Shrimp Rangoon & Feature Interview

It would be nice to have the written recipe to go along with the video, wouldn't it? Well, here it is finally! Sorry so many of you had to ask for it.

And you already know me, but my friend, Julie did a wonderful feature interview of me. Blush....I am humbled by her kindness.

Check out Julie's site and the interview, here!

Have a wonderful weekend, friends!

Shrimp Rangoon
Makes 50+

8 oz of Philadelphia Cream Cheese, softened
2 tbsp. of Chopped fresh cilantro leaves
2 tbsp. of Chopped green onions
2 tsp. of grated fresh ginger
1 tsp. of granulated sugar
2 tsp. of Fresh lime juice
1/2 tsp. of Salt
1/2 tsp. of Pepper
1 pound(s) of par-cooked shrimp, finely chopped (or lump crab meat)
50 Wonton wrappers
1 quart(s) of Canola oil for frying
1/2 cup(s) of chopped water chestnut
1 Egg white for egg wash

Put softened cream cheese, cilantro, green onions, ginger, sugar, lime juice, salt and pepper in a food processor. Pulse 3-4 times until just combined.

Transfer to a bowl and stir in shrimp and water chestnut.

Using a pastry brush or a finger tip, put egg white on the edge of the wonton skin. Place one heaping teaspoon of shrimp mixture in the center of each wrapper, fold in half, pressing to sea the edges well.

Transfer to a wire rack and repeat with remaining wrappers and shrimp mixture.
Preheat oil in a heavy duty frying pan over medium-high heat until thermometer reaches between 350 degrees F to 375 degrees F.

Fry Rangoon in batches, 6-7 at a time, turning over a few times until both sides are crispy golden brown.

Drain Rangoon on a wire rack. Serve hot with your favorite dipping sauce.

Here is another way to plate the Rangoon for sit down dinner appetizers.

Check out these great food blogs!

Get Grillin’ with Family Fresh Cooking and Cookin’ Canuck, sponsored by Ile de France Cheese, Rösle, Emile Henry, Rouxbe and ManPans


  1. I can only imagine how delicious these are Kay. I'm a huge fan of crab rangoon. I'm betting shrimp is just as delicious if not moreso!

  2. Ooooh I love shrimp! These sound incredible!!

  3. It's my day for a blog hop, I'd love it if you came over and shared one of your great recipes at savory sunday!! Have a great day :)

  4. Wow! I can't wait to try these. Mmmmm.

  5. I also love a good crab rangoon, and I love your shrimp variation. I can't wait to make them with my husband!

  6. Hey Kay,
    Your interview really is a hit! I'm so glad I featured you. It was so fun getting to know you better. You are truly a very interesting person and great cook. And your shrimp rangoon recipe looks amazing. Thanks for the little shout out.


  7. I've made crab rangoon for years but have never tried it with shrimp. I love this version and shrimp is available year round, which make it even better. A sweet chili sauce is our favorite dip.

  8. Kay, you inspired me to start my own Synagogue Blog. It is about cooking for our Congregation with volunteers. i just started blogging about the Gala we had this past weekend!

    Thanks so much for your inspiration!


  9. whoops! its beeshul.wordpress.com

  10. Kay, this is another awesome recipe by you! I'd love if you'd consider sharing it in the online Get Grillin' & summer bbq event I'm hosting (it's appetizer week right now).

  11. This shrimp rangoon looks awesome! Thanks so much for entering it into our Get Grillin' event :)