy texture.
Print Recipe
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Course Appetizer
Cuisine Asian, chinese inspired
Servings 4
Calories 65 kcal

Ingredients
  

For the Shrimp Filling

  • 300 g raw shrimp, peeled and deveined
  • 2 cloves garlic, finely minced
  • 1 teaspoon fresh ginger, finely grated
  • 2 green onions, finely chopped
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • ½ teaspoon sugar
  • ¼ teaspoon white pepper
  • 1 teaspoon cornstarch
  • 1 small red chili, finely minced, optional

For the Wontons

  • 24 wonton wrappers
  • 1 egg, beaten
  • 1 tablespoon water
  • 1–2 tablespoons neutral cooking oil or cooking spray
  • 1 tablespoon toasted sesame seeds, optional

For Serving

  • Sweet chili sauce
  • Soy sauce
  • Spicy mayo
  • Chili garlic sauce

Instructions
 

Prepare the Shrimp

  • Peel and devein the shrimp.
    Pat them dry with paper towels to remove excess moisture.
    Finely chop the shrimp with a knife or pulse briefly in a food processor.
    The mixture should remain slightly textured rather than becoming a completely smooth paste.

Make the Filling

  • Place the chopped shrimp in a bowl.
    Add garlic, ginger, green onions, soy sauce, sesame oil, rice vinegar, sugar, white pepper, and cornstarch.
    Add cilantro and red chili if using.
    Mix thoroughly until the ingredients are evenly combined.

Prepare the Egg Wash

  • Whisk the egg with 1 tablespoon of water in a small bowl.
    This mixture will be used to seal the wonton wrappers.

Set Up the Work Area

  • Place the wonton wrappers on a clean work surface.
    Keep them covered with a slightly damp kitchen towel while working.
    This prevents the wrappers from drying out.
    Work with a few wrappers at a time.

Fill the Wontons

  • Place one wonton wrapper flat on your work surface.
    Add approximately 1 teaspoon of shrimp filling to the center.
    Avoid adding too much filling because it can make sealing difficult.

Seal the Wonton

  • Lightly brush the edges of the wrapper with egg wash.
    Fold the wrapper diagonally to form a triangle.
    Press the edges firmly to remove excess air and seal the filling inside.
    You can leave the wontons in a simple triangle shape or bring the two side corners together for a traditional-looking wonton shape.

Repeat

  • Continue filling and sealing the remaining wonton wrappers.
    Place the finished wontons on a parchment-lined baking sheet.
    Keep them covered while assembling the rest.

Preheat the Oven

  • Preheat the oven to 400°F (200°C).
    Position a rack in the center of the oven.
    A fully preheated oven helps the wrappers become crisp and golden.

Prepare the Wontons for Baking

  • Arrange the wontons on the baking sheet in a single layer.
    Leave a little space between each piece so hot air can circulate.
    Lightly brush or spray the wontons with neutral cooking oil.
    Sprinkle with sesame seeds if desired.

Bake

  • Place the baking sheet in the preheated oven.
    Bake for approximately 12–15 minutes, turning the tray halfway through if necessary.
    The wontons are ready when the edges are crisp and golden brown and the shrimp filling has reached a safe internal temperature of 145°F (63°C).

Rest Briefly

  • Remove the wontons from the oven.
    Allow them to cool for 2–3 minutes.
    They will become slightly crispier as they cool.

Serve

  • Arrange the baked shrimp wontons on a serving platter.
    Garnish with chopped green onions or cilantro.
    Serve immediately with sweet chili sauce, soy sauce, spicy mayo, or another dipping sauce.

Notes

  • Keep wrappers covered: Wonton wrappers dry out quickly, so keep unused wrappers covered with a damp towel.
  • Do not overfill: About 1 teaspoon of filling is generally enough for a standard wrapper.
  • Seal firmly: Make sure the edges are completely sealed to prevent the filling from escaping.
  • Avoid excess moisture: Pat the shrimp dry before chopping so the filling is not watery.
  • Oil lightly: Too much oil can make the wrappers greasy rather than crisp.
  • Use a thermometer: Shrimp should reach 145°F (63°C) internally for safe cooking.
  • Do not overcrowd: Leave space between wontons so they bake evenly.
  • Serve fresh: Baked wontons are crispiest immediately after cooking
Keyword Baked Shrimp Wontons, Crispy Wontons, Easy Wonton Recipe, Oven Baked Wontons, shrimp appetizer, Shrimp Wontons