Crispy Cream Cheese Shrimp Wontons

by Chrissy

For a fun neighborly get-together, we needed to create a seafood dish that would feed the masses and that would be easy to eat. Think, finger-food.

We thought, wonton

Easy to prepare. Fun to make. Tantalizingly tasteful… I could go on. But I think I’d rather spare the cream cheesy (yes, I said cream cheesy) details and get right down to it. 

Green onions, check.

Shrimp and water chestnuts, yes puh-lease.

Cream cheese, Greek yogurt, crushed red pepper flakes, ground ginger. Whoa there little horsey!

Lay out some wonton wrappers, grab yourself a fork and scoop some delicious filling in there.

My advice, don’t be shy with the filling, but don’t go wild either. You don’t want any of that shrimp and cheesy filling busting out of the edges.

About a Tablespoon will suffice.

Seal with some H2O around the edges. Then fold  them however you please. We shaped them into triangles, then folded them in half again.


As you can tell they all look different. We had quite the assembly line of 4 girls, cracking these babies out.

Fry on each side, so they crisp up nicely and serve hot, either plain or accompanied with your favorite Asian dipping sauce. 


Crispy Cream Cheese Shrimp Wontons

Makes about 40-50 wontons



6 oz cream cheese, semi-soft

1/2 cup greek yogurt

1 ¼ lb cooked shrimp, without tails, finely chopped

1 ½ cups green onions, chopped

1 1/2 tsp red pepper flakes

2 tsp ground ginger

Salt and pepper

Wonton wrappers

Water, for sealing wonton

Grapeseed oil, for frying



Mix cream cheese and yogurt together, until fully combined. You may need to heat up the cream cheese in the microwave, to make soft enough to blend with yogurt. Add the chopped cooked shrimp, green onions, red pepper flakes, ground ginger, salt and pepper. Mix well, to coat and bind together.


Lay out wonton wrappers on a flat surface. Fill each wonton with about 1 Tbsp of the shrimp filing, placing it in the center. Trace the edges of the wonton wrapper with water, using a finger. Then fold one side over to form a triangle, pressing the wet edges together to seal.* Fold the two outer points of the triangle together, sealing with a dab of water.


*Little Yellow Note: Be sure the edges of the wonton are sealed and that the filling isn’t spilling out, otherwise you will end up with a mess…a cheesy mess.


Add a few Tbsp of grapeseed oil to a large frying pan and heat on high. Add several wontons into the pan, without crowding, and sauté for 3-4 minutes on each side, until desired crispiness. Remove and place onto a paper towel-lined sheet to collect excess oil. Continue until all of the wontons are crispy, adding more oil, if needed.


*Little Yellow Note: Throw the cooked ones on a baking sheet and into the oven on 250 F, to keep warm and crispy.

From the Little Yellow Kitchen,


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3 Comments to “Crispy Cream Cheese Shrimp Wontons”

  1. Look so good – you make it look so easy. May give a try for Superbowl. Good finger food!

  2. Oh my goodness! These look delicious and right on time for the Super Bowl!

  3. Chrissy

    Yea! This is totally a Super Bowl finger-food! We are going to do a round up of tasty LYK dishes as well as others that we have seen. Keep a look out!