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Baked Shrimp Wontons


“Grandma liked to delight her guests with a taste from the Far East. These wontons are baked, not fried, so they enjoyed every guilt-free bite!”

When she served these as an appetizer, Grandma would pair the wontons with some sweet-and-sour sauce for dipping.

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Rate this recipe 4.3/5 (59 Votes)


  • 2 teaspoon soy sauce
  • 1/2 teaspoon cornstarch
  • 1/8 teaspoon garlic powder
  • 3 teaspoons vegetable oil, divided
  • 1 can (4 ounces) tiny shrimp, drained and chopped
  • 1/4 cup chopped mushrooms
  • 1/4 cup shredded carrot
  • 1/4 cup chopped green onions
  • 24 wonton wrappers
  • 1 large egg white, beaten


Servings 8
Adapted from


Step 1

1.Preheat oven to 375°F. Line a large baking sheet with parchment paper. Mix the soy sauce, cornstarch, garlic powder and 1 tablespoon water in a small bowl until smooth. Set aside.

2.Heat 1 teaspoon oil in a small skillet over medium-high heat. Add the shrimp, mushrooms, carrot and onions to skillet. Cook, stirring constantly, for 1 minute. Stir in the soy sauce mixture. Cook, stirring constantly, until thickened, about 1 minute longer. Remove from heat.

3.Place 1 teaspoon of the shrimp mixture in the center of each wrapper.

4.Brush the edges with the egg white. Fold the wrappers in half to form a triangle. Press the edges to seal.

5.Brush the corners of each wonton with egg white. Pull the corners together and overlap slightly. Press to seal. Place on the prepared baking sheet. Brush with the remaining oil. Bake until crisp and golden, 15 to 20 minutes. Serve warm.

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