These Spicy Shrimp Wontons are hands down one of the most addictive appetizers you'll ever make. Juicy hand-minced shrimp wrapped in delicate wonton wrappers, boiled until tender, and then drenched in a fiery spicy red oil sauce that hits all the right notes.
If you've ever had wontons in chili oil at a Sichuan restaurant, this is that experience brought right into your home kitchen. The filling is simple but incredibly flavorful, and the sauce is where the real magic happens — a blend of chili oil, soy sauce, vinegar, and fresh aromatics.
The best part? You can make a big batch of these and freeze them for whenever the craving strikes. They cook straight from frozen, which makes them the ultimate make-ahead appetizer or weeknight meal.
Spicy Shrimp Wontons
These wontons are the perfect balance of delicate shrimp filling and bold, spicy sauce. They make an incredible appetizer, snack, or even a light meal when served with steamed rice.
Spicy Shrimp Wontons Video
About This Recipe
Wontons in chili oil, sometimes called "hong you chao shou," are a beloved Sichuan classic. The dish is all about contrast — the silky, tender wonton wrapper gives way to a bouncy shrimp filling, and then the spicy, savory, slightly tangy sauce pulls everything together.
What makes this recipe special is the hand-minced shrimp filling. While it might be tempting to use a food processor, chopping the shrimp by hand gives you a much better texture — you get those satisfying little chunks of shrimp in every bite rather than a paste-like consistency.
The spicy red oil sauce is simple to put together but delivers incredible depth of flavor. The chili oil brings the heat, soy sauce adds umami, white vinegar provides brightness, and the fresh garlic, cilantro, and spring onion round everything out beautifully.
Ingredients for Spicy Shrimp Wontons
- 12 oz peeled and deveined shrimp — the star of the filling
- 1 teaspoon sea salt — seasons the shrimp
- ⅛ teaspoon ground white pepper — subtle warmth without dark specks
- ½ teaspoon sesame oil — adds nutty depth
- 1 tablespoon finely grated ginger — fresh and aromatic
- 1 ½ tablespoon chicken stock — keeps the filling moist
- 2 teaspoon cornstarch — helps bind the filling
- 2 tablespoon finely sliced spring onion — adds freshness
- 20 wonton wrappers — thin store-bought wrappers work great
- Sesame seeds — for garnish
- 4 tablespoon chili oil — the spicy base of the sauce
- 2 tablespoon soy sauce — for umami and saltiness
- 1 tablespoon white vinegar — adds brightness
- ½ garlic clove — finely grated for punch
- 1 tablespoon finely chopped cilantro — fresh herb flavor
- 1 tablespoon finely chopped spring onion — for the sauce
How to Make Spicy Shrimp Wontons
- Chop the shrimp into a fine mince with a sharp knife. Place in a bowl with salt, white pepper, sesame oil, ginger, chicken stock, cornstarch, and spring onion. Mix vigorously for 2-3 minutes until the mixture becomes sticky and firm.
- Place a tablespoon of filling in the center of a wonton wrapper. Moisten edges with water. Fold into a triangle, pressing to expel air. Bring the two points of the long edge together, moisten and press. Repeat with remaining filling and wrappers. Refrigerate or freeze until ready to cook.
- Combine all spicy red oil sauce ingredients in a small bowl.
- Bring a large pot of water to a gentle simmer. Cook wontons in batches for 3-4 minutes until cooked through (8-10 minutes if frozen). Drain and transfer to a bowl. Spoon over the spicy red oil sauce and sprinkle with sesame seeds.
What to Serve With Spicy Shrimp Wontons
These wontons are fantastic on their own as an appetizer, but they also pair wonderfully with steamed jasmine rice for a more filling meal. A simple cucumber salad with rice vinegar and sesame oil makes a refreshing side. You could also serve them alongside stir-fried vegetables or a light broth-based soup for a complete spread.
Frequently Asked Questions
Can I use a food processor to mince the shrimp?
You can, but hand-mincing gives a much better texture. A food processor tends to turn the shrimp into a paste, while hand-chopping preserves small pieces that give each wonton a satisfying bite.
How do I freeze uncooked wontons?
Place them on a parchment-lined baking sheet in a single layer and freeze until solid. Then transfer to a freezer bag. They'll keep for up to 3 months and can be cooked straight from frozen — just add a few extra minutes to the cooking time.
Can I pan-fry these instead of boiling?
Yes! Pan-fry them in a little oil until the bottoms are golden and crispy, then add a splash of water to the pan and cover to steam them through. The crispy bottom adds a wonderful texture contrast.
What if I can't find chili oil?
You can make a simple version by heating neutral oil and pouring it over red pepper flakes with a pinch of salt. Let it cool and it's ready to use. Lao Gan Ma brand chili crisp also works wonderfully here.
Spicy Shrimp Wontons
Ingredients
Method
- Chop the shrimp into a fine mince with a sharp knife. Place in a bowl with salt, white pepper, sesame oil, ginger, chicken stock, cornstarch, and spring onion. Mix vigorously for 2-3 minutes until the mixture becomes sticky and firm.
- Place a tablespoon of filling in the center of a wonton wrapper. Moisten edges with water. Fold into a triangle, pressing to expel air. Bring the two points of the long edge together, moisten and press. Repeat with remaining filling and wrappers. Refrigerate or freeze until ready to cook.
- Combine all spicy red oil sauce ingredients in a small bowl.
- Bring a large pot of water to a gentle simmer. Cook wontons in batches for 3-4 minutes until cooked through (8-10 minutes if frozen). Drain and transfer to a bowl. Spoon over the spicy red oil sauce and sprinkle with sesame seeds.
Video
Notes
- Mince by hand — chopping the shrimp by hand gives a better texture than a food processor.
- Mix until sticky — the 2-3 minutes of vigorous mixing is essential for the filling to hold together.
- Freeze extras — uncooked wontons freeze beautifully for up to 3 months. Cook straight from frozen.
Tried this recipe?
Let us know how it was!Filed Under: Appetizers, Seafood
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